Cinnamon Star Bread

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

Cook Time: 22

Total Time: 3 22

Servings: slices

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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.

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