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This Cinnamon Star Bread is a soft, pull-apart loaf layered with sweet cinnamon sugar, which looks impressive but is surprisingly simple to make. The twisted star shape is a showstopper, yet the shaping is easier than you’d think. Perfect for Christmas morning, holiday brunch, or any special weekend breakfast.
Try this next: For more breakfast bakes, try our Homemade Cinnamon Rolls, Cranberry Muffins, or check out all of our Holiday Breakfast Ideas.
5 Tips For Getting This Cinnamon Star Bread Just Right
- Measure your flour correctly. Spoon and level the flour (or weigh it) for the best texture. Scooping directly from the bag packs in too much flour and leads to dry, tough dough.
- Check your milk temperature. Warm it to 115-120°F. Too hot can kill the yeast; too cool won’t activate it properly. A kitchen thermometer takes the guesswork out.
- Use instant yeast for easiest results. This recipe is built for instant (rapid-rise) yeast. If using active dry yeast, bloom it in the warm milk for 5-10 minutes before adding the flour.
- Don’t skip the rise. Let the dough double fully (about 1 hour). Rushing this step means denser bread and harder shaping.
- Make clean, confident cuts. Use a sharp knife and cut decisively through the layers at once. Even if the strips aren’t perfectly identical, clean cuts will still give you a pretty final result.
RECIPE WALK-THROUGH
How To Make Cinnamon Star Bread
See the recipe card below for full, detailed instructions
Step 1: Make the Dough
Combine dry ingredients (flour, potato flakes, sugar, salt).
Add warm milk and yeast to stand mixer; let yeast activate briefly.
Add flour mixture and butter; mix with dough hook until smooth and soft (5-7 minutes).
Dough should pull away from the bowl and feel slightly tacky but not sticky.
- Pro Tip: If the dough feels too sticky after mixing, add flour 1 tablespoon at a time. If it’s too dry or stiff, add a splash of milk.
Step 2: Let It Rise
Transfer dough to a lightly greased bowl, turning to coat.
Cover and let rise until doubled, about 1 hour.
The dough is ready when you press it lightly and it springs back slowly.
- Quick Note: Rising time can vary based on kitchen temperature. A warm spot (like near a preheating oven) helps speed things up.
Step 3: Prepare the Filling
While the dough rises, mix cinnamon and sugar together.
Set aside.
Step 4: Roll, Layer, and Stack
Divide dough into 4 equal pieces and shape into balls.
Roll each ball into a 10-inch circle (it will feel thin, and that’s okay).
Place the first circle on a parchment-lined baking sheet.
Spread about 3 tablespoons of cinnamon sugar evenly, leaving a ¼-inch border around the edge.
Repeat with the next two layers, stacking and spreading filling between each one.
Top with the fourth dough circle (no filling on top).
- Pro Tip: A light dusting of flour on your work surface keeps the dough from sticking while you roll.
Step 5: Shape the Star
This is the fun part, and it’s easier than it looks.
Place a 3-inch round cutter (or glass) in the center of the stacked dough as a guide. Do not press down.
Using a sharp knife or bench scraper, cut from the edge of the circle to the cutter, making 16 even strips (like slicing a pizza, then slicing each slice in half).
Remove the center guide.
Take two adjacent strips and twist them in opposite directions (away from each other), then pinch the ends together to seal. Use a dab of water if needed to help them stick.
Repeat with remaining strips to create 8 twisted points.
- Quick Note: If a twist doesn’t look perfect, don’t stress. The bread puffs and bakes beautifully, and small imperfections disappear.
Step 6: Proof and Bake
Cover shaped star loosely with plastic wrap while the oven preheats to 400°F.
Beat an egg and brush it over the top of the star bread (this creates a golden, shiny crust).
Bake for 15-19 minutes until deep golden brown.
Let cool 10 minutes before serving.
- Pro Tip: If the top is browning too quickly, tent loosely with foil for the last few minutes of baking.
Serving Ideas
- Dust with powdered sugar for a simple, classic finish.
- Drizzle with a quick powdered sugar glaze.
- Serve with cream cheese icing for dipping.
- Pull apart and enjoy warm, straight from the pan.
- Pair with coffee, hot cocoa, or fresh fruit for a complete holiday breakfast spread.
Storage Tips
Storage, Freezing, Make Ahead
- Storage: Wrap leftovers in plastic wrap and store at room temperature for up to 2 days. In humid climates, refrigerate to prevent sogginess.
- Reheating: Bring to room temperature for about 20 minutes, or warm gently in the microwave at 50% power for 1 minute.
- Make-Ahead Option: Prepare and shape the star bread, then cover tightly and refrigerate overnight. In the morning, let it sit at room temperature for 20-30 minutes while the oven preheats, then bake as directed.
- Freezing: This bread is best enjoyed fresh; freezing is not recommended as the texture may change
Frequently Asked Questions
Is cinnamon star bread hard to make?
Not at all. The dough is straightforward, and the shaping looks more complex than it is. Follow the step-by-step instructions and you’ll have a stunning result.
What type of yeast works best?
Instant (rapid-rise) yeast works best for this recipe. If using active dry yeast, dissolve it in the warm milk and let it bloom for 5–10 minutes before adding to the flour.
Can I use different fillings?
Absolutely. Nutella, brown sugar and butter, or even a savory herb and cheese filling would all work. Just keep the filling spreadable and not too wet.
Why did my star bread turn out dense?
This usually happens if the flour was packed too tightly when measuring, or if the dough didn’t rise long enough. Spoon and level your flour, and give the dough the full hour to double.
More Breakfast Bakes
Cinnamon Star Bread
Ingredients
- 2 cups all purpose flour, spooned & leveled 242 grams
- 1/2 cup instant mashed potato flakes 42 grams
- 2 tablespoon granulated sugar 27 grams
- 1 teaspoon salt
- 3/4 cup warm whole milk at 115-120℉
- 1 packet instant yeast (2 ¼ teaspoons)
- 1/4 cup unsalted butter room temperature
Filling
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 egg
Instructions
- In a large bowl mix the flour, potato flakes, sugar and salt together. Set aside.
- In the bowl of a stand mixer, add the water and yeast and stir to combine and activate the yeast and let it stand for 3 minutes to bloom. Add the flour mixture and butter. Using the dough hook, mix on medium speed until the dough is smooth and soft, about 5-7 minutes. Place the dough into a light greased mixing bowl (use about ½ tablespoon vegetable oil), turn dough over so both sides are greased and cover to let it rise for 1 hour.
- While the dough is resting in a small bowl, mix the sugar and cinnamon together and set aside.
- On a flour dusted surface, divide the dough into 4 equal size pieces and gently shape into balls. Roll 1 of the dough balls out to about a 10” round. The piece will seem thin. Carefully place this dough on a parchment lined baking sheet, then spread ⅓ of the cinnamon sugar (just shy of 3 tablespoons) leaving about ¼” ring around the outside of the circle.
- Repeat with the second dough ball- roll out on a floured surface to about a 10” round and place on top of the first dough circle. Spread another ⅓ of the cinnamon sugar onto the dough leaving about ¼” ring bare around the outside of the circle. Repeat this one more time with the third dough ball. Roll the last dough ball out to about 10” circle and place on top.
- Place a 3” round biscuit cutter (but do not press down) in the center of the dough circle, which acts as a guide to make the star cuts. Using a sharp knife, make cuts through the layers to end with 16 total pieces for 8 twist pairs. Remove the biscuit guide and twist 2 dough strips in opposite directions. Twist 2-3 times then pinch the pairs together at the ends, using a bit of water to seal it together if needed. Repeat with the remaining strips until you get eight pairs. Cover loosely with plastic wrap while you preheat the oven.
- Preheat the oven to 400 degrees. In a small bowl beat the egg. Brush the top of the star bread with the egg and bake for about 15 to 19 minutes until golden brown. Let cool for about 10 minutes and serve with a dusting of powdered sugar or more cinnamon sugar.
Notes
- Spoon and level flour or weigh for best results (242 grams). Scooping directly from the bag adds too much flour.
- Warm the milk in the microwave, about 30-40 seconds, or on the stovetop. Use a digital thermometer and add it to your mixing bowl when it’s slightly over 120℉, since the bowl will decrease the temperature once added.
- This recipe uses fast action instant yeast. If substituting active dry, bloom it in the warm milk for 5–10 minutes first.
- Dough should be smooth and slightly tacky after mixing. Adjust with flour or milk if needed.
- Let dough rise until fully doubled, about 1 hour. Don’t rush this step.
- Roll dough circles thin (about 10 inches). They’ll puff during baking.
- Use a round cutter or glass as a center guide when cutting, but don’t press down.
- Pinch twisted ends firmly; use a dab of water to help seal if needed.
- Egg wash creates a golden, shiny crust. Don’t skip it.
- Storage: Leftovers keep at room temperature, wrapped, for up to 2 days. If in a humid location, refrigerate.
- Reheating: Bring to room temperature for about 20 minutes, or warm gently in the microwave at 50% power for 1 minute.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
