Cinnamon Star Bread

This yummy cinnamon star bread has three layers of fluffy bread, each filled with ribbons of cinnamon sugar filling and topped with warm maple icing. With the option to add fresh apple chunks and chopped nuts, it’s the perfect cozy sweet treat. Trim and twist the dough into a beautiful star-shaped masterpiece!

This bread has everything going for it! It’s soft and fluffy, swirled with cinnamon and apples, topped with maple icing and looks so BEAUTIFUL! Star breads are a special treat to make any time you’re wanting that wow factor. Not only are they delicious, and beautiful, but they’re also really fun to make! You’re going to love everything about this picture-worthy bread!

What is star bread?

Although it may seem like a project only fit for the professionals, star bread is not as complicated as it might look – I promise! Star breads consist of layered pieces of rolled out dough, with a filling in between. After the layers and fillings are all stacked together, you’ll cut 16 equal strips of dough around the circle, but leave them all connected in the center. The strips are then paired up and twisted opposite each other and joined together at the ends, creating an 8-tip star. When the strips are twisted, all of that delicious filling is revealed and the result is a beautifully swirled star bread. Typically star breads are seen more around Christmas time, with a chocolate filling. But I’m a strong believer that you can adapt your favorite recipes with seasonal flavors and be happy all year long!

Filling this star bread with cinnamon, nutmeg, apples and pecans makes the most delicious Fall treat! It nearly resembles an Autumn leaf!

Ingredients for Cinnamon Star Bread

The ingredients for this recipe are pretty simple and straightforward, but there are a few things in here that are worth mentioning.

• All-purpose flour for the bread dough will yield a softer, more tender dough than if you were using a bread flour. Bread flours have a higher protein content and will therefore produce a chewier bread. Stick with all-purpose flour for a softer, more pastry-like bread.
• Potato flakes help to soften the dough as well as extend its shelf life. Yes, these potato flakes are simply the boxed, instant mashed potato flakes you get from the grocery store. I tested this recipe both with and without the potato flakes and noticed that with them, the bread stayed fresher an extra day than the one I made without the potato flakes. If you’d rather leave these out, just decrease the amount of milk you use (check the recipe notes for measurements) – you’ll still get a yummy bread either way!
• Yeast: The yeast in this recipe can be either instant (rapid rise) yeast or active dry yeast. In the recipe and video, I show how to incorporate active dry yeast by allowing it to foam up before adding the rest of the ingredients. If you are using an instant yeast, you can skip this step and simply add the yeast with all of the ingredients. To read more about how these two yeasts work, you can read my article, Active Dry Yeast vs. Instant Yeast. If you are using a natural yeast (sourdough starter), you can swap it out for the commercial yeast. About 100 grams of sourdough starter is equal to 5 to 7 grams of instant/dried yeast. When you swap these out, you must also decrease the correct amount of water/liquid and flour from your recipe that you have now added from your sourdough starter. Also, remember rise times will increase as well when using a sourdough starter. Go HERE to learn how to create a starter from scratch.
• The filling: All of these ingredients work together for the most perfectly apple spiced flavor. The sugars create a sweet, caramel flavor. Lots of cinnamon and a touch of nutmeg create those cozy Fall flavors we love! I use fresh apples in the filling – using apples fresh creates a slight crunch. Add in a chopped nut – I love pecans but walnuts would be yummy too. If you’re not a nut fan, leave these out and it will still be delicious!

The steps for making Cinnamon Star Bread

You’ll love how easy this bread dough is to put together – it’s one of those recipes that you can just put all of the ingredients into the mixer and simply turn it on and walk away. It turns out great every time!

I suggest using a food scale to weigh your ingredients – that takes so much of the guess work out of making this recipe!

1. Make the dough: Simply add all of the dough ingredients to the bowl of your stand mixer. Turn it on and let it mix and then knead for 6 minutes. By the time the gluten develops the dough, it should be pulling away from the sides of the bowl. Place your dough in a greased bowl, cover it and let it rise until doubled in size. Depending on how warm your kitchen is, this could take anywhere from 60-90 minutes. *If you want to make this ahead of time, refrigerate the dough after mixing and let it slow proof in the refrigerator overnight – roll it up and bake the next morning.
2. While your dough is rising, you can get your filling ready. In one bowl, combine the sugars, cinnamon and nutmeg. Peel, core and slice the apples. Then, cut the apple slices in half or thirds – these thinly sliced apple chunks make it easier to twist the dough later when you shape your star bread. After your dough has risen, divide it into three equal pieces. Each piece should weigh about 10 ounces.
3. With a rolling pin, roll out your first piece of dough to a circle about 11-inches in diameter. Silicone Rolling Mats work so well for this process – they have circles with measurements to guide you as you roll out. They also help keep your dough from sticking to your work surface, allowing you to use less flour when rolling out.
4. Transferring the dough to a piece of parchment can be tricky. I use the same technique for transferring pie crusts to a pie plate to do this. Flour the dough and fold it in half. Flour it again and fold it in half again – you’ll end up with a triangular shaped dough that has been folded into quarters. Now you can easily pick it up and transfer it to a piece of parchment. Unfold it and if it has shrunk a bit, you can slide your parchment over the top of your rolling mat and roll the dough back out to 11 inches.
5. Spread on melted butter, sprinkle on half of the cinnamon sugar filling, apples and pecans, leaving a one-inch border. Slide that parchment off to the side.
6. With your second piece of dough, repeat steps 3-4. When you place the rolled out dough on top of the first layer, gently stretch out the edges, lining them up together. Press the edges together to keep them in place. Add the remainder of the melted butter, cinnamon sugar, apples and pecans. Slide the parchment to the side.
7. Roll out the third piece of dough and transfer it to the top of the second layer. Again, stretch out the edges and line them all up together. Press the edges to seal all three layers together.
8. Place a 3-inch cookie cutter or small mason jar in the center of the circle. Using a pastry cutter or sharp knife, cut the dough into quarters. Cut each of those in half and cut each of those in half again – creating 16 total equal strips of dough, connected at the center.
9. Remove the cookie cutter or jar from the center of the dough. Take two pieces of dough, side by side, and twist them 3 times in opposite directions from each other. Pinch the ends together, sealing the dough. Repeat all the way around until you have an 8-pointed star.
10. Slide the parchment with the dough onto a rimmed baking sheet. Cover with plastic wrap and let rise until puffy, about 30 minutes. Preheat the oven to 375°F while it’s rising. 
11. Brush with egg wash to ensure a nice golden crust. Bake for 18-22 minutes until golden.
12. Allow it to mostly cool before you drizzle on that maple icing. Let the icing set for 10 minutes before serving.
13. Enjoy the yummiest Cinnamon Apple Bread ever!

Look at that beautiful bread! It’s so soft and full of flavors you’ll love! It’s best enjoyed the same day, but will stay good to enjoy for up to two days (if it lasts that long!).

My number one tip for making this bread

This is such a fun bread to make! I know you’ll love creating it! The most important tip I can suggest for a successful bake is to try the line up the edges of the layers the best you can. This will give you a more sculptured and precise look as you twist up the pieces of dough.

Other recipes you’ll love

Peach Cobbler Quick Bread

Cinnamon Swirl Bread

Jumbo Cinnamon Rolls

Apple Streusel Muffins

Cinnamon Star Bread

Author: Heather Thomas

This cinnamon star bread is three layers of fluffy bread, filled with cinnamon sugar and topped with a maple icing. Add optional fresh apple chunks and chopped nuts for an extra cozy sweet treat. Trim and twist the dough into a beautiful star-shaped masterpiece!.

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Prep Time: 3 hours hours

Cook Time: 22 minutes minutes

Total Time: 3 hours hours 22 minutes minutes

Servings: 8 slices

Video

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Ingredients

US Customary – Metric

Dough:

• 270 g whole milk (1 cup plus 3 tablespoons) warm, around 110°F
• 2¼ teaspoons instant yeast (7g)
• 50 g granulated sugar (¼ cup)
• 57 g unsalted butter (4 tablespoons) melted
• 1 large egg room temperature
• 20 g instant potato flakes (⅓ cup)
• 1 teaspoon fine sea salt
• 340 g all-purpose flour (3¾ cups)

Filling:

• 42 g brown sugar (3 tablespoons)
• 45 g granulated sugar (3 tablespoons)
• 1 tablespoon ground cinnamon
• ½ teaspoon ground nutmeg
• 42 g unsalted butter (3 tablespoons) melted

Optional filling additions:

• 1 apple peeled, cored and chopped (I prefer Granny Smith apples)
• ⅓ cup chopped pecans (optional)

Egg wash:

• 1 egg
• 1 tablespoon milk

Maple Icing

• 120 g powdered sugar (1 cup)
• 2 tablespoons pure maple syrup
• ½ teaspoon maple extract
• 1-2 tablespoons milk as needed

Instructions

Make the dough:

• To the bowl of a stand mixer, add the warm milk, instant yeast, sugar, melted butter, egg, potato flakes, salt, and about half the flour. Using the dough hook attachment, mix on low speed until combined and smooth.
• While on low speed, gradually add the remaining flour, allowing the flour to fully absorb into the dough after each addition. Once all the flour has been added, continue to mix on low speed, kneading the dough, about 6 to 8 minutes. The dough is done kneading when it is smooth and cohesive. If you pull off a piece, you should be able to stretch it a few inches apart without it tearing.

  185 g all-purpose flour
• Transfer the dough into a greased bowl and cover with plastic wrap. Allow to rise until doubled in size, about 60-90 minutes.

Prepare the Filling:

• In a small bowl, combine the 3 tablespoons granulated sugar, 3 tablespoons brown sugar, 1 tablespoon cinnamon, and 1/2 teaspoon nutmeg. Set aside. 
• Turn out the risen dough onto a lightly floured work surface. Divide the dough into 3 equal pieces (they should weigh about 10 ounces each). 

Assembling the Layers:

• Roll out the first piece of dough into a circle about 11 inches in diameter. Transfer to a piece of parchment paper To easily do this, flour the dough and fold it twice, forming a triangle. Then lift and transfer the dough to the parchment and unfold. Once on the parchment paper, use rolling pin to roll it back out to 11-inches.
• Spread melted butter onto the surface of the dough, leaving a 1-inch border around the edges. Sprinkle on half of the cinnamon sugar filling, maintaining the 1-inch border around the edge. If adding the optional apple and pecans, sprinkle on half of the chopped apples and half of the chopped pecans. Set the parchment and dough aside.
• Roll out 2nd piece of dough to 11-inches around. Place it on top of the first layer and stretch the dough to meet up with the edges. Press the edges together, sealing the dough. Brush the top of the second layer with melted butter, leaving a 1-inch border. Sprinkle the remaining cinnamon sugar mixture and optional apples and pecans on top. Slide parchment aside. 
• Roll out 3rd piece of dough to 11-inches around. Place it on top of the second layer and stretch the dough to meet up with the edges. Press the edges together, sealing the dough.
• Place a 3-inch round cookie cutter or small mason jar in the center of the dough. Using a pastry cutter or sharp knife, cut the dough into quarters. Cut each of those in half and cut each of those in half again – creating 16 total equal strips of dough, connected at the center. 
• Remove the cookie cutter or jar from the center of the dough. Take two pieces of dough, side by side, and twist them 3 times in opposite directions from each other. Pinch the ends together, sealing the dough. Repeat all the way around until you have an 8-pointed star.
• Slide the parchment with the dough onto a rimmed baking sheet. Cover with plastic wrap and let rise until puffy, about 30-45 minutes. Preheat the oven to 375°F while it’s rising. 

Bake:

• In a small bowl, whisk together the egg and milk to create an egg wash. Brush it on top of the surface of the dough, getting the egg wash in all the cracks and crevices. 
• Bake at 375°F for 18-22 minutes until golden. Allow to cool mostly before icing, about 20 minutes.

Icing:

• In a small bowl, whisk together the ingredients for the Maple Icing, adding enough powdered sugar to make it a thick enough consistency that it has a steady stream when drizzled. Drizzle on top of the star bread, from side to side. Let icing set about 10 minutes before serving.

Notes

• *The potato flakes help this dough to be softer, longer. If you prefer to leave out the potato flakes, reduce the milk – use 1 cup (240ml).
• For a make-ahead version, I would suggest making the dough the night before and refrigerating in an airtight container. Refrigerate the dough right after mixing and let it cold proof overnight. Roll it up the next morning and let it rise while you preheat your oven. It should take about 45 minutes to rise. I prefer this method over refrigerating the assembled bread – sometimes that can over proof.
• Store Cinnamon Apple Star Bread covered for up to two days. It’s best enjoyed the day you bake it.

Nutrition

Serving: 1slice | Calories: 484kcal | Carbohydrates: 78g | Protein: 9g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 75mg | Sodium: 331mg | Potassium: 245mg | Fiber: 4g | Sugar: 39g | Vitamin A: 452IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 3mg