Ultimate Cinnamon Star Bread Recipe - Rise and Bake with Julie

Prep:30

Cook:25

Total:2 25

Yield: servings

Equipment

Ingredients

Dough

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

Cinnamon Filling

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

To Serve

Powdered sugar optional - for dusting

US Customary - Metric

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. unbleached all-purpose flour (RECOMMEND WEIGHING), ½ tsp. salt, ¼ c. granulated sugar, 2 ¼ tsp. instant yeast, ¾ c. milk, 1 large egg, ¼ c. 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. salted butter, ⅓ c. 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.

Nutrition

Servings: servings

Calories: 524kcal