Cinnamon Star Bread with Brown Butter Maple Glaze

A stunning holiday bread that looks straight out of a bakery window but is easier than it looks. Soft, buttery layers of cinnamon sugar are twisted into a showstopping star. Perfect for Christmas morning, edible gifting, or cozy winter brunches.

---

Our First Christmas Together

Our very first Christmas together, back in 2020, was spent in Knoxville. It had been years since the city had seen snow, but on Christmas Eve, big flakes began to fall, and by morning we woke to a white Christmas.

It was quiet, peaceful, and very special. We didn’t travel that year because COVID was surging, and my mom was nervous about everyone gathering. It ended up being our first Christmas alone together, and it’s one we’ll never forget. That morning, I baked this cinnamon star bread. Golden, twisted, and sparkling with powdered sugar, and ever since, it’s held a special place in our hearts.

It’s one of those recipes that feels and smells like a little Christmas magic in your kitchen. Beautiful enough to impress at a holiday brunch or dinner party, but simple enough to make on a cozy morning in pajamas.

Dust it generously with powdered sugar for that snow-dusted effect, and for those who like a little extra sweetness, serve it with a side of our brown butter glaze for drizzling or dipping.

Cinnamon Star Bread

Dough Ingredients

• 1 cup (240 mL) warm whole milk, about 110°F

• 1 packet (0.25 oz / 2¼ tsp) instant yeast

• 5 Tbsp unsalted butter, softened

• ¼ cup (50 g) granulated sugar

• 1 large egg, room temperature

• 3¾ cups (450 g) bread flour

• 1 tsp salt

Filling Ingredients

• 3 Tbsp unsalted butter, melted

• ½ cup (100 g) granulated sugar

• 3 Tbsp cinnamon

For the Egg Wash

• 1 large egg

• 1 Tbsp milk

---

Instructions:

Make the Dough

1. In a large mixing bowl or the bowl of a stand mixer, whisk together bread flour, instant yeast, and salt.

2. Add the sugar, softened butter, egg, and warm milk. Using the dough hook attachment, mix on low until the dough comes together, then increase to medium speed and knead for 8–10 minutes, or until the dough pulls away from the bowl and feels smooth and elastic.

   • If kneading by hand, work the dough on a lightly floured surface for about 10 minutes, until it’s no longer sticky and feels supple.

3. Transfer the dough to a lightly greased bowl, cover, and let it rise for 1 hour in a warm spot, or until doubled in size.

Prepare the Filling

1. In a small bowl, stir together sugar and cinnamon.

2. Melt the 3 Tbsp butter and have it ready for brushing between layers.

Shape the Star Bread

1. Once the dough has risen, punch it down and divide into four equal pieces.

2. Roll each piece into a 12-inch circle on a lightly floured surface. If the dough resists stretching, let it rest for 5 minutes, then continue.

3. Place one circle on a parchment-lined baking surface — ideally the back of a baking sheet or a flat sheet pan (see Notes from the Kitchen).

4. Brush the first circle with melted butter and sprinkle with ⅓ of the cinnamon-sugar mixture, leaving a 1/2 Inch border.

5. Layer the next circle on top, brush with butter, and repeat twice more. Place the final circle on top (no butter or sugar).

6. Using scissors or a sharp knife, trim the edges of the stacked dough circles to create a clean edge all around.

7. Place a small 2–3 inch round cutter or cup in the center (do not cut through).

8. Using a sharp knife or pastry cutter, cut 16 equal strips from the edge of the circle to the center guide, keeping the middle intact.

9. Pick up two side-by-side strips and twist them away from each other twice, then pinch the ends together to form a point. Repeat all the way around until a star shape forms.

10. Cover with a towel and let the shaped bread rise for 25–30 minutes until slightly puffy.

Bake

1. Preheat the oven to 375°F (190°C).

2. Whisk together 1 egg and 1 Tbsp milk for the egg wash. Brush gently onto the exposed dough areas only (avoid the cinnamon layers).

3. Bake for 20–25 minutes, until golden brown.

   • If the top darkens too quickly, tent loosely with foil for the last 5 minutes.

4. Cool on a wire rack for at least 15–20 minutes before dusting with powdered sugar.

---

Brown Butter Maple Glaze

Ingredients

• 1 cup (120 g) powdered sugar, measured and leveled

• 1½ Tbsp unsalted butter, browned until golden

• 2–3 Tbsp milk (adjust for drizzling consistency)

• Pinch of salt

Instructions

1. In a small saucepan, melt the butter over medium heat until golden and nutty (2–3 minutes).

2. Remove from heat and let cool slightly.

3. Whisk in powdered sugar, milk, and a pinch of salt until smooth and drizzle-able. Add more milk if needed to thin.

4. Serve the glaze in a small bowl for dipping or drizzling over individual pieces.

Notes from the Kitchen

Bread Flour vs. All-Purpose

All-purpose flour works beautifully, but bread flour gives the dough a lovely chew and structure. Perfect for defined layers and a bakery-quality texture.

Instant Yeast vs. Active Dry

We prefer instant yeast because it can be mixed directly with the dry ingredients (no need to proof). If using active dry yeast, dissolve it in warm milk with a pinch of sugar and let it sit for 10 minutes before mixing.

Weighing Ingredients

We always recommend weighing for accuracy. If measuring by cups, fluff the flour with a fork first, spoon it into the cup, and level it off with a knife. Too much flour can make the bread dense. Here's a link to the baking scale we use.

Pro Tip – Transferring the Shaped Bread

When layering and shaping the star bread, I like to do it on parchment placed over the back side of a baking sheet (or on a flat sheet pan). Once shaped, I can easily slide the entire parchment with the bread onto a rimmed baking sheet for baking. It’s an effortless way to transfer delicate dough without losing the star shape.

Tools We Love

We use an OXO pastry mat with circle measurements, a bench scraper, and a dough scraper for clean shaping and easy cleanup.

Glaze Variations

Try a simple vanilla glaze (powdered sugar, milk, vanilla) or an orange glaze (powdered sugar, orange juice, zest). Or skip glaze altogether and drizzle with maple syrup for a cozy shortcut.

Serving + Reheating

Serve warm or at room temperature. To reheat, cover loosely with foil and warm at 300°F for 8–10 minutes.

Btw. We’re committed to keeping this space ad-free so you can enjoy our recipes without distractions. In lieu of ads, we include affiliate links for products we truly love and use in our kitchen. When you purchase through those links, it helps support our work at no extra cost to you.

---

Make It Your Christmas Tradition

This cinnamon star bread has become our Christmas morning tradition, and it fills the house with that nostalgic, buttery-cinnamon aroma that feels like home.

We think you’ll love making it, whether it’s your first Christmas together or your fiftieth.

If you enjoyed this recipe, you might also love our Cinnamon Rolls — another favorite from our kitchen to yours.

---

A Little About Us

Hi, we’re Kevin and Kate — the husband-and-wife duo behind Date Nite, where we share curated weekly menus, seasonal cocktails, and simple ways to make home feel a little more special. What started as our own Friday night ritual has become a creative space for connection — one that celebrates food, music, and intentional time together.

Learn more about Date Nite→

Experience 3 Date Nite menus free →

---