Cinnamon Star Bread is a pull-apart holiday treat similar to cinnamon rolls. Layers of yeast dough, butter, and cinnamon-sugar are stacked, trimmed, and twisted to form a gorgeous star. This easy version uses Rhodes rolls for the dough to save time while still delivering homemade flavor.
*This post was created with support from Rhodes Bake-N-Serv. Thank you for supporting the brands that help make seasonal recipes possible.
Want more Christmas breakfast ideas? Try Rhodes rolls monkey bread, classic caramel pecan rolls, an easy kolache recipe, or simple cinnamon knots for other festive mornings.
Star Bread
Star bread looks like a bakery showpiece but is surprisingly straightforward to make. The process is simply:
- Four dough layers, each rolled into a 10-inch circle.
- Three filling layers of butter and cinnamon brown sugar between the dough rounds.
- Sixteen strips cut around an uncut center and twisted in pairs to form eight star points.
With a few easy steps—stack, cut, twist—you’ll have a beautiful centerpiece that tastes as good as it looks. This recipe is welcoming for beginners and enjoyable for experienced bakers who want a quick, festive project.
Invite family or friends into the kitchen, roll out the dough, and let the warm aroma of cinnamon fill the house as the star bread bakes.
For the Dough
To keep the recipe simple, thawed Rhodes rolls make an excellent shortcut. They give a soft, homemade texture without the time required to make yeast bread from scratch. Because the rolls are frozen, allow time for thawing and proofing.
- Arrange 12 Rhodes rolls in four groups of three on a greased or silicone-lined baking sheet. Cover with lightly sprayed plastic wrap. Let rise at room temperature for about 2 hours, or chill overnight in the refrigerator for slower proofing.
Tip: For thicker layers, use 16 rolls arranged as four groups of four.
Prepare the Layers
- Pinch each group of three rolls together and roll into a 10-inch circle on parchment paper. Make four circles total, each on its own piece of parchment—this makes stacking and transferring much easier.
- Mix the brown sugar and cinnamon in a small bowl for the filling.
- Soften the butter until spreadable but not melted. Heat in 5-second microwave bursts if needed.
Assembling the Layers
- Transfer one dough circle, parchment and all, to a rimmed sheet pan.
- Spread about 1 1/2 tablespoons of softened butter over the dough, leaving a 1/2-inch border around the edge.
- Sprinkle one-third of the cinnamon-sugar mixture over the butter and gently spread it to an even layer.
- Flip the next dough circle (parchment still under it) on top of the cinnamon-sugar layer and peel away the paper. Stretch the dough edges slightly if needed to align circles.
- Repeat layers of butter, cinnamon-sugar, and dough until you have four stacked circles, leaving the top circle plain.
- Place a 10-inch bowl or plate over the stack and trim the excess dough with a pizza cutter to make a neat circle. Discard leftover scraps.
Shaping the Cinnamon Star Bread
With the stack trimmed to a circle, cut the dough into 16 equal strips while leaving a small uncut center.
- Set a 2-inch bowl in the center. Cut 16 even strips from the bowl to the edge through all layers. For accuracy, cut the circle into quarters, then halve each quarter, then halve those sections again to reach 16 strips. Remove the bowl.
- Grab two adjacent strips at the ends, twist them away from each other three to four times, then pinch the ends together to form one star point. Repeat for each pair until you have eight points. Try to make the same number of twists for each point so the star looks balanced.
Note: The exact number of twists depends on how thin you rolled the dough and the length of the strips—count your turns to be consistent across all points.
Baking and Storing
- Cover the assembled star with lightly sprayed plastic wrap and let it rise 20–30 minutes while you preheat the oven to 350°F (175°C).
- Uncover, re-pinch any loose points, and brush the surface lightly with egg wash (1 large egg whisked with 1 tablespoon water). Discard any leftover wash.
- Bake at 350°F for 20–25 minutes, until golden brown and an internal temperature reaches about 190–200°F. Remove and cool 5 minutes before serving. Dust with powdered sugar if you like.
- Store leftovers covered at room temperature for 2–3 days or in the refrigerator for 4–5 days. Warm individual slices in the microwave for 10–15 seconds to refresh softness.
Alternative Fillings
Star bread is adaptable—swap the cinnamon filling for sweet or savory options such as:
- Jam – any favorite flavor
- Nutella
- Apple butter
- Pumpkin butter
- Pesto – for a savory twist
If you love cinnamon rolls, you’ll appreciate this star bread—the bottom bakes up sticky and gooey from butter and brown sugar that caramelize and ooze during baking. It’s delicious served warm.
Cinnamon Star Bread
Ingredients
- 12 Rhodes Dinner Rolls, thawed but still cold
- 5 Tbsp (71 g) unsalted butter, softened
- 1/2 cup (100 g) light brown sugar, gently packed
- 1 Tbsp ground cinnamon
Egg Wash
- 1 large egg
- 1 Tbsp water
Equipment
- Mini rolling pin
- Parchment paper
- Half sheet pans
- Small spatula or offset spatula
Instructions
- Place dough for 12 Rhodes rolls in four groups of 3 rolls each on a greased or silicone-lined baking sheet. Cover with lightly sprayed plastic wrap and allow to rise at room temperature for about 2 hours, or overnight in the refrigerator.
- Pinch three rolls together and roll each group into a 10-inch circle on parchment paper. Repeat to make four circles.
- Stir together the brown sugar and cinnamon. Soften butter until spreadable.
- Place one dough circle with parchment on a rimmed sheet pan. Spread about 1.5 Tbsp butter, leaving a 1/2-inch border, then sprinkle with 1/3 of the cinnamon-sugar.
- Flip the next dough circle (parchment underneath) on top of the cinnamon-sugar and peel off the paper. Stretch edges as needed to align. Repeat layers, leaving the top circle plain.
- Place a 10-inch bowl on the stack and trim the excess dough with a pizza cutter to form a neat circle.
- Place a 2-inch bowl in the center and cut 16 even strips from the bowl to the edge through all layers. Remove the bowl.
- Twist two adjacent strips away from each other 3–4 times and pinch the ends to form a star point. Repeat for each pair until you have eight points.
- Cover with lightly sprayed plastic wrap and let rise 20–30 minutes. Preheat oven to 350°F. Uncover, re-pinch any points, and brush lightly with egg wash (1 egg + 1 Tbsp water).
- Bake at 350°F for 20–25 minutes until golden brown and the center reaches about 190–200°F. Cool 5 minutes and serve warm. Dust with powdered sugar if desired.
Notes
- For thicker layers, use 16 rolls (four groups of four).
- Store leftovers covered at room temperature for 2–3 days or refrigerated for 4–5 days. Warm slices 10–15 seconds in the microwave to soften.
Nutrition
Disclaimer: Nutritional values are estimates calculated using a third-party tool.
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