Paul Hollywood Cinnamon Snowflake Bread Recipe

A cinnamon snowflake may look like something straight from a bakery, but it’s surprisingly simple to make using four circles of rolled dough and a sharp knife. This Paul Hollywood Cinnamon Snowflake Bread Recipe creates a beautiful centerpiece with soft, pull-apart layers and a sweet cinnamon-butter filling in every bite.

My first attempt lost its snowflake shape in the oven. I learned that cutting the dough arms cleanly and twisting each one only twice helps preserve the pattern during baking.

I also discovered that my oven runs about 15°F hotter than the set temperature, causing my third attempt to turn nearly mahogany brown. Adjusting the oven temperature helped me achieve a more even golden finish.

With its soft dough, buttery cinnamon filling, and eye-catching shape, this cinnamon snowflake bread is a delicious treat that looks impressive but is simple enough to make at home.

Paul Hollywood Cinnamon Snowflake Bread Holds Its Shape With Two Twists

Paul Hollywood is a respected British baker best known as a judge on The Great British Bake Off. His professional baking experience, including working as a head baker at prestigious hotels such as the Dorchester, has helped establish his reputation in the baking world.

A cinnamon snowflake bread is made by stacking four rounds of rolled dough with a cinnamon filling between the layers. Slits cut around a central circle create individual arms, which are twisted in pairs to form the snowflake pattern. My version follows this method using 16 arms.

The key to keeping the snowflake’s shape is to protect the center circle and avoid over-twisting the arms. Before cutting, mark the center with the rim of a glass, then make each cut stop precisely at the circle’s edge. Twist each arm pair twice to create a neat, defined pattern that holds during baking.

Timing is just as important as shaping. Allow the dough to rise for 1 to 1½ hours, or until it doubles in size. After shaping, let the bread rest for another 30 to 45 minutes while the oven preheats to 375°F. This final rise helps the dough become light and airy before baking.

Paul Hollywood Cinnamon Snowflake Bread Ingredients

About 4 cups (500 g) bread flour: Protein in the flour builds the gluten that holds the twisted arms together. I use King Arthur and weigh it, since scooped cups can run 20 g heavy.

All-purpose flour works in place of bread flour. Expect a softer, less chewy pull.

1 packet (7 g) fast-action yeast: This yeast mixes straight into the flour and raises the dough without proofing. I keep Red Star instant yeast in the freezer. Check the date, since old yeast gives a slow, dense rise.

Active dry yeast goes in at the same amount. Dissolve it in the warm milk for 5 minutes first.

1 teaspoon salt: Salt tightens the gluten and keeps the sweet filling from tasting flat. I use Jacobsen fine sea salt. Measure it level, since too much slows the rise.

Kosher salt goes in at the same amount when it is fine-ground.

About ¼ cup (50 g) caster sugar: Caster sugar, sold as superfine in the US, dissolves fast and feeds the yeast. I buy Imperial Extra Fine. Level the cup, since extra sugar slows the rise.

Granulated sugar goes in at the same amount, though it takes longer to dissolve.

About ¾ cup warm milk: Milk adds richness and a tender texture. Heat it to 100 to 110°F, which warms the yeast without harming it. I use Clover whole milk and check it with a thermometer.

Oat or almond milk goes in at the same amount for a dairy-free dough. Oat milk gives the softer result.

About ⅓ cup warm water: Water brings the flour together and keeps the dough from turning stiff. I warm it for 20 seconds in a glass measuring cup. Add it last, since flours absorb liquid differently.

3½ tablespoons (50 g) softened butter: Butter keeps the dough tender and the arms from drying out. I use Kerrygold unsalted. Soften it for 30 minutes on the counter and add it after the first 5 minutes of kneading.

Salted butter works in place of unsalted. Cut the added salt slightly. Vegan butter goes in at the same amount.

1 large egg: The egg binds the dough and adds richness and a golden tint. I buy Pete and Gerry’s. Use it at room temperature, since a cold egg chills the dough and slows the first rise.

A flax egg replaces it: 1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested 5 minutes. The bread bakes slightly denser.

About 5 tablespoons (75 g) very soft butter: Butter carries the cinnamon and sugar between layers and bakes into gooey pockets. I use Land O’Lakes unsalted. Cut it into pieces so it softens evenly.

Vegan butter works here too, at the same amount.

2 teaspoons ground cinnamon: Cinnamon supplies the warm spice in every pull. I buy Penzeys Vietnamese cinnamon, a strong cassia type. Check the jar’s date, since old cinnamon turns dusty.

Ceylon cinnamon goes in at the same amount for a milder, sweeter note. Cassia tastes stronger, so adjust the amount to taste.

About ⅓ cup (75 g) soft light brown sugar: The molasses in it keeps the filling gooey and adds a warm sweetness. I use Wholesome organic light brown. Break up any lumps with a fork before mixing.

Dark brown sugar goes in at the same amount for a richer flavor. Caster or granulated sugar tastes simpler.

Powdered sugar, for dusting, optional: Dusting gives a snowy look and a little extra sweetness. It is optional, but it adds polish to the presentation. Sift it through a fine mesh sieve once the bread cools.

Essential Kitchen Equipment

1. Stand mixer with dough hook: This helps you knead the dough easily.
2. Large mixing bowl: Use this to let the dough rise.
3. Rolling pin: Roll the dough into flat circles.
4. Sharp knife or pizza cutter: Cut slits in the dough with this.
5. Baking sheet or large tray: This is for shaping the dough.
6. Parchment paper: This keeps the dough from sticking to the tray.
7. Pastry brush: Use this to spread butter on the dough evenly.
8. Kitchen scale: This helps you measure ingredients accurately.
9. Ruler or tape measure: This makes sure the circles are the right size.
10. Small bowl: Use this for mixing the filling.
11. Plastic wrap or clean kitchen towel: Cover the dough while it rises with this.
12. Fine mesh sieve: Use this to dust powdered sugar on top.
13. Small round cutter: Marks the center

How to Make Paul Hollywood Cinnamon Snowflake Bread

1. Make the Dough: In a stand mixer, mix 500 g of strong white bread flour, 7 g of fast-action dried yeast, 1 teaspoon of salt, and 50 g of caster sugar (keep salt and yeast separate). Add warm milk, warm water, and one egg. Mix on low speed until a rough dough forms.

Knead on medium speed for 5 minutes. Add 50 g of softened butter and knead for another 5 minutes until the dough is smooth and slightly sticky.

2. First Rise: Shape the dough into a ball. Place it in a lightly oiled bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours until it doubles in size. After rising, punch it down and divide it into 4 pieces. Roll each piece into a circle about 25-26 cm in diameter.

3. Make the Cinnamon Filling: Mix 75 g softened butter, 2 teaspoons ground cinnamon, and 75 g soft light brown sugar until smooth. Leave this mixture at room temperature. Place the first circle on a baking sheet. Spread a third of the cinnamon filling on top, then add the second circle and repeat. Finish with the fourth circle on top.

4. Shape the Snowflake: Mark a circle about 5-6 cm wide in the center. Cut out 16 strips from the edge to the outer edge of the dough. Twist each pair of strips (half clockwise and half counterclockwise) and seal the ends. Let the snowflake bread rest for 30-45 minutes. Preheat the oven to 375°F (190°C).

5. Bake the Bread: Bake for 20-25 minutes until golden brown. If it browns too quickly, cover it with foil. Let it cool for 10 minutes, dust with powdered sugar, and serve warm to enjoy the gooey filling.

Useful Tips for Getting the Best Results

1. Filling Tears the Dough: Soften cold filling butter on low power in 10-second bursts until it turns creamy.

2. Crooked Twists: Roll all four circles to 25 to 26 cm, checking with a ruler, so the arms line up when stacked.

3. Arms Pop Open in the Oven: Pinch each twisted pair tightly at the end, since loose ends separate as the dough expands.

4. Dark Edges Before the Center Sets: The filling sugar browns fast. Check at 18 minutes, then cover the edges loosely with foil for the remaining bake time.

5. Powdered Sugar Melts Into Patches: Wait at least 10 minutes after baking, then dust lightly. A light dusting reads as snow, while a heavy one turns pasty.

Delicious Variations on Paul Hollywood Cinnamon Snowflake Bread

Chocolate-Hazelnut Snowflake: Swap the cinnamon filling for ⅔ cup chocolate-hazelnut spread, divided over the 3 layers. The bread tastes closer to a chocolate pastry. Serve it with a bowl of raspberries.

Lemon Butter Snowflake: Mix 5 tablespoons soft butter, the zest of 1 lemon, and ⅓ cup sugar. The zest adds a bright citrus edge in place of cinnamon warmth.

Pesto or Garlic Herb Snowflake: A pesto or garlic herb butter filling makes a savory option for dinner. Spread ⅓ cup pesto, or 5 tablespoons butter beaten with 2 minced garlic cloves and 1 tablespoon parsley. Serve it alongside soup.

Overnight Cold-Proof Snowflake: Cover the shaped bread tightly with plastic wrap and refrigerate it overnight. Next morning, let it sit at room temperature for 30 to 45 minutes before baking. The slow rise deepens the flavor, and brunch gets a fresh bake.

Cream Cheese Glazed Snowflake: Beat 4 ounces cream cheese with ½ cup powdered sugar and 1 tablespoon milk. Drizzle it over the cooled bread in place of dusting. The tang cuts the sweet filling, so serve it with black coffee.

What to Serve with Cinnamon Snowflake Bread

This bread is always the star of the table. Its smell of cinnamon and warm dough draws everyone in. A latte, hot coffee, or a strong cup of tea suits the spice.

Warm apple cider or hot chocolate works on a cold morning. Fresh mixed berries or sliced oranges cut the richness with a little acid. Both keep the sugar from feeling heavy. Blood oranges look best against the white sugar.

For dipping, whip cream or lightly sweeten mascarpone. Honey or maple syrup on the side suits a sweeter tooth. Vanilla yogurt with granola turns a piece into breakfast. A simple compote of berries and a little sugar adds a jammy spoonful.

A full spread starts with the warm bread in the middle of the table. Surround it with mascarpone, berry compote, and sliced oranges. Pour the coffee and let everyone pull off an arm. My cousin ate three before the oranges were gone.

How to Store and Reheat This Bread

Cool the bread completely, then wrap it tightly or seal it in an airtight container. It stays soft at room temperature for up to 3 days. Fridge temperatures speed up starch changes, so bread staples faster there than on the counter or in the freezer. 

For longer keeping, wrap the cooled bread in plastic wrap, then slide it into a freezer bag. It keeps for up to 2 months. Wrap single pieces separately, and thaw them on the counter, still wrapped, for about 2 hours.

Warm single pieces on a microwave-safe plate for 15 to 20 seconds. For the whole bread, cover it loosely with foil and heat at 300°F for 8 to 10 minutes. Do not skip the foil, or the sugar edges darken.

The cinnamon filling firms when cold and softens again once warm. A small pat of butter on top before reheating brings back the fresh-baked softness. Stale arms also revive when covered with foil in the oven.

Paul Hollywood Cinnamon Snowflake Bread Recipe FAQs

1. Can I knead the dough by hand?

Yes. Mix the dry ingredients, add the wet ones, and knead on a floured surface for about 10 minutes. Add the butter in small pieces and knead 5 to 8 minutes more, until smooth and elastic.

2. Can I use a bread machine for the dough?

Yes. Add the dough ingredients in the order your machine lists and run the dough cycle. Check it after 5 minutes, and add 1 to 2 tablespoons of flour or water as needed. Then shape as written.

3. How do I cut 16 even arms?

Cut the circle into quarters first, then halve each quarter, then halve each piece again. Cutting in halves keeps the widths matching, so the twisted pairs look even. Wipe the blade between cuts to stop filling from dragging.

4. What size baking sheet do I need?

A 25 to 26 cm circle needs a sheet at least 12 inches wide. A half-sheet pan, 18 by 13 inches, leaves room for the arms to puff. Line it with parchment so the sugary edges release cleanly.

5. Why is my bread pale on top?

The oven was probably under 375°F. Preheat it fully, set the tray on the center rack, and check with an oven thermometer. A thin brush of beaten egg before baking also deepens the color.

6. How do I know the bread is done?

Look for deep golden color after 20 to 25 minutes. An instant-read thermometer should read about 190°F in the thickest layer. The bottom should sound hollow when tapped. Bake 3 more minutes at a time when it reads lower.

7. Why is my dough so sticky?

Butter and egg keep this dough slightly sticky until the gluten develops. Knead the full 10 minutes before adding flour. When it still clings to the bowl, work in 1 tablespoon of flour at a time.

8. How many teaspoons is one packet of yeast?

One packet holds about 2¼ teaspoons, or 7 g. Weighing it on a scale is more accurate. Level the spoon when you measure, since a heaped spoon adds too much yeast.

Four circles, three cinnamon layers, and two twists per arm define this Paul Hollywood Cinnamon Snowflake Bread Recipe. Bake it, then leave a comment and a rating to show how yours looked.