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.