Cinnamon Roll Pull-Apart (Printable)

Soft dough with cinnamon sugar swirls and vanilla icing brings festive flavor to holiday mornings.

# Ingredient list:

→ Dough

01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons active dry yeast
04 - 1/2 teaspoon salt
05 - 3/4 cup warm milk (approximately 110°F)
06 - 1/4 cup unsalted butter, melted
07 - 1 large egg, room temperature

→ Filling

08 - 1/2 cup packed light brown sugar
09 - 2 teaspoons ground cinnamon
10 - 1/4 cup unsalted butter, softened

→ Icing

11 - 1 cup powdered sugar
12 - 2 to 3 tablespoons milk
13 - 1/2 teaspoon pure vanilla extract

# How-to:

01 - In a large bowl, combine warm milk, granulated sugar, and active dry yeast; let sit for 5 to 10 minutes until frothy.
02 - Add melted butter, egg, and salt; gradually incorporate flour until a soft dough forms.
03 - Knead dough on a floured surface for 5 to 7 minutes until smooth and elastic; place in greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
04 - Preheat oven to 350°F and line a baking sheet with parchment paper.
05 - Punch down dough and divide into three equal portions; roll each into a 12-inch circle.
06 - Place one circle on prepared baking sheet; spread half the softened butter and sprinkle half the cinnamon sugar mixture evenly over the surface.
07 - Top with second circle; spread remaining butter and cinnamon sugar; place third circle on top.
08 - Position a small glass in the center; cut dough into 16 strips radiating outward without cutting through the center.
09 - Twist each pair of adjacent strips twice away from each other, then pinch ends together to form points, creating a snowflake shape.
10 - Remove the glass; cover with a towel and let rise for 15 minutes.
11 - Bake for 22 to 25 minutes until golden brown.
12 - Allow to cool for 10 minutes; whisk powdered sugar, milk, and vanilla extract until smooth and drizzle over warm snowflake before serving.

# Expert Advice:

01 -
  • It looks showstopping but tastes like comfort, pulling apart into eight pillowy pieces that melt on your tongue.
  • The twisted snowflake shape is actually easier than it seems once you get the rhythm going—almost meditative to watch come together.
  • One batch feeds a crowd without feeling like you spent all day baking, plus your kitchen will smell incredible.
02 -
  • Don't skip the 1-hour rise on the bulk dough—rushing this step means dense, gummy rolls instead of light, airy ones that practically float off the plate.
  • The glass in the center isn't decorative; it keeps the dough from puffing up and sealing itself shut, which would prevent the strips from separating cleanly when pulled.
  • If your dough keeps shrinking back as you roll it, you're working too fast—let it relax for a few minutes and it'll cooperate beautifully.
03 -
  • Room-temperature eggs and milk blend into the dough more evenly, preventing cold pockets that bake differently and create uneven texture.
  • If your kitchen is cold, turn the oven on for 30 seconds then turn it off—this creates a warm environment for rising without overdoing it.
Return