# What You Need:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp active dry yeast
04 - 1/2 tsp salt
05 - 3/4 cup warm milk (about 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 tsp ground cinnamon
10 - 1/4 cup unsalted butter, softened
→ Icing
11 - 1 cup powdered sugar
12 - 2–3 tbsp milk
13 - 1/2 tsp pure vanilla extract
# Steps:
01 - Combine warm milk, granulated sugar, and active dry yeast in a large bowl. Let stand for 5–10 minutes until frothy.
02 - Add melted butter, egg, and salt to the yeast mixture. Gradually incorporate flour until a soft dough forms.
03 - Knead dough on a lightly floured surface for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and allow to 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 pieces. Roll each piece into a 12-inch diameter circle.
06 - Place one dough circle on the prepared baking sheet. Spread half of the softened butter over the surface, then sprinkle half of the cinnamon sugar mixture evenly.
07 - Add the second dough circle on top. Spread the remaining butter and cinnamon sugar. Place the third dough circle on top without filling.
08 - Place a small glass in the center of the stacked dough. Using a sharp knife, cut the dough into 16 equal strips radiating outward from the glass, taking care not to cut through the center.
09 - Twist two adjacent strips away from each other twice, then pinch the ends together to form a point. Repeat with all pairs to create the snowflake shape.
10 - Remove the glass. Cover the shaped dough with a towel and let rise for 15 minutes.
11 - Bake for 22–25 minutes until the snowflake is golden brown.
12 - Cool for 10 minutes. Whisk powdered sugar, milk, and vanilla extract together until smooth, then drizzle over the warm pull-apart.
