Brioche Cinnamon Snowflake

  • This Brioche Cinnamon Snowflake will be the talk of the breakfast or brunch table! It’s stunning, fluffy, rich, tender, and filled with cinnamon sugar.

    Powdered sugar sprinkling over brioche snowflake.

    *Originally published December 2017. Photos, text, and recipe updated.*

    I dug this beauty up from the archives because I wasn’t satisfied with the photos. And honestly, I’m still not completely satisfied with these photos.

    I don’t really know why I am having such a hard time capturing the beauty of this bread. The light just wasn’t right the day I took these pictures but I thought I could edit them but I need to work on my editing skills as well, lol!

    I’m thinking this would make a stunning Christmas breakfast or brunch. Or serve these Gingerbread Pancakes, Gingerbread Scones with Cream Cheese Frosting, or Breakfast Enchiladas.

    Showing the steps to cut the snowflake into strips.
    Showing how to twist the strips to form the snowflake.

    Ingredients for Brioche Cinnamon Snowflake

    • Active dry yeast– this is what causes the dough to rise. Make sure your yeast hasn’t expired before starting. The fresher the yeast the better it will do its job.
    • Milk– Milk makes the bread soft and velvety.
    • Flour– I am using all-purpose flour for this recipe but feel free to use bread flour. I haven’t tested this with whole wheat flour.
    • Butter- Butter adds richness and keeps the bread tender.
    • Eggs- Eggs also add richness and keeps the bread tender. They also provide color and bind the ingredients together.
    • Sugar- Yeast needs sugar in order to rise. Think of it as food for the yeast.
    • Salt- Salt is what regulates the yeast. It helps provide a slow and steady rise.
    Brioche Snowflake ready to be baked.
    Top down view of brioche snowflake to show the beautiful pattern.

    How to make the snowflake

    1. Prepare the dough- Prepare the dough and let it rise until doubled. This takes about 1 hour depending on how warm the area is where the dough is rising. Brioche dough is extremely sticky and soft and requires refrigeration. It will be refrigerated overnight and will be much more manageable.
    2. Rolling the dough- After your dough has been refrigerated overnight sprinkle a work surface with flour. Divide the dough into 4 equal portions. Roll one portion into a 10-12″ circle. Place on a baking sheet lined with parchment paper and spread with softened butter. Sprinkle with cinnamon and sugar and repeat the process. You will have four layers of dough and 3 layers of cinnamon and sugar.
    3. Shape the snowflake- Cut the circle into 16 equal sections. Refer to the pictures above to help. Take 2 sections that are side by side and twist them away from each other 3 times. On the third time pinch the 2 ends together to form a point. Repeat with remaining strips.
    4. Final rise- It only needs to rise for 20 minutes. So have your oven preheated and ready to go.
    Close up of brioche snowflake.

    About this Brioche Cinnamon Snowflake:

    • The dough can be kept in the refrigerator for up to 2 days before shaping.
    • The snowflake can be made 1 day in advance. It probably could be made 2 days in advance but mine was a little dry on the second day. However, I live in a very dry climate too.
    • Don’t let the snowflake rise much longer than the 20 minutes on the final rise. It gets too puffy and really dries the dough out.
    Brioche Snowflake decorated with powdered sugar.
    5 from 2 votes
    Brioche Snowflake decorated with powdered sugar.
    Brioche Cinnamon Snowflake
    Prep Time
    20 mins
    Cook Time
    20 mins
    Rising time:
    1 hr 20 mins
    Total Time
    2 hrs
     

    This Brioche Cinnamon Snowflake will be the talk of the breakfast or brunch table! It's stunning, fluffy, rich, tender, and filled with cinnamon sugar.

    Course: Bread, Breakfast/Brunch
    Cuisine: American
    Keyword: Christmas breakfast, snowflake bread
    Servings: 10
    Calories: 462 kcal
    Author: Malinda Linnebur
    Ingredients
    Brioche Dough
    • teaspoons active dry yeast
    • cup (80ml) very warm milk (110°F)
    • cups (325g) all purpose flour
    • ½ cup (113g) butter, softened
    • 3 large eggs
    • 2 tablespoons granulated sugar
    • ½ teaspoon salt
    Cinnamon Sugar filling
    • 6 tablespoons butter, softened
    • cup (70g) granulated sugar
    • cup (60g) packed brown sugar
    • 1 tablespoons cinnamon
    Instructions
    Brioche Dough
    1. Add yeast and warmed milk to the bowl of a stand mixer. Stir to combine and let stand for 5 minutes. If it's not foamy looking your yeast is not active and you will need to buy new yeast.

    2. Add flour, butter, eggs, sugar, and salt. Mix on low just until combined then switch to the hook attachment.

    3. Knead on low speed for 5-10 minutes or until the dough looks smooth and slightly glossy. The dough will be very sticky. Cover and let rise for 1 hour in a warm place.  Cover and refrigerate the dough overnight.

    Assembly of snowflake
    1. Line a large baking sheet or pizza pan with parchment paper; set aside.  

    2. In a small bowl combine the sugar, brown sugar, and cinnamon for the filling; set aside.  

    3. Divide the dough into 4 equal portions. On a lightly floured work surface roll one portion of dough to a 10-12 inch circle.  (don't worry about it looking perfect! 🙂 ) Place on the baking sheet. Spread with 2 tablespoons of the softened butter and sprinkle with ⅓ of the sugar and cinnamon mixture.    

    4. Roll out another portion of dough and place it on top of the sugar cinnamon filling. Spread with 2 tablespoons of butter and another ⅓ of the brown sugar cinnamon filling. Repeat once more. Roll out the last portion of dough and place on top.

    5. Place a small glass or jar with a 2½ inch opening in the center of the dough stack. Gently press the glass into the dough to leave a light imprint. Leaving the center intact, use a sharp knife or pizza cutter to cut the layered dough into quarters. Then cut each quarter into 4 equal parts creating a total of 16 sections. 

    6. Take two sections of dough side by side and twist each section in the opposite direction.  Twist each section 3 times and on the third time pinch the ends together to form a point.  Preheat the oven to 350°F and let snowflake rise in a warm place for 20 minutes. Bake for 18-22 minutes or until lightly browned.

    Recipe Notes
    1. The dough may be kept in the refrigerator for up to 2 days before proceeding with the assembly.  
    2. The snowflake may be made up to 1-2 days in advance and stored at room temperature covered very well.  
    Nutrition Facts
    Brioche Cinnamon Snowflake
    Amount Per Serving
    Calories 462 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 11g69%
    Cholesterol 93mg31%
    Sodium 287mg12%
    Potassium 120mg3%
    Carbohydrates 65g22%
    Fiber 3g13%
    Sugar 19g21%
    Protein 9g18%
    Vitamin A 590IU12%
    Calcium 45mg5%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
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