# What You'll Need:
→ Dough
01 - 4 cups all-purpose flour
02 - 1 packet (2 1/4 tsp) active dry yeast
03 - 1 cup warm whole milk (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 - 2–3 tbsp milk
14 - 1/2 tsp vanilla extract
# Method:
01 - Combine warm milk, granulated sugar, and active dry yeast in a large bowl or stand mixer. Let stand 5 to 10 minutes until foamy.
02 - Add melted butter, eggs, and salt to the yeast mixture. Stir to combine thoroughly.
03 - Gradually incorporate flour, mixing until a soft dough develops. Knead by hand or with a dough hook for 8 to 10 minutes until smooth and elastic.
04 - Place dough into a greased bowl, cover, and let rise in a warm environment for 1 hour or until doubled in size.
05 - In a small bowl, blend softened butter, brown sugar, cinnamon, and nutmeg until evenly combined.
06 - Punch down the risen dough, transfer to a lightly floured surface, and divide into 4 equal portions. Roll each into a 12-inch diameter circle.
07 - Place one dough circle on parchment-lined baking sheet. Spread one-third of the filling evenly over it. Repeat layering with remaining circles and filling, finishing with dough on top.
08 - Place a 3-inch round cutter or glass at the center without cutting through. Slice dough into 16 equal strips radiating from the center.
09 - Twist two adjacent strips away from each other twice and pinch ends together. Continue with all pairs to create the snowflake formation.
10 - Cover loosely and allow to rise 30 to 40 minutes until puffy. Preheat oven to 350°F.
11 - Bake for 25 to 30 minutes or until golden brown. Remove and cool for 10 minutes.
12 - Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over warm rolls prior to serving.
