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Featured Cinnamon Snowflake bread
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5 from 3 votes

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.
Prep Time15 mins
Cook Time25 mins
Dough Cycle1 hr 50 mins
Total Time2 hrs 30 mins
Course: Bread
Cuisine: American
Servings: 12 servings
Calories: 369kcal
Author: Chula King

Ingredients

Dough

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

Cinnamon/Sugar Filling

  • 1/2 cup (3.5 ounces, 99 grams) granulated sugar
  • 2 teaspoons ground cinnamon
  • 5 Tablespoons (2.5 ounces, 71 grams) unsalted butter, melted

Cinnamon/Sugar Filling

  • 2 cups (8 ounces, 227 grams) confectioners' sugar  
  • 2 Tablespoons (1 ounce, 29 grams) unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 1/4 cup (2 ounces, 58 grams) 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/Sugar Filling

  • Mix 1/2 cup granulated sugar, 2 teaspoons cinnamon and 5 Tablespoons melted butter until combined. Set aside.

Icing

  • Beat confectioners' sugar, vanilla, melted butter and milk 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 1/3 of the cinnamon/sugar filling inside the circle. Repeat with two more balls of dough and remaining cinnamon/sugar filling.
  • Roll final ball of dough into a 12-inch circle and place on top of third cinnamon/sugar 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 icing over warm cinnamon snowflake bread. Serve warm if possible.
  • Yield:  12 servings.

Notes

  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 Cinnamon Snowflake 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: 369kcal | Carbohydrates: 62g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 120mg | Potassium: 97mg | Fiber: 1g | Sugar: 32g | Vitamin A: 354IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg