A buttery cinnamon sugar filling meets soft risen dough in this stunning and delicious Cinnamon Sugar Star Bread.
Welcome to a culinary adventure that's as beautiful as it is delicious - our Cinnamon Sugar Star Bread with Vanilla Bean Glaze featuring Rodelle Vanilla. This recipe is a symphony of flavors and textures, combining the sweet allure of cinnamon and sugar, the warmth of a buttery glaze, and the flaky embrace of star-shaped dough. Whether you're a seasoned baker or just dipping your toes into the world of homemade pastries, this star bread is sure to impress. So, roll up your sleeves, gather your ingredients, and let’s make it.
Ingredients:
For the Star Bread:
1 ¼ Ounce Pack of Platinum Superior Baking Yeast
¼ cup C&H Dark Brown Sugar, spooned and leveled (NOT packed)
⅔ Cup Whole or 2% Milk
⅓ Cup salted butter, softened to room temperature
1 Large Egg, room temperature
½ Teaspoon Salt
2 ¼ Cups All Purpose Flour, plus more for dusting and rolling the dough out
I Large Egg, beaten (for the egg wash)
For the Filling:
½ Cup Salted Butter, softened to room temperature
⅔ Cup Dark Brown Sugar, packed (light or dark is fine as well)
2 ½ Tablespoons Ground Cinnamon
Vanilla bean glaze:
¼ cup salted butter, melted
1 cups sifted powdered sugar
2 teaspoons Rodelle pure vanilla paste
1-2 tablespoons half and half
Making the Star Bread
Secure your paddle attachment to your standing mixer. Into the mixer bowl, combine the yeast, brown sugar, and warm milk. Stir gently and let it sit for about 5-10 minutes, or until it becomes frothy.
Next, add the softened butter, egg, salt and flour to the yeast mixture. With the speed on low, mix the dough for four minutes. Alternatively you can knead the dough by hand on a floured surface for about 5 minutes (or until it becomes smooth and elastic) if you do not have a standing mixer. Form it into a ball.
Place the dough in a lightly greased bowl, cover with a cloth, and let it rise in a warm place for 70-80 minutes or until it has doubled in size. I used my proofing oven at 85° and it was perfectly doubled in 75 minutes.
Making the Filling
To create the delicious filling for your Starbread, start by combining ½ cup of salted butter that has been softened to room temperature in a bowl. Next, add ⅔ cup of dark brown sugar, whether it's light or dark is fine. Ensure that the brown sugar is packed for a rich flavor. Finally, incorporate 2 ½ tablespoons of ground cinnamon into the mixture, stirring until all the ingredients are well combined. This delightful filling is now ready to be generously spread onto the dough. Get ready to enjoy the sweet and cinnamon-infused goodness of your Starbread!
Now this filling will spread slightly out of the dough while it bakes, causing a delightfully caramelized bottom to the bread that is completely irresistible. It’s a tad messy, but oh-so worth out! If you prefer a clean finish, simply omit the butter in the filling and spread the cinnamon and brown sugar mixture over each layer. The goodness of cinnamon will still permeate each layer and be divine.
Assembling the Star Bread
Punch down the risen dough and divide it into 4 equal parts {I weighed mine and it was roughly 5.8 to 5.9 ounces per dough ball}.
Roll out one portion of the dough into a circle about 10 inches in diameter on a floured surface.
Place the rolled-out dough circle onto a parchment lined baking sheet.
Spread ⅓ of the cinnamon filling evenly over the dough, leaving a small border around the edges.
Repeat this process with the remaining 3 portions of dough, stacking them on top of each other with filling in between.
Place a small 3” round object (like a glass or a small bowl) in the center of the dough stack to create a guide for the center of your star.
Using a sharp knife or pizza cutter, cut the dough into 16 equal segments from the edge to the center guide.
Remove the guide from the center.
Take two adjacent segments and twist them away from each other three times, pinching the edges. Repeating this process for all pairs to create the star shape.
Cover the star bread lightly and allow it to rest for 15 minutes.
Preheat your oven to 350°F.
Brush the beaten egg over the top of the star bread for a golden finish.
Bake for 25-30 minutes, or until the bread is golden brown and cooked through.
Making the Vanilla Bean Glaze
When the bread is about halfway baked, make the glaze.
Melt the butter in a microwave safe bowl on high for 30-45 seconds. Be cautious when removing as it could be hot.
In a mixing bowl, combine the butter, sifted powdered sugar, Rodelle Natural Vanilla Paste, and 2 tablespoon of half and half. Whisk until you have a smooth glaze. If you prefer a thinner consistency, add one more tablespoon of heavy cream. Enjoy this buttery glaze filled with vanilla bean specks as the perfect compliment to the bread.
Final Touch
Drizzle the vanilla bean glaze over the warm star bread or serve it on the size as a glorious dipping sauce.
Serve immediately. Store any leftovers at room temperature in an airtight container for up to three days. Best serve day of. Refrigerate any leftover glaze. You can warm this up prior to serving.
This delightful treat is perfect for sharing with friends and family on special occasions or as a cozy homemade snack, and courtesy of Rodelle! The layers of flaky dough and sweet cinnamon sugar filling make it a showstopper. Serve it fresh out of the oven and watch it disappear!
Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Silk Plant Based Half and Half Alternative is a great alternative to dairy based cream.
Use your favorite unsweetened plant based milk in place of the dairy milk.
If you loved this recipe, I’d be so grateful for you to leave a 5 star rating + review.
Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations.
Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy!
Happy baking!
XO,
Heather
PS- try my Chocolate Nutella Cinnamon Rolls for another fun take on a morning bun!
Cinnamon Sugar Star Bread
Ingredients
For the Star Bread:
- 1 ¼ Ounce Pack of Instant or Dry Active Yeast ( .25 ounce if weighing)
- ¼ Cup Dark Brown Sugar, spooned and leveled (not packed)
- ⅔ Cup Whole or 2% Milk, warmed to about 110°
- ⅓ Cup Salted Butter, softened to room temperature
- 1 Large Egg, room temperature
- ½ Teaspoon Salt
- 2 ¼ Cups All Purpose Flour, plus more for dusting and rolling the dough out
- 1 Large Egg, beaten (for the egg wash)
For the Filling:
- ½ Cup Salted Butter, softened to room temperature
- ⅔ Cup Dark Brown Sugar, packed
- 2 ½ Tablespoons Ground Cinnamon
For the Vanilla Bean Glaze:
- ½ Cup Salted Butter, melted
- 1 Cup Powdered Sugar, sifted to remove any lumps
- 2 Teaspoons Rodelle Pure Vanilla Paste
- 2 Tablespoons Half and Half
Instructions
- Making the Star Bread:Secure your paddle attachment to your standing mixer. Into the mixer bowl, combine the yeast, brown sugar, and warm milk. Stir gently and let it sit for about 5-10 minutes, or until it becomes frothy.Next, add the softened butter, egg, salt and flour to the yeast mixture. With the speed on low, mix the dough for four minutes. Alternatively you can knead the dough by hand on a floured surface for about 5 minutes (or until it becomes smooth and elastic) if you do not have a standing mixer. Form it into a ball.Place the dough in a lightly greased bowl, cover with a cloth, and let it rise in a warm place for 70-80 minutes or until it has doubled in size. I used my proofing oven at 85° and it was perfectly doubled in 75 minutes.
- Making the Filling:To create the delicious filling for your Starbread, start by combining ½ cup of salted butter that has been softened to room temperature in a bowl. Next, add ⅔ cup of dark brown sugar, whether it's light or dark is fine. Ensure that the brown sugar is packed for a rich flavor. Finally, incorporate 2 ½ tablespoons of ground cinnamon into the mixture, stirring until all the ingredients are well combined. This delightful filling is now ready to be generously spread onto the dough before you embark on the baking process. Get ready to enjoy the sweet and cinnamon-infused goodness of your Starbread!Now this filling will spread slightly out of the dough while it bakes, causing a delightfully caramelized bottom to the bread that is completely irresistible. It’s a tad messy, but oh-so worth out! If you prefer a clean finish, simply omit the butter in the filling and spread the cinnamon and brown sugar mixture over each layer. The goodness of cinnamon will still permeate each layer and be divine.
- Assembling the Star BreadPunch down the risen dough and divide it into 4 equal parts {I weighed mine and it was roughly 5.8 to 5.9 ounces per dough ball}. Roll out one portion of the dough into a circle about 10 inches in diameter on a floured surface.Place the rolled-out dough circle onto a parchment lined baking sheet.Spread ⅓ of the cinnamon mixture evenly over the dough, leaving a small border around the edges.Repeat this process with the remaining 3 portions of dough, stacking them on top of each other with filling in between.Place a small 3” round object (like a glass or a small bowl) in the center of the dough stack to create a guide for the center of your star.Using a sharp knife or pizza cutter, cut the dough into 16 equal segments from the edge to the center guide.Remove the guide from the center.Take two adjacent segments and twist them away from each other three times, pinching the edges. Repeating this process for all pairs to create the star shape.Cover the star bread lightly and allow it to rest for 15 minutes. Preheat your oven to 350°F. Brush the beaten egg over the top of the star bread for a golden finish.Bake for 25-30 minutes, or until the bread is golden brown and cooked through.
- Making the Vanilla Bean Glaze:When the bread is about halfway baked, make the glaze. Melt the butter in a microwave safe bowl on high for 30-45 seconds. Be cautious when removing as it could be hot. In a mixing bowl, combine the butter, sifted powdered sugar, Rodelle Natural Vanilla Paste extract, and 2 tablespoon of half and half. Whisk until you have a smooth glaze. If you prefer a thinner consistency, add one more tablespoon of heavy cream.
- Final Touch:Drizzle the vanilla bean glaze over the warm star bread or serve it on the size as a glorious dipping sauce. Serve immediately. Store any leftovers at room temperature in an airtight container for up to three days. Best serve day of. Refrigerate any leftover glaze. You can warm this up prior to serving.
- This delightful treat is perfect for sharing with friends and family on special occasions or as a cozy homemade snack, and courtesy of Rodelle! The layers of flaky dough and buttery cinnamon and sugar make it a showstopper. Serve it fresh out of the oven and watch it disappear.
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