Sourdough Cinnamon Star Bread

4.60 from 10 votes

This Sourdough Cinnamon Star Bread features a soft, fluffy dough layered with a buttery cinnamon sugar filling. Top with sweet cream cheese icing for a festive and irresistible treat.

Prep Time15

Cook Time50

Additional Time12

Total Time13 5

Course: Dessert

Cuisine: American

Servings: servings

Author: Emily Christensen

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.

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