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Swedish Cinnamon Star Bread (like a cinnamon bun)

  • 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 11 reviews
  • Author: Delphine Fortin
  • Prep Time: 1 hour 30 mins
  • Cook Time: 15 mins
  • Total Time: 1 hour 45 mins
  • Yield: 8-10 1x
  • Category: Breakfast
  • Cuisine: Swedish

A beautiful cinnamon bun shaped into a cinnamon star bread! This pull-apart sweet bread is perfect for family gathering. It comes along with a step-by-step video tutorial.

Ingredients

Scale

For the dough:

  • 3 3/4 cups (450g) flour
  • 1/3 cup (70g) sugar
  • 1 pinch of salt
  • 2 Tablespoons (30g) butter, softened at room temperature
  • 2 egg yolks
  • 3/4 cup (180 ml) milk
  • 1 Tablespoon (8.5g) active dry yeast*
  • 1 egg white (to brush)

For the cinnamon filling:

  • 1/2 cup (100g) sugar
  • 4 Tablespoons (31g) ground cinnamon
  • 1/3–1/2 cup (100g) butter, softened at room temperature

Instructions

  1. Pour the dry ingredients (flour, sugar, salt) into a large bowl, then add the butter softened at room temperature and the yolks. Mix all the ingredients together until you get a slightly crumbled texture.
  2. Warm the milk for about 30 seconds in the microwave. Pour into the dry yeast and let it sit for about 15 minutes to activate.
  3. Add in the yeast to the other ingredients and mix until combined. Shape into a ball and knead the dough for about 8-10 minutes using a stand mixer with a paddle attachment or 15-20 minutes by hand. Cover the bowl with plastic cling film and let the dough rise for about 1 to 1 1/2 hours (it should double in size).
  4. In the meantime, prepare the filling by mixing the sugar with the cinnamon. Add the softened butter and mix until combined.
  5. Take the dough out, knead it for about 1 more minute by hand. Shape the dough into a snake and divide into 4 equal parts. Shape them into balls.
  6. Take the first one and roll a large circle and place it on a piece of baking paper. Repeat with the other balls of dough. The dough should be 2-3mm (0,1 inch) thick.
  7. Take a large plate and slighly press it into the first layer. Remove the plate. Now cover the marked area with a thin layer of cinnamon filling. Place the second layer of dough on top of the first one, then cover with cinnamon filling again on the marked area. Repeat the same procedure with the third layer. Then cover with the last circle of dough. Cut the excess dough with a sharp knife.
  8. Place a small glass in the center of the circle. Divide the circle into quarters (remember to leave the center intact). Then divide every quarter into 4 equal parts. At the end, you should have 16 equal parts.
  9. Take 2 parts of the circle, lift them up and twist them twice around in the opposite direction, and lay them down. Repeat with all pairs to form an eight-armed star.
  10. Twist the ends of each arm underneath to create a round shape.
  11. Brush the surface of the bread with egg white before putting it into the oven.
  12. Bake at 350F, for about 15-20 minutes. Let cool a little bit, and enjoy!

Notes

* 1 tablespoon active dry yeast = 8.5g active dry yeast = 25g fresh yeast.

To adapt the quantities of yeast depending on which one you use (fresh yeast, dry yeast, active dry yeast, instant yeast…), use the following conversion calculator: http://www.traditionaloven.com/conversions_of_measures/yeast_converter.html

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