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.
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.
Add flour, butter, eggs, sugar, and salt. Mix on low just until combined then switch to the hook attachment.
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.
Line a large baking sheet or pizza pan with parchment paper; set aside.
In a small bowl combine the sugar, brown sugar, and cinnamon for the filling; set aside.
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.
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.
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.
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.