Irresistible Cinnamon Star Bread with French Butter Icing: Your Ultimate Guide

Imagine the comforting aroma of warm cinnamon bread filling your kitchen, followed by the first bite of a tender, swirled masterpiece. Now, picture that bread adorned with a luxurious, creamy French butter icing, reminiscent of your favorite bakery treats – only better! This Cinnamon Star Bread with French Butter Icing isn’t just a dessert; it’s a showstopper, an edible work of art that promises an unforgettable experience for your family and friends. While Cinnabon might set a high bar, this homemade version truly elevates the classic cinnamon roll, offering a sophisticated twist that’s simply divine.

The original inspiration for this magnificent bread comes from the renowned King Arthur Flour recipe. We’ve taken that excellent foundation, fine-tuned the preparation steps for a smoother baking process, and added our signature French Butter Icing to create a truly unparalleled sweet bread. Get ready to embark on a baking journey that will delight your senses and impress everyone at your table.

Crafting Your Cinnamon Star Bread: A Step-by-Step Culinary Adventure

Let’s dive into creating this impressive Cinnamon Star Bread. The process is surprisingly straightforward, and the result is incredibly rewarding. Before we begin, ensure you have all your ingredients measured and at the correct temperature for optimal results.

Gathering Your Ingredients for the Star Bread Dough

The foundation of any great bread is its ingredients. Here’s a detailed look at what you’ll need and why each component is crucial for your fluffy cinnamon star bread:

• Flour: We use unbleached all-purpose flour for its balanced protein content, which provides a tender crumb without being too tough. For superior quality, I highly recommend organic, non-GMO, glyphosate-free flour. My personal choice is from Sunrise Flour Mill, a domestic company in Minnesota, known for their exceptional products. Using good quality flour makes a noticeable difference in the final texture and flavor.
• Potato Flour: Don’t confuse this with potato starch! Potato flour adds a subtle sweetness and helps to create an incredibly moist and soft bread. It’s usually found in well-stocked grocery stores or specialty food markets. If you can’t find potato flour, a handy substitute is half a cup of instant mashed potato flakes for every quarter cup of potato flour. Remember to add the potato flakes after sifting your other dry ingredients.
• Dry Cultured Buttermilk Blend: This ingredient is a secret weapon for enhanced flavor and texture. It contributes a delightful tang and ensures a tender, rich crumb. If it’s not available, nonfat dry milk is a suitable alternative, though it won’t provide the same tangy depth.
• Instant Yeast: For this recipe, instant yeast is preferred because it can be mixed directly with the dry ingredients without needing to be proofed first. This saves time and simplifies the process. Always check the expiration date on your yeast to ensure it’s active.
• Granulated Sugar: A touch of granulated sugar provides the necessary sweetness for the dough and aids in yeast activation, contributing to a beautiful golden crust.
• Salt: Finely ground table salt is perfectly fine. Salt is vital in bread making as it controls yeast activity and enhances the overall flavor of the bread.
• Unsalted Butter: Ensure your unsalted butter is at room temperature for easy incorporation into the dough. Using unsalted butter allows you to control the total salt content of the recipe and lets the pure butter flavor shine through.
• Lukewarm Water: The ideal temperature for activating yeast is around 100°F (38°C). Water that is too hot (above 130°F / 54°C) will kill the yeast, preventing the dough from rising, while water that is too cold will slow down or inhibit yeast activity. An electric tea kettle with precise temperature control is excellent for heating filtered water, or you can use a digital thermometer to ensure accuracy.
• Pure Vanilla Extract: Opt for pure vanilla extract over imitation vanilla. Pure vanilla, made from natural vanilla beans, water, and alcohol, offers a much richer, deeper, and more aromatic flavor profile that complements the cinnamon beautifully.
• Egg: A large egg, whether chilled or at room temperature, adds richness, flavor, and helps bind the dough, contributing to a softer texture.
• Ground Cinnamon: This star spice brings its signature warm, sweet, and comforting flavor to the bread layers, creating those irresistible swirls.
• Confectioners’ Sugar: Also known as powdered sugar, this is dusted over the finished bread for an elegant presentation and a delicate sweetness before serving.

Preparing the Dough for Your Cinnamon Star

• In a large mixing bowl, combine the unbleached all-purpose flour, potato flour, dry cultured buttermilk blend (or nonfat dry milk), instant yeast, 2 tablespoons of granulated sugar, and salt. It’s crucial to sift these dry ingredients together to ensure they are well combined and to prevent any lumps in your dough. This step creates a smooth, uniform base for your bread.
• Next, add the softened unsalted butter, the lukewarm water (remember, around 100°F/38°C is perfect for yeast activation), and the pure vanilla extract to the dry ingredients. Mix everything thoroughly by hand with a sturdy spoon or using the dough hook attachment of your stand mixer until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface. Knead the dough for about 5-7 minutes, or until it becomes soft, smooth, and elastic. This develops the gluten, which is essential for the bread’s structure and chewiness.
• Lightly grease a clean bowl. Place the kneaded dough into the bowl, turning it once to coat lightly with oil. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm spot for approximately 60 minutes, or until it has nearly doubled in size. A warm, draft-free area is ideal for rising.

Assembling the Cinnamon Star: The Artistic Phase

Once your dough has completed its first rise, the real fun begins! You’ll be amazed at how easily this stunning star shape comes together. Precision here will lead to a more visually striking bread.

• Gently deflate the risen dough and divide it into four equal portions. For accuracy, especially if you’re aiming for a perfectly symmetrical star, I find it incredibly helpful to weigh the entire dough ball (which should be around 620 grams for this recipe) and then divide it into four exact portions of 155 grams each. This eliminates guesswork and ensures uniformity in your layers.
• Roll each portion into a smooth ball and place them on a tray, covered, for about 15 minutes. This short rest period allows the gluten to relax, making the dough easier to roll out.
• While the dough balls are resting, lightly beat the large egg in a small bowl. In a separate bowl, combine the remaining 1/2 cup granulated sugar with the ground cinnamon. Set both bowls aside; they’ll be used for the layers and egg wash.

Layering the Dough and Cinnamon Filling

• On a piece of parchment paper, roll out one piece of dough into a perfect 10-inch circle. If you have a 10-inch springform pan, its base can be an excellent guide for measuring each circle. Simply press down lightly to leave a gentle impression, ensuring you have a full, even circle, then trim away any excess dough.

• Brush the entire surface of this first dough circle lightly with the beaten egg. This acts as a binder for the cinnamon-sugar mixture.
• Evenly sprinkle about one-third of the cinnamon-sugar mixture (roughly 3 tablespoons) over the egg-washed dough, making sure to leave a 1/4-inch bare border around the perimeter. This border helps the layers seal together during baking.
• Roll out a second 10-inch dough circle and carefully place it directly on top of the first cinnamon-coated layer. Lightly brush this second layer with egg and sprinkle with another third of the cinnamon-sugar.
• Repeat this process with the third dough circle.
• Finally, roll out the fourth and last dough circle and place it on top of the stack, leaving its surface bare. This top layer will be egg-washed just before baking. Remember to reserve any remaining beaten egg for this final step.

Shaping the Iconic Star

• Gently place a 2 1/2 to 3-inch round cookie cutter (or an upside-down drinking glass) in the very center of your layered dough circles. Press down gently, just enough to make a visible impression, but do not cut through the dough layers. This central circle will serve as your guide.
• Using a very sharp knife or a pizza cutter, cut through all four layers of dough from the outer edge of this central impression all the way to the outside edge of the large circle. Make four cuts to divide the dough into four equal quadrants.
• Next, cut each of these four quadrants into four equal wedges. You should now have 16 wedges radiating from the central impression.

Twisting into a Star Shape

• This is where the magic happens! Take two adjacent dough strips. Carefully lift them with both hands and twist each strip away from the other twice, ensuring the cinnamon-coated top side faces upwards again after the twist.
• Pinch the outer edges of these two twisted wedges together firmly to form a distinct star point and seal the layers.
• Repeat this twisting and pinching process with the remaining strips of dough all around the central circle. When you’ve completed all the twists, you will have an impressive star shape with eight beautifully swirled points.

Final Rise and Preheat

• Carefully transfer the parchment paper with your beautifully formed star bread onto a baking sheet. Cover it loosely and allow it to rise again in a warm spot for about 45 minutes, or until it becomes noticeably puffy. This second rise, often called proofing, gives the bread its final lightness and tender texture.
• While the star bread is proofing, preheat your oven to 400°F (200°C).

The Indulgent French Butter Icing: A Perfect Companion

While your star bread is gracefully rising, now is the perfect opportunity to prepare the rich and velvety French Butter Icing. This icing is what takes this already delicious bread to an entirely new level of decadence. It’s truly superior to most standard powdered sugar glazes, offering a smooth, buttery texture that melts in your mouth.

What You’ll Need for the French Butter Icing:

• Milk: Whole milk is recommended for the richest flavor and creamiest texture, but reduced-fat milk can also be used successfully.
• Flour: Unbleached all-purpose flour is used here to create a thickening paste, forming the base of this unique icing.
• Salted Butter: Ensure your salted butter is softened and at room temperature. The salt in the butter helps to balance the sweetness of the icing.
• Confectioners’ Sugar: Also known as powdered sugar, confectioners’ sugar is ideal for achieving an incredibly fine, smooth texture without any grainy sugar crystals. While granulated sugar can be substituted, it won’t yield the same silky-smooth consistency.
• Pure Vanilla Extract: As with the bread, pure vanilla extract is essential for a deep, authentic vanilla flavor that truly elevates the icing. Avoid imitation vanilla for the best results.

Making the French Butter Icing:

• In a small saucepan, whisk together the milk and flour until smooth. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens into a creamy, paste-like consistency. It will resemble a thick béchamel sauce.
• Immediately remove the saucepan from the heat. To prevent a skin from forming on the surface, place a piece of parchment paper or waxed paper directly onto the surface of the hot mixture. Allow it to cool completely to room temperature. This cooling step is critical; adding warm paste to the butter will result in a melted, runny icing.
• In the bowl of a stand mixer fitted with the paddle attachment, or using a hand-held mixer, beat the softened salted butter until it’s light and creamy.
• Gradually add the confectioners’ sugar and pure vanilla extract to the creamed butter, mixing until well combined and fluffy.
• Once the milk and flour paste has cooled completely, add it to the butter mixture. Continue beating on medium-high speed until the icing is light, airy, and wonderfully fluffy. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated.

Chef’s Note: This French Butter Icing is incredibly versatile and delicious. If you love it as much as we do, consider doubling the recipe for your next homemade cake. It makes a truly exceptional frosting!

Baking and Serving Your Star Bread

The moment of truth is almost here! Your beautifully shaped cinnamon star bread is puffy and ready for its grand finale in the oven. The French butter icing awaits its delicious debut.

• Now that your formed star has rested and plumped up, gently brush its entire surface with a thin, even coating of the reserved beaten egg. This egg wash will give your bread a beautiful golden sheen and a slightly crispy crust.
• Carefully place the baking sheet with the star bread into your preheated 400°F (200°C) oven. Bake for 12 to 15 minutes, or until the bread is gorgeously golden brown with enticing dark brown cinnamon streaks swirling through its points. Keep an eye on it to prevent overbrowning.
• Once baked, remove the bread from the oven and allow it to cool on the baking sheet for about 10 minutes before transferring it to a wire rack to cool slightly further.
• If desired, you can lightly dust the warm bread with a sprinkling of confectioners’ sugar for an extra touch of sweetness and elegance.
• Serve warm, with a generous dollop of the luscious French Butter Icing on the side, or spread directly over individual slices.

The visual appeal of this Cinnamon Star Bread is undeniable – it’s almost too beautiful to cut into! But don’t worry; the first bite will confirm it’s worth every slice. And the best part? Now that you’ve mastered the process, you know how easy it is to make another one, ensuring your home is always filled with this delightful aroma and flavor.

Tips for a Perfect Cinnamon Star Bread

• Ingredient Temperatures: Ensure butter for both the dough and icing is at room temperature. Lukewarm water is crucial for yeast activation.
• Accurate Measuring: For consistent results, especially with baking, using a kitchen scale for flour and dough portions is highly recommended.
• Don’t Rush the Rise: Allow adequate time for both dough rises. This is essential for a light, airy texture. A warm, draft-free environment helps.
• Sharp Knife for Shaping: A very sharp knife or pizza cutter will ensure clean cuts when shaping the star, leading to a more defined and beautiful finished product.
• Cooling the Icing Base: Make sure the milk and flour mixture for the French Butter Icing is completely cool before adding it to the creamed butter. This prevents the icing from becoming runny.
• Baking Time: Ovens can vary. Keep an eye on your bread during the last few minutes of baking. It should be golden brown, not burnt. If it’s browning too quickly, you can loosely tent it with foil.

Serving Suggestions & Variations

This Cinnamon Star Bread is a star on its own, but here are some ideas to make it even more special:

• Breakfast or Brunch: It’s the perfect centerpiece for a holiday brunch or a special weekend breakfast. Serve alongside fresh fruit, coffee, or tea.
• Dessert: A warm slice with a generous dollop of French Butter Icing makes for a comforting and impressive dessert.
• Coffee Break: Pair it with your favorite afternoon beverage for a delightful treat.
• Nutty Twist: Add finely chopped pecans or walnuts to the cinnamon-sugar mixture for extra crunch and flavor.
• Citrus Zest: A little orange or lemon zest can be added to the dough or the cinnamon-sugar mixture for a bright, aromatic note.
• Chocolate Swirl: For chocolate lovers, mix some mini chocolate chips or cocoa powder into a portion of the cinnamon-sugar, or even spread a thin layer of Nutella between some of the dough layers for a different kind of swirl.
• Spice Variations: Experiment with a pinch of cardamom or nutmeg alongside the cinnamon for a more complex spice profile.

Storage Information

To keep your Cinnamon Star Bread fresh and delicious:

• At Room Temperature: Store any leftover bread in an airtight container at room temperature for up to 2-3 days. If you’ve already iced it, it’s best consumed within a day as the icing can soften the bread over time.
• Reheating: For best results, gently warm slices in the microwave for a few seconds or in a preheated oven (around 300°F/150°C) for 5-7 minutes to restore its fresh-baked warmth.
• Freezing: The un-iced bread can be frozen for up to 1 month. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw at room temperature and warm before serving. The French Butter Icing can also be made ahead and stored in an airtight container in the refrigerator for up to a week. Bring to room temperature and re-whip before using.

Frequently Asked Questions (FAQ)

Can I use active dry yeast instead of instant yeast?

Yes, you can. If using active dry yeast, you’ll need to proof it first. Mix it with the lukewarm water (and a pinch of the sugar from the recipe) in a small bowl and let it sit for 5-10 minutes until foamy. Then add this mixture to your dry ingredients as directed.

My dough isn’t rising. What went wrong?

Several factors can affect dough rising. Ensure your yeast is fresh and active. The water temperature is also critical – too hot will kill the yeast, too cold will inhibit it. Also, make sure your rising spot is warm and draft-free.

Can I make the dough ahead of time?

Absolutely! After the first rise, you can punch down the dough, place it in a lightly greased bowl, cover it tightly with plastic wrap, and refrigerate it overnight (up to 24 hours). The next day, let it come to room temperature for about 30-60 minutes before proceeding with dividing and shaping.

Is the French Butter Icing essential?

While the bread is delicious on its own, especially with a dusting of confectioners’ sugar, the French Butter Icing truly takes it to another level. It adds a rich, creamy texture and depth of flavor that complements the cinnamon beautifully. It’s highly recommended for the full experience!

How do I get my star points to look neat?

Precision during the cutting phase is key. Use a ruler if needed for even cuts. When twisting, try to twist each pair of strips the same number of times and in the same direction for a uniform look. Don’t be afraid to gently reshape if a point looks a little off.

This Cinnamon Star Bread with French Butter Icing is more than just a recipe; it’s an invitation to create a beautiful, delicious memory in your kitchen. Whether it’s for a holiday gathering, a special brunch, or simply a treat for yourself, its stunning appearance and irresistible flavor will make it a cherished favorite. Move over, Cinnabon – there’s a new star in town!

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