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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.
“This is quite possibly the best sourdough recipe ever. I followed the directions exactly. The bread turned out beautiful. The best part is how the sugar and the butter caramelized a little bit on the pan and in between layers. It’s almost like caramel.” -Becky
Swap out traditional sourdough 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 it truly isn’t as complicated as it seems.
If you love this recipe, you should also try Sourdough Coffee Cake and Sourdough Cinnamon Roll Focaccia.
Table of Contents
Reasons you will love this recipe
- Naturally leavened – This star bread recipe is naturally leavened with a sourdough starter, so it does not require any commercial yeast.
- Quick & easy prep – The dough comes together quickly and easily. You only need to knead it for a couple of minutes, so you can do it by hand or use a stand mixer.
- Festive shape – It is reminiscent of sourdough cinnamon rolls, but in a festive star (or snowflake) shape. If you’re looking for festive recipes, be sure to also check out my Sourdough Pizza Wreath.
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Find this recipe and more in Our Sourdough Table Cookbook which features 75 favorite fall and holiday sourdough recipes.
Ingredients and Substitutions
- 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.
- Milk- For a dairy-free option, you can use full-fat coconut milk.
- Egg- If you have an egg allergy, you can remove the egg from the recipe.
- 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 – The tang of the cream cheese in the frosting complements the sweetness of the star. This can be replaced with a powdered sugar glaze or remove the icing altogether and sprinkle the top with powdered sugar.
See all the ingredients and amounts in the recipe card below.
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. Alternatively, you can knead it in a stand mixer with the dough hook attachment on low speed for a few minutes.
Bulk Fermentation
Set the dough in a warm spot covered and leave to rise overnight until the dough has doubled in size. At 75°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 pieces.
Roll out one section 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 the icing over the star while warm. If you’d like a glaze effect like the photo, use a pastry brush to coat the star with the icing.
Recipe Tip
- Keep the dough in a warm spot to rise. Because this is an enriched dough it will take longer to rise so finding a warm spot is critical. In the winter, I recommend placing the dough in a draft-free warm spot like the oven, microwave or near a vent. You can also use a temperature-regulated dough mat (use code country10 for 10% off) or proofing box to keep it warm. Learn more about tips to keep your dough warm here.
- Let the dough get puffy before baking to ensure a soft, fluffy star.
- This can be baked on a sheet pan with edges and covered with foil in place of a Dutch oven, bread oven, or cast iron skillet.
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.
| Step | Time |
| Feed sourdough starter a 1:5:5 ratio (15 grams starter: 70 grams flour: 70 grams water) | Day one: 9 am |
| Mix dough together First rise | Day one: 9 pm |
| Roll out dough, shape, and add the filling. Second rise | Day two: 7 am |
| Bake the cinnamon star bread and make the icing | Day two: 9 am |
Storage Instructions
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. 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.
The star bread freezes well. After baking the bread let it cool completely. Place the dough in a freezer-safe bag or double wrap in aluminum foil. The night before eating it place the star on the counter to thaw. To reheat, place the star on a rimmed baking sheet and tent with foil. Heat for 10-15 minutes at 350℉ until warmed through.
How to prep the Sourdough Cinnamon Star Bread 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 sourdough 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.
Recipe FAQ
Yes! Other filling ideas could include Nutella, jam, or even switch it up with a savory filling like ham and cheese.
Enriched doughs, meaning doughs with fats added, typically have a harder time rising, which is why rise times are usually slower. If after your dough sits all night it has not risen at all it is most likely one of two things.
1. Your kitchen was cold so the dough just will take longer to rise. Especially in colder months, I recommend placing the dough in a draft-free warm spot like the oven, microwave or near a vent. If you house is cooler than 68°F I recommend using a a temperature-regulated dough mat (use code country10 for 10% off) or proofing box to keep it warm.
2. Your sourdough starter was not strong enough. You want to make sure your starter is healthy and active and consistently doubling in size with each feeding before using it in a recipe. Learn more about caring for your sourdough starter.
For a dairy-free option, replace the milk with full-fat coconut milk and the butter with vegan butter. For the icing you can make a powdered sugar icing using powdered sugar, coconut milk, and vanilla extract or remove the icing and simply dust with powdered sugar.
More sourdough Holiday Recipes
Fall Sourdough Recipes
Sourdough Pumpkin Cinnamon Rolls with Vanilla Cream Cheese Icing
Sourdough Discard Recipes
Veggie Sourdough Macaroni and Cheese
Sourdough Focaccia Recipes
Hot Chocolate Sourdough Focaccia
Sourdough Cookie Recipes
Cookie Butter Sourdough Cookies
Tried this Sourdough Cinnamon Star Bread or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!
Sourdough Cinnamon Star Bread
Equipment
Ingredients
Sourdough Star Dough
- 300 grams milk, warm, 1 ¼ cup
- 55 grams butter, melted, ¼ cup
- 1 large egg, 50 grams
- 50 grams granulated sugar, ¼ cup
- 6 grams salt, 1 teaspoon
- 100 grams active sourdough starter, scant ½ cup
- 600 grams all-purpose flour, 4 ¼ cups
Cinnamon Filling
- 84 grams butter, softened, 6 Tablespoons
- 220 grams brown sugar, 1 cup
- 12 grams cinnamon, 1 ½ Tablespoons
Cream Cheese Icing
- 30 grams cream cheese, 2 Tablespoons
- 60 grams powdered sugar, ½ cup
- 2 grams vanilla extract, ½ teaspoon
- 30 grams milk, 2 Tablespoons
Egg Wash (optional)
- 1 large egg, 50 grams
- 5 grams water, 1 teaspoon
Instructions
- Mix Dough: Mix together the dough ingredients until combined. Place the dough on a lightly floured surface and knead the dough for a couple 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.300 grams milk, warm, 55 grams butter, melted, 1 large egg, 50 grams granulated sugar, 6 grams salt, 100 grams active sourdough starter, 600 grams all-purpose flour
- First Rise: 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 10 hours.
- Cinnamon Sugar Filling: Set the butter out to soften. Mix cinnamon and brown sugar together until combined.84 grams butter, softened, 220 grams brown sugar, 12 grams cinnamon
- Shape: Divide the dough into 4 equal sections and roll out in roughly 8.5-inch diameter circles. I like to roll it on a round silicone mat. Place one layer down on the silicone mat or on parchment paper and 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 middle 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. Now you should have 16 cuts around the dough. Take 2 sections 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. Mix together egg and water and brush on top of the star for a golden brown color. 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 cookie sheet on the rack underneath just in case any of the butter drips out.1 large egg, 5 grams water
- Prepare Icing: Beat together the cream cheese, powdered sugar, vanilla and milk until smooth. Drizzle over while warm.30 grams cream cheese, 60 grams powdered sugar, 2 grams vanilla extract, 30 grams milk
Notes
- Make ahead instructions listed in the blog post above
- Keep the dough in a warm spot to rise. Because this is an enriched dough it will take longer to rise so finding a warm spot is critical.
- Let the dough get puffy before baking to ensure a soft, fluffy star
- This can be baked on a sheet pan with edges and covered with foil in place of a dutch oven, bread oven, or cast iron skillet.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Please clean the pan!
I used your recipe as inspiration and created a pumpkin spice version. Swapping 150g each pumpkin/milk and adding some vanilla extract to the dough. Then added pumpkin spices to the filling. Checked all the boxes. Scrumptious 🤤 Thanks for sharing
Genius! That sounds delicious.
This is quite possibly the best sourdough recipe ever. I followed the directions exactly. The bread turned out beautiful. The best part is how the sugar and the butter caramalized a little bit on the pan and in between layers. It’s almost like caramel. This will definitely be a recipe I use for both home and when I need to take a dish to a meal.
One of the first big things I made was this cinnamon star. I can’t believe it turned out perfect on my first try. Just like the picture. It was so good and the family couldn’t stop eating it after it came out of the oven. I have to figure out how to make it for the morning instead of having finally done with all the rising times and then baking it after dinner.