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Cinnamon Star Bread

Cinnamon star bread is a soft, golden yeast bread layered with buttery cinnamon-brown sugar filling and shaped into eight twisted points. Serve it warm after baking for a festive pull-apart centerpiece.
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Prep Time 30 minutes
Cook Time 30 minutes
Rising and cooling 1 hour 55 minutes
Total Time 2 hours 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 3.25 cups all-purpose flour plus more for dusting
  • 0.25 cup granulated sugar
  • 1 packet (1/4 oz) instant yeast 2.25 teaspoons
  • 1 teaspoon fine salt
  • 0.75 cup whole milk warmed to 105–110°F
  • 1 egg large, at room temperature
  • 10 tablespoons unsalted butter softened, divided
For the filling
  • 0.5 cup light brown sugar packed
  • 1 tablespoon ground cinnamon

Equipment

  • 1 stand mixer with dough hook
  • 1 18x13-inch baking sheet
  • 1 instant-read thermometer

Method
 

Make the dough
  1. In the bowl of a stand mixer fitted with a dough hook, combine the flour, granulated sugar, yeast, and salt; add the warm milk, egg, and 4 tablespoons of the softened butter.
  2. Knead on medium-low speed for 6 to 8 minutes, until the dough is smooth, elastic, and slightly tacky.
Let the dough rise
  1. Transfer the dough to a lightly greased bowl, cover, and let rise at room temperature for 60 to 90 minutes, until doubled in size.
Make the filling
  1. Stir the remaining 6 tablespoons softened butter with the brown sugar and cinnamon until evenly combined and spreadable.
Assemble and bake
  1. Line an 18x13-inch baking sheet with parchment paper.
  2. Divide the dough into 4 equal pieces and lightly flour the work surface using the extra flour as needed.
  3. Roll one piece into a 10-inch round and transfer it to the baking sheet.
  4. Spread one-third of the filling over it, leaving a 1/2-inch border.
  5. Repeat with two more dough rounds and the remaining filling, finishing with the fourth round on top.
  6. Lightly score a 3-inch circle in the center of the stack.
  7. Cut from the outer edge to the scored circle to make 16 strips.
  8. Twist adjacent pairs away from each other twice and pinch their outer ends together to form 8 points.
  9. Cover loosely and let rise for 20 to 30 minutes, until slightly puffy.
  10. Meanwhile, heat the oven to 350°F.
  11. Bake for 25 to 30 minutes, until golden brown and the center registers about 190°F on an instant-read thermometer.
  12. Cool on the baking sheet for 15 minutes before serving.

Notes

For well-defined layers, keep the dough slightly tacky and use only as much extra flour as needed while shaping. Store covered in the refrigerator for up to 3 days; freeze for up to 2 months. For a dairy-free version, use unsweetened plant milk and dairy-free butter.