cinnamon roll snowflake

By Ambitious Kitchen · 90 min

Ingredients

Instructions

1. Make the cinnamon roll dough and let it rise until doubled in size (first rise).
2. In a medium bowl, stir the brown sugar and cinnamon together with a fork. Set aside.
3. Divide the risen dough into 4 equal pieces and roll each into an approximate 8-inch circle, roughly the same size.
4. Line a large baking sheet with parchment. Place one circle on it, spread 2 tablespoons of softened butter over it, then sprinkle about 3 heaping tablespoons of the cinnamon sugar over the butter and press it in. Repeat with the second and third circles. Top with the fourth circle, with no butter or sugar on it.
5. Place a small metal cookie cutter in the center of the dough as a guide. From the edge of the cutter outward, cut the dough at 12, 3, 6 and 9 o'clock into 4 pieces. Cut each section in half (8 sections), then cut each again in half (16 even sections). Do not cut through the center.
6. Take two pieces at a time, twist them away from each other about 2 times, then pinch the ends together. Repeat all the way around the circle.
7. Lightly brush the whole dough with milk or heavy cream. Cover with a warm towel and let it rise a bit while the oven preheats.
8. Preheat the oven to 350°F.
9. Bake for 25 to 30 minutes, until lightly golden brown.
10. Beat the cream cheese, powdered sugar, butter and vanilla on low for 30 seconds, then on medium-high for 1 to 2 minutes, until smooth and fluffy. Or whisk by hand.
11. Dust with powdered sugar or spread about half the frosting on top, and use the rest for dipping the pieces.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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