If there’s one thing my family fights over during the holidays, it’s the battle between my old-fashioned cinnamon rolls and this stunning star bread. For years, I’ve been making star bread for our holiday breakfast brunch, but it always felt like the cinnamon rolls were winning the tenderness contest. I’d try other star bread recipes, and while they looked beautiful, the dough was never quite as soft and pillowy as I wanted.

This year, I finally perfected it. The dough is incredibly tender and buttery, the cinnamon filling has the perfect ratio (not too sweet, not too sparse), and the whole thing is so delicious that it honestly doesn’t even need glaze or frosting. A simple dusting of powdered sugar makes it look like a showstopper, though – perfect for that festive brunch table!This version has become the new family favorite, and I’m sharing it with you so you can wow your loved ones too.

Why This Star Bread is Special

Ultra-tender dough – thanks to a rich milk, egg, and butter base.
Balanced filling – just the right amount of cinnamon-sugar and butter for flavor without sogginess.
No glaze needed – it’s sweet enough on its own, but the powdered sugar dusting makes it gorgeous.
Impressive yet easy – the twisting looks fancy, but it’s straightforward once you get the hang of it.

Tips for Success

Make sure your milk is warm but not hot – check your yeast package for the right temperature!
For extra tenderness, don’t over-knead the dough.
You can assemble the star the night before, cover tightly, and refrigerate. Let it come to room temperature and rise a bit before baking.
Leftovers (if any!) reheat beautifully in the oven at 300°F for 5–10 minutes.

Frequently Asked Questions

Can I use bread flour instead of all-purpose flour?

Yes, but all-purpose gives the tenderest, softest results in this enriched dough. Bread flour will make it a bit chewier and more structured (more like a classic brioche). If you only have bread flour, it’ll still work beautifully—just don’t over-knead.

What if my dough doesn’t rise or doubles slowly?

Check your yeast freshness (test a pinch in warm water with sugar—if it doesn’t foam, it’s dead). Also, ensure the milk isn’t too hot (kills yeast) or too cold (slows it down). Rise in a warmer spot: try turning your oven on for 1 minute, then turn it off and place the bowl inside with the light on.

Why did my filling leak out or make the bread soggy?

Some filling leak is expected as the cut seams cook. To prevent excessive leakage, don’t over-twist—the filling can squeeze out if the points are too tight.

Can I make this gluten-free or dairy-free?

For gluten-free, use a 1:1 GF flour blend with xanthan gum, but the texture won’t be quite as pillowy. For dairy-free, swap the milk for almond/oat milk, use plant-based butter, and skip the egg or use a flax egg. Results are good but slightly less tender.

How do I get the twists to stay pointed and pretty?

Pinch the ends firmly after twisting twice, and give the second rise time (20 minutes helps them puff up). Gently pinch the points once you’re ready to bake (after the second rise). Often there is some splitting at the tips, but pinching a second time, reduces that.

Can I freeze the star bread?

Absolutely! Bake fully, cool completely, then wrap tightly in plastic + foil and freeze up to 2 months. Thaw at room temp and reheat at 300°F for 10 minutes. Or freeze the assembled (unbaked) star: wrap well, thaw overnight in the fridge, then rise and bake as directed.

Is this best served warm?

Yes! It’s most magical fresh from the oven or gently rewarmed—the dough is ultra-tender and the cinnamon filling is gooey. But it’s still delicious at room temp the next day.

Final Thoughts

This cinnamon star bread has officially dethroned my cinnamon rolls as the holiday brunch star. It’s beautiful, delicious, and surprisingly simple to make. Give it a try during the holidays or this winter – your family will thank you!

Happy Baking!

Prep Time:30

Cook Time:25

Rise Time:1 30

Total Time:2 25

Servings: servings

EQUIPMENT (affiliate links)

Ingredients

Dough

3 c. (360 g) unbleached all-purpose flour (RECOMMEND WEIGHING) 360g
½ tsp. salt
¼ c. (50 g) granulated sugar 50g
2 ¼ tsp. instant yeast or active dry yeast
¾ c. (180 g) milk warmed to 110°F (check yeast) 180g
1 large egg room temperature
¼ c. (57 g) salted butter softened or melted and slightly cooled 57g

Cinnamon Filling

¼ c. (57 g) salted butter very soft 57g
⅓ c. (67 g) granulated sugar 67g
2 tsp. ground cinnamon

To Serve

Powdered sugar optional – for dusting

Instructions

Prepare the dough: If using active dry yeast, proof it first by dissolving in the warm milk with a pinch of the sugar and letting it sit for 5–10 minutes until foamy. If using instant yeast, add the flour, salt, sugar, and yeast to the bowl of a stand mixer (or large mixing bowl). Pour in the warm milk, add the egg and melted butter, and mix until a soft dough forms. Knead by hand or with the dough hook for 4–6 minutes until smooth and elastic.
3 c. (360 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
½ tsp. salt
¼ c. (50 g) granulated sugar
2 ¼ tsp. instant yeast
¾ c. (180 g) milk
1 large egg
¼ c. (57 g) salted butter
First rise: Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 60–90 minutes, or until doubled in size.
Shape the star: Punch down the dough and divide it into 4 equal pieces. Roll each piece into a 10-inch circle (lightly flour if your dough is sticky)
Mix the filling: In a small bowl, combine the very soft butter, granulated sugar, and ground cinnamon. Stir or mash with a fork/spoon until it forms a smooth, spreadable paste. (It should be the consistency of thick frosting or softened peanut butter – easy to spread without tearing the dough.)
¼ c. (57 g) salted butter
⅓ c. (67 g) granulated sugar
2 tsp. ground cinnamon
Assemble the layers: Place one circle on a parchment-lined baking sheet (this is your bottom layer – no filling). Spread about ⅓ of the cinnamon paste evenly over the next three circles, going almost to the edge.Stack them carefully: bottom plain → paste-covered → paste-covered → paste-covered → top plain. Press gently to seal the layers.
Cut and twist: Place a 2–3 inch round cutter or glass in the center to mark (don't cut through). Use a sharp knife or pizza cutter to slice 16 equal strips from the edge to the center mark. Take two adjacent strips and twist them away from each other twice, then pinch the ends together to form a point. Repeat with all pairs to create 8 points.
Second rise: Cover the star loosely and let it rest for 20 minutes while you preheat the oven to 350°F (175°C).
Bake: Brush the star generously with the egg wash. Bake for 25–30 minutes, until golden brown and fragrant.
Finish and serve: Let cool for 5 minutes, then dust generously with powdered sugar. Serve warm – pull apart the points and enjoy!
Powdered sugar

Notes

Make sure your milk is warm but not hot – too hot kills the yeast!
For extra tenderness, don’t over-knead the dough.
You can assemble the star the night before, cover tightly, and refrigerate.
Let it come to room temperature and rise a bit before baking.
Leftovers reheat beautifully in the oven at 300°F for 5–10 minutes.

As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. Thank you for your support!