Cinnamon Roll Pull-Apart Snowflake

• porce: 18 servings
• aktivní čas: 2 hours
• celkový čas: 2 hours 25 minutes

Ingredience

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 butter (salted preferred)

6 c bread flour

1 1/2 tsp salt (I use fine pink Himalayan sea salt)

1 1/3 c dark brown sugar (light brown is ok too)

3 tbsp cinnamon

1/2 c softened butter (I used unsalted)

1 egg beaten, for egg wash

1 tsp powdered sugar for dusting (optional)

4 oz softened cream cheese

3 tbsp softened butter (I used unsalted)

3/4 c powdered sugar

1/2 tsp vanilla extract

1 pinch salt

Pokyny

Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, eggs, egg yolks and melted butter. Mix until well combined. Next stir in flour and salt until a dough begins to form.

Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky, but not sticking to the bottom of the bowl. Once your dough has formed, push it to the side of the bowl and add in a few drops of olive oil. Roll the dough in the oil so that it's covered and then cover the bowl it tightly to let the dough rise. It should rise for 1-2 hours and be doubled in size.

Once the dough has risen, weigh it on a kitchen scale (if you don't have one, you can eyeball this step). Take the total weight and divide it by 4 so that you can divide the dough into 4 equal parts. Mine were 14 oz each.

One at a time, on a very lightly floured surface, roll out each section of dough into circles of about 10 inches in diameter.

Line a large rimmed baking sheet (25 in x 17 1/4 in) with parchment and then place the first dough circle on it. Spread 1/3 of the softened butter evenly over it and then follow that with 1/3 of your brown sugar and cinnamon mixture. Repeat this same process with your second dough circle and then your third dough circle. Then top it with your fourth dough circle.

Next you want something to place in the center of your dough that's about 2 inches in diameter. You'll use this as a cutting guide because you want to make sure that you don't cut all the way through the middle of your dough. I used a small cookie cutter.

Start cutting through your dough carefully. Start each cut at the edge of whatever you've placed as your cutting guide, so you're cutting from the middle out to the edge. I started at 12 o'clock, then cut at 6 o'clock, 9 o'clock and 3 o'clock. Once I had these 4 cuts, I cut each section in half to make 8 sections. Then I cut each of those in half so that I ended with 16 even sections. Check out this recipe where I have photos that you might find helpful for the cutting and twisting process.

Next up is the twisting process. You want to work the sections two at a time. I held one section in my left hand and twisted it 1 1/2 -2 turns counter clockwise and with my right hand, I twisted 1 1/2-2 times clockwise. It's important to twist each pair away from each other and to not twist so far that your dough starts to tear. I found that my sections could twist anywhere from 1 1/2 to 2 full turns. Once you've twisted, you want to then pull the ends together and pinch them so that the dough sticks together. You'll repeat this process all the way around the circle. As I worked my way around, I noticed that some of the ends would want to pull away from each other, so I would just go back and pinch the dough back together.

Normally a cinnamon roll would rise again at this point, but I found that the longer the dough sat, the more the ends wanted to pull away from each other. At this point, I preheated my oven to 350 F. I let the snowflake rest for about 15 mins and skipped the second rise. I brushed it with an egg wash before putting it into the oven and then once the oven was heated, I placed it on the center rack.

From 20 mins on, I kept a close eye on the snowflake in the oven because I didn't want it to burn. I took it out and turned my baking sheet and put it back into the oven every 5 mins until about 30 mins. At that point, it was golden brown and it felt done when I tapped it. Ovens vary, so you want to just make sure that your dough isn't raw in the center.

While the snowflake bakes, make your frosting. Add the butter and cream cheese to the bowl of a stand mixer and mix with the paddle attachment until smooth. I usually mix on medium high. Then add the powdered sugar, vanilla and a pinch of salt and turn the mixer on low to combine. Once combined, you can put the mixer back to medium high until your frosting is smooth and consistent. Transfer to a small bowl.

Once the snowflake is done baking, let it cool for about 10 mins before frosting. I didn't have a serving tray big enough to hold it, so I moved it off of the baking sheet and onto a few layers of parchment paper.

Frost your snowflake however you like. I like to lightly frost it so that the cinnamon swirls show through. I used less than half of the frosting that I made and served the rest alongside for dipping. This is completely up to you! I lightly dusted the snowflake with powdered sugar after frosting because it looked pretty. You can skip this if you want to. Or you can skip the frosting and just dust it with powdered sugar. Serve warm and enjoy!

Výživové údaje

• Kalorie: 455 cal