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.
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.
Line a large baking sheet with parchment paper; set aside.
In a small bowl combine the 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 10-11 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.
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.
Roll out the last portion of dough and place on top.
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.
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)