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Cinnamon Star Bread Recipe

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3.9 from 8 reviews

This delicious Cinnamon Star Bread is a beautifully twisted, layered bread made with a soft dough enriched with mashed potato flakes for extra tenderness. Filled with a generous cinnamon sugar mixture and baked to golden perfection, it’s perfect for sharing and serves as an impressive centerpiece for breakfast or brunch.

Ingredients

Dough

  • 2 cups all purpose flour, spooned & leveled (242 grams)
  • 1/2 cup instant mashed potato flakes (42 grams)
  • 2 tablespoons 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

Finishing

  • 1 egg (for egg wash)
  • Vegetable oil (about 1/2 tablespoon for greasing bowl)
  • Powdered sugar or additional cinnamon sugar (optional, for dusting)

Instructions

  1. Mix dry ingredients: In a large bowl, combine the all purpose flour, instant mashed potato flakes, sugar, and salt. Set aside this flour mixture while you activate the yeast.
  2. Activate yeast and knead dough: In the bowl of a stand mixer, stir together the warm whole milk and instant yeast and let it stand for 3 minutes to bloom. Add the reserved flour mixture and room temperature unsalted butter. Using the dough hook attachment, mix on medium speed until the dough becomes smooth and soft, about 5 to 7 minutes. Lightly grease a mixing bowl with vegetable oil, place the dough inside and turn it over to coat both sides. Cover and let rise for 1 hour until doubled in size.
  3. Prepare cinnamon sugar filling: While the dough is rising, combine the granulated sugar and ground cinnamon in a small bowl and set aside.
  4. Divide and roll dough layers: On a floured work surface, divide the risen dough into 4 equal portions and gently shape each into a ball. Roll one dough ball into a thin 10-inch round and place it on a parchment-lined baking sheet. Spread approximately one-third of the cinnamon sugar mixture evenly over the dough, leaving about a 1/4-inch border around the edge.
  5. Layer dough rounds: Repeat the rolling and spreading process with the second and third dough balls, placing each on top of the previous layer and spreading cinnamon sugar on each, again leaving a 1/4-inch border. Roll the final dough ball into a 10-inch round and place it on top without cinnamon sugar.
  6. Make star cuts and twist: Place a 3-inch round biscuit cutter (without pressing down) in the center of the stacked dough circles as a guide. Using a sharp knife, cut the dough into 16 equal strips starting from the edge of the cutter outward, creating 8 pairs of strips. Remove the biscuit cutter. Take each pair of strips and twist them in opposite directions 2 to 3 times, then pinch the ends together and seal with a little water if needed. Cover loosely with plastic wrap while preheating the oven.
  7. Brush and bake: Preheat the oven to 400°F (205°C). In a small bowl, beat the egg and brush it lightly over the entire surface of the star bread. Bake the bread for 15 to 19 minutes or until it turns golden brown and cooked through.
  8. Cool and serve: Remove from the oven and allow the bread to cool on the baking sheet for about 10 minutes. Optionally dust with powdered sugar or additional cinnamon sugar before serving.

Notes

  • Instant mashed potato flakes in the dough ensure a soft, tender crumb but can be substituted with an equal amount of flour for a more traditional texture.
  • Make sure the milk is warmed to 115-120°F to properly activate the yeast without killing it.
  • Rolling the dough thinly into 10-inch rounds allows for the beautiful layering and twisting effect.
  • You can use a sharp serrated knife for easier cutting through layers without squashing the dough.
  • Brush an egg wash before baking for a glossy, golden finish.
  • The bread is best enjoyed fresh but can be stored in an airtight container for up to 2 days.

Find it online: https://recipefeastful.com/cinnamon-star-bread-recipe/