# What You'll Need:
→ Dough
01 - 4 cups all-purpose flour
02 - 1 packet (2 1/4 tsp) active dry yeast
03 - 1 cup whole milk, warm (about 110°F)
04 - 1/3 cup granulated sugar
05 - 1/2 cup unsalted butter, melted
06 - 2 large eggs, room temperature
07 - 1 tsp salt
→ Filling
08 - 1/2 cup unsalted butter, softened
09 - 3/4 cup packed brown sugar
10 - 1 1/2 tbsp ground cinnamon
11 - 1/2 tsp ground nutmeg (optional)
→ Icing
12 - 1 1/2 cups powdered sugar
13 - 2 to 3 tbsp milk
14 - 1/2 tsp vanilla extract
# Directions:
01 - Combine warm milk, sugar, and yeast in a large bowl or stand mixer. Let sit for 5 to 10 minutes until foamy.
02 - Add melted butter, eggs, and salt to the yeast mixture and mix well.
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 let rise in a warm area for 1 hour or until doubled in size.
05 - Mix softened butter, brown sugar, cinnamon, and nutmeg thoroughly in a small bowl.
06 - Punch down the dough, transfer to a lightly floured surface, and divide into four equal portions. Roll each into a 12-inch circle.
07 - Place one dough circle on a parchment-lined baking sheet. Spread one third of the filling evenly. Repeat layering with remaining dough circles and filling, ending with dough on top.
08 - Place a 3-inch round cutter or glass in the center without cutting through. Cut dough into 16 equal strips radiating from the center, leaving the center intact.
09 - Twist two adjacent strips away from each other twice and pinch ends together. Repeat with all pairs to create the snowflake pattern.
10 - Cover loosely and let rise for 30 to 40 minutes until puffy. Preheat oven to 350°F.
11 - Bake for 25 to 30 minutes until golden brown. Allow to cool for 10 minutes.
12 - Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls before serving.
