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5 from 2 votes
Powdered sugar sprinkling over the top of the snowflake bread.
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 is similar to cinnamon rolls only in a pull-apart style. It's stunning to look at and perfect for Christmas morning breakfast or brunch!

Course: Bread, Breakfast/Brunch
Cuisine: American
Keyword: Christmas breakfast, snowflake bread
Servings: 10
Calories: 451 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
  • 3 tablespoons granulated sugar
  • ½ teaspoon salt
Cinnamon Sugar filling
  • tablespoons butter, softened
  • cup (70g) granulated sugar
  • cup (60g) packed brown sugar
  • 1 tablespoon cinnamon
Instructions
Brioche Dough
  1. Add yeast and warmed milk to a liquid measuring cup. Stir to combine, cover 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 yeast mixture to the bowl of a stand mixer along with the 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.  Transfer to a container 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 ⅓ 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 ⅓ of the 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.  
  3. Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate.
Nutrition Facts
Brioche Cinnamon Snowflake
Amount Per Serving
Calories 451 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 89mg30%
Sodium 272mg12%
Potassium 120mg3%
Carbohydrates 66g22%
Fiber 3g13%
Sugar 20g22%
Protein 9g18%
Vitamin A 537IU11%
Calcium 44mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.