homemade cinnamon roll snowflake ❄️✨ it’s the ultimate serve-yourself breakfast—stunning, festive, and way easier to make than it looks! perfect for cozy moments around the tree with family. 🎄🥰 adapted from @Sarah Reed!! #ChristmasMorning #cinnamonrollrecipe #HolidayBaking #homemadecinnamonroll Dough: 1 1⁄2 c warm whole milk (heated to 110 degrees F) 4 1⁄2 tsp instant yeast 1⁄2 c granulated sugar 2 eggs + 2 egg yolks at room temp 1⁄2 c melted salted butter 6 c bread flour (regular is fine if you can’t find!) 1 1⁄2 tsp salt (I use fine Celtic!) Filling: 1 1⁄3 c brown sugar 3 tbsp cinnamon 1⁄2 c softened butter Frosting: 4 oz softened cream cheese 3 tbsp softened butter 3⁄4 c powdered sugar 1⁄2 tsp vanilla extract 1 pinch salt optional: 1 tsp powdered sugar for dusting Directions for stand mixer: 1. Pour the warm milk into the bowl of a stand mixer, then sprinkle the yeast on top. Add the sugar, eggs, egg yolks, and melted butter. Mix until fully combined. Gradually add the flour and salt, stirring until a dough starts to form. 2. Attach the dough hook to the stand mixer and knead the dough on medium speed for about 8 minutes. The dough should form a smooth ball that’s slightly sticky but doesn’t stick to the bottom of the bowl. Cover the bowl tightly and let the dough rise in a warm place for 1–2 hours, or until it doubles in size. Directions for bread machine: 1. Add all ingredients for dough to a bread machine and put it on “dough” setting. Allow the bread machine to knead and heat the dough until it’s formed and doubled in size (mine took about 1.5 hours on the dough setting) Directions after the dough has formed and risen (for both stand mixer and bread machine) 1. Once the dough has risen, divide it into 3 balls: small, medium and large. 2. One at a time, on a very lightly floured surface, roll out each section of dough into circles. 3. Line a large baking sheet with parchment and put the largest dough circle on it. Spread 1/2 of the softened butter over it and 1/2 of the brown sugar and cinnamon mixture. Repeat this process with the medium dough circle, the other half of the butter and the other half of the cinnamon sugar mix. Top with the smallest circle. 4. Preheat your oven to 350F. 5. Place something in the center of your dough that about 2 inches in diameter. This will be a guide so you don’t accidentally cut all the way through to the middle of your circles. I used a circular round from a cookie press but a cookie cutter works too! 6. Start cutting your dough from the middle to the edge. Start with 12 o’clock, 6 o’clock, 9 o’clock and 3 o’clock. Then cut each section in half to make 8 sections. Then cut those in half again so you end up with 16 even sections. Refer back to the video if you need visual assistance! 7. For twisting, work with two sections at a time. hold one section in your left hand and twist it a few times counter clockwise (towards the left). Twist the right section clockwise (to the right)— just remember to twist each pair away from one another. Once twisted, pinch the ends together and repeat the process all the way around the circle. 8. Bake at 350F on the center rack for 20 minutes. 9. After 20 minutes, flip the baking sheet and bake for another 5-10 or until golden brown (depending on your oven). If you need to add foil to the sides to prevent browning, do so. Ovens vary, so you want to just make sure that your dough isn’t raw in the center. 10. While it bakes, make your frosting by adding all ingredients and mixing until smooth. 11. Let the snowflake cool for about 5-10 minutes before frosting. I lightly dusted with powdered sugar because it was pretty! Enjoy warm!