This cardamom and cinnamon star bread is perfect for holiday brunch, requiring just half an hour of hands-on prep. The slow-rise yeast dough is layered with butter, warm spices, and sugar then elegantly twisted to form a star shape & double as a festive table centerpiece.
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The Prettiest (and Easiest) Cinnamon Star Bread Ever
The first time I saw star bread in a bakery, I assumed that only professionals could pull it off. But after testing this recipe several times in my kitchen, I found that it's easy to make with just a few layers of dough + filling, along with a little slicing & twisting action. Seriously, if you've ever made cinnamon rolls, you can definitely make this festive Christmas star bread! And if you're looking for a savory version, try my cheese-filled Christmas tree pull-apart bread.
As for the flavors, I knew I wanted to add the cozy warmth of cinnamon, inspired by my German cinnamon star cookies. And cardamom in the dough & filling makes it feel extra special. Finally, a little softened butter between each layer ensures that sweet filling sticks to the dough and caramelizes in the oven.
Ingredients Needed: all purpose flour, brown sugar, granulated sugar, instant yeast, cinnamon, cardamom, nutmeg, cloves, salt, milk, eggs, and unsalted butter.
Let's Bake Star Bread Together!
For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. Whisk the dry ingredients.
2. Mix in the wet ingredients.
3. Knead the dough.
5. Divide the dough in 4 pieces.
7. Mix the cinnamon, sugars & spices.
9. Cut and twist the dough.
4. Let it rise.
6. Roll out each piece of dough.
8. Layer the dough with the filling.
10. Bake until golden.
Tips to Make a Beautiful Twisted Bread Wreath
- Roll: I found that it's important to roll each piece of dough into a round circle to get the twists evenly-sized when you slice them. To do so, shape each piece of dough in a round disc, then use a rolling pin to flatten it, rotating the dough often.
- Twist: I twist each strand at least 3 times starting from the center, because if the twists are too loose, it doesn't look as nice.
- Pinch: In testing, I found that firmly pinching the tips of the twisted strands together makes it look more like the points of a star & prevents it from unraveling.
- Easier Filling: I've also used Nutella for a simpler filling after warming it in the microwave for a few seconds.
Cardamom and Cinnamon Star Bread
Equipment
Ingredients
Bread Dough
- 4 cups all purpose flour
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 2¼ teaspoons instant yeast (one packet)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon salt (use table salt or fine sea salt)
- ¾ cup milk
- 2 large eggs, at room temperature
- ½ cup unsalted butter, softened (1 stick)
Filling
- ¼ cup dark brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 3 Tablespoons unsalted butter, softened, divided
Topping
- powdered sugar
Instructions
Make the Bread Dough
- In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, instant yeast, cinnamon, cardamom, and salt. Set aside.
- In a microwave-safe bowl, warm the milk in the microwave for about 45 seconds, until it's between 98°F to 105°F.
- To the dry ingredients, mix in the warm milk, eggs, and softened butter until it forms a soft dough. (I find it easier to mix the dough by hand rather than with a spoon at this point.)
- On a lightly floured surface, knead the dough by hand for about 5 minutes, until the dough is smooth and elastic. (Or knead the dough in a stand mixer with a hook attachment for about 3 minutes.)
- Place the dough ball back in the mixing bowl and cover it with a clean kitchen towel. Let the dough rise at room temperature until it has doubled in size, after 1 to 2 hours.
- Line a baking sheet with parchment paper and set aside.
Add the Filling & Shape the Bread
- In a small bowl, mix the dry ingredients for the filling (brown sugar, granulated sugar, cinnamon, cardamom, nutmeg, and cloves). Set aside.
- Divide the dough into four even balls. Roll out the first dough ball until it's a circle 10 inches in diameter and place it on parchment paper on your baking sheet.
- Spread one tablespoon of softened butter over the dough, then sprinkle one third of the cinnamon sugar filling on top. Roll out the second ball of dough until it's a 10-inch circle and place it directly on top of the first dough circle. Spread out another tablespoon of butter and one-third of the filling. Roll out the third ball of dough to a 10-inch circle and place it on top, spreading the final tablespoon of butter and filling evenly on top. Roll out the last ball of dough to a 10-inch circle and place it on top. (You'll end up with four layers of dough, with three layers of filling in between them.)
- Use the rim of a small bowl or drinking glass that's 3 inches in diameter to make a shallow indentation in the center of the stacked dough.
- Use a sharp knife or pizza cutter to cut 16 strips from the outer edge to the indented circle on the dough. (See my tip for this step in the notes below.)
- Take the outer edge of two strips and twirl them (starting towards the center, working outwards) in opposite directions. Pinch them together at the outer edge. Repeat with the remaining strips, working in pairs.
Proof and Bake the Bread
- Cover the dough with a kitchen towel. Set aside to proof for 30 minutes to 1 hour, until the loaf has puffed up. (The dough is done proofing when an indent made by your finger springs back to its original shape after 2-3 seconds.)
- Preheat the oven to 350°F. Bake for 20 to 25 minutes, until the bread is golden. Allow it to cool for at least 20 minutes, then serve right away or dust with powdered sugar.
Notes
- Slicing: To get 16 even-sized strips in the dough, first cut it in fourths. Then cut each fourth in half. Then cut each of those eight sections in half to get 16 sections in total.
- Baking: Be careful not to overbake which can make the bread tough and dry. Pull it out of the oven once it's golden before the edges start to turn dark brown.
- Topping: I love the simplicity of dusting powdered sugar on top of this star bread, but it also looks gorgeous with glaze drizzled on top.
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