# Components:
→ 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 - In a large bowl or stand mixer, combine warm milk, sugar, and yeast. Let rest for 5 to 10 minutes until foamy.
02 - Add melted butter, eggs, and salt to the yeast mixture. Stir thoroughly to combine.
03 - Gradually add flour while mixing until a soft dough forms. Knead for 8 to 10 minutes by hand or with a dough hook until smooth and elastic.
04 - Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
05 - In a small bowl, combine softened butter, brown sugar, cinnamon, and nutmeg until evenly mixed.
06 - Punch down dough and turn onto a lightly floured surface. Divide into four equal pieces and roll each into a 12-inch circle.
07 - Place one dough circle on parchment-lined baking sheet, spread one-third of filling evenly. Repeat layers ending with dough on top.
08 - Place a 3-inch round cutter in the center without cutting through. Cut dough into 16 equal strips radiating from the center.
09 - Twist two adjacent strips away from each other twice, then pinch ends together. Repeat for all pairs to form snowflake shape.
10 - Cover loosely and let dough rise 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 extract until smooth. Drizzle over warm rolls before serving.
