Cinnamon Star Bread

Cinnamon Star Bread is as stunning as it is delicious, with soft golden layers swirled with sweet cinnamon sugar that pull apart like a dream. Whether you think it looks more like a star or a snowflake, one thing’s for sure, it’s the showstopper your holiday table needs!

Star bread might look like something straight out of a bakery window, but don’t let its beautiful design fool you, it’s easier to make than it looks! Once you get the hang of the twisting technique, it actually becomes pretty fun (and a little bit mesmerizing). All you really need is some counter space, a ruler to keep things even, and a small glass to mark the center. Trust me, by the time you finish shaping it, you’ll feel like a total baking pro.

Turn on your favorite Christmas playlist, grab your apron, and enjoy every cozy, festive minute of baking this gorgeous bread.

Key Ingredients & Test Notes

• All-Purpose Flour: Creates the perfect soft, fluffy texture while giving the dough enough structure to hold its star shape. I like using King Arthur or Gold Medal for consistent results.
  • Test Note: Measure flour accurately using a kitchen scale or the spoon-and-level method. Too much flour can make the bread dense instead of soft and airy.
• Nutmeg: Gives the dough a cozy, spiced aroma that pairs perfectly with the cinnamon filling.
• Active Dry Yeast: Helps the dough rise and gives the star bread its light, pillowy texture.
  • Test Note: Make sure your yeast is fresh and active. If it doesn’t foam after sitting in warm milk for 5–10 minutes, it’s time to grab a new packet.
• Warm Whole Milk: Keeps the dough soft and moist. You can also use almond milk or oat milk if preferred.
  • Test Note: The milk should be warm (about 100–110°F), not hot, or it can kill the yeast.
• Unsalted Butter: Brings richness and tenderness to the dough while enhancing the flavor of the filling.
  • Test Note: Let the melted butter cool slightly before adding to the yeast mixture so it doesn’t affect the rise.
• Cinnamon & Sugar Filling: The tastiest part! This warm, fragrant combo melts into every layer for a fancier cinnamon bun experience.
• Egg Wash: Brushed on before baking to give the bread that gorgeous golden sheen.

How to Make Cinnamon Star Bread

1. Prepare the dry ingredients: Sift the flour into a medium bowl. Stir in the salt and nutmeg with a whisk. Set aside.
2. Activate the yeast: In the bowl of a stand mixer, combine the yeast, warm almond milk, and sugar. Gently stir and let sit for 10 minutes, or until the mixture is frothy.
3. Make the dough:
   • Once the yeast mixture is foamy, add the butter and vanilla. Mix with the paddle attachment until combined. Gradually add one-third of the flour mixture and switch to the dough hook on medium speed.
   • Continue adding the remaining flour slowly until fully incorporated and a dough begins to form. The dough should be elastic and tacky, pulling away from the sides of the bowl without sticking excessively to your fingers. (If too wet, add a tablespoon of flour at a time until it reaches the right consistency.)
   • Beat the dough at medium-high speed for 5 minutes, then transfer it to a large, lightly floured bowl. Cover with plastic wrap and let rise in a warm, draft-free area for 1–2 hours, or until doubled in size.
4. Divide and rest the dough: Once risen, place the dough on a lightly floured surface. Cut it into four equal pieces and shape each into a ball. Cover with a thin towel and let rest for 15 minutes.
5. Prepare the filling: In a small bowl, mix together the sugar and cinnamon. Set the oven to 400°F (200°C) and line a large baking tray with parchment paper.
6. Assemble the layers: Roll out one dough ball into a 10-inch circle, lightly flouring the counter as needed. Transfer it gently to the prepared baking tray. Brush a thin layer of beaten egg on the dough, leaving a ¼-inch bare rim, then sprinkle a light coating of the cinnamon-sugar mixture over the egg wash. Repeat with the next two dough balls, stacking each circle on top. Place the fourth dough circle on top and brush lightly with egg wash, leaving off the cinnamon-sugar.
7. Mark and cut the star: Place a 2½–3-inch round cutter or juice glass in the center of the dough stack to mark the center. Remove the cutter or leave it in place as a guide. Using a sharp knife, cut the dough into 16 even strips, stopping at the circular imprint. (Cutting quadrant by quadrant often works best.)
8. Twist and shape the star: Take two adjacent strips and twist them away from each other twice, keeping the top side facing up. Repeat for all 8 pairs. Pinch the paired ends together to form overlapping star points.
9. Final rise and bake: Cover the star and let it rest for 45 minutes, or until slightly puffed. Brush lightly with egg wash, avoiding the cinnamon-sugar areas. Bake for 15–20 minutes, until golden brown. The center should reach 190–200°F to ensure the dough is fully baked.
10. Cool and serve: Transfer to a wire rack or leave on the baking sheet and let cool for 15 minutes.

Helpful Tips

• Use warm milk (120–130°F). Too hot will kill the yeast. The finger test works: it should feel like warm bath water.
• Let the dough rise in a warm, draft-free spot. Try under a microwave light, in the oven with the light on (oven off!), or near a sunny window.
• When twisting strips, hold one in each hand, palms up, twist away from you twice, then pinch the ends to form a point. Brush a little egg wash between ends if needed to help them stick.
• Check doneness with a thermometer (190–200°F) or gently lift an edge to see if the bottom has a light crust. Undercooked dough will be doughy in the center.
• If the star is browning too quickly, loosely cover with foil to prevent over-browning.

Leftovers & Storage

• Cool slightly: Let cool 10–15 minutes before cutting to maintain shape.
• Room Temp: Store leftovers in an air tight container for 2-3 days freshness.
• Make ahead: You can assemble the star, cover, and refrigerate overnight; bake the next day (just add a few extra minutes).
• Freeze for later: Wrap tightly in plastic and freeze before baking. Thaw, let rise 20–30 minutes, then bake.

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Cinnamon Star Bread

By Jenn Davis

Prep: 30 minutes mins

Cook: 20 minutes mins

resting time: 1 hour hr 30 minutes mins

Total: 2 hours hrs 20 minutes mins

Servings: 18 servings

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Cinnamon Star Bread is a delicious sweet bread filled with cinnamon and twisted to look like a Christmas Star or Snowflake.

Click for Ingredient Details

Equipment

• electric stand mixer
• rimmed baking sheet

Ingredients

Dough

• ▢ 438 grams (3 ½ cups) all purpose flour, 11-12% protein
• ▢ 1 teaspoon fine sea salt
• ▢ 1/2 teaspoon ground nutmeg
• ▢ 2 ½ teaspoons active dry yeast
• ▢ 24 grams (2 tablespoons) granulated sugar
• ▢ 250 grams (1 cup) whole milk, warmed
• ▢ 56 grams (¼ cup) unsalted butter, melted and cooled
• ▢ 1 teaspoon pure vanilla extract or vanilla bean paste

Filling

• ▢ 1 large egg, beaten with fork
• ▢ 100 grams (½ cup) granulated sugar
• ▢ 1 tablespoon ground cinnamon

Toppings

• ▢ powdered sugar, for dusting

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Instructions 

Make the Dough

• Sift flour into medium bowl, then hand whisk in salt and nutmeg. Set aside.
  438 grams all purpose flour, 1 teaspoon fine sea salt, 1/2 teaspoon ground nutmeg
• In bowl of stand mixer, combine yeast, warm almond milk, and sugar. Gently stir together, then leave to rest for 10 minutes or until frothy.
  2 ½ teaspoons active dry yeast, 24 grams granulated sugar, 250 grams whole milk
• Once yeast mixture is foamy, add butter and vanilla, mix with paddle attachment until combined. Then spoon in 1/3 of the flour mixture and mix on medium speed with dough hook.
  56 grams unsalted butter, 1 teaspoon pure vanilla extract or vanilla bean paste
• Continue to add flour slowly until incorporated and dough has started to form. Dough should be elastic and tacky without being to sticky. It should pull away from the bowl and not stick too much to your fingers. (Dough should not be firm nor dry) (If dough is too wet, add a Tbsp of flour at a time until tacky.)
• Beat dough at medium-high for 5 minutes, then transfer to large lightly floured bowl. Check for gluten devlopment with a simple windowpane test. Pull a small chunk of dough away and stretch it out with your fingertips, if you can stretch it thin without breaking and create a transparent window, its ready.

First Proof (rest)

• Cover bowl with plastic wrap and set in a warm draft free area. Let rise for one hour, or until dough has doubled in size. (may take closer to 2 hrs if your home is cool)

Shape Star with Cinnamon Filling

• Once dough has doubled in size, place onto lightly floured surface.
• Use a large knife or bench scraper to cut dough into four four equal pieces. Shape each piece into a ball, cover the balls with a thin towel, and allow them to rest for 15 minutes.
• While dough is resting mix together sugar and cinnamon in a small bowl.
  100 grams granulated sugar, 1 tablespoon ground cinnamon
• Take one dough ball and roll out into a 10-inch circle. (I suggest clearing some counter space and then coating lightly with flour.)
• Gently transfer the first circle onto a parchment paper lined baking tray.
• Brush a thin layer of beaten egg on the surface of the  first circle of dough leaving a 1/4-inch bare rim. Then sprinkle a thin coating of the cinnamon/sugar across the egg wash.
  1 large egg
• Roll out second circle and repeat process to more times. 
• Place the fourth dough circle on top. Brush a small amount of egg wash across the top layer without adding the cinnamon/sugar.
• Place a 2.5-3-inch round cutter or juice glass in the center of the dough circle. Press down enough to leave a circular imprint. You can then remove the round marker. (you can leave cutter or glass on dough if your worried bout cutting to far)
• Take a sharp knife and cut the dough into 16 equal strips. Use the round imprint as a guide for a stopping point to keep from cutting into the center. 
• I found it easiest to cut the dough into 4 quadrants and then continue to split those 4 into an additional 4 even quadrants. (Doesn’t have to be perfect!)
• Using two hands, pick up two adjacent dough strips and twist them away from each other ‘twice’ so that the top side is facing up again. Repeat with the remaining strips of dough so that you end up with eight pairs of strips.
• Pinch the paired ends together and shape into an overlapping star point.

Second Proof (rest)

• Now that your star is assembled, make sure to remove glass or cutter from center if you haven't already.
• Loosely cover the star with a floured tea towel or plastic wrap. Let rest for about 45 minutes or until pastry has "puffed". Time will depend on temperature of your kitchen.

Egg Wash and Bake

• Preheat oven to 400℉ (200℃) and line a large baking tray with parchment paper.
• Brush star with a coating of the egg wash, try not to go over the cinnamon, but just lightly coat the dough.
  1 large egg
• Bake star for 15-20 minutes or until golden brown. The center should reach 190℉ on instant read thermometer to insure properly baked dough.
• Transfer to baking sheet and cool for 15 minutes.
• Dust the top with powdered sugar and serve warm.
  powdered sugar

Notes

This recipe is an adaption of King Arthur Flour’s ‘Cinnamon Star Bread’ post.

Tried this recipe?Mention @twocupsflour or tag #twocupsflour!