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Cinnamon Star Bread

Cinnamon star bread is a soft, layered yeast bread filled with cinnamon sugar and shaped into a striking 8-point star. Twist the dough strips into pairs, bake until golden brown, and finish with powdered sugar.
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Prep Time 35 minutes
Cook Time 25 minutes
Rising and proofing 2 hours
Total Time 3 hours
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the dough and cinnamon filling
  • 0.75 cup whole milk warmed to 105–110°F
  • 2.25 tsp active dry yeast
  • 0.75 cup granulated sugar divided (1/4 cup for the dough and 1/2 cup for the filling)
  • 3 cup all-purpose flour plus more for dusting
  • 0.75 tsp table salt
  • 1 egg large, at room temperature
  • 8 tbsp unsalted butter softened and divided (4 tablespoons for the dough and 4 tablespoons for the filling)
  • 1 tbsp ground cinnamon
For the finish
  • 2 tbsp powdered sugar

Equipment

  • 1 13x18-inch rimmed baking sheet

Method
 

Make the dough
  1. Whisk the milk warmed to 105–110°F, yeast, and 1/4 cup granulated sugar in a large bowl.
  2. Let the mixture stand for 5–10 minutes, until foamy.
  3. Add the flour, salt, egg, and 4 tablespoons softened butter, then mix until a shaggy dough forms.
  4. Knead the dough on a lightly floured surface for 8–10 minutes, until smooth and elastic.
  5. Place the dough in a clean bowl, cover, and let rise at room temperature for 60–90 minutes, until doubled in size.
Fill and shape
  1. Stir the remaining 1/2 cup granulated sugar with the cinnamon in a small bowl.
  2. Punch down the dough and divide it into 4 equal pieces.
  3. Roll each piece on a lightly floured surface into a 10-inch circle.
  4. Place one dough circle on a parchment-lined 13x18-inch rimmed baking sheet.
  5. Spread one-third of the remaining softened butter over the dough circle and sprinkle with one-third of the cinnamon-sugar, leaving a 1/2-inch border.
  6. Repeat with two more dough circles, butter, and cinnamon-sugar, then place the final dough circle on top.
  7. Set a 2-inch round cutter lightly in the center as a guide.
  8. Cut through all the layers from the outer edge to the guide in 16 equal strips, then remove the cutter.
  9. Twist each adjacent pair of strips outward, away from each other, for two full turns.
  10. Pinch the tips together to form 8 points.
Bake and finish
  1. Cover loosely and proof for 30–45 minutes, until slightly puffy.
  2. Preheat the oven to 350°F during the last 15 minutes of proofing.
  3. Bake on the middle rack for 22–28 minutes, until golden brown and the center reaches 190°F.
  4. Transfer the bread to a wire rack and cool for at least 20 minutes.
  5. Dust the bread with powdered sugar.

Notes

For neat, even twists, use the 2-inch center guide while cutting the strips. Store covered in the refrigerator for up to 4 days; freeze for up to 2 months. For a dairy-free variation, use unsweetened non-dairy milk and dairy-free butter.