Cinnamon Star

Ben surprised me one day with this Cinnamon Star bread. I was totally amazed that for someone who has no experience in baking can make something so awesome on his first attempt.


For the bread:

  • 2 cups unbleached all purpose flour
  • 1/4 cup potato flour
  • 1/4 cup milk powder
  • 3/4 cup to 1 cup lukewarm water, enough to make a soft, smooth dough
  • 1/4 cup (4 tablespoons) unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons instant yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt

For the filing:

  • 1 large egg, beaten
  • 1/2 cup sugar
  • 1 tablespoon cinnamon powder



Sift the flour, potato flour and milk powder through a sieve into a large bowl to prevent lumps in the dough.
Combine the rest of the bread ingredients into the bowl.
Stir in the water a little at a time and stir the ingredients with a wooden spoon.
You will end up with a very stick dough.
On a counter dusted with flour, plop the sticky dough and knead until you get a soft, smooth dough.
Place the dough in a lightly greased bowl.
Cover the dough and let it rise for 60 minutes, until it’s nearly doubled in size.
Divide the dough into four equal pieces.
Shape each piece into a ball, cover the balls and allow them to rest for 15 minutes.
Meanwhile, gather the filing ingredients.

Beat a large egg.

Combine cinnamon powder and sugar in a bowl and mix well.

On a lightly greased or floured work surface, flatten one piece of dough with your palm.
Roll the flatten dough with rolling pin into a larger circle.
The dough should be 10″ in diameter. Dont worry if it’s not a perfect circle.

Place the dough on a parchment lined baking sheet.

Brush a thin coat of beaten egg on the dough surface.
Evenly sprinkle with 1/3 of the cinnamon sugar mixture, leaving 1/4 inch of bare dough around the perimeter.

Roll out a second 10 inch circle dough and place on top of the filling covered circle. Brush it with egg, and sprinkle with cinnamon sugar.

Repeat the layering process.

Place a 2 1/2″ to 3″ round cutter or jar cover in the center of the dough circle and pressed to make a light imprint.
With a pair of kitchen scissors, cut into 16 equal strips, to the center edge of the center round, through all the layers.

Ben’s advice is first cut into 4 quadrants. Work with 1 quadrant at a time. Cut the quadrant into 4 equal strips.

Using two hands, pick up two adjacent dough strips and twist them away from other twice so that the top side is facing up again.
Pinch the end of the dough together. Repeat with the remaining strips of dough so that you end up with eight pairs of flower-like petals.

Cover the star and let it rise until it becomes noticeably puffy, about 45 minutes.

About 10 minutes before the end of the 45 minutes, preheat the oven to 400F.

When the rising is complete, brush the star with a thin coat of the beaten egg.

Bake the star for 16 minutes, until it’s nicely golden with dark brown cinnamon streaks.

Switch off the oven and leave the star for 5 more minutes to achieve the right golden brown colour.

Remove the loaf from the oven and allow it to cool for about 10 minutes before serving.

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