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This cinnamon roll puff pastry snowflake is one of those recipes that looks impressive but takes almost no effort to make. Flaky layers filled with cinnamon sugar, twisted into a festive snowflake shape. It’s perfect for holiday mornings or cozy winter get-togethers.
Making this cinnamon roll snowflake using puff pastry is so fun and simple. Sure, it is a bit high in calories, but who is paying attention to that during the holidays? You can also make it with only 2 layers if you are serving it to a smaller amount of people.
This puff pastry snowflake comes out so good, you would want to make it all the time. Quick, easy, and made with simple ingredients you most likely already have. Perfect to enjoy as a dessert or indulge as a breakfast or brunch on Christmas Day. It will wow your family and guests.
Recipe Overview
Ingredients needed
Below is a list of ingredients you will need to make this puff pastry snowflake. Full measurements are listed further down in the recipe card.
- Puff Pastry: I used two boxes of puff pastry to make a thick 4-layer snowflake. This can also be made with only one box (2 sheets) of puff pastry. Especially if you are making it for a smaller crowd.
- Unsalted butter, melted: This is needed to brush over the puff pastry layers. You can use coconut oil.
- Brown sugar, or coconut sugar: I used dark brown sugar because it fits well for this recipe, but like brown sugar will be fine too if it’s all you have.
- Cinnamon: the star here and can’t be skipped or substituted.
- Egg: used for egg wash, so one small one will be enough. You will need to whisk this.
- Optional: 1 tbsp powdered sugar, for dusting if you do not want to make the cream cheese frosting.
- For the Cream cheese frosting: low-fat cream cheese, unsalted butter, powdered sugar, vanilla extract, a pinch of salt, and about 1-2 tbsp milk
How to make puff pastry snowflake
Preheat the oven to 375°F and line a sheet pan with parchment paper.
In a bowl, mix the 3/4 cup Dark brown sugar and 2 tablespoons cinnamon. Set aside.
Spread out the 4 sheets of Puff pastry dough one at a time. Using a roll pin, spread them out a bit. (So they stretch enough to fit a 9 to 10-inch round pan or plate to cut out).
Place a round pan or plate over the puff pastry to cut out a large circle. Using a knife, cut the puff pastry into a round shape. (Save the leftover pastry sheets you cut out, and see my notes below.) Do this for all the pastry sheets as you need them for layering.
Transfer a single pastry sheet onto a sheet pan lined with parchment paper and brush melted butter all over it. (from the melted 2 tablespoons unsalted butter)
Spread a third of the cinnamon sugar all over it, leaving about 1/4 inch empty on the edges, and gently press the cinnamon sugar down evenly over the puff pastry. Save about 2 tbsp of the cinnamon sugar to use with the leftover puff pastry. (See notes)
Add another layer of puff pastry over the cinnamon sugar and repeat the same steps. Brushing butter and adding cinnamon sugar.
✏️ If you plan to use the remainder of the puff pastry to prevent any waste, save about 2 tablespoons of the cinnamon sugar, and read my notes section for what you can do with the leftover dough.
Top again with one more layer and go through the same process. (You will be adding butter and cinnamon sugar to only 3 layers.) Add the final layer of puff pastry on the top and gently press down using your hands.
✏️ The final layer should not have any cinnamon sugar.
Get a small bowl to use as a guide in the middle and make 16 slices all around. It has to be an even number.
Using two hands, twist each ribbon in the opposite direction and press them together at the end. Do this all around to form a snowflake.
Brush some egg wash (from 1 small egg) over the snowflake and bake for 25-27 minutes or until golden brown. Allow it to cool for a few minutes and make the cream cheese frosting.
In a medium bowl, which together the 4 ounces lite cream cheese, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, 2 teaspoons powdered sugar3/4 cup powdered sugar, 1-2 tablespoons milk, and a Pinch of salt until creamy and smooth. To make a more runny frosting, use 2-3 tablespoons of milk. I used just 1)
Serve the cinnamon roll snowflake with the cream cheese frosting or powdered sugar. Enjoy.
Notes and tips
- What to do with leftover puff pastry? To avoid any waste, I brush a bit of butter or coconut oil in a small oven-safe ramekin and add in the leftover puff pastry. I then sprinkle in the 2 tablespoons of the cinnamon sugar, and toss them together to coat. Brush with a bit of egg wash (you will have some leftovers from the snowflake) and bake it along with the snowflake. No waste. Once ready, spread some cream cheese over it and dig right in.
- You can make a smaller portion with only 2 layers of puff pastry. Just half the amount of sugar and cinnamon, so you don’t end up with extra.
- If you do not want to use butter to brush the puff pastry, you can use coconut oil. Butter tastes great, though.
- Puff pastries are high in calories, and this recipe is a fun and indulgent treat for the holidays. Consider making it with 2 layers to cut down on the calories.
Common Questions
Yes. Once you have made the snowflake and added the egg wash, you must cover it and place it in the fridge until ready to bake. Do not make it more than a day ahead.
Keep it on your kitchen counter covered for up to 2 hours, then store in the fridge for up to 4 days.
No, I do not recommend freezing leftovers.
Yes. You can use any fruit preserve instead of cinnamon sugar. It would taste great with either strawberries or raspberry preserves. Whatever you have on hand.
You may also like
- Hawaiian Roll Garlic Bread
- Christmas Tree Pull-Apart Bread
- Italian Christmas Cookies
- Brownie Cookies
- Peppermint Brownies
- Cinnamon Roll Cake
Cinnamon Roll Puff Pastry Snowflake
Equipment
- Round plate or pan to carve the circle
- Rolling Pin
- Sheet Pan
Ingredients
- 4 sheets Puff pastry dough, 2 boxes, each box has 2 sheets (total of 34.6 ounces; or 2.2 lbs)
- 2 tablespoons unsalted butter, melted
- 3/4 cup Dark brown sugar, or coconut sugar
- 2 tablespoons cinnamon
- 1 small egg, for egg wash
- 2 teaspoons powdered sugar, optional, for dusting
Cream cheese frosting
- 4 ounces lite cream cheese, softened at room temperature
- 2 tablespoons unsalted butter, softened
- 3/4 cup powdered sugar, you can get cane powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk, for thinner frosting
- Pinch of salt
Instructions
- Preheat the oven to 375°F and line a sheet pan with parchment paper.
- In a bowl, mix the 3/4 cup Dark brown sugar and 2 tablespoons cinnamon. Set aside.
- Spread out the 4 sheets Puff pastry dough one at a time. Using a roll pin, spread them out a bit. (So they stretch enough to fit a 9 to 10-inch round pan or plate to cut out).
- Place a round pan or plate over the puff pastry to cut out a large circle. Using a knife, cut the puff pastry into a round shape. (Save the leftover pastry sheets you cut out, and see my notes below.) Do this for all the pastry sheets as you need them for layering.
- Transfer a single pastry sheet onto a sheet pan lined with parchment paper and brush melted butter all over it. (from the melted 2 tablespoons unsalted butter)
- Spread a third of the cinnamon sugar all over it, leaving about 1/4 inch empty on the edges, and gently press the cinnamon sugar down evenly over the puff pastry. Save about 2 tbsp of the cinnamon sugar to use with the leftover puff pastry. (See notes)
- Add another layer of puff pastry over the cinnamon sugar and repeat the same steps. Brushing butter and adding cinnamon sugar.
- Top again with one more layer and go through the same process. (You will be adding butter and cinnamon sugar to only 3 layers.) Add the final layer of puff pastry on the top and gently press down using your hands.
- Get a small bowl to use as a guide in the middle and make 16 slices all around. It has to be an even number.
- Using two hands, twist each ribbon in the opposite direction and press them together at the end.
- Do this all around to form a snowflake.
- Brush some egg wash (from 1 small egg) over the snowflake and bake for 25-27 minutes or until golden brown.
- Allow it to cool for a few minutes and make the cream cheese frosting.
- In a medium bowl, which together the 4 ounces lite cream cheese, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, 2 teaspoons powdered sugar3/4 cup powdered sugar, 1-2 tablespoons milk, and a Pinch of salt until creamy and smooth. To make a more runny frosting, use 2-3 tablespoons of milk. I used just 1)
- Serve the cinnamon roll snowflake with the cream cheese frosting or powdered sugar. Enjoy.
Notes
- For the leftover puff pastry, to avoid any waste, I brush a bit of butter in a small oven-safe ramekin and add in the leftover puff pastry. I then sprinkle in the 2 tbsps of the cinnamon sugar, and toss them together a bit. Brush with a bit of egg wash (you will have leftovers) and bake it along with the snowflake. No waste. Once ready, spread some cream cheese over it and dig right in.
- You can make a smaller portion with only 2 layers of puff pastry. Just half the amount of sugar and cinnamon, so you don’t end up with extra.
- If you do not want to use butter to brush the puff pastry, you can use coconut oil. Butter tastes great, though.
- Puff pastries are high in calories, and this recipe is a fun and indulgent treat for the holidays. Consider making it with 2 layers to cut down on the calories. Keep in mind the nutrition values are a rough estimate since you didn’t use all of the puff pastry dough when you cut out the round layers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
