Bake the Perfect Cinnamon Star Bread: A Festive Pull-Apart Holiday Masterpiece
Unveiling the ultimate holiday showstopper: a soft, fluffy, and utterly irresistible Star Bread. This magnificent pull-apart bread, with its sweet and sticky brown sugar cinnamon roll center, is more than just a treat—it’s a celebration. Shaped like a stunning star, this golden delight is as impressive to behold on your holiday table as it is delicious to taste. Whether you affectionately call it Christmas Star Bread, Cinnamon Star Bread, or simply the most beautiful bread you’ve ever baked, this buttery, festive creation promises to melt in your mouth with every delectable bite. Perfectly suited for a special breakfast, a lavish brunch, or a decadent dessert, this homemade star bread recipe will transform your seasonal gatherings into truly unforgettable occasions.
Why This Cinnamon Star Bread is Your Next Must-Bake Recipe
This Star Bread recipe stands out by achieving an exquisite harmony between visual artistry and incredible flavor. The dough, enriched and lovingly kneaded, bakes up into a wonderfully pillowy and golden-brown masterpiece. Between each soft layer, a luscious filling of buttery cinnamon sugar creates a warm, spiced sweetness that infuses every pull-apart piece. It’s a bread that exudes elegance and sophistication, making it appear as though it required hours of intricate work, yet the shaping process is surprisingly straightforward and incredibly fun once you get the hang of it.
Beyond its stunning appearance and melt-in-your-mouth taste, this festive bread offers remarkable versatility. While the classic cinnamon star bread filling is a timeless favorite, you’re only limited by your imagination. Experiment with rich Nutella for a chocolatey twist, vibrant fruit preserves for a tangy sweetness, or even a savory filling featuring cheese and herbs for a unique appetizer. Furthermore, its show-stopping presence doubles as an exquisite centerpiece, making this Christmas star bread not just a delightful culinary experience but also a festive focal point for any table. It’s the kind of homemade creation that brings immense joy and a sense of accomplishment to the baker, and a genuine feeling of specialness to every guest fortunate enough to enjoy it.
Essential Ingredients for a Fluffy Star Bread
Creating this spectacular Star Bread relies on a handful of common pantry staples, transformed into a remarkably soft, pillowy dough with a rich, aromatic filling. Here’s a closer look at the key components and their roles in achieving perfection:
- Bread Flour: The backbone of our star bread, bread flour provides the necessary strength and higher protein content to give the dough its light, airy, and fluffy texture. This robust structure is crucial for holding the intricate star shape beautifully without collapsing, ensuring distinct layers. While all-purpose flour can be used, bread flour yields superior results in terms of chewiness and rise.
- Egg Yolks: These golden additions are essential for imparting incredible richness, tenderness, and a beautiful golden hue to the dough. They contribute to a softer crumb and a more luxurious mouthfeel, elevating the overall taste of your cinnamon star bread. Remember to reserve the egg whites for a lovely egg wash later!
- Brown Sugar: This is the secret to the signature sweet and sticky filling. Brown sugar’s molasses content melts beautifully during baking, creating a caramelized layer that adheres perfectly to the dough and adds depth of flavor. It’s what makes every pull-apart piece a delightful experience.
- Ground Cinnamon: The star of the filling alongside brown sugar, this warm, fragrant spice is what truly defines this treat as a festive cinnamon star bread. Its aromatic notes perfectly complement the sweet dough, making it an ideal Christmas star bread or holiday centerpiece. Freshly ground cinnamon will offer the most vibrant flavor.
- Active Dry or Instant Yeast: The leavening agent responsible for the bread’s incredible rise and airy texture. We’ll activate it in warm milk to ensure it’s lively and ready to make your dough light and fluffy.
- Milk & Butter: The liquid and fat components that create an enriched dough. Milk provides moisture and helps with gluten development, while butter contributes to the dough’s tender texture, rich flavor, and helps achieve that golden crust.
- Granulated Sugar & Salt: The granulated sugar sweetens the dough, providing food for the yeast and aiding in browning. Salt is vital for balancing the flavors and controlling yeast activity, ensuring a perfectly risen and seasoned bread.
- Vanilla Extract: A touch of pure vanilla extract enhances the overall sweetness and aroma, adding another layer of comforting flavor to both the dough and the final baked bread.
Note: For precise measurements and a full list of ingredients, please refer to the comprehensive recipe card at the bottom of this page.
How To Make Star Bread: A Detailed Guide
Crafting this beautiful Star Bread is a rewarding process. Follow these detailed steps to ensure a flawless, festive, and delicious result:
- Activate Yeast: Begin by gently warming 200 ml of milk with the butter until it reaches a temperature of 110°F or 45°C. It should feel comfortably warm to the touch, not hot. Stir in the instant yeast, then let the mixture stand undisturbed for about 10 minutes. You’ll know the yeast is active and ready when a frothy, foamy layer forms on the surface. This step is crucial for a good rise.
- Prepare Dough Base: In a separate large mixing bowl, combine the bread flour, granulated sugar, and salt. Use a whisk to ensure they are well combined. Create a well in the center of the dry ingredients. Pour the activated yeast mixture, egg yolks, and vanilla extract into this well. Mix everything together, either with a wooden spoon or a spatula, until a shaggy, cohesive dough begins to form.
- Knead Until Smooth: Turn the shaggy dough out onto a lightly floured surface. Knead by hand for 10–12 minutes until the dough becomes beautifully soft, smooth, and elastic. It should spring back slowly when gently poked. If the dough feels too dry or stiff during kneading, warm the additional 50 ml of milk and add it half at a time, kneading well after each addition, until the desired consistency is reached. If using a stand mixer with a dough hook, mix for approximately 5 minutes on medium speed.
- First Rise (Bulk Fermentation): Lightly oil a large clean bowl. Transfer the kneaded dough to the bowl, turning it once to ensure it’s coated in the oil (this prevents it from drying out). Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place it in a warm, draft-free spot (like a slightly warmed oven turned off, or near a sunny window) for 2–3 hours, or until the dough has visibly doubled in size. To check if it’s ready, gently press two fingers into the dough; if the indentation slowly springs back halfway, it’s perfectly proofed.
- Prepare for Shaping: Once risen, gently punch down the dough to release the air. Recover it and let it rest for another 30 minutes. This allows the gluten to relax, making the dough easier to roll. While the dough rests, line a large baking sheet with parchment paper. In a small bowl, ensure your unsalted butter for the filling is softened to a spreadable consistency. In another small bowl, mix the light brown sugar and ground cinnamon thoroughly for the aromatic filling.
- Roll and Layer Base: Divide the rested dough into four equal pieces. On a lightly floured surface, take one piece and roll it out into a perfect 12-inch (30 cm) circle. For a precise shape, you can place a 12-inch plate or cake pan on top and trim away any excess dough with a sharp knife. Carefully transfer this first dough circle onto your prepared baking sheet. Spread it evenly with one-third of the softened butter, followed by one-third of the cinnamon sugar mixture.
- Layer & Shape the Star: Repeat the rolling process with the remaining three dough pieces, stacking them one on top of the other, spreading a third of the butter and cinnamon sugar filling between each layer. Ensure the very top dough circle remains bare. To create the star shape, place a small cup or cookie cutter (about 2-3 inches in diameter) gently in the center of the stacked dough and lightly mark a ring as a guide. Cut the dough from the edge of this center ring outwards, first into four equal sections (like clock hands at 12, 3, 6, and 9 o’clock), then cut each quarter into four strips, yielding a total of 16 strips connected to the central circle. Take two adjacent strips, twist them away from each other twice, and then pinch their tips together firmly to form a point. Repeat this with all pairs of strips until a beautiful 8-pointed star shape emerges.
- Final Proof & Bake: Once shaped, loosely cover the star bread with a damp towel or plastic wrap. Allow it to rest for a final proof of 30 minutes in a warm spot. Meanwhile, preheat your oven to 350°F (175°C). Whisk the reserved egg whites until slightly frothy and gently brush them evenly over the surface of the bread; this will give it a beautiful golden sheen. Bake for approximately 20 minutes, or until the star bread is puffed up, golden brown, and cooked through. Once out of the oven, dust generously with powdered sugar (confectioners’ sugar or icing sugar) and a sprinkle of ground cinnamon for extra festive flair. Serve warm for the best experience.
Tips for a Perfect Star Bread Every Time
Baking Star Bread can be a joyous experience, and with these expert tips, you’re set for success:
- Yeast Activation is Key: Ensure your milk temperature is just right—around 110°F (45°C). Too cold, and the yeast won’t activate; too hot, and it will kill it. Look for a foamy top to confirm active yeast.
- Don’t Over-Flour: While a lightly floured surface is needed for rolling, resist the urge to add too much extra flour to your dough. This can lead to a dry, tough bread. If the dough is sticky, a light dusting is all you need.
- Proper Kneading: Whether by hand or mixer, knead the dough until it’s smooth, elastic, and passes the windowpane test (you can stretch a small piece thin enough to see light through it without tearing). Well-developed gluten is essential for a light, airy texture and good structure.
- Warm Proofing Environment: Dough needs warmth to rise. A turned-off oven with the light on, a warm spot near a sunny window, or a proofing drawer are all excellent places. Avoid cold drafts, which can inhibit rising.
- Even Rolling for Layers: Take your time to roll out each dough circle to a consistent thickness and size. This ensures even layers and a beautifully symmetrical star. Using parchment paper between layers can also help prevent sticking.
- Gentle Shaping: When twisting the dough strips, be firm enough to create definition, but gentle enough not to tear the dough. Pinch the ends securely to prevent them from unraveling during baking.
- Don’t Skip the Second Rise: The final proof (second rise) is vital for the bread’s texture. It allows the star shape to puff up and become airy, ensuring a truly soft pull-apart bread.
- Egg Wash for Golden Finish: Brushing with egg whites (or a whole egg wash for a deeper color) helps achieve that gorgeous golden-brown crust and a slight shine, making your star bread even more appealing.
Star Bread Variations to Delight Every Palate
While the classic cinnamon sugar filling is universally loved, Star Bread is incredibly adaptable. Here are some delightful variations to inspire your next baking adventure:
- Nutella Swirl Star Bread: For chocolate lovers, swap the cinnamon sugar for a generous layer of creamy Nutella. The rich hazelnut chocolate spread will melt into gooey pockets, creating an indulgent and decadent pull-apart bread.
- Apple Cinnamon Star Bread: Combine the festive flavors of apple pie by mixing finely diced, sautéed apples with cinnamon and a touch of brown sugar. This adds a wonderful texture and fruity sweetness to each bite.
- Raspberry & White Chocolate Star Bread: Spread a thin layer of raspberry jam or preserves on each dough layer, then sprinkle with white chocolate chips. The tartness of the raspberries beautifully balances the sweetness of the white chocolate.
- Savory Garlic Herb & Cheese Star Bread: For a delicious appetizer or side dish, opt for a savory filling. Mix softened butter with minced garlic, fresh herbs (like parsley, chives, or rosemary), and grated Parmesan or mozzarella cheese. This creates a fragrant, cheesy pull-apart bread perfect for dipping in marinara or serving with a meal.
- Lemon Poppy Seed Star Bread: Infuse your bread with bright citrus notes. Mix softened butter with lemon zest, poppy seeds, and a hint of sugar. After baking, drizzle with a simple lemon glaze for an extra burst of flavor.
- Pumpkin Spice Star Bread: Embrace autumn flavors by incorporating pumpkin pie spice into your brown sugar filling. A touch of pumpkin puree mixed into the dough could also enhance the seasonal theme.
Serving and Storage Tips for Your Star Bread
This beautiful Star Bread is best enjoyed fresh and warm, but with proper care, you can savor its deliciousness even longer.
- Serving Warm: For the ultimate experience, serve your star bread shortly after it comes out of the oven, allowing it to cool just enough to handle. The warm, gooey center and soft, buttery layers are truly irresistible. You can gently reheat individual slices in the microwave for 10-15 seconds if serving later.
- Storage at Room Temperature: Leftovers can be stored at room temperature in an airtight container or wrapped tightly in plastic wrap for up to 2-3 days. While still delicious, the bread will naturally be softer on the first day.
- Freezing for Later: Star bread freezes beautifully! Once completely cooled, wrap the entire bread (or individual slices) tightly in plastic wrap, then again in aluminum foil. Freeze for up to 1-2 months. To reheat, thaw at room temperature, then warm in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until heated through.
- Make-Ahead Option: You can prepare the dough for the first rise the day before. After the first rise, punch down the dough, cover it tightly, and refrigerate overnight. On baking day, let the dough come to room temperature for about 30-60 minutes before proceeding with rolling, filling, and shaping. This can help break up the baking process.
Perfect Pairings for Your Festive Star Bread
This Star Bread recipe deserves accompaniments that feel just as festive and delightful. Elevate your dessert or brunch spread with these complementary treats:
- Try it alongside Nutella Stuffed Salted Caramel Blondies, where the gooey center and rich caramel sweetness beautifully complement the spiced bread without overpowering its delicate flavor.
- For a playful twist on a classic, Nutella Stuffed Cinnamon Sugar Donut Pancakes bring fun, indulgent layers of flavor that echo the warm cinnamon filling in your star bread, creating a truly harmonious sweet spread.
- And if you’re seeking something timeless yet utterly decadent, an Apple Pie Deep Dish Skillet Cookie adds comforting warm apple-cinnamon notes and a satisfyingly chewy bite. The classic flavors create a wonderful symphony that makes every pull-apart piece of your star bread even more irresistible.
- Beyond other desserts, this versatile bread pairs wonderfully with a hot cup of coffee, a warm mug of spiced chai, or a glass of cold milk for a simple yet satisfying treat.
Recipe FAQ’s
A simple mix of softened butter, light brown sugar, and ground cinnamon is the classic and most popular choice, creating that signature sweet and sticky center. However, you can absolutely get creative! Nutella, various fruit preserves (like raspberry or apricot), or even a savory filling made with softened butter, garlic, herbs, and grated cheese (such as Parmesan or mozzarella) work wonderfully for a different twist.
Improper rising is usually due to issues with the yeast or the proofing environment. Ensure your milk is warm (around 105-115°F or 40-45°C), but not hot, to activate the yeast without killing it. Also, the dough needs a warm, draft-free spot for rising. If your kitchen is cold, try placing the covered bowl in a turned-off oven with just the light on, or near a bowl of hot water to create a warm, humid environment. Make sure to give it ample time to double in size.
Precision is key for a beautiful star shape. First, use a plate or cake pan as a guide to trim your rolled-out dough circles for perfect uniformity. When cutting, lightly mark a small circle in the center with a cup to guide your cuts, ensuring all 16 strips radiate evenly from the center. Then, take two adjacent strips, twist them away from each other two full turns (like ringing out a towel), and firmly pinch their tips together to create a distinct point. Repeat this consistently for all eight points of your star.
Yes, you can! The dough can be prepared and allowed to complete its first rise, then punched down, covered tightly with plastic wrap, and refrigerated overnight (up to 24 hours). On baking day, remove the dough from the fridge and let it come to room temperature for about 30-60 minutes before proceeding with rolling, filling, and shaping. You can also bake the bread completely, let it cool, and then freeze it as described in our storage tips.
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Star Christmas Bread
Ingredients
BREAD:
- 200 ml milk plus 50ml extra only if needed
- 1 oz butter 1 1/2 tablespoons
- 1/4 oz instant yeast 1 envelope or 2 1/4 teaspoon
- 1 teaspoon pure vanilla extract
- 16 oz bread flour plain or all-purpose flour are fine to use
- 2.5 oz white granulated sugar
- 1 pinch salt
- 2 large egg yolks refrigerate the whites for brushing
FILLING:
- 6 tablespoons unsalted butter softened
- 1/3 cup light brown sugar lightly packed
- 1 tablespoon ground cinnamon
Instructions
BREAD:
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Heat 200ml of milk and butter together in a microwave or saucepan until temperature reaches 110°F or 45°C (warm to the touch). Add the yeast and let stand for 10 minutes, until frothy on top.
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While yeast is activating, combine flour, sugar and salt in a separate bowl.
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Create a well in the centre of the flour. Add the yeast mixture, egg yolks and vanilla into the well. Mix into the flour until combined.
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Knead by hand for 10-12 minutes until dough is soft and elastic. If the dough is too dry: warm up the extra milk, create a well in the dough and add in half of the milk. Knead and if you still feel it’s still too dry, add in the remaining amount of milk.
FOR A STAND MIXER: Mix for 5 minutes on medium speed until dough is soft and elastic.
RISE:
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Lightly oil a large bowl with a pastry brush or your fingertips. Place dough into bowl, turning once to coat in the oil. Cover bowl with plastic wrap and set in a warm place for about 2-3 hours, or until doubled in size.
(To check if dough is ready, gently press two fingers into dough. If an indentation remains, dough has not risen enough.)
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Punch dough down, cover and let rest for an additional 30 minutes or until doubled in size.
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While dough is rising, line a baking sheet with parchment paper. Set aside.
PREPARE FILLING:
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Get your butter ready, make sure it is softened and spreadable. Then, in a small bowl, mix together brown sugar and cinnamon. Set aside.
DIVIDE INTO STRANDS:
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When dough is ready, divide the dough into 4 pieces. Lightly flour a clean work surface and use a rolling pin to roll one ball out into a 12 inch/30 cm disc.
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Place a plate on top and cut away any excess dough around the plate with a sharp knife. Remove the plate. Place dough disc onto prepared baking sheet.
LAYER:
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Spread dough with 1/3 of the softened butter and 1/3 of the brown sugar/cinnamon mixture. This is your bottom layer (the base).
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Roll out the second ball of dough, like above, and place on top of the bottom layer. Spread with 1/3 of the butter and brown sugar/cinnamon mixture.
Repeat with the rest of the dough, layering each with butter/sugar/cinnamon. (The top dough will not have any butter or brown sugar/cinnamon on it.)
SHAPE INTO A FLOWER/STAR:
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Place a small cup in the middle of the layered dough and very lightly mark a ring in the centre to use as a guide.
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Cut the dough first with four lines: 3 o’clock, 6o’clock, 9o’clock and 12 o’clock. Cut each quarter into 2 pieces, then cut each of those into 2 pieces so you end up with 16 strands connected to the middle circle.
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Take 2 strands that are side-by-side and twist them away from each other two times. Connect the two strands at the end, pinching the ends together to form a point. Do this with all of the strands and create a star flower!
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Cover star bread loosely with a damp cloth or towel and let rest one more time for 30 minutes.
BAKE:
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Preheat oven to 350°F (175°C). Beat egg whites leftover from the yolk and brush whites evenly over the surface of the bread.
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Bake bread for 20 minutes or until lightly browned and golden.
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Decorate with powdered sugar (confectioners sugar or icing sugar), and a little ground cinnamon.
Serve warm!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.