5 from 2 votes
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.
Brioche Cinnamon Snowflake
Cook Time
15 mins
 


Author: Malinda Linnebur
Ingredients
Brioche Dough
  • 1 1/2 teaspoons active dry yeast
  • 1/4 cup (60ml) very warm water (115 degrees F)
  • 2 1/4 cups (290g) all purpose flour
  • 1/2 cup (113g) butter, softened
  • 3 large eggs
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
Cinnamon Sugar filling
  • 6 tablespoons butter, softened
  • 1 cup (200g) packed brown sugar
  • 2 tablespoons cinnamon
Instructions
Brioche Dough
  1. Combine the yeast and water in the bowl of your stand mixer and let stand for 5 minutes.  Add the flour, butter, eggs, sugar, and salt and once the dough starts to come together switch to the dough hook.

  2. Knead on low speed for 5-10 minutes or until the dough looks smooth and slightly glossy.  Cover and let rise for 1 to 1 1/2 hours.  Cover and refrigerate the dough overnight.

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

  2. In a small bowl combine the 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 10-11 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 a third of the brown sugar and cinnamon mixture.    

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

  5. Roll out the last portion of dough and place on top.  

  6. Place a small glass or jar with a 2 1/2 inch opening in the center of the dough stack.  Leaving the center intact, use a sharp knife to cut the layered dough into quarters.  Then cut each quarter into 4 equal parts creating a total of 16 sections.  Remove glass from dough.

  7. Take two sections of dough side by side and twist each section in the opposite direction.  Twist each section 2 times.  Let snowflake rise in a warm place just until puffed (about 1 1/2 hours).  Don't overproof this, if you are in doubt it's better to underproof than to overproof this type of dough.  Preheat oven to 350 degrees F and bake for 15-20 minutes or until lightly golden brown.  (it's best to have the oven preheated before the snowflake is ready to go in that way it doesn't overproof, just a tip)

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 2 days in advance and stored at room temperature covered very well.