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Cinnamon Star Bread for Christmas Morning

Cinnamon star bread is a festive yeasted loaf layered with cinnamon-brown sugar filling and twisted into a striking star shape. Bake it until golden brown, then let it rest on the baking sheet for 10 minutes before serving.
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Prep Time 45 minutes
Cook Time 30 minutes
Rising and resting 2 hours 5 minutes
Total Time 3 hours 20 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 0.75 cup whole milk
  • 1 packet (2.25 tsp) active dry yeast
  • 3.5 cups all-purpose flour plus more for dusting
  • 0.25 cup granulated sugar
  • 1 tsp fine salt
  • 1 egg large, at room temperature
  • 4 tbsp unsalted butter melted and cooled
  • 1 tsp neutral oil for greasing the bowl
For the filling
  • 4 tbsp unsalted butter softened
  • 0.5 cup light brown sugar packed
  • 2 tsp ground cinnamon
For the egg wash
  • 1 egg large
  • 1 tbsp water

Equipment

  • 1 4-quart bowl
  • 1 18x13-inch baking sheet

Method
 

Make the dough
  1. Warm the whole milk to 105-110°F, stir in the active dry yeast, and let stand for 5-10 minutes until foamy.
  2. In a 4-quart bowl, stir together the all-purpose flour, granulated sugar, and fine salt.
  3. Add the yeast mixture, room-temperature egg, and melted butter, and mix until a shaggy dough forms.
  4. Knead on a lightly floured surface for 8-10 minutes, until smooth and elastic.
  5. Grease the bowl with the neutral oil, return the dough to the bowl, cover, and let rise in a warm place for 1-1 1/2 hours, until doubled in size.
Make the filling
  1. Stir together the softened butter, packed light brown sugar, and ground cinnamon until evenly combined and spreadable.
Shape the bread
  1. Line an 18x13-inch baking sheet with parchment paper and divide the dough into 4 equal pieces.
  2. Roll one piece into a 10-inch round, place it on the baking sheet, and spread one-third of the filling over it, leaving a 1/2-inch border.
  3. Roll each remaining piece into a 10-inch round.
  4. Stack the first two rounds with another third of the filling between them.
  5. Top with the final round without adding filling on top.
  6. Lightly mark a 2-inch circle in the center of the top round, then cut the dough from the outer edge to the circle into 16 equal strips.
  7. Working around the bread in 8 pairs, twist each pair away from each other twice and pinch the ends together.
Finish and bake
  1. Cover loosely and let rise for 20-30 minutes, until slightly puffy.
  2. Beat the egg with the water and brush the mixture over the bread.
  3. Bake at 350°F for 25-30 minutes, until golden brown.
  4. Let the bread rest on the baking sheet for 10 minutes before serving.

Notes

For even layers, spread the filling to the border without letting it spill over the edges. Store covered in the refrigerator for up to 3 days; freeze tightly wrapped for up to 2 months. For a dairy-free variation, use unsweetened plant milk and dairy-free butter.