Christmas Star Bread with Cinnamon Sugar

Christmas Star Bread with Cinnamon Sugar

Four rounds of soft yeast dough, layered with cinnamon sugar, become a pull-apart star with eight twisted points. The shaping looks intricate, but a small guide in the center makes the cuts easier to space. Keep the filling thin so the layers twist cleanly and the sugar stays mostly inside the bread.

A short rest helps the shaped loaf puff without losing its outline. Egg wash gives it a glossy, golden crust, and a light dusting of powdered sugar leaves the cinnamon folds visible.

Ingredients for Christmas Star Bread

• 3½ cups all-purpose flour (420g), plus a little more as needed
• ¾ cup warm milk (180g), warm but not hot
• ¼ cup granulated sugar (50g)
• 2¼ teaspoons instant yeast (1 packet; 7g)
• 1 large egg, for the dough
• 4 tablespoons unsalted butter, softened (55g)
• 1 teaspoon fine salt
• 3 tablespoons unsalted butter, melted (40g)
• ½ cup lightly packed brown sugar (100g)
• 2 teaspoons ground cinnamon
• 1 large egg beaten with 1 teaspoon milk, for the egg wash
• 1–2 tablespoons powdered sugar, for dusting

How to Make Christmas Star Bread

1. Make the dough: Combine the warm milk, granulated sugar, and yeast in a large bowl or stand mixer. Mix in the egg, softened butter, salt, and flour, adding the flour gradually. Knead until smooth and elastic, using only enough extra flour to make the dough manageable. It should be soft and slightly tacky, not stiff.
2. Let it rise: Cover the bowl and leave it in a warm, draft-free place until the dough is roughly doubled and looks airy, about 1 to 1½ hours. Go by the dough’s appearance; a cooler room may slow the rise.
3. Layer the rounds: Stir together the brown sugar and cinnamon. Divide the dough into four equal pieces and roll each into a round of similar size. Place the first round on parchment on a rimmed baking sheet. Brush it with a thin layer of melted butter and sprinkle with an even layer of cinnamon sugar, leaving a narrow border clear. Repeat with the next two rounds, then add the fourth round on top without filling.
4. Shape the star: Place a small glass or round cutter in the center of the stack as a guide; do not cut through the center. With a sharp knife or pizza cutter, cut from the outer edge toward the guide to make 16 even sections. Remove the guide. Take two neighboring sections and twist them away from each other, then pinch or tuck their ends together. Repeat to make eight points, laying any raised tips flat so they do not brown too quickly.
5. Rest briefly: Cover the star loosely and let it rest for about 15–20 minutes, until slightly puffy but not doubled. Preheat the oven to 350°F (175°C) during the rest. If the shaped dough already looks very expanded, proceed to baking.
6. Brush and bake: Lightly brush the exposed dough with egg wash. Bake uncovered on the center rack for 25–30 minutes, beginning to check at 25 minutes. The points should be evenly golden brown, and the center layers should look baked through rather than doughy. Rotate the sheet if your oven browns unevenly.
7. Cool and finish: Let the bread cool on the pan for 5–10 minutes. Transfer it carefully to a platter if desired. Once it is no longer steaming heavily, dust lightly with powdered sugar.

How to Keep the Filling from Leaking

Spread the melted butter thinly and scatter the cinnamon sugar evenly rather than piling it near the edges. The clean border helps hold the filling between the layers when you cut and twist them. A little sugar may still escape and caramelize; the parchment will catch it.

Serving and Storing Christmas Star Bread

Serve warm or at room temperature, with the points connected for pulling apart. A few points can be gently separated on the platter to show the cinnamon layers. For another spiced holiday dessert, try gingerbread pudding cups with whipped cream.

Store leftovers airtight at room temperature and aim to eat them within 1–2 days for the best texture. The bread is softest on the day it is baked. Warm individual portions briefly in the microwave, checking in short intervals so they do not dry out.

For longer storage, freeze the completely cooled, baked bread airtight for up to 3 months. Thaw before warming in a 350°F oven for about 5–10 minutes. If freezing the loaf ahead, add the powdered sugar after reheating.

Nutrition

Approximate nutrition per serving, based on 1 of 10 servings: 315 calories, 8g protein, 13g fat, and 50g carbohydrates. Approximate nutrition per 100g of finished bread: 350 calories, 9g protein, 15g fat, and 55g carbohydrates. Values vary with ingredients and the finished loaf’s weight.