Star Bread (Cinnamon Sugar Pull-Apart Loaf)
Star bread is four thin rounds of soft, enriched dough layered with cinnamon sugar butter, cut into strips and twisted into an 8-point star that pulls apart at the table. It looks complicated, but the shaping is just stacking, cutting and twisting. This loaf takes about 2 hours 45 minutes, most of it rising time, and serves 8.
Quick answer
Make a milk and butter dough with bread flour and instant yeast, rise 1 hour, divide into 4, roll into 10-inch circles and stack them with cinnamon sugar butter between. Cut 16 strips around a center circle, twist pairs into 8 points, rise 30 minutes, brush with egg and bake at 375°F for 18 to 20 minutes.
Cinnamon Star Bread
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Star Bread Ingredients
- 3 1/4 cups (445 g) bread flour
- 1/4 cup granulated sugar
- 2 1/4 tsp (1 packet) instant yeast
- 3/4 tsp salt
- 1 cup whole milk, warmed to about 110°F
- 1/4 cup unsalted butter, melted and cooled
- 1 large egg
- 1/2 cup unsalted butter, softened, for the filling
- 3/4 cup packed brown sugar
- 2 tbsp ground cinnamon
- 1 egg beaten with 1 tbsp water, for egg wash
- Optional: powdered sugar, for dusting
How to Make Star Bread
- Whisk the bread flour, sugar, instant yeast and salt in a large bowl.
- Add the warm milk, melted butter and egg and mix until a shaggy dough forms.
- Knead by hand or with a dough hook for 7 to 8 minutes, until smooth and elastic.
- Place in a greased bowl, cover and let rise in a warm spot until doubled, about 1 hour.
- Punch down the dough and divide it into 4 equal pieces. Roll each into a 10-inch circle.
- Mix the softened butter, brown sugar and cinnamon into a spreadable paste.
- Place one circle on a parchment-lined baking sheet and spread with one-third of the filling. Repeat with two more circles and the rest of the filling, then top with the last plain circle.
- Set a 2-inch glass in the center as a guide. Cut from the glass to the edge to make 16 equal strips, leaving the center intact. Remove the glass.
- Take two neighboring strips and twist them away from each other twice, then pinch the ends together to make a point. Repeat all the way around to form 8 points.
- Cover loosely and let rise until puffy, about 30 minutes. Heat the oven to 375°F.
- Brush with egg wash and bake 18 to 20 minutes, until deep golden and the center reads about 190°F.
- Cool on the pan for 10 minutes, dust with powdered sugar if you like, and pull apart to serve.
Nutrition Facts
Per serving (1/8 of the loaf) (estimated)
- Calories: 500
- Total fat: 20 g
- Saturated fat: 12 g
- Cholesterol: 85 mg
- Sodium: 250 mg
- Carbohydrates: 70 g
- Fiber: 3 g
- Sugar: 28 g
- Protein: 9 g
Estimated from USDA FoodData Central (SR Legacy) values, counting about half of the egg wash and using USDA’s dry yeast entry. The optional powdered sugar is not included.
What Is Star Bread?
Star bread is a sweet, shaped loaf popular around the holidays, sometimes called snowflake bread. The layered dough is cut into strips that are twisted in pairs, so every point shows spirals of filling. It is pulled apart rather than sliced, which makes it a good centerpiece for a brunch or holiday table.
Shaping the Star, Step by Step
| Stage | Key detail |
|---|---|
| Stack | 4 circles, filling on 3 of them, plain circle on top |
| Mark the center | A 2-inch glass keeps the middle intact |
| Cut | 16 strips: halves, quarters, eighths, then sixteenths |
| Twist | Pairs twisted away from each other, twice |
| Pinch | Seal the tips firmly so the points stay together |
Spread the filling thinly. Too much makes the layers slide when you twist them. Warm milk at about 110°F activates the yeast without harming it; if it feels hot on your wrist, let it cool first.
Star Bread Filling Ideas
- Chocolate hazelnut spread, spread thinly
- Jam or fruit preserves mixed with a little cornstarch so they do not run
- Cardamom sugar, a classic in Scandinavian buns
- Pesto and grated parmesan for a savory star
As with any yeast dough, do not taste it raw (FDA on raw flour).
Make Ahead and Storage
After the first rise, punch down the dough, cover it and refrigerate it overnight. Let it warm for about 30 minutes before rolling. Baked star bread keeps covered at room temperature for up to 2 days, or wrapped and frozen for up to 2 months; warm it at 300°F for a few minutes before serving. For a similar filling in a classic shape, see our cinnamon rolls.
Frequently Asked Questions
How do you make star bread step by step?
Make an enriched dough, let it rise, roll 4 circles, stack them with filling, cut 16 strips around a center circle, twist pairs into points, let it rise again and bake.
Why did my star bread points come apart?
The pairs were not twisted enough or the tips were not pinched firmly. Twist each pair twice and seal the ends before the second rise.
Can I use all-purpose flour?
Yes. The bread will be a little softer and less chewy than with bread flour, with no other changes needed.
Can I make star bread with sourdough?
Yes, with an active starter, but expect much longer rises. This recipe uses instant yeast for a same-day loaf.
How do I know it is done?
The top is deep golden and an instant-read thermometer in the thickest part reads about 190°F.
Sources
Featured photo: Pexels
