Name: cinnamon star bread with french butter icing
Ingredients: 2 cups unbleached all-purpose flour ((10 ounces / 284 grams)); 1/4 cup potato flour * ((1.7 ounces / 46 grams)); 1/4 cup dry cultured buttermilk blend or nonfat dry milk ((1.4 ounces / 40 grams)); 2 teaspoons instant yeast; 2 tablespoons granulated sugar; 1 teaspoon salt; 1/4 cup unsalted butter, at room temperature ((4 tablespoons)); 1 cup lukewarm water; 1 teaspoon pure vanilla extract; 1 large egg, beaten; 1/2 cup granulated sugar; 1 tablespoon ground cinnamon; confectioners sugar, for serving; 1/2 cup milk; 2 1/2 tablespoons unbleached all-purpose flour ((or Bob's Red Mill Gluten-Free All-Purpose Baking Flour)); 1/2 cup butter, softened ((8 tablespoons)); 1/2 cup confectioners' sugar ((or granulated sugar)); 1 teaspoon pure vanilla extract

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Imagine a piece of warm-from-the-oven cinnamon-swirled bread topped off with a schmear of creamy butter icing. Sort of like those treats you get at Cinnabon. This Cinnamon Star Bread with French Butter Icing is so much better. Just my humble opinion.

This one is a showstopper. Offer this beauty in all its star glory to your family and friends for an unforgettable presentation. I found the original recipe on the King Arthur Flour website. After tweaking the directions a bit and adding the delicious butter icing, I’m ready to share it with you.

Let’s get started on your Cinnamon Star Bread with French Butter Icing…

Gather up the bread ingredients…

Flour – Unbleached all-purpose flour is used here. I always use flour that is organic, non-GMO and free of glyphosate. My personal favorite is from a domestic company, Sunrise Flour Mill, located in Minnesota.
Potato Flour – Not to be confused with potato starch, potato flour is found in most well-stocked food markets. If not available, you can substitute the quarter-cup of potato flour with a half-cup of Instant Mashed Potato Flakes. They would be added after the other dry ingredients are sifted together.
Dry cultured buttermilk blend – Provides a tangy flavor and helps create a moist, tender crumb in baked goods. If necessary, substitute with nonfat dry milk.
Instant yeast – Instant yeast is recommended for this recipe since it is simply whisked into the flour before adding the liquid to the mix.
Granulated sugar – For that touch of sweetness.
Salt – Finely ground table salt is fine.
Unsalted butter – At room temperature. It is important to use unsalted butter so that the natural butter flavor shines through without the influence of added salt.
Lukewarm water – A temperature of around 100°F is ideal for activating the yeast. If the water is too hot (more than 130°F) it will kill off the yeast. I find it helpful to use an electric tea kettle with precise temp control to heat my filtered water. Or use a digital thermometer to check on the temperature.
Pure vanilla extract – Best to use pure vanilla extract. Made from only natural vanilla beans, water and alcohol, pure vanilla extract provides a richer, deeper flavor profile with additional aromatic notes that the artificial version lacks.
Egg – A large egg (chilled or at room temperature) is used in this recipe.
Ground cinnamon – Adds a warm spicy-sweet flavor in the bread layers.
Confectioners sugar – Also referred to as powdered sugar, this is sprinkled on the baked bread just before serving.

In a medium bowl, sift together the flours, dry milk, yeast, 2 tablespoons sugar & salt.
It is important to sift the ingredients to prevent lumps in the bread dough.

Add the softened butter, lukewarm water & vanilla extract.
Be sure that the water is warm …it helps to activate the yeast.
Mix well to combine by hand or with your mixer.
Turn the dough out onto a lightly floured surface.
Knead until soft and smooth.

Place the dough in a lightly greased bowl.
Cover and let rise in a warm spot for about 60 minutes.
The dough should nearly double in size.

Once the dough is ready, the fun begins. Wait until you see how easy this is to create. Really.

Since the dough is divided into four equal portions. I find that it is helpful to weigh the dough ball (620 grams) then measure each smaller portion into exact portions of 155 grams each.

That way there’s no guesswork.

Divide the dough into 4 equal pieces.
Roll each one into a ball and place them, covered, on a tray for about 15 minutes.
Lightly beat the egg in a small bowl.
In a separate bowl, combine the 1/2 cup sugar with the cinnamon.
Set both bowls aside.

On a piece of parchment paper, roll one piece of dough into a 10″ circle.

If you have a 10″ springform pan, use the base as an aid in measuring each circle.

Press down slightly to leave a light impression.
Check to be sure you have a full circle.
Then use the springform base as a guide to remove the excess dough.

Brush the entire surface lightly with the beaten egg.
Evenly sprinkle with one-third of the cinnamon-sugar (about 3 tablespoons), leaving 1/4″ of bare dough around the perimeter.

Roll out another 10″ circle and place it on top of the 1st cinnamon coated circle.
Brush it with egg, and sprinkle with cinnamon-sugar.
Repeat the process with the 3rd circle.
Finish with the 4th circle, leaving it bare on top.
Reserve the remainder of the beaten egg to brush over the star once it’s shaped.

Place a 2 1/2″ to 3″ round cookie cutter in the center of the circle.
You could also use an upside-down drinking glass.
Press down gently to make an impression in the dough.
Be careful …you are just making an impression.
Do not cut through any of the dough.

Then, using a very sharp knife, cut through the layers of dough from the outer edge of the circle impression to the outside edge creating four quadrants.
Then cut each quadrant into four equal wedges.

Using both hands, carefully lift two adjacent dough strips to the outer edge of the inner circle.
Twist them away from each other twice so that the top side is facing up again.
Pinch the outer edges together to form a bond between the two wedges.
Repeat with the remaining strips of dough.
When finished, you’ll have eight swirled star points.

Transfer the formed star on the parchment paper to a baking sheet.
Cover and let it rise until it becomes noticeably puffy about 45 minutes.
While it is rising, preheat the oven to 400°F.

While the formed star bread is resting, begin the preparation of the butter icing. What you’ll need…

Milk – Whole milk is recommended but reduced-fat milk should be okay.
Flour – Unbleached all-purpose flour is used here.
Salted butter – Softened, at room temperature.
Confectioners sugar – Also referred to as powdered sugar, best used here to produce a very fine, smooth texture without any noticeable sugar crystals. If necessary, granulated sugar can be used.
Pure vanilla extract – Avoid using imitation vanilla extract.

Place the milk and flour in a small saucepan over medium heat.
Cook, whisking constantly until mixture thickens to a creamy texture.
Remove from the heat.
Place a piece of parchment or waxed paper directly on top of the sauce to prevent skin from forming.
Cool completely.

Be sure to allow time for the white sauce to cool completely before adding it to the creamed butter mixture.

In the bowl of a stand mixer, beat the butter until creamy.
Slowly add the sugar and vanilla.
Once combined, add the cooled white sauce.
Continue beating until light and fluffy.
Alternatively, a hand-held mixer can be used.

NOTE: If you love this icing as we do, you may want to make it for your next homemade cake. If so, you’ll need to double this recipe.

The butter icing is totally optional. This cinnamon bread is delicious on its own, especially with a sprinkling of powdered sugar.

But with a bit of this icing on top …well, we’re talking a whole new level of deliciousness.

Like I said before …look out Cinnabon. Let the competition begin.

Now that your formed star has rested, brush the surface with a thin coating of the beaten egg.
Bake for 12 to 15 minutes, until it’s nicely golden with dark brown cinnamon streaks.
Remove the bread from the oven and allow it to cool for about 10 minutes.
If desired, sprinkle lightly with confectioners’ sugar.
And serve with a dollop of French Butter Icing.

There’s just one problem …this is almost too pretty. You’ll feel bad cutting into it.

No worries. Now that you see how easy it is, you know that you can always make another one.

Be sure to offer the delicious French Butter Icing along with each piece of your Cinnamon Star Bread.

5 from 1 vote