Thaw and cut out 4 circles of Philo dough about 10 inches in diameter.

Line a large rimmed baking sheet (25 in x 17 ¼ in) with parchment and then place the first dough circle on it. Spread ⅓ of the softened butter evenly over it and then follow that with ⅓ of your brown sugar and cinnamon mixture.

Repeat this same process with your second dough circle and then your third dough circle. Then top it with your fourth dough circle.

Next you want something to place in the center of your dough that's about 2 inches in diameter. You'll use this as a cutting guide because you want to make sure that you don't cut all the way through the middle of your dough. I used a small cookie cutter.

Start cutting through your dough carefully. Start each cut at the edge of whatever you've placed as your cutting guide, so you're cutting from the middle out to the edge. I started at 12 o'clock, then cut at 6 o'clock, 9 o'clock and 3 o'clock. Once I had these 4 cuts, I cut each section in half to make 8 sections. Then I cut each of those in half so that I ended with 16 even sections.

Next up is the twisting process. You want to work the sections two at a time. I held one section in my left hand and twisted it 1 ½ -2 turns counter clockwise and with my right hand, I twisted 1 ½-2 times clockwise. It's important to twist each pair away from each other and to not twist so far that your dough starts to tear. I found that my sections could twist anywhere from 1 ½ to 2 full turns. Once you've twisted, you want to then pull the ends together and pinch them so that the dough sticks together. You'll repeat this process all the way around the circle. As I worked my way around, I noticed that some of the ends would want to pull away from each other, so I would just go back and pinch the dough back together.

Preheat the oven to 350 F. Let the snowflake rest for about 15 mins. Brush it with an egg wash before putting it into the oven on the center rack.

From 20 mins on, I kept a close eye on the snowflake in the oven because I didn't want it to burn. I took it out and turned my baking sheet and put it back into the oven every 5 mins until about 30 mins.

While the snowflake bakes, make your frosting. Add the butter and cream cheese to the bowl of a stand mixer and mix with the paddle attachment until smooth. I usually mix on medium high. Then add the powdered sugar, vanilla and a pinch of salt and turn the mixer on low to combine. Once combined, you can put the mixer back to medium high until your frosting is smooth and consistent. Transfer to a small bowl.

Once the snowflake is done baking, let it cool for about 10 mins before frosting. I didn't have a serving tray big enough to hold it, so I moved it off of the baking sheet and onto a few layers of parchment paper.

Frost your snowflake however you like. I like to lightly frost it so that the cinnamon swirls show through. I used less than half of the frosting that I made and served the rest alongside for dipping. This is completely up to you! I lightly dusted the snowflake with powdered sugar after frosting because it looked pretty.