Perfect for Christmas morning, this sourdough cinnamon star is a gorgeous masterpiece with layers of cinnamon-sugar filling, soft, sweet sourdough, and plenty of pull-apart sections to share.
The sourdough cinnamon star is so beautiful that it looks intimidating. But don’t change your mind! Not only is it a simple, sweet dough, but the work is split in half. The dough is prepared the day before, proofs at room temperature overnight for the best sourdough flavor, and then assembly continues the following day.
It’s a great recipe for any occasion, but the holiday season truly spurs these festive recipes, such as sourdough Swedish cinnamon buns and sourdough chocolate rolls.
You’ll find that this cinnamon star is nearly identical to my sourdough cinnamon rolls. The dough ingredients are the same, but I increased the cinnamon sugar filling, and assembly is much different.
The result is a delightful, sweet bread with layers of filling in every bite. It’s tender, cozy, and warmly spiced; a great option when you need a standout bake for special occasions.
Serve with a savory breakfast dish like ham and cheese frittata or this sweet potato hash, or let it shine as the main dish with fresh fruit or poached eggs on the side.
Why You’ll Love This Recipe
Buttery cinnamon layers – With each section twisted, the buttery cinnamon sugar mixture is presented throughout the layers of dough, adding sweet cinnamon flavor to each and every bite.
Beautiful presentation – While it looks complicated, the assembly process is pretty simple, and the results are show-stopping and guaranteed to wow your family and friends.
Soft, sweet sourdough – The dough is fermented for better digestion and tangy, sourdough flavor, and the honey and oil provide tenderness and sweetness to the finished rolls.
Ingredients
Sourdough starter – Use an active, recently fed sourdough starter.
Flour – I use all-purpose flour for the structure and tenderness it provides in the rolls.
Neutral oil – I used melted coconut oil, but you can substitute melted butter or another neutral oil of your choice.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make a Sourdough Cinnamon Star
Step 1: In the bowl of a stand mixer with a dough hook, combine active sourdough starter, water, flour, oil, honey, and eggs. Mix until smooth and glossy. The dough should pass the windowpane test.
Step 2: Place the dough in a greased bowl and cover. Allow to ferment in a warm place for 8-12 hours or overnight.
Step 3: The next day, preheat the oven to 375 degrees Fahrenheit. Add the baking soda, baking powder, and salt to the dough and mix in the stand mixer on medium speed for 5 minutes. You can also knead by hand for 10-12 minutes. Alternatively, you can skip the leaveners and opt for a 1-2 hour rise after assembly. Go ahead and mix in the salt after the bulk fermentation is completed, but leave out the baking soda and baking powder. Assemble, then let the dough rise on a parchment-lined baking sheet until almost doubled.
Step 4: In a separate bowl, combine softened butter, brown sugar, and cinnamon. Stir well.
Step 5: Divide the dough into eight equal-sized portions (four portions of dough per cinnamon star). A bench scraper is great for this part. Then, with a rolling pin, roll each piece into a 10-12-inch circle. Note: If the dough is difficult to roll out, begin rolling each ball of dough and then let them sit for 5-10 minutes for the gluten to relax before trying again.
Step 6: Place the dough circle on a parchment-lined baking sheet. Spread some filling evenly over the rolled-out dough, then layer another circle of dough on top of the first circle. Spread with more filling, then repeat until you have four layers of dough for one cinnamon star. With the remaining four portions of dough, repeat the process for a second cinnamon star.
Step 7: Place a small circle in the center of each star as a guide. Using a knife or bench scraper, cut the dough on each side from the outer edge to the middle circle, not cutting into the middle. Then cut each half into quarters. Continue cutting each section in half until there are 16 equal sections.
Step 8: Take two sections next to each other and twist them away from each other three times. Pinch their ends together and press down onto the baking sheet to hold. Repeat with the remaining sections to form the arms of the star shape.
Step 9: Brush with egg wash or cream.
Step 10: Bake in the preheated oven for 25-27 minutes until golden. Dust with powdered sugar and enjoy!
Tips
- Don’t worry about forming the perfect circle. You can always trim the edges to fit.
- Try using a kitchen scale to weigh the dough for equal pieces.
- Arranging the pieces has a learning curve. No matter how your first try looks, it will taste delicious!
- If you prefer, you can use an egg wash instead of brushing with cream. Whisk one egg with a splash of water and brush it over the top of the dough.
- Don’t overbake. Remove from the oven once golden.
- Serve warm for best results!
Recipe FAQs
Sourdough cinnamon star bread should be stored in an airtight container at room temperature. While it’s best the same day, it will keep for 3-4 days. You can also refrigerate, or for longer storage, freeze for up to 2 months. Warm them gently until softened before serving.
While the dough ingredients are the same, the cinnamon sugar mixture is increased for the filling layers, and the arrangement is much different. Cinnamon rolls also typically have an icing or frosting, while this recipe just calls for a dusting of powdered sugar. Feel free to add a drizzle of cream cheese frosting!
Sure, make this recipe a day ahead by following the recipe, then keep the assembled star in the refrigerator for up to 12 hours before baking.
You can do it this way, but I tried it both ways and found that spreading the ingredients separately resulted in more filling leaking out.
Baker’s Timeline:
Feed sourdough starter with flour and water.
Combine ingredients and knead until smooth. Cover, then ferment at room temperature overnight.
Add baking soda, baking powder, and salt. Knead well. Make the cinnamon sugar filling and assemble the cinnamon star.
Preheat oven. Bake for 25 minutes or until golden.
More Sourdough Recipes from the Farmhouse
- Sourdough Beignets
- Sourdough Pumpkin Roll
- Sourdough Coffee Cake
- Sourdough Monkey Bread
- Sourdough Hot Cross Buns
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Sourdough Cinnamon Star
Ingredients
Dough
- 1/2 cup sourdough starter, bubbly and active
- 1/2 cup water
- 4 cups all-purpose flour
- 1/2 cup neutral oil
- 1/2 cup honey
- 2 eggs
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons cream, (to brush over the top)
Filling
- 3/4 cup softened butter
- 1 1/2 cups brown sugar
- 3 tablespoons cinnamon
Instructions
- In the bowl of a stand mixer with a dough hook, combine active sourdough starter, water, flour, oil, honey, and eggs. Mix until smooth and glossy. The dough should pass the windowpane test.
- Place the dough in a greased bowl and cover. Allow to ferment in a warm place for 8-12 hours or overnight.
- The next day, preheat the oven to 375 degrees Fahrenheit. Add the baking soda, baking powder, and salt to the dough and mix in the stand mixer on medium speed for 5 minutes. You can also knead by hand for 10-12 minutes.
- In a separate bowl, combine softened butter, brown sugar, and cinnamon. Stir well.
- Divide the dough into eight equal-sized portions (four portions of dough per cinnamon star). A bench scraper is great for this part. Then, with a rolling pin, roll each piece into a 10-12-inch circle.
- Place the dough circle on a parchment-lined baking sheet. Spread some filling evenly over the rolled-out dough, then layer another circle of dough on top of the first circle. Spread with more filling, then repeat until you have four layers of dough for one cinnamon star. Repeat the process for a second cinnamon star.
- Place a small circle in the center of each star as a guide. Using a knife or bench scraper, cut the dough on each side from the outer edge and stopping at the middle circle. Cut each half into quarters, then continue cutting each section in half until there are 16 equal sections.
- Take two sections next to each other and twist them away from each other three times. Pinch their ends together and press down onto the baking sheet to hold. Repeat with the remaining sections to form the arms of the star shape.
- Brush with cream.
- Bake in the preheated oven for 25-27 minutes until golden. Dust with powdered sugar and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely love this recipe! I made it for a Christmas party the other night and everyone loved it. Question for you, I just mixed up the dough but I think I over-kneaded it. It snaps instead of stretching. Should I scrap it and start again or is it salvageable? Thanks so much!