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Cookie butter cinnamon star bread on a grey counter next to white plates, coffee, and garland.

Hello, can we talk about how Christmas is in TWO WEEKS? Omg, I’m stressing. I have bought exactly zero presents and haven’t even had a Christmas-light drive. My dreams of mini gingerbread cookie making may have died with my will to wrap gifts and put Christmas lights above my front door. On the other hand, I at least have Christmas brunch planned with this bread. So…yay?

Also, we get to go to The Nutcracker this weekend! My aunt and her best friend made a ton of the costumes for the show this year, and we all get to go see them! We’re going to party and drink and eat and drink and see The Nutcracker and then drink some more. I’m also going to get one of my tattoos touched up. Big things!

On a side note, I don’t have high expectations for getting a Christmas present bought this weekend. Oh 🐳.

If there is one thing that I am actually prepared for this holiday season, it’s brunch! And this bread will (literally) be the star along with roasted veggie breakfast casserole. This recipe is based off of the sweet bread I learned how to make in pastry school, but instead of using cinnamon, I’m using cookie butter because why not?

Christmas bread on a white linen next to plates and garland with a white background.

Sweet bread ingredients

Most of the ingredients you’ll need for this recipe are pantry staples. But, you will need some cookie butter, of course. Luckily, it’s super easy to find in most grocery stores these days! Other than that, grab some whole milk, active dry yeast, cinnamon, powdered sugar, granulated sugar, unsalted butter, vanilla extract, eggs, Kosher salt, and all purpose flour.

Sweet dough

I know that this bread looks intimidating, but it 100% isn’t. I honestly believe it’s easier than cinnamon rolls. (No rolling, no refrigeration time, no waiting on two rises!)

  1. First, mix warm milk with sugar and yeast until it’s foamy, 5-10 minutes.
  2. Add the butter, vanilla, egg, and salt until it’s combined. Mix in the flour until the dough comes together.
  3. Knead the dough for 5-7 minutes until it’s smooth and slightly tacky.
  4. Place the dough into an oiled bowl and cover with a linen. Let the dough rise in a warm spot until doubled, about 1 hour.

How to shape the bread

Two photos; on the left, a woman's hands rolling dough on a white counter next to a white linen, bowl of cinnamon, and bowl of cookie butter. On the right, the dough is cut into a round.
Punch down the dough and divide it into four equal pieces. Then, roll each piece into a thin circle. Use a pizza cutter or sharp knife to cut the dough rounds into perfect 10-inch circles.
Two images; on the right, a woman spreading cookie butter on dough next to a rolling pin, baking ingredients, and a white napkin. On the right, the woman is cutting the dough with a pizza cutter.
Spread 1/3 of the filling on the first circle of dough, and then stack another circle of dough on top. Repeat, two more times, finishing with the fourth layer of dough. Then, use a pizza cutter or sharp knife to cut 16 even strips.
Two images; on the left, a woman twisting cookie butter cinnamon star bread on a speckled grey counter next to a rolling pin, dough scraps, and baking ingredients. On the right, the woman is sealing the star bread.
Take a strip of dough in each hand, and twist them two times in opposite directions. Press the two twists together to form a point. Repeat with the remaining strips. Lastly, brush with egg wash & bake.

Poke test

To see if the dough is fully kneaded, give it the poke test! After kneading for 5-7 minutes, give the dough a good poke. If it fills in slowly, you’re ready to go. If the indentation stays, keep kneading a couple of minutes at a time.

Cookie butter cinnamon star bread rising under a white linen next to a rolling pin on a grey background.

Storing & freezing

Place any leftover bread in an airtight container or wrap it well in plastic wrap. Store at room temp for 2-3 days. To freeze leftovers, wrap it well in plastic wrap or parchment paper. Then, place it in an airtight container or freezer bag. Freeze for up to 3 months.

Overnight option

If you’re short on time, you can make the dough the night before and assemble it the next morning. To make the dough ahead, just mix it up, cover it tightly with plastic wrap or a linen, and let it slow-rise in the refrigerator overnight. It should be doubled the size the next morning, but if not, just let it rise in a warm area until it’s doubled. Then, in the morning, punch down the dough and assemble from there.

A woman pulling a piece of cookie butter cinnamon star bread on a white table next to coffee and garland.

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An overhead image of cinnamon star bread on a wood tray placed on a grey table next to a white linen.
5 from 5 votes

Cookie Butter Star Bread

Yield: 8 servings
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Cookie butter star bread is the perfect recipe for the holidays! Soft and fluffy bread is twisted with a cinnamon cookie butter filling and baked until golden brown. It's absolutely perfect with a cup of hot coffee!
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Ingredients

Sweet Roll Dough

  • 1 cup whole milk, warmed to 110°F
  • 2 1/4 teaspoons active dry yeast
  • 3 Tablespoons granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature, divided
  • 1 teaspoon Kosher salt
  • 3 1/2 cups all purpose flour + more for dusting
  • Powdered sugar, for serving

Cookie Butter Filling

  • 6 Tablespoons cookie butter
  • 1 teaspoon cinnamon

Instructions 

Sweet dough

  • Mix the warm milk, sugar, and yeast in the bowl of a stand mixer. Let it stand for 5-10 minutes, until foamy. Add the butter, vanilla, 1 egg, and salt until well combined. Then, mix in three cups of the flour until the dough starts to come together.
  • Using a dough hook (or your hands), knead for 5-7 minutes, until the dough is smooth and slightly sticky. It should be tacky but shouldn't leave any dough on your hands. If it's too sticky, add flour 2 Tablespoons at a time until it's the right consistency. You may need up to 3 1/2 cups of flour total.
  • Place the dough in an oiled bowl, and cover with a towel. Place the dough in a warm, draft-free spot and let it rise until doubled in size, about 45-60 minutes.

Cookie butter filling

  • In a small bowl, stir together the cookie butter and cinnamon until well combined. Microwave for about 20 seconds until it’s very spreadable. (You may need to microwave it a few times throughout the spreading process).

Assemble & bake

  • Punch down the dough to release any air bubbles. Divide the dough into four equal pieces. Roll each piece of dough into a 10-inch circle on a lightly floured surface. Use a 10-inch plate or bowl to make an imprint in the surface of the dough. Using a pizza cutter or sharp knife, cut around the imprint until you have four perfect 10-inch circles.
  • Place one circle of dough on a piece of parchment paper. Spread 2 Tablespoons of the cookie butter filling on the dough, and top with another layer of dough. Repeat two more times, finishing with the fourth layer of dough. No filling goes on top of the fourth layer!
  • Place a 2-inch round cookie cutter or bowl in the center of the dough stacks. Using a pizza cutter or sharp knife, cut 16 even strips around the center of the dough, leaving the two inches in the center intact. I did this by cutting the dough into four equal sections in a cross shape and then cutting each quarter into four strips.
  • Grab two adjacent strips, placing one in each hand. Twist the strips two times in opposite directions (I twist them away from each other). Press the ends together to make a point. If they don’t stick, use a very small amount of water or egg wash to press them together. Repeat with the remaining strips. You will have 8 points total.
  • Transfer the assembled bread on the parchment paper to a baking sheet. Cover with a towel, and let it rise in a warm spot for 20 minutes, or until puffy.

Bake the star bread…

  • Preheat the oven to 350°F. Whisk the remaining egg with 1 Tablespoon of water to make egg wash.
  • Brush the assembled star bread with egg wash. Bake for about 20-25 minutes, until it's a beautiful golden brown. The internal temperature should register 190°F.
  • Let it cool on the counter for about 5 minutes. Dust with powdered sugar, and serve with lots of hot coffee!

Notes

Make sure the active dry yeast is alive by activating it with warm milk and a little sugar. It’ll get puffy in about 5-10 minutes if it’s alive. If not, the mixture will not foam up and you’ll have to start again with new yeast.
Warm the milk to 105-110°F for the best results. I just warm mine in the microwave for about 30-60 seconds and check it with my instant thermometer!
Let the dough rise in a warm, draft-free area. I like to heat the oven to the lowest setting, turn it off and let it cool for 5-10 minutes, and then let the dough rise in the warm oven.
To prevent the star bread from burning, bake it on a parchment-lined sheet pan on the middle rack. If it’s still browning too quickly on the bottom, double up your sheet pans.
Cuisine: American
Course: Bread & Dough, Breakfast
Author: Sara Lynn Hunt Broka
Serving: 1serving, Calories: 365kcal, Carbohydrates: 54.4g, Protein: 8.2g, Fat: 12.4g, Saturated Fat: 5.2g, Cholesterol: 39mg, Sodium: 378mg, Potassium: 136mg, Fiber: 2g, Sugar: 10.1g, Calcium: 51mg, Iron: 3mg
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