Hello Hello! Happy Holidays!
I hope you are taking some time to enjoy the season. I know this year might look different – but we are never really alone right? If you are feeling out of sorts, that is perfectly ok. Its ok not to be ok 😊 We will get through it together, hey, 2021 is right around the corner, right??
So maybe you’re spending more time at home this holiday season, which means you can spend some time in the kitchen working on some really great eats – like this Cinnamon Christmas Star!
Seriously, it’s too easy. If you’ve made cinnamon rolls before, you’ve basically made this sweet cinnamon-y bread. Even if you haven’t, don’t worry that’s what I’m here for.
Talk Dough to Me
This sweet bread recipe is a go to for almost all my proofed breakfast type breads. It is really easy to throw together as well. Here’s what you’ll need:
- Powdered Sugar
Super easy right? And since the great yeast rush of 2020, I bet you have some on hand. This bread comes together in about 1.5 hours, but you can take the dough rise overnight in the fridge if you would like. Either way, its as simple as 1.2.3.
Whether you are making this recipe the night before, or the day of, the rise is the most important part of the recipe. Allowing the dough enough time to proof will allow the gluten to develop in the dough. This is what will make it soft and pillow like, but also tear and shareable.
Cinnamon Christmas Star — Assembly
The “star” portion of the dough is the trickiest part – and it’s really not all that difficult. I’ve detailed steps in the recipe below, but as a overview:
- Layer the dough in 4 even layers
- Place a 3” circle (cookie cutter, bowl, upside down cup) in the middle.
- Cut 16 equal “wedges” from the edge of the circle to the outside
- Starting with two wedges, pick them up and twist them in opposite directions (usually twice) and then bring the points together on the outside of the circle.
- Repeat all the way around.
I think that this is much easier and faster than rolling up cinnamon rolls. And man does it look nice!
So there you have it, I hope you enjoy the holiday season, and find some time to bake your favorite things! Maybe this Cinnamon Christmas Star will be one of them.
P.S. Head on over to my Instagram and check out my sweet giveaway with CH sugar!
Cinnamon Christmas Star
Bake your way to the perfect christmas morning with this easy cinnamon christmas star! Easy to assemble the night before, this will have you on the nice list for sure!
For the Dough:
- 1/2 Cup Milk
- 1/4 Cup Water
- 1/2 Cup Unsalted Butter 1 Stick butter
- 2 1/2 Cups All Purpose Flour plus more for rolling
- 2 tbp Sugar
- 1 tsp Salt
- 1 Package 3/4 Oz Active Dry Yeast
- 1 Eggs
For the Filling:
- ½ Cup Brown Sugar
- ½ Cup Granulated Sugar
- 2 Tbsp Cinnamon
- 1/2 Cup Unsalted Butter, Melted
For the Vanilla Glaze:
- 2-3 Cups Powdered Sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 tbsp. Hot Water
- ½ tsp cinnamon
To make the Rolls:
In a small sauce pan, combine water, milk, and butter. Heat on low heat until butter is melted and mixture is lukewarm (warm to the touch, but not scalding about 100 Deg F). If liquid is too hot, set aside to cool.
In the bowl of your stand mixer, combine flour, sugar, yeast, and salt. Using your dough hook attachment, mix to combine.
Add cooled water/butter/milk mixture and mix on low speed to combine. Once combined, add egg, mixing to combine.
Turn speed up to medium and knead dough for 5-10 minutes or until the dough is soft but not sticky. You may need to add more flour as you go, depending on how humid your weather is. Add flour 1/4 cup at a time, allowing the dough to mix well in between.
Once your dough is smooth to the touch (it can be sticky but shouldn’t stick to your hands), place in a large greased bowl, cover and set in a warm location to allow dough to rise & almost double in size (about 1 hour).
Remove risen dough from the bowl and knead lightly on a floured surface.
Divide dough into 4 even balls, lightly flour and cover with a towel. Rest for 15 minutes.
In a separate bowl, combine sugars & cinnamon for filling.
Roll out dough balls, one at a time into 10” circles. Spread with melted butter & sprinkle cinnamon sugar filling mixture evenly across the surface. Be generous. Repeat with remaining dough balls, leaving the top plain.
Place a 3” circle (cookie cutter, bowl, upside down cup) in the center of the dough. Cut 16 equal slices around the circle, leaving the middle intact. Make sure to cut all the way through the 4 layers of dough.
Starting from the outside of the circle, selected two sections and twist twice, away from each other. The dough should end in a point on the outside of the circle. Repeat for remaining pairs.
Cover the star with plastic and allow to rise for 45 minutes or in the refrigerator overnight.
In the morning (if proofing overnight) remove cinnamon rolls from refrigerator and allow to come to room temperature for at least 1 hour. The star should rise slightly. Brush with melted butter and sprinkle with sugar before baking.
Preheat your oven to 350 Degrees F.
Bake Cinnamon Star for 20-25 Minutes or until the star is puffed and golden brown. Remove from oven and allow to cool.
Drizzle with vanilla glaze
For the Vanilla Glaze:
Combine all ingredients in a bowl and whisk or beat to combine. Slather all over cinnamon star & devour.
The star will keep for 3 days in the refrigerator. To reheat, pop in the microwave for 15 second bursts.