Warm, fragrant, and beautiful on the table—this sourdough cinnamon star bread is Christmas morning magic. It pulls apart into soft, layered twists filled with cinnamon sugar, perfect for sharing with family. The dough is naturally leavened with active sourdough starter, giving it a gentle tang and tender crumb.
Even if you’re new to shaping festive breads, the star pattern is easier than it looks. With a little patience and a simple step-by-step, you’ll have a bakery-worthy centerpiece for the holidays.
What Makes This Special
This star bread blends the flavor of sourdough with a sweet, buttery cinnamon filling—comforting and celebratory at once. The shape is impressive, but the method is straightforward: stack, cut, and twist.
It’s also flexible: you can mix the dough the night before and bake fresh in the morning. The bread stays soft, and the sourdough adds depth without tasting overly tangy. It’s a true holiday showstopper that invites everyone to tear and share.
Shopping List
- Active sourdough starter (100% hydration)
- All-purpose flour (or a blend with bread flour)
- Whole milk (or 2% milk)
- Unsalted butter
- Granulated sugar
- Eggs
- Fine sea salt
- Ground cinnamon
- Vanilla extract (optional)
- Orange zest (optional, for a holiday twist)
- Powdered sugar (for dusting or glaze)
Step-by-Step Instructions
- Feed your starter: Make sure your sourdough starter is active, bubbly, and at peak rise.
This usually takes 4–8 hours after a feeding, depending on your kitchen temperature.
- Warm the milk: Gently warm 3/4 cup (180 ml) milk until just lukewarm, not hot. This helps the dough come together smoothly.
- Mix the dough: In a large bowl, add 1/2 cup (120 g) active starter, the warm milk, 1 egg, 2 tablespoons (25 g) sugar, 3 tablespoons (42 g) softened butter, and 1 teaspoon salt. Stir to combine.
Add 2 3/4 to 3 cups (330–360 g) flour gradually until a soft, slightly tacky dough forms.
- Knead: Knead by hand for 8–10 minutes (or 6–8 minutes in a stand mixer) until the dough is smooth and elastic. It should clear the bowl but still feel soft.
- Bulk ferment: Place the dough in a lightly greased bowl, cover, and let it rise at warm room temperature until puffy and about 50–75% larger. With sourdough, this may take 3–5 hours, depending on warmth and starter strength.
Perform 1–2 stretch-and-folds during the first hour to build structure.
- Chill (optional but helpful): For easier shaping, refrigerate the dough for 30–60 minutes after bulk fermentation. Slightly cool dough rolls out cleaner.
- Make the filling: In a small bowl, mix 1/3 cup (65 g) granulated sugar with 2–3 teaspoons cinnamon. Add a pinch of salt, 1 teaspoon vanilla, and 2 tablespoons softened butter.
A little orange zest is lovely for Christmas.
- Divide and roll: Turn the dough out and divide into 4 equal pieces. Roll each piece into a 10–11 inch (25–28 cm) circle. Keep the circles roughly the same size for a neat star.
- Layer the dough: Place the first circle on a parchment-lined baking sheet.
Spread a thin layer of the cinnamon filling over it, leaving a 1/2 inch (1.3 cm) border. Add the second circle on top, spread more filling, then the third circle and filling. Top with the fourth circle, no filling on top.
- Mark the center: Place a small glass or cookie cutter (about 2 inches/5 cm) in the center to mark a circle.
Do not cut through it—this helps keep the star tidy.
- Cut into strips: Using a sharp knife or pizza wheel, cut the stacked dough from the edge of the center circle outward into 16 equal strips (like slicing a pizza). Keep the center intact.
- Twist to form the star: Working with two strips at a time, pick up adjacent strips and twist them away from each other twice. Pinch the ends together to seal.
Repeat all the way around to form eight points.
- Second rise: Cover lightly and let the star rise until puffy, 45–75 minutes, depending on temperature. The dough should look slightly fuller and pillowy.
- Egg wash and bake: Preheat the oven to 375°F (190°C). Brush the star with an egg wash (1 egg beaten with a splash of milk).
Bake for 18–24 minutes until golden brown. If browning too fast, tent loosely with foil.
- Finish: Cool for 10–15 minutes. Dust with powdered sugar or drizzle a simple glaze (powdered sugar + milk + tiny pinch of salt).
Serve warm for the best pull-apart texture.
Storage Instructions
- Room temperature: Keep covered at room temp for up to 2 days. Rewarm in a 300°F (150°C) oven for 8–10 minutes to refresh.
- Freezer: Wrap tightly in plastic and then foil. Freeze up to 1 month.
Thaw overnight in the fridge, then warm in the oven until soft.
- Make-ahead: Shape the star, cover, and refrigerate overnight. Bring to room temp for 45–60 minutes, then bake in the morning.
Benefits of This Recipe
- Festive look, simple method: The star shape looks elaborate but relies on easy twists.
- Naturally leavened: Sourdough adds depth of flavor, tenderness, and better keeping quality.
- Shareable: Pull-apart design invites family-style eating—perfect for Christmas brunch.
- Flexible timing: Works with overnight chilling or a same-day schedule.
What Not to Do
- Don’t rush the starter: If your starter isn’t active and bubbly, your bread will be dense.
- Don’t skip the second rise: Twisted dough needs time to puff or it will bake up tough.
- Don’t overload the filling: Too much butter-sugar makes the layers slide and burn.
- Don’t overbake: Pull when golden. Dry star bread loses its soft, pull-apart appeal.
- Don’t cut uneven strips: Uneven cuts lead to lopsided points and uneven baking.
Recipe Variations
- Chocolate hazelnut: Spread a thin layer of chocolate-hazelnut spread and sprinkle with chopped toasted hazelnuts.
- Orange cardamom: Add orange zest and ground cardamom to the filling for a fragrant, wintry twist.
- Gingerbread spice: Swap in a mix of cinnamon, ginger, nutmeg, and cloves.
Add a molasses glaze.
- Cranberry almond: Brush dough layers with a light smear of cranberry jam and sprinkle with sliced almonds.
- Savory star: Skip sugar. Fill with pesto and grated Parmesan, then finish with flaky salt.
FAQ
How do I know my sourdough starter is ready?
It should double in size after feeding, look bubbly, and pass the float test—a spoonful in water should float. Timing varies with temperature, but you want it at or near peak rise when mixing the dough.
Can I use instant yeast instead of sourdough?
Yes.
Replace the starter with 2 teaspoons instant yeast. Increase milk by 1/4 cup (60 ml) and add 1/4 cup (30 g) extra flour if needed. Rise times will be shorter—watch the dough, not the clock.
Why is my dough tearing when I roll it out?
It likely needs rest.
Cover and let it relax for 10–15 minutes, then try again. Cold dough rolls more cleanly, so a short chill helps too.
How do I keep the layers from slipping?
Use a thin, even layer of filling and leave a clean border. Press gently after stacking, and pinch the twisted ends firmly to seal.
What if my kitchen is cold?
Create a warm proofing spot: the oven with the light on, or near a warm appliance.
You can also extend fermentation—longer, slower rises are fine with sourdough.
How do I reheat without drying it out?
Wrap loosely in foil and warm at 300°F (150°C) for 8–10 minutes. For extra softness, add a small oven-safe cup of water to create gentle steam.
Can I add a glaze?
Absolutely. Whisk 3/4 cup powdered sugar with 1–2 tablespoons milk, a splash of vanilla, and a pinch of salt.
Drizzle over the cooled bread or right before serving.
Is this bread very sour?
No. With a healthy starter and balanced schedule, the flavor is mild and slightly tangy, which complements the cinnamon sugar beautifully.
Wrapping Up
This sourdough cinnamon star bread brings warmth, aroma, and a little spectacle to the Christmas table. With simple ingredients and clear steps, you can make something that looks festive and tastes even better.
Share it warm, let everyone twist off a piece, and enjoy that cozy holiday moment. It’s the kind of bake that turns breakfast into a tradition.
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