How to Make a Potato Flake Sourdough Cinnamon Roll Snowflake

Potato flake sourdough cinnamon roll snowflake is the perfect Christmas morning treat or a showstopper to bring to a Christmas party. Cinnamon rolls are one of the best breakfast comfort foods, and with a little creativity, you can transform my classic potato flake sourdough cinnamon roll recipe, with a few changes, into something visually striking and festive. 

A cinnamon roll snowflake not only elevates the look of your baked goods but also offers a delicious treat that’s perfect for holiday gatherings or any occasion where you want to impress your friends and family. Using potato flake sourdough starter in this recipe adds an extra layer of flavor, not to mention the easier digestion you gain from the fermentation. Let’s dive into how to make this showstopper cinnamon roll snowflake from scratch!

If you don’t have your own starter, and want to learn more about a potato flake starter check out my post on Everything you need to know or What is a potato flake starter?

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Tools You’ll Need:

• Stand mixer with a dough hook attachment (optional but recommended for ease)
• Measuring cups and spoons
• Silicone spatula
• Rolling pin
• Basting brush
• Dough cutter or sharp knife
• Large circular baking dish, cookie sheet or pizza stone
• 4 oz mason jar or small glass (for creating a center guide)
• Beeswax wrap or plastic wrap

Ingredients 

For this recipe, we’ll need a few staple ingredients and tools.

Ingredients for the Dough:

• Active potato flake sourdough starter 
• Bread flour (can use all purpose flour but texture will vary slightly)
• Organic cane sugar (can also use granulated sugar)
• Whole milk (not too warm to protect the starter)
• Coconut oil (you can substitute with olive oil)
• salt

For the Filling:

• 1/4-1/2 cup sugar
• 6 tablespoons butter, melted
• 2 tablespoons cinnamon (add more if desired)

For the Icing:

• 1 cup powdered sugar
• 1-2 tablespoons milk (to adjust consistency)
• 2 tablespoons butter
• 1/2 teaspoon vanilla

How to Make a Potato Flake Sourdough Cinnamon Roll Snowflake:

Step 1: Make the Dough

Making the dough is the first step in creating your cinnamon roll snowflake.

In the bowl of a stand mixer fitted with a dough hook attachment, combine the active potato flake starter, bread flour, sugar, salt, and melted coconut oil. If you don’t have a stand mixer, you can use a wooden spoon to combine the ingredients, but a stand mixer makes the process much easier. Add in the warm milk gradually to help form the dough.

Mix the ingredients until the dough starts to come together and pulls away from the sides of the bowl. You should have a soft, smooth dough by the time you’re finished mixing.

Once the dough is ready, remove it from the bowl and shape it into a ball. Place it in a large greased bowl and cover it tightly with plastic wrap or a beeswax wrap. Let the dough rest in a warm place for 8-12 hours to allow the wild yeast in your sourdough starter to ferment and work its magic. This is your first rise.

If you’re using active dry yeast or commercial yeast, the rise time might be shorter, but the flavor will be slightly different. Allowing the dough to ferment for a longer period with sourdough starter ensures a more complex flavor in the finished rolls and aids in easier digestion.

Step 2: Divide and Roll the Dough

Once your dough has risen and doubled in size, it’s time to divide it into smaller portions.

Transfer the dough onto a lightly floured board and divide it into four equal pieces. Roll out each piece into a circle about 9 1/2 to 10 inches in diameter, making sure the dough is around 1/8 inch thick. This will ensure you get the proper layering for your snowflake.

You should now have four circles of dough, each of equal size, ready to be layered.

Note: The easiest way to roll out the circles without the springing back is the press the dough flat with your fingers as close to the circle shape as possible. Finish by using a rolling pin. 

Step 3: Assemble the Snowflake

Now comes the fun part – assembling your snowflake! Start by placing the first dough circle onto a piece of parchment paper or directly into your greased baking dish. Use a basting brush to spread a layer of melted butter across the surface of the dough, then sprinkle it with 1 1/2 tablespoons of sugar and sprinkle cinnamon.

Place the second dough circle on top of the first, aligning the edges carefully. Pinch the outer edge together slightly to help the circles stay together. Repeat the same process: brush with butter and sprinkle with sugar and cinnamon.

For the third circle, repeat the same steps.

Once you’ve stacked the three circles with cinnamon and sugar, place the fourth circle on top. Do not brush with butter or sprinkle sugar on this final layer.

Step 4: Shape the Snowflake

To create the beautiful snowflake shape, use a 4 oz mason jar or small glass and press lightly to make a circular impression in the center of the dough. This will be your guide when you cut the dough into wedges.

Using a dough cutter or sharp knife, cut the dough into 16 equal wedges, stopping at the circular impression in the center. 

Now, take two adjacent wedges, twist them away from each other three times, and pinch the edges together. Repeat this process for all wedges to form the snowflake shape.

You can get creative on the way you pinch the snowflake twists together to make various snowflake designs.

Step 5: Second Rise

Once your snowflake is formed, cover it loosely with plastic wrap and allow it to rise for another 8-10 hours, or until it doubles in size. The bread rise during this time is essential to ensuring your cinnamon roll snowflake is soft and fluffy.

For extra gooey rolls, drizzle heavy cream over the top of the snowflake after the second rise, prior to baking 

Step 6: Bake the Cinnamon Roll Snowflake

After the second rise it’s time to bake! Preheat your oven to 350°F. Place your cinnamon roll snowflake into the preheated oven and bake for 23-25 minutes, or until the top is golden brown. Keep an eye on the snowflake to avoid over baking, as it should be golden and slightly crisp on the outside, but soft and gooey on the inside.

Once baked, remove the snowflake from the oven and let it cool slightly before icing.

Step 7: Prepare the Icing or Topping

While the cinnamon roll snowflake is cooling, prepare the icing. In a small bowl, whisk together powdered sugar, milk, butter, and vanilla extract until smooth. If the icing is too thick, add more milk a teaspoon at a time until it reaches your desired consistency.

Transfer your potato flake sourdough cinnamon roll snowflake to a cake stand or platter for a beautiful presentation. Drizzle the icing generously over the warm cinnamon roll snowflake, or if you prefer a more delicate topping, you can thin out the glaze or dust with powdered sugar.

Alternatively, you could use a cream cheese icing for a rich topping. 

Tips for Success

• Starter Choice: Using a potato flake sourdough starter enhances the flavor of these cinnamon rolls, giving them a depth that commercial yeast can’t match. If you don’t have a sourdough starter, you can always use an existing starter made with flour and convert into a potato flake starter or make your own from scratch.
• Rising Time: Be sure to allow enough rising time for the dough to double in size. The fermentation process is key to achieving the perfect texture and flavor.
• Twist and Pinch: Twist the dough tightly for a sharp and defined snowflake shape. If you don’t twist enough, the snowflake won’t be as defined.
• Serving: Serve your cinnamon roll snowflake warm for the best experience. The soft, gooey layers paired with the sweet icing will make it an unforgettable treat.

Other potato flake sourdough recipes you’ll love to try:

Potato Flake Sourdough Sandwich bread (can be made into mini loaves)

Waffles using potato flake starter 

Potato Flake Sourdough Challah Bread

Why You’ll Love This Potato Flake Sourdough Cinnamon Roll Snowflake

This cinnamon roll snowflake isn’t just a treat for the taste buds – it’s also a visual masterpiece that will impress guests at any holiday gathering. The sweet taste of cinnamon and sugar combined with the tangy potato flake sourdough bread makes for a unique flavor that is both comforting and indulgent. The wild yeast used in the starter ensures that the dough rises beautifully, creating fluffy layers that pull apart with ease.

This is the best way to enjoy cinnamon rolls with a TWIST (see what I did there). Whether it’s your first time making sourdough cinnamon rolls or you’re a seasoned baker, this recipe will bring joy and a touch of magic to your holiday season. It’s an easy way to create homemade sourdough bread treat in the form of a fun, shareable snowflake. The rising time and cooking time may take patience, but the rewarding experience is well worth it.

Pin for Later and Share with a Friend

Whether you’re making this cinnamon roll snowflake for a holiday breakfast, an afternoon tea, or just as a fun weekend project, you’re sure to fall in love with the final result.

If you give this recipe a try, I would greatly appreciate if you came back and gave it a 5-star review! It helps me out so much! 

I also love seeing all of the delicious creations you make! Share your photo over on instagram and give me a tag @littletennesseehome

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Potato Flake Sourdough Cinnamon Roll Snowflake

Potato flake sourdough cinnamon roll snowflake is the perfect Christmas morning treat or a showstopper to bring to a Christmas party.

5 from 2 votes

Print Recipe Pin Recipe

Course Breakfast

Servings 16 servings

Equipment

• Stand mixer (optional, but so much easier)
• measuring cups and spoons
• Silicone spatula
• Rolling Pin
• Basting brush
• Baking dish
• Bench scraper

Ingredients

  

Dough ingredients:

• 1/2 cup active potato flake starter
• 3 cups bread flour
• 1/4 cup sugar
• 3/4 cup warm milk not too warm or it can kill your starter
• 1/4 cup coconut oil
• 1/2 T salt

Filling ingredients:

• 1/4-1/2 cup sugar
• 6 Tablespoons cup butter melted
• 2 Tablespoons cinnamon Add more if desired

Icing ingredients:

• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1-2 Tablespoons milk add more if needed for thinning
• 2 T butter

Instructions

 

• In a bowl of a stand mixer with a dough hook attachment, combine fed sourdough starter, flour, sugar, warm milk, salt, and melted coconut oil. Mix together until it forms into a ball and the dough is pulling away from the sides.
• Remove the dough and form into a ball and place in a large greased bowl. Cover tightly with plastic wrap to prevent the dough from drying out and let it set in a warm place throughout the day (or about 8-12 hours).
• After the dough has doubled, transfer the dough onto a lightly floured board and divide it into four equal pieces. Roll out each piece into a circle about 9 1/2 to 10 inches in diameter, making sure the dough is around 1/8 inch thick. This will ensure you get the proper layering for your snowflake. *See note*
• You should now have four circles of dough, each of equal size, ready to be layered.
• To assemble your snowflake start by placing the first dough circle onto a piece of parchment paper or directly into your greased baking dish. Use a basting brush to spread a layer of melted butter across the surface of the dough, then sprinkle it with 1 1/2 tablespoons of sugar and sprinkle cinnamon.
• Place the second dough circle on top of the first, aligning the edges carefully. Pinch the outer edge together slightly to help the circles stay together. Repeat the same process: brush with butter and sprinkle with sugar and cinnamon.
• For the third circle, repeat the same steps.
• Once you’ve stacked the three circles with cinnamon and sugar, place the fourth and final circle on top. DO NOT brush with butter or sprinkle sugar on this final layer.
• To create the beautiful snowflake shape, place a 4 oz mason jar or small glass in the center of the circle and press lightly to make a circular impression in the center of the dough. This will be your guide when you cut the dough into wedges.
• Using a dough cutter or sharp knife, cut the dough into 16 equal wedges, stopping at the circular impression in the center.
• Now, take two adjacent wedges, twist them away from each other three times, and pinch the edges together. Repeat this process for all wedges to form the snowflake shape.
• Once your snowflake is formed, cover it loosely with plastic wrap and allow it to rise for another 8-10 hours, or until it is puffy and doubled in size.
• After the second rise it’s time to bake! Preheat your oven to 350°F. Place your cinnamon roll snowflake into the preheated oven and bake for 23-25 minutes, or until the top is golden brown. Keep an eye on the snowflake to avoid overbaking, as it should be golden and slightly crisp on the outside, but soft and gooey on the inside.
• Once baked, remove the snowflake from the oven and let it cool slightly before icing.
• While the cinnamon roll snowflake is cooling, prepare the icing. In a small bowl, whisk together powdered sugar, milk, butter, and vanilla extract until smooth. If the icing is too thick, add more milk a teaspoon at a time until it reaches your desired consistency.
• Transfer your potato flake sourdough cinnamon roll snowflake to a cake stand or platter for a beautiful presentation. Drizzle the icing generously over the warm cinnamon roll snowflake, or if you prefer a more delicate topping, you can thin out the glaze or dust with powdered sugar.

Notes

Be sure to see the full post to see photos and detailed explantation of the process.

The easiest way to roll out the circles without the springing back is the press the dough flat with your fingers as close to the circle shape as possible. Finish by using a rolling pin.