Christmas Cinnamon Star Bread Recipe | Made for Gifting
Some of my favorite holiday memories come from the kitchen. When the smell of cinnamon and rising dough meant Christmas was near. My mom always spent a full day baking her famous cinnamon bread to gift to neighbors and friends. The counter would fill with wrapped loaves, still warm from the oven, ready to be delivered like little bundles of love.
I've carried on her tradition in my own way, swapping the classic loaves for this beautiful Christmas Star Bread. It's soft, layered with cinnamon-sugar, and shaped into a festive star that pulls apart easily, perfect for gifting or sharing around the holiday table. If you love show-stopping bakes, don't miss my Simple Christmas Sugar Cookies or this cozy English Toffee Recipe for more homemade gift ideas.
A Quick Look at This Christmas Star Bread
✅ Recipe Name: Christmas Cinnamon Star Bread
🕒 Ready In: 2 hours 47 minutes (includes rise time)
👪 Serves: Makes 2 star loaves, about 16 pieces total
🍽 Calories: 250 per serving
🥣 Main Ingredients: Milk, flour, yeast, cinnamon, brown sugar, butter
📖 Dietary Info: Vegetarian
⭐ Why You'll Love It: Pull-apart bread with layers of sweet, cozy cinnamon filling. Beautiful for brunch, Christmas morning, or holiday gifts.
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Why You'll Love This Recipe
- Makes two large, beautiful star loaves
- Pull-apart design means it's easy to serve
- Perfect for gifting. Wrap in parchment with twine for a festive touch
- Filled with warm cinnamon and sweet brown sugar
- A unique alternative to cookies or candy for the holidays
- Impresses guests but is simpler than it looks
Ingredients You'll Need
Using quality ingredients matters-especially in a simple recipe like this, where every element stands out. The better your ingredients, the better your bread will taste. Here's what I keep stocked in my homestead kitchen:
Milk + Water: Warm liquid helps the yeast bloom and makes the dough soft. Whole milk adds richness, but 2% works too. Just keep it between 105-115°F.
Yeast: I use active dry yeast, but instant works in a pinch. Active yeast needs 5-10 minutes in warm liquid to proof before mixing.
Organic Sugar: I buy bulk organic sugar from Costco, but Azure Standard is another favorite. You'll use granulated in the dough and brown sugar for that deep, molasses flavor in the filling.
Butter: Unsalted and room temperature is best. Good butter makes the texture rich and tender-just let it soften naturally so it spreads easily.
Eggs: I always reach for farm-fresh eggs when I can. They add flavor, structure, and color. Store-bought is fine-just choose pasture-raised if possible.
Salt: I use Redmond Real Salt for its trace minerals and clean flavor. It adds depth without overpowering the sweet notes.
Flour: All-purpose flour works well here. Start with 4 cups and add more as needed until the dough is soft but not sticky.
Cinnamon Sugar Filling: Just softened butter, brown sugar, cinnamon, and a pinch of salt. Simple, cozy, and full of holiday flavor.
Easy Substitutions & Variations For This Star Bread
- Filling Options: Swap the cinnamon sugar for a chocolate hazelnut spread, or try a cranberry-orange filling for something festive.
- Shape Change: Don't want to make stars? You can use this dough to make two twisted wreaths or standard cinnamon rolls.
- Flour: All-purpose works great, but you can use bread flour for slightly chewier texture.
- Frosting Finish: Drizzle with cream cheese frosting or a vanilla glaze for extra sweetness.
Need to Substitute an Ingredient?
- No whole milk? Use 2% or even unsweetened almond milk. Just warm it to the right temp.
- No stand mixer? You can knead the dough by hand, it just takes a bit more time and elbow grease.
- Low on yeast? Instant yeast works, just skip the proofing step and mix it directly into the flour.
Expert Tips
- Dust with coarse sugar: Optional but adds sparkle and crunch.
- Warm but not hot liquid: Your milk-water mixture should be between 105°F-115°F to activate the yeast-any hotter, and it might kill it.
- Room temp butter and eggs: Cold ingredients can slow down the rise. Let them sit out ahead of time.
- Trim the edges before twisting: This gives your star a clean, even finish.
- Use a ruler: To keep your strips even, especially when cutting the 16 sections of the star.
- Brush with egg wash: This gives the finished bread a beautiful, golden finish.
Frequently Asked Questions
Yes! After the first rise, cover the dough and refrigerate overnight. Let it come to room temp before rolling out and shaping.
Roll the dough evenly and stack carefully. Chill the layers for 10 minutes before cutting if the dough gets too soft.
It helps, but isn't required. You can knead by hand-it just takes a few more minutes to get that soft, stretchy dough.
Yes. Wrap tightly in plastic wrap and freeze up to 2 months. Reheat at 250°F for 10-12 minutes to refresh.
Troubleshooting Guide
My dough isn't rising:
Double-check your yeast and liquid temperature. The room may be too cold-try placing the bowl in a warm oven (turned off) with the light on.
The center of my bread is doughy:
Check your oven temp and internal temp of the bread (190°F is perfect). Cover loosely with foil if the outside is browning too fast.
The layers didn't twist cleanly:
Be sure your dough circles are rolled evenly, and don't overload the filling-it can make the layers slide during shaping.
Storage Tips
- Room Temp: Store in an airtight container for up to 3 days.
- Freezer: Wrap tightly in plastic, then foil. Freeze for up to 2 months.
- Reheating Tip: Place on a baking sheet and warm at 250°F for 10-12 minutes before serving or gifting.
- Gifting Tip: Wrap in parchment and tie with baker's twine. Add a little reheating tag so the recipient knows how to enjoy it at its best.
Christmas Star Bread
Ingredients
Dough Ingredients
- 1 cup warm milk
- ⅓ cup water
- 1 tablespoon active dry yeast
- 2 teaspoon sugar
- 5 tablespoon butter room temp
- 1 large egg room temperature
- 1 large egg yolk only room temperature
- ½ cup granulated sugar
- 2 teaspoon salt
- 4 -5 cups all-purpose flour divided
Sweet Filling Ingredients
- 6 tablespoon softened butter
- ¾ cup brown sugar firmly packed
- 1 tablespoon ground cinnamon
- dash salt
Instructions
- Make the Dough: In a small saucepan, warm the milk and water over medium-low heat until it reaches 105-115°F-warm to the touch but not hot. Pour into your stand mixer bowl, sprinkle in the yeast and 2 teaspoons of sugar, and stir. Let it sit for 5-10 minutes, until foamy.
- Add the remaining sugar, melted butter, egg, egg yolk, salt, and 2 cups of flour. Mix on low speed with a dough hook until combined. Continue adding flour, ½ cup at a time, until the dough pulls away from the sides of the bowl and feels soft but not sticky.
- Knead for 5-10 minutes, either by hand or in the mixer, until the dough is smooth and stretchy. Place it in a lightly oiled bowl, cover with plastic wrap, and set it in a warm place to rise until doubled in size (about 1-2 hours).
- Prepare the Filling: In a small bowl, stir together brown sugar, cinnamon, and a pinch of salt. Make sure your butter is soft enough to spread easily-it shouldn't be melted.
- Assemble the Star Bread: Once the dough has risen, divide it into two equal halves-each will make one star. Cut each half into four equal pieces. On a lightly floured surface, roll each piece into a 10-inch circle.
- Place one circle on a parchment-lined baking sheet. Spread with a thin layer of butter and sprinkle the cinnamon-sugar mixture evenly on top. Repeat with the next two layers, ending with a plain dough circle on top. Trim the edges to form a neat, even circle.
- Use a small glass or cookie cutter to mark the center, then cut 16 equal strips radiating outward. Twist two strips away from each other twice and pinch the ends together to form a point. Continue all the way around to create the star shape.
- Bake: Preheat the oven to 350°F. Whisk 1 egg with a splash of water for an egg wash and brush it over the top. Sprinkle with coarse sugar if desired.
- Bake for 17-20 minutes, until golden brown and the inside reaches 190°F. If the top darkens too quickly, lower the oven temperature slightly. Let the bread cool before serving.
- Store leftovers in an airtight container for up to 3 days, or freeze to enjoy later.
This recipe turned out beautifully! The dough was soft and easy to work with, and the cinnamon layers baked up perfectly golden. It looked stunning on the holiday table and tasted even better than it smelled. I’ll definitely be gifting a few of these to friends next Christmas!