# What You’ll Need:
→ Dough
01 - 4 cups all-purpose flour
02 - 1 packet active dry yeast (2 1/4 teaspoons)
03 - 1 cup whole milk, warmed to 110°F
04 - 1/3 cup granulated sugar
05 - 1/2 cup unsalted butter, melted
06 - 2 large eggs, room temperature
07 - 1 teaspoon salt
→ Filling
08 - 1/2 cup unsalted butter, softened
09 - 3/4 cup packed brown sugar
10 - 1 1/2 tablespoons ground cinnamon
11 - 1/2 teaspoon ground nutmeg (optional)
→ Icing
12 - 1 1/2 cups powdered sugar
13 - 2 to 3 tablespoons milk
14 - 1/2 teaspoon vanilla extract
# How to Make It:
01 - Combine warm milk, sugar, and yeast in a large bowl or stand mixer; let sit 5 to 10 minutes until foamy.
02 - Add melted butter, eggs, and salt to the yeast mixture; mix thoroughly.
03 - Gradually add flour and mix until a soft dough forms; knead 8 to 10 minutes by hand or with dough hook until smooth and elastic.
04 - Place dough in greased bowl, cover, and let rise in warm area for 1 hour or until doubled in size.
05 - Mix softened butter, brown sugar, cinnamon, and nutmeg in a bowl until combined.
06 - Punch down dough, turn onto floured surface, divide into 4 equal pieces, and roll each into a 12-inch circle.
07 - Place one dough circle on parchment-lined baking sheet; spread one-third of filling evenly; repeat layers, finishing with top dough circle.
08 - Place 3-inch round cutter in center without cutting through; slice dough into 16 equal strips radiating from center using sharp knife.
09 - Twist two adjacent strips away from each other twice, pinch ends together; repeat with all pairs to form snowflake shape.
10 - Cover loosely; let rise 30 to 40 minutes until puffy; preheat oven to 350°F.
11 - Bake snowflake for 25 to 30 minutes until golden brown; cool 10 minutes on wire rack.
12 - Whisk powdered sugar, milk, and vanilla until smooth; drizzle over warm rolls before serving.
