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    Home » Recipes » Breads

    Home » Recipes » Breads

    Cinnamon Snowflake Bread

    By Chula King · November 29, 2021 · Updated March 8, 2022

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    Cinnamon Snowflake Bread

    Cinnamon Snowflake Bread is the perfect breakfast for Christmas Day. While sugar plums are dancing in the heads of your family, make this amazing bread for a memorable start of Christmas Day.

    Cinnamon Snowflake Bread

    While Susan and I were in Paris, we took a Bread-making class where we learned how to make a chocolate filled Snowflake Bread. The bread was topped with pearl sugar.

    Susan and I thought that it would be fun to do a variation using a cinnamon and sugar filling instead of chocolate and topping it with a cinnamon roll icing instead of pearl sugar. The result was amazing!

    Estimated reading time: 9 minutes

    Contents show
    1 Table of Contents
    2 Ingredients for the Dough
    3 Making the Dough
    4 Making the Cinnamon Snowflake Bread Filling
    5 Making the Cinnamon Snowflake Bread
    6 Making the Glaze
    7 Finishing the Cinnamon Snowflake Bread
    8 More Cinnamon Flavored Breads Where the Bread Machine Does Most of the Work
    9 Frequently Asked Questions
    10 Christmas Snowflake Bread
    10.1 Ingredients
    10.1.1 Dough
    10.1.2 Cinnamon Filling
    10.1.3 Glaze
    10.2 Instructions
    10.2.1 Dough
    10.2.2 Cinnamon Filling
    10.2.3 Glaze
    10.2.4 Cinnamon Snowflake Bread
    10.3 Chula’s Expert Tips
    10.4 Nutrition
    11 Lemon Curd Star Bread
    11.1 Ingredients
    11.1.1 Dough
    11.1.2 Lemon Curd
    11.1.3 Lemon Glaze
    11.2 Instructions
    11.2.1 Dough
    11.2.2 Lemon Curd
    11.2.3 Lemon Glaze
    11.2.4 Lemon Curd Star Bread
    11.3 Chula’s Expert Tips
    11.4 Nutrition

    Table of Contents

    • Ingredients for the Dough
    • Making the Dough 
    • Making the Cinnamon Snowflake Bread Filling
    • Making the Cinnamon Snowflake Bread
    • Making the Glaze
    • Finishing the Cinnamon Snowflake Bread
    • More Cinnamon Flavored Breads Where the Bread Machine Does Most of the Work
    • Frequently Asked Questions

    Ingredients for the Dough

    The ingredients for the Cinnamon Snowflake Bread included water, egg, salt, butter, sour cream, sugar, bread flour and yeast.

    Dough Ingredients for Cinnamon Snowflake Bead

    Making the Dough 

    As I generally do, I used the bread machine to do most of the work. I started by adding all of the dough ingredients to the bread pan in the order listed and setting the bread machine to the dough cycle.

    When the dough cycle had finished, I removed the dough to a floured surface, and divided it into four pieces.  Each of the pieces weighed roughly 8 ounces.

    Dough Balls with rolling pin

    Making the Cinnamon Snowflake Bread Filling

    The filling included three simple ingredients: Granulated sugar, ground cinnamon and unsalted butter.

    Ingredients for the filling

    To make the filling, I mixed together the sugar and cinnamon. Then, I added the melted butter and mixed everything together.

    Adding melted butter to sugar/cinnamon mixture

    Making the Cinnamon Snowflake Bread

    To make the Cinnamon Snowflake Bread, I started by rolling each of the pieces of dough into roughly a 12-inch circle. The dough had a tendency to spring back when I rolled it, so I would roll it a little bit, let it rest and then roll it more.

    Rolling Dough

    Then, I transferred one of the dough circles to an inverted baking sheet that was lined with a silicone mat (Photo 1). I spread the circle of dough with ⅓ of the cinnamon/sugar filling (Photo 2).

    After that, I placed another one of the dough circles on top (Photo 3) and spread it with half of the remaining cinnamon/sugar mixture (Photo 4).

    I repeated this one more time, placing a dough circle on top (Photo 5) and spreading it with the remaining cinnamon/sugar mixture (Photo 6)

    Assembling the Cinnamon Snowflake Bread

    To finish things off, I put the final piece of dough on top of the three layers.

    Adding the final dough circle

    I placed a small bowl in the center of the top dough layer and made 4 equal cuts starting at about ½-inch from the edge of the bowl (Photo 7).  Then, I cut each of the four pieces in half, again starting about ½-inch from the edge of the bowl (Photo 8). Finally, I cut each of the 8 wedges in half (Photo 9).

    I ended up total of sixteen cuts. At this point, I removed the bowl from the top of the dough (Photo 10).

    Cutting the dough into wedges

    To turn the dough into a snowflakes I carefully picked up two pieces of adjacent dough (Photo 11) and twisted them twice away from each other (Photo 12). Then, I pressed the outer edges of the two pieces together (Photo 13). I made sure that the edges were well sealed (Photo 14).

    Twisting the dough

    I repeated this with the remaining seven pairs of dough wedges. Voila, Cinnamon Snowflake Bread!

    For the finishing touch, I brushed the Cinnamon Snowflake bread with an egg wash.

    Brushing bread with egg wash.

    I popped the cinnamon snowflake bread into a preheated 350°F oven for 23 minutes. After 23 minutes, the bread was golden brown and perfectly cooked.

    While the bread was cooking, I made the icing, which consisted of confectioners’ sugar, unsalted butter, milk and vanilla extract.

    Ingredients for icing.

    Making the Glaze

    I added all of the glaze ingredients to a bowl. Then, I beat the mixture on high with my electric mixer until the glaze was smooth and of a perfect consistency.

    Making the icing

    Finishing the Cinnamon Snowflake Bread

    After I removed the bread from the oven, I carefully transferred it to a wire cooling rack. Then Susan drizzled the icing over the still hot bread.

    Drizzling icing over still hot bread

    All I can say is OMG, is this Cinnamon Snowflake Bread is amazing. It will make the perfect start of Christmas Day for your family. Yum!

    For another amazing star bread, check out my Lemon Curd Star Bread. It’s a winner.

    Cinnamon Snowflake Bread

    More Cinnamon Flavored Breads Where the Bread Machine Does Most of the Work

    If you liked this Cinnamon Snowflake bread, you should check out these other amazing recipes:

    • Christmas King Cake: Every year, Susan and I make a King Cake for Mardi Gras. This year, Susan suggested that we make a Christmas King Cake, decorated in red and green. I thought – what a good idea, especially since we’re breaking with tradition this year and having a New Orleans themed Christmas dinner.
    • Braided Cinnamon Bread Wreath: If you like cinnamon rolls, you’ll absolutely love this show-stopping Braided Cinnamon Bread Wreath. It’s perfect for your holiday brunch or anytime. While it may look difficult to make, it’s actually variation on a classic King Cake. What’s even better is that your bread machine does most of the work!
    • Mardi Gras Cinnamon Roll King Cake: Mardi Gras Cinnamon Roll King Cake is an adaptation of the traditional King Cake. Generally, a dough-filled ring forms the King Cake. I thought it would be fun to cut the filled dough into cinnamon rolls and use them to form the ring. Guess what? It worked like a charm! Also, I should mention that I used my bread machine to do most of the work! 
    • Overnight Cinnamon Rolls: “Twas the night before Christmas” when visions of cinnamon rolls were twirling in everyone’s head. Could Santa load some on his sleigh for a perfect ooey gooey wake up treat? Of course with Overnight Cinnamon Rolls! They are the perfect make ahead breakfast when your sweet tooth is craving a sugary start to the day.
    • Mardi Gras King Cake: Mardi Gras which French for Fat Tuesday begins on January 6 and culminates on the day before Ash Wednesday. The King Cake is a quintessential confection that is decorated in Mardi Gras colors. Purple signifies justice; green denotes faith; and gold or yellow signifies power. Traditionally, a tiny plastic baby is hidden in the King Cake. Whoever, ends up with the baby is named “King” for a day and bound by custom to host the next party and provide the King Cake.

    Frequently Asked Questions

    Can half and half or heavy cream be substituted for the milk in the glaze?

    Feel free to substitute half and half or heavy cream for the milk in the glaze.

    How springy is the dough for the Cinnamon Snowflake Bread?

    This dough does tend to be a bit springy when it’s being rolled out. Therefore, I’ll roll it into about a 6-inch circle and let it rest for about 5 minutes. Then, I’ll roll it again into about an 8-inch circle and let it rest again before the final rolling.

    How important is it that the dough circles be perfect?

    I assemble the Cinnamon Snowflake Bread first and then trim it. Therefore, the initial dough circles don’t need to be perfect.

    Can the Cinnamon Snowflake Bread be reheated?

    The Cinnamon Snowflake Bread is best served warm but is also good served cold. However, I like to warm my piece of Cinnamon Snowflake Bread in the microwave for 5 to 10 seconds.

    I hope you liked this recipe for Cinnamon Snowflake Bread as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, enter your email address in the Subscribe box.

    Thank you so much for visiting Pudge Factor. I hope you’ll come back!

    Featured Cinnamon Snowflake bread

    Christmas Snowflake Bread

    Cinnamon Snowflake Bread is the perfect breakfast for Christmas Day. While sugar plums are dancing in the heads of your family, make this amazing bread for a memorable start of Christmas Day.
    5 from 2 votes
    Print Pin
    Course: Bread
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Dough Cycle: 1 hour 50 minutes
    Total Time: 2 hours 30 minutes
    Servings: 12 servings
    Calories: 375kcal
    Author: Chula King

    Ingredients

    Dough

    • 1 large egg, lightly beaten
    • ¼ cup water (the egg plus the water should weigh 4- ounces, 114 grams)
    • ½ teaspoon salt
    • 2 Tablespoons (1-ounce, 29 grams) unsalted butter, room temperature
    • 1 cup (8-ounces, 227 grams) sour cream (See Tip 1)
    • 3 ½ Tablespoons (1.75-ounces, 50 grams) granulated sugar
    • 3 ½ cups (17.5-ounces, 496 grams) all-purpose flour
    • 2 ½ teaspoons (.37 ounces, 11 grams) bread machine yeast
    • egg wash

    Cinnamon Filling

    • ½ cup (3.5-ounces, 100 grams) granulated sugar
    • 2 teaspoons ground cinnamon
    • 5 Tablespoons unsalted butter, melted

    Glaze

    • 2 cups (8-ounces) confectioners' sugar
    • 2 Tablespoons unsalted butter, melted
    • 2 teaspoons vanilla extract
    • 3 to 4 Tablespoons milk

    Instructions

    Dough

    • Add the dough ingredients to the bread machine in the order listed. Select the dough cycle and start the machine. Check the dough after five minutes of mixing and add 1 to 2 more Tablespoons of water or flour if the dough is too dry or wet. (See Tip 2)

    Cinnamon Filling

    • Mix sugar and cinnamon together. Add melted butter; stir to combine.

    Glaze

    • Beat confectioners' sugar, butter, milk and vanilla extract, until smooth. If necessary, add more milk or confectioners' sugar to achieve desired consistency.

    Cinnamon Snowflake Bread

    • Preheat oven to 350°F. Invert a large baking sheet; line with silicone mat. Set aside.
    • When the dough cycle is finished, remove the dough and form into 4 balls, roughly 8 ounces each. On a lightly floured surface, roll one of the balls into a circle roughly 12-inches in diameter.  Place on silicone lined baking sheet. Center 10-inch cake pan on dough and press down slightly to form a 10-inch circle on the dough. (See Tips 3 and 4)
    • Spread ⅓ of the cinnamon filling inside the circle. Repeat with two more balls of dough and remaining cinnamon filling.
    • Roll final ball of dough into a 12-inch circle and place on top of third lemon curd layer.
    • Place a small cup in center of dough. Starting about 1-inch from the edge of the cup, cut 4 equal slits in the dough. Then cut each of the wedges in half, resulting in 8 cuts. Starting about 1-inch from the cup or cookie cutter, cut each of the 8 wedges in half, resulting in 16 cuts.
    • Being very careful, pick two of the adjacent pieces, and twist them twice away from each other. Press to seal the edges. Repeat with the remaining 14 wedges.
    • Remove the cup from the center. Brush with egg wash.
    • Bake in a preheated 350°F oven for 20 to 25 minutes or until golden brown. (See Tip 5)
    • Remove bread from oven; transfer to wire rack. Drizzle glaze over warm cinnamon snowflake star bread. Serve warm if possible.
    • Yield:  12 servings.

    Chula’s Expert Tips

    1. I always use low-fat sour cream when making the dough.
    2. If you make the dough the night before, coat a large bowl with oil. Place the dough in the bowl and cover with plastic wrap. The next morning, remove the dough about an hour before you want to make the snowflake bread to give it a chance to come to room temperature.
    3. The dough tends to be a bit springy with it’s being rolled out. Therefore, I’ll roll it out into about a 6-inch circle and let it rest for about 5 minutes. Then, I’ll roll it again into about an 8-inch circle and let it rest again before the final rolling.
    4. Because the dough will be trimmed once the Lemon Curd Star Bread is assembled, the circles don’t need to be perfect.
    5. Once the bread is assembled, there is no need to let it rise. Just go ahead and pop it into the oven, the same way that you would a pizza.

    Nutrition

    Calories: 375kcal | Carbohydrates: 62g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 136mg | Potassium: 116mg | Fiber: 1g | Sugar: 32g | Vitamin A: 384IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 2mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

    Lemon Curd Star Bread

    Lemon Curd Star Bread – the name says it all. It’s a stunning recipe that is surprisingly easy to make. Lemon Curd Star Bread is sure to impress anyone who is lucky enough to have a piece. This show-stopping star bread features luscious lemon curd nestled between layers of easy to make sweet dough fashioned in the shape of a star.
    5 from 3 votes
    Print Pin
    Course: Bread
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Dough Cycle: 1 hour 50 minutes
    Total Time: 2 hours 30 minutes
    Servings: 12 servings
    Calories: 375kcal
    Author: Chula King

    Ingredients

    Dough

    • 1 large egg, lightly beaten
    • ¼ cup water (the egg plus the water should weigh 4 ounces, 114 grams)
    • ½ teaspoon salt
    • 2 Tablespoons (1 ounce, 29 grams) unsalted butter, room temperature
    • 1 cup (8 ounces, 227 grams) sour cream (See Tip 1)
    • 3 ½ Tablespoons (1.75 ounces, 50 grams) granulated sugar
    • 3 ½ cups (17.5 ounces, 496 grams) all-purpose flour
    • 2 ½ teaspoons (.37 ounces, 11 grams) bread machine yeast
    • egg wash
    • Pearl sugar, optional for sprinkling on bread

    Lemon Curd

    • 3 large eggs, room temperature
    • ½ cup (3.5-ounces, 100 grams) granulated sugar
    • 2 teaspoons lemon zest
    • ½ cup (4-ounces, 113 grams) fresh lemon juice (2 ½ to 3 lemons depending on size)  
    • 6 Tablespoons (3-ounces, 85 grams) unsalted butter, cut into small pieces

    Lemon Glaze

    • 2 cups confectioners' sugar
    • 3 to 4 Tablespoons fresh lemon juice

    Instructions

    Dough

    • Add the dough ingredients to the bread machine in the order listed. Select the dough cycle and start the machine. Check the dough after five minutes of mixing and add 1 to 2 more Tablespoons of water or flour if the dough is too dry or wet. (See Tip 2)

    Lemon Curd

    • Whisk together eggs, sugar, and lemon zest in a non-reactive saucepan (stainless steel, enameled, glass). Add lemon juice; whisk to combine. Add butter pieces.
    • Place pan over medium heat. Whisk mixture constantly, until thickened, about 6 minutes. Continue whisking constantly for several more minutes, until bubbly.
    • Remove from heat. Pour lemon curd into wire mesh strainer set over a bowl. Stir with rubber spatula or spoon to force lemon curd through strainer. Discard any bits left behind in strainer.
    • Press piece of plastic wrap on top of lemon curd; refrigerate at least one hour to cool completely.
    • Yield: 1-⅓ to 1-½ cups.

    Lemon Glaze

    • Beat confectioners' sugar, and lemon juice until smooth. If necessary, add more lemon juice or confectioners' sugar to achieve desired consistency.

    Lemon Curd Star Bread

    • Preheat oven to 350°F. Invert a large baking sheet; line with silicone mat. Set aside.
    • When the dough cycle is finished, remove the dough and form into 4 balls, roughly 8 ounces each. On a lightly floured surface, roll one of the balls into a circle roughly 12-inches in diameter.  Place on silicone lined baking sheet. Center 10-inch cake pan on dough and press down slightly to form a 10-inch circle on the dough. (See Tips 3 and 4)
    • Spread ⅓ of the lemon curd inside the circle. Repeat with two more balls of dough and remaining lemon curd.
    • Roll final ball of dough into a 12-inch circle and place on top of third lemon curd layer.
    • Place a small cup in center of dough. Starting about 1-inch from the edge of the cup, cut 4 equal slits in the dough. Then cut each of the wedges in half, resulting in 8 cuts. Starting about 1-inch from the cup or cookie cutter, cut each of the 8 wedges in half, resulting in 16 cuts.
    • Being very careful, pick two of the adjacent pieces, and twist them twice away from each other. Press to seal the edges. Repeat with the remaining 14 wedges.
    • Remove the cup from the center. Brush with egg wash.
    • Bake in a preheated 350°F oven for 20 to 25 minutes or until golden brown. (See Tip 5)
    • Remove bread from oven; transfer to wire rack. Drizzle lemon glaze over warm lemon curd star bread. Serve warm if possible.
    • Yield:  12 servings.

    Chula’s Expert Tips

    1. I always use low-fat sour cream when making the dough.
    2. If you make the dough the night before, coat a large bowl with oil. Place the dough in the bowl and cover with plastic wrap. The next morning, remove the dough about an hour before you want to make the snowflake bread to give it a chance to come to room temperature.
    3. The dough tends to be a bit springy with it’s being rolled out. Therefore, I’ll roll it out into about a 6-inch circle and let it rest for about 5 minutes. Then, I’ll roll it again into about an 8-inch circle and let it rest again before the final rolling.
    4. Because the dough will be trimmed once the Lemon Curd Star Bread is assembled, the circles don’t need to be perfect.
    5. Once the bread is assembled, there is no need to let it rise. Just go ahead and pop it into the oven, the same way that you would a pizza.

    Nutrition

    Calories: 375kcal | Carbohydrates: 62g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 136mg | Potassium: 116mg | Fiber: 1g | Sugar: 32g | Vitamin A: 384IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 2mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

    Filed Under: Breads, Breakfast, Christmas, Holiday Side Dishes

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