A buttery laminated brioche roll, snail-coiled with cinnamon-sugar filling and finished with a thin cream cheese glaze. Fox in the Snow's Columbus signature since 2014.

Fox in the Snow opened in Italian Village at 1031 North Fourth Street in 2014 by Lauren Culley and Jeff Excell, with the giant laminated cinnamon roll as the morning anchor. The German Village shop at 210 Thurman Avenue followed in January 2018, with Clintonville added later. The recipe combines a brioche dough with a layer of cold butter and cinnamon sugar, hand-laminated through multiple folds.

Where to eat Fox in the Snow cinnamon roll in Columbus

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Make it at home

Serves 65 hrIntermediate

Ingredients

  • 500g bread flour
  • 60g granulated sugar
  • 10g sea salt
  • 10g instant yeast
  • 240ml whole milk, warm
  • 2 large eggs
  • 100g butter, softened plus 200g cold butter for laminating
  • 200g brown sugar
  • 2 tbsp ground cinnamon
  • 150g cream cheese, softened
  • 100g powdered sugar
  • 1 tsp vanilla extract

Method

  1. Make the brioche: combine flour, sugar, salt and yeast. Add milk, eggs and 100g softened butter. Mix and knead 10 minutes until smooth and elastic. First rise 2 hours.
  2. Roll the dough to a 30 x 40cm rectangle. Pound the 200g cold butter to a 25 x 20cm rectangle and place over two-thirds of the dough. Fold in thirds (book fold). Refrigerate 30 minutes.
  3. Roll out and book-fold twice more, refrigerating 30 minutes between. The dough should now have visible butter layers.
  4. Combine brown sugar and cinnamon. Roll the dough to a 35 x 30cm rectangle. Spread the cinnamon sugar evenly across the surface, pressing lightly.
  5. Roll up tightly from the long side. Cut into 6 thick rolls. Place in a buttered baking pan with space between each. Proof 60 minutes until puffy.
  6. Bake at 190C (375F) for 25 minutes until golden. Cool 10 minutes. Whisk cream cheese, powdered sugar and vanilla for the glaze; spread thinly over warm rolls.

Editor tip. The lamination is the difference between a Fox roll and a basic cinnamon bun. Cold butter, multiple folds, and a glaze thin enough to soak slightly into the warm dough.

Common allergens: Gluten, Dairy, Eggs.