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    Home > Recipes > Breakfast and Brunch

    Cinnamon Star Bread

    Published: Dec 18, 2017 · Modified: Oct 17, 2022 · by Jess Smith · Jump to Recipe · 28 Comments · This post may contain affiliate links.

    4.3K shares
    cinnamon star bread
    cinnamon star bread

    Cinnamon Star Bread on a round wooden board

    With layers of cinnamon sugar and a sweet glaze, this cinnamon star pull-apart bread is a festive alternative to classic cinnamon rolls.

    It's feeling super festive around our house. The toddler excitement for Christmas is palpable - the air is buzzing with it. I can't help but have picked up some of that excitement myself. I was running a few final errands over the weekend and pulled up to a stoplight. When I looked in my rearview mirror, guess who I saw? Santa. In the SUV behind me. I'm sure he has more than a few final errands.

    We've been baking throughout December but have a few more baked goods still on the list. This one will surely be making an appearance on Christmas morning. It feels special enough for Christmas, but is actually easy (and fun!) to make. I tested this recipe five times in recent weeks and have become super fast at building the star. It doesn't take long even the first time - see many photos below to help you along!

    This bread was inspired by a gorgeous photo I came across at King Arthur Flour, though my version uses my favorite one hour dough. The dough is light, fluffy and rises fast. It makes a great base for the caramelized cinnamon sugar throughout the star. The final star is drizzled with a light sugar glaze. Which is optional. Though I'd recommend that you opt in.

    drizzling icing over Cinnamon Star Bread

    How to Shape Star Bread

    Shaping this bread isn't hard, but photos tell it best.

    Note: The day I was photographing this, the food blog gods were smiling and my dough rolled into perfectly round circles. In all other tests, I rolled out wonky lopsided circles. The finished bread looked great either way. Don't sweat it if it doesn't look perfect.

    rolling dough out into circles on a floured surface

    The dough circles should be about 12 inches across. Use a ruler or the long edge of a standard sheet of paper (11 inches) as a guide.

    measuring dough circles for cinnamon star bread

    Transfer the first dough circle to a parchment-lined sheet pan. Brush with butter.

    brushing dough circle with butter

    Top with cinnamon sugar.

    adding cinnamon sugar to dough circle

    Repeat the process with remaining dough + melted butter + cinnamon sugar.

    layers of dough circles on a parchment lined sheet pan

    Finish with a bare piece of dough on top. Place a small bowl in the center to act as a guide for shaping the star.

    several layers of dough circles with a small glass jar in the middle

    Make 8 small slits in the dough.

    making small slits in a circle around the glass jar

    And then make 8 more small slits between those (for a total of 16 slits). Looks like the sun. If the sun was filled with butter, cinnamon and sugar.

    making larger slits around the glass jar

    Use a serrated knife to slice through all of the layers to form 18 strips of dough. It's already pretty, but not done yet.

    cutting the dough circles into triangles

    Using both hands, take two adjacent strips and twist them outwards, revealing the layers inside.

    twisting each triangle of dough

    Pinch the strips together and tuck them under. Repeat all the way around the bread, forming a star!

    uncooked star bread on a parchment lined sheet pan

    Let the star rise for 20 minutes in a warm spot. Then brush with egg wash and bake at 400 degrees F for 15 to 17 minutes.

    cooked Cinnamon Star Bread on a parchment lined sheet pan

    Drizzle with a glaze (just powdered sugar + vanilla + water).

    drizzling Cinnamon Star Bread with glaze

    There you go! Grab a slice and stay awhile.

    removing a piece of Cinnamon Star Bread

    More Fun Bread Recipes

    • No-Knead Cinnamon Crunch Bread
    • Weeknight Banana Bread
    • Spinach Artichoke Pull-Apart Bread
    • Chocolate and Vanilla Marbled Quick Bread

    Favorite Tools

    • Kitchen Aid Stand Mixer
    • Small Mixing Bowls
    • Rolling Pin
    • Half Sheet Pan 
    • Parchment Paper Sheets
    • Serrated Knife
    Cinnamon Star Bread on a round wooden tray
    Print Recipe
    4.55 from 35 votes

    Cinnamon Star Bread

    With layers of cinnamon sugar and a sweet glaze, this cinnamon star pull-apart bread is a festive alternative to classic cinnamon rolls. 
    Prep Time1 hr 15 mins
    Cook Time15 mins
    Total Time1 hr 30 mins
    Course: Bread
    Keyword: breakfast, Christmas, cinnamon recipe, entertaining, Holiday recipe
    Servings: 10 servings
    Calories: 510kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $3.00

    Equipment

    • Stand Mixer
    • Small Mixing Bowls
    • Rolling Pin
    • sheet pan
    • Parchment Paper
    • Serrated Knife

    Ingredients

    For dough:

    • 1½ cups warm Water (110 degrees F / 45 degrees C)
    • 1 tablespoon Instant Yeast
    • 2 tablespoon Granulated Sugar
    • 2 tablespoon Unsalted Butter, softened
    • ½ teaspoon Kosher Salt
    • 4 cups (500 g) All-Purpose Flour

    For assembling star bread:

    • ½ cup Granulated Sugar
    • 1 tablespoon Ground Cinnamon
    • 4 tablespoon Unsalted Butter
    • 1 Egg

    For topping (optional):

    • 1 cup Powdered Sugar
    • ½ teaspoon Vanilla Extract
    • 1 to 2 tablespoon Water

    Instructions

    • Make dough:
      In the bowl of a stand mixer fitted with the dough hook, stir together warm water, yeast, and sugar (portion for dough). Let stand until creamy, about 5 minutes.
    • To the yeast mixture, add the butter (portion for the dough), salt, and 2 cups of the flour. Mix on low-speed until the ingredients begin to come together.
    • Still on low-speed, add 1 cup of the remaining flour and mix for 1 minute more.
    • Add the remaining 1 cup flour. Mix on low-speed until the final addition of flour is fully incorporated into the dough. Increase the speed to medium and knead until the dough is smooth and elastic, about 5 minutes. (It should make a slapping sound against the sides of the bowl.)
    • Remove the bowl from the mixer and cover it with a dish towel. Let the dough rise in a warm place until doubled in volume, about 20 minutes.
    • While dough rises, prepare filling / egg wash. In one small bowl, combine sugar (portion for assembling) and cinnamon. In another small bowl, melt butter. In a third small bowl, whisk egg.
    • Line a sheet pan with parchment paper.
    • Shape dough:
      Turn dough out onto a lightly floured surface and form into a ball. Using a serrated knife, slice dough into three even pieces.
    • Working with one portion of dough at a time, roll out into a 12-inch circle (no need to be super precise - it's okay if it looks messy!). Transfer dough circle to prepared sheet pan. Brush with melted butter. Top with half of the cinnamon-sugar mixture.
    • Roll out a second circle the same size as the first. Place it on top of the filling-covered circle. Repeat the process by adding butter and then the remaining half of the cinnamon-sugar. Top with the final dough circle.
    • Place a 3-inch small bowl or round biscuit cutter in the center of the dough.
    • Use a serrated knife to cut 16 strips from the center bowl to the outside of the dough, slicing through all of the layers.
    • Using both hands, take two adjacent strips and twist them outwards, revealing the layers inside. Pinch the ends of the strips together and tuck them under slightly. Repeat with all remaining dough strips to form 8 spokes on the star.
    • Remove the bowl from the center of the dough. Allow dough to rise for 20 minutes.
    • Heat oven to 400 degrees F / 200 degrees C.
    • Just before baking, brush bread with whisked egg.
    • Bake until light golden brown, 15 to 17 minutes.
    • Glaze bread (optional)
      Whisk together powdered sugar, vanilla extract, and 1 tablespoon water. Add more water a bit at a time until glaze is smooth and pours easily. Drizzle over bread.
    • Serve immediately.

    Notes

    Inspired by King Arthur Flour.
    Make ahead (refrigerator): You can shape the star up to 8 hours ahead and refrigerate overnight. Brush with egg and transfer directly from the refrigerator to the heated oven. Add 2 to 5 additional minutes to baking time.
    Make ahead (freezer): If you'd like to make this bread up to a month ahead, shape the star and then transfer the bread to the freezer. Once frozen solid, wrap it tightly and freeze for up to one month. 12 hours before baking, unwrap bread and place it on a parchment lined sheet pan. Let the bread defrost in the refrigerator for 12 hours. Brush with egg and transfer directly from the refrigerator to the heated oven. Add 4 to 8 additional minutes to baking time.

    Nutrition

    Calories: 510kcal | Carbohydrates: 97g | Protein: 11g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 128mg | Potassium: 111mg | Fiber: 3g | Sugar: 24g | Vitamin A: 237IU | Calcium: 27mg | Iron: 5mg

    *This post contains affiliate links*

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    4.3K shares

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Ron

      December 21, 2017 at 6:14 am

      5 stars
      This looks like the perfect sweet dish for Christmas brunch. You've done an excellent job of making even a non-baker feel I can do it. Thanks and you guys have a great holiday!

      Reply
      • Jess

        December 21, 2017 at 9:10 am

        Thank you Ron - hope you all enjoy your holiday as well!

        Reply
    2. Joy

      December 21, 2017 at 1:57 pm

      This bread is so impressive. It looks absolutely delicious. Thanks for sharing!

      Reply
    3. Jane

      December 22, 2017 at 5:11 pm

      When you say to pinch the strips together, are you actually sealing them so they stay together or just tucking them under where it's not visible? I'm going to attempt this Christmas morning but don't want to screw it up. Thank you!

      Reply
      • Jess

        December 22, 2017 at 10:58 pm

        Hi Jane- I pinch them together enough to loosely seal them. The cinnamon sugar will likely make them not sticky in places, so tucking them under just makes it all look neat. Point is - dont worrry too much if they dont fully seal but sealing them is the general goal

        Reply
    4. Carla Patterson

      December 29, 2017 at 1:49 pm

      5 stars
      Oo, I was never really into baking bread, but this one looks extremely good - I would love to prepare something like this, hopefully my manual skills will be enough to give it such a shape. Thanks for sharing this idea with us!

      Reply
    5. ngahoang

      January 05, 2018 at 12:42 am

      5 stars
      This bread is so impressive and interesting. Thanks this post.

      Reply
    6. child care stafford va

      September 20, 2018 at 5:01 am

      5 stars
      i like it but please nex time tray to pute the ricepe by kilo or gram it will be more esey tnad thank u i will tray it today frome my ricepe

      Reply
    7. Debbie Jean

      December 08, 2018 at 1:28 pm

      5 stars
      I have made this before with a different recipe (with strawberry jam instead of cinnamon) and it was good, but Oh Jess! Your dough was so much better! It rolled out beautifully and was so easy to handle. I will definitely be using your recipe from now on. I made it today to take to a family Christmas dinner. Thank you!

      Reply
      • Jess

        December 09, 2018 at 4:20 pm

        Debbie - hooray!!! I'm so glad to hear this! I use that dough all the time now - it's so easy to work with. I'm so glad you found that to be true as well.

        Reply
    8. Kimina

      December 24, 2018 at 10:16 am

      Great recipe- we're looking forward to enjoying this on Christmas morning. Just pulled it out of the oven and it looks great despite my lopsided dough circles. One edit to the recipe- in step number 8, it says to divide the dough into 4 pieces. Should it actually be 3 pieces? I ended up having an estra layer I think, and it was hard to stretch all of them into 12 inches.

      Thanks for sharing!

      Reply
      • Jess

        December 26, 2018 at 10:28 am

        Hi Kimina - hope you enjoyed it! Now that you've made it once, it will a breeze the next time. It only took me one practice batch to make it super easy the next time. And you are absolutely right about the error in the recipe - I'm so sorry for that! I did test it with 4 pieces, but as you mentioned, I found it hard to get the circles fully rolled out. 3 dough layers seemed like enough. The recipe has been updated. Thanks so much for catching that.

        Reply
    9. Frances Ebel

      December 28, 2018 at 7:55 am

      Thank You for the Recipe. I made 7 and gave them away for Christmas. Every one loved them. Thank You.

      Reply
      • Jess

        December 29, 2018 at 4:10 pm

        Wow - what a thoughtful thing to do!! Thanks so much for letting me know, Frances!

        Reply
    10. EL Mehdi

      February 17, 2019 at 4:36 pm

      5 stars
      I want to try to make this bread for my family (5 people). Is the amount of each ingredient mentioned in this article will be enough for 5 people? or will I need to double each as if I will make 2 star bread?

      Reply
      • Jess

        February 17, 2019 at 4:41 pm

        One recipe of the bread will easily serve five, El!

        Reply
    11. Alka Tone Keto

      June 24, 2019 at 5:58 pm

      5 stars
      Thanks a lot for sharing with us. I always learn something new from your blog.

      Reply
    12. Hb

      December 13, 2019 at 11:57 am

      Hey Jess, just made a dble batch and they are gorgeous. The recipe was simple to follow and the dough was really easy to handle. So, my question is... I baked for the prescribed time and temp, but how do I know it's baked thru? These are gifts and I don't want to hand them over partially uncooked or with a "quality control" bite mark in them (though it's tempting). Any tips for being more sure it's baked all the way?

      Reply
      • Jess

        December 13, 2019 at 12:08 pm

        Great - I'm so glad the recipe was easy to execute! If in doubt, I use my instant read thermometer to check to see if bread is cooked through. Insert the thermometer into the center of the loaf (it's a bit challenging because of the layers, but you want to be sure that the thermometer is in the dough itself and not the filling). It should read 190 degrees F. If the dough is 190, you can be certain it's fully cooked.

        Reply
    13. Darla

      December 23, 2019 at 7:04 pm

      I love this dough. It’s nice and soft. Do you think it would work to make two smaller stars from this recipe instead of one large one? I also would like to try a savory one using pesto. Could I eliminate the sugar from the dough so it is less sweet? Thanks!

      Reply
      • Jess

        December 26, 2019 at 9:27 am

        Absolutely on all counts. I think that would be fantastic and may have to borrow that idea! The dough needs a small amount of sweetener to activate the yeast, but I'd try honey instead if you're doing a savory preparation. (I always use honey in my pizza dough, so I think this should work; you can probably even use half the mount listed in the recipe.) Two smaller stars should be fine too - I'd plan to bake them for half the listed time and then start checking them every couple minutes until they're nice and golden brown.

        Reply
    14. Kassie

      May 13, 2020 at 7:45 pm

      5 stars
      What a great recipe! My husband and I made this and it was delicious! Such a beautiful design and so scrumptious! Will definitely be making it again! And you should too!

      Reply
      • Jess

        May 14, 2020 at 10:57 am

        I'm so glad you liked it Kassie!

        Reply
    15. Linda

      October 25, 2020 at 12:53 pm

      Mine came out a little hard and chewy. Maybe I cooked it too long. It looks pretty though.

      Reply
      • Jess Smith

        October 27, 2020 at 1:18 pm

        Hi Linda. It could be that it cooked for too long, but also could have needed a bit longer to rise. The light and fluffy dough really does depend on the enough rise time and the time can vary depending on the temperature in the kitchen. I often put a bowl of dough in the oven with just the oven light on (no heat) and that creates a slightly warm space for rising. Sorry it didn't turn out quite right this time, but hopefully next time!

        Reply
    16. Dawn

      December 12, 2020 at 8:17 pm

      5 stars
      I have made this recipe several times and it was wonderful each time. I just shared it with my brother. We are going to make it together over a video call. Thank you for such a great recipe!

      Reply
      • Jess Smith

        December 13, 2020 at 8:37 am

        Oh what a fun idea - thanks so much for sharing Dawn. Happy holidays!

        Reply
    17. Ann Preman

      December 24, 2020 at 5:25 pm

      5 stars
      It’s Christmas eve and I put this together to have for breakfast on Christmas morning. It wasn’t perfect circles like the picture but it is looking pretty in the oven. I hope it taste as good as it smells. Thank you, I think this might just become our Christmas breakfast tradition. Merry Christmas everyone.

      Reply

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