# What You 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 about 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
# Directions:
01 - Combine warm milk, sugar, and yeast in a large bowl or stand mixer. Let stand for 5 to 10 minutes until foamy.
02 - Add melted butter, eggs, and salt to the yeast mixture. Mix thoroughly.
03 - Gradually add flour, mixing until a soft dough forms. Knead by hand or with a dough hook for 8 to 10 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover, and allow to rise in a warm environment for 1 hour until doubled in size.
05 - Combine softened butter, brown sugar, cinnamon, and nutmeg in a small bowl and mix well.
06 - Punch down dough and divide into four equal portions. Roll each into a 12-inch circle on a lightly floured surface.
07 - Place one dough circle on a parchment-lined baking sheet. Spread one-third of the filling over it. Repeat layering with remaining dough circles and filling, finishing with the final dough circle on top.
08 - Place a 3-inch round cutter or glass in the center without cutting through. Slice the dough into 16 equal strips radiating from the center. Twist each adjacent pair twice away from each other and pinch the ends together to shape the snowflake.
09 - Cover the shaped dough loosely and let rise for 30 to 40 minutes until puffy. Preheat oven to 350°F (175°C).
10 - Bake for 25 to 30 minutes until golden brown. Remove from oven and cool for 10 minutes.
11 - Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over warm rolls before serving.
