Sourdough Cinnamon Star Bread

This Sourdough Cinnamon Star Bread is going to be the “star” of the table featuring a soft, fluffy bread layered with a buttery cinnamon sugar filling. Top with cream cheese icing or a dusting of powdered sugar for a festive and irresistible pull apart treat.

Swap out traditional cinnamon rolls on Christmas morning for this stunning centerpiece. This Sourdough Cinnamon Star Bread easily pulls apart, making a delicious and festive breakfast or treat. Filled with cinnamon sugar and topped with cream cheese frosting, this cinnamon bread melts in your mouth for an irresistible holiday treat. It looks really fancy, but truly isn’t as complicated as it seems.

Reasons you will love this recipe

• This star bread recipe is naturally leavened with a sourdough starter, so it does not require any commercial yeast and makes it easier to digest. 
• The dough comes together quickly and easily. You only need to knead it for a couple of minutes so no need to even get out your stand mixer you can just do it by hand.
• It is reminiscent of sourdough cinnamon rolls, but in a festive star (or snowflake) shape.

Sample baking schedule

The temperature of your dough, kitchen, humidity, and strength of starter will all impact the times for rising. This schedule is based on estimates with a dough at 76 degrees Fahrenheit. 

Can this dough be made ahead of time?

Yes this cinnamon star bread can be made ahead of time. Here are a few options.

Bake directly from fridge- This option can work but if your star overproofs it may not be as light and fluffy when baking. I wouldn’t recommend leaving it longer than 12 hours in the fridge. For this method, feed your starter in the evening two nights prior to when you want to bake. Then make the dough the morning prior. Follow all the instructions for the first and second rise. Once it has almost doubled in size in the pan, place in the fridge overnight. Then, the next morning remove it from the fridge and bake right away (don’t bake in glass). With this method I do find the cinnamon sugar and butter leak out a little more than normal.

Bake & Reheat– This is a great option because you don’t have to worry about the star bread over proofing in the fridge or even worry about baking the next day. For this method, feed your starter in the evening 2 nights prior and make the dough the morning before you want to eat. I recommend starting as soon as you get up. Go through the entire process and finish the night by baking the star. Cover with foil and leave on the counter. In the morning, preheat the oven to 350F and brush the tops with just a little bit of water to rehydrate them. Cover and bake for 8-10 minutes or until warm and then add your icing.  

Final Rise & Bake- For this method, feed your starter in the evening 2 nights prior and make the dough in the late morning/early afternoon the day before you want the star. Once the dough has doubled, shape it as normal and place into the fridge. In the morning place the star in a warm spot to rise and get puffy before baking. Note it may take a little longer (3-4 hours) to rise since the dough will need to come to room temperature first. 

Ingredients to make Sourdough Cinnamon Star Bread

Sourdough Star Dough 

• Milk – I like to use whole milk, but any type you have on hand will work great. 
• Butter- Use unsalted butter to control the amount of salt in the dough.  
• Egg – One large egg is added as a binder and to add richness.
• Sugar – White granulated sugar to sweeten the dough.
• Salt – Any type of salt will work. 
• Active sourdough starter –Sourdough starter is what is used to leaven sourdough bread. An active starter is one that has recently been fed, doubled in size, and is bubbly. If you do not have a sourdough starter, you can make one in as little as two weeks with my Easy Sourdough Starter Recipe. 
• All-purpose flour – Unbleached all-purpose flour is what I use or you can swap for bread flour.

Cinnamon Filling 

• Butter– Use softened butter so it is easier to mix together. 
• Brown sugar – Used to sweeten the filling. The brown sugar adds a richness that is so delicious. 
• Cinnamon – The cinnamon adds warmth to the star bread and makes it taste like a cinnamon roll. 

Cream Cheese Icing 

• Cream cheese – The tang of the cream cheese compliments the sweetness of the star.
• Powdered sugar – Used to sweeten the icing.
• Vanilla extract – The vanilla extract adds flavor to the icing. 
• Milk – The milk is used to thin out the icing. 

Star Bread Fillings 

While I love the classic cinnamon sugar filling you could also try switching it out for Nutella, jam, or any other filling you would use in cinnamon rolls. You could even switch it up with a savory filling like ham and cheese. 

How to make Sourdough Cinnamon Star Bread

Mix Dough

Mix together the dough ingredients in a bowl or straight edge container until combined. Place the dough on a lightly floured surface and knead the dough for a couple of minutes until the dough is soft and forms a smooth ball. Add a little extra flour if the dough is too sticky to work with. 

Bulk Fermentation

Set the dough in a warm spot covered and leave to rise overnight until the dough has doubled in size. At 76°F it took about 10 hours. If room temp is not warm enough, use a bread mat (use code country10 for 10%) or proofing box to keep the dough warm. 

Cinnamon Sugar Filling

Set the butter out to soften. Mix cinnamon and brown sugar together.

Shape

Divide the dough into 4 equal sections and roll out in roughly 8.5-9 inch diameter circles. I like to roll it on a round silicone mat. Place one piece of dough down on the silicone mat or on a piece of parchment paper. Spread ⅓ of the butter and then sprinkle 1/3 of the cinnamon sugar mixture on top of this first circle. Place a second layer of dough on top. Repeat that 2 more times, ending with dough on top. Place a shot glass or similar sized cup in the center of the dough. Begin by cutting the dough into 4 equal sections, stopping at the cup so the center stays intact. Then cut each section into an additional 4 equal sections. Use a sharp knife or a pizza cutter to easily cut the dough into equal strips. Now you should have 16 cuts around the dough. Take 2 strips of dough and twist in opposite directions two or three times. Squeeze the ends together. Repeat this 7 more times.

Second Rise

Place the star bread into an 11-12 inch (6 qt) bread pan, dutch oven, or skillet and cover it with a lid or foil. Let the dough rise in a warm spot for about 1-2 hours to rise more until it looks puffy and aerated.

Bake

Preheat the oven to 350ºF. Make an egg wash with one egg and a teaspoon of water. Brush it on top of the star. Bake for 40 minutes uncovered followed by 10 more minutes covered, to avoid it getting too brown. If the dough reaches the top of the pan, place a baking sheet on the rack underneath just in case any of the butter drips out.

Prepare Icing

Beat together the cream cheese, powdered sugar, vanilla, and milk until smooth. Drizzle over while warm.

How to store Sourdough Cinnamon Star Bread

If you are storing the star bread without the icing, it can be stored on the counter for 2-3 days in an airtight container. To make it last longer, you’ll want to store the star bread in the fridge. If the cinnamon star bread has icing, then it should be stored in the fridge and can last up to 5-7 days. You can reheat by adding the star bread back to a warm oven until hot, or you can microwave smaller pieces to warm through.