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Swedish Cinnamon Star Bread

11/2/2018

16 Comments

 
Swedish Cinnamon Star Bread
Swedish Cinnamon Star Bread
     I don't know about you but, it feels like the Holidays are trying to sneak up on me this year!  I decided to get busy and test out some recipes for Thanksgiving and I am adding this Swedish Cinnamon Star Bread to our menu.  The taste and visual appeal of this bread is amazing.  There are endless possibilities and variations for this recipe adding in everything from sweet to savory; nuts, Nutella, chocolate, jams, jellies, pesto, fresh herbs and sundried tomatoes.
    The first time I tasted Cinnamon Star Bread was at a Swedish Holiday party I attended years ago... and I can't believe it took me so long to make one myself.  I admit, it seems like a daunting task to twist and flip the sections of bread but, the dough is so soft and pliable, it all works out great!  It's the perfect "pull-apart cinnamon bread."
     As an Ambassador for Rodelle - they provided the Vanilla Paste used in this recipe. You too can bake with quality flavors and enhance your recipes - just stop by the Rodelle website and check out all their great baking essentials at: www.rodellekitchen.com
​
Swedish Cinnamon Star Bread 

Dough
  • 2 cups All-Purpose Flour 
  • 1/4 cup Potato Flour or 1/2 cup instant mashed potato flakes
  • 1/4 cup Nonfat Dry Milk
  • 3/4 cup Lukewarm water: the temp your yeast calls for, plus enough additional water to make a soft, smooth dough
  • 1/4 cup Unsalted Butter, at room temperature
  • 1 teaspoon Rodelle Vanilla Extract or Rodelle Vanilla Paste 
  • 2 teaspoons Instant Yeast
  • 2 tablespoons Sugar
  • 1 teaspoon Salt

Filling
  •   1 large egg, beaten *and set aside 
 
  •   1/2 cup sugar
  •   1 tablespoon cinnamon 

Instructions
  1. Measure and sift the flour, potato flour, and dry milk. (If you're using instant mashed potatoes rather than potato flour - sift only the flour and dry milk.)
  2. Combine all of the dough ingredients by hand, mixer, or bread machine — to make a soft, smooth dough.
  3. Place the dough in a lightly oiled/greased bowl, cover, and let it rise for 60 minutes, until it's nearly doubled in bulk.
  4. Divide the dough into four equal pieces. Shape each piece into a ball, cover the balls, and allow them to rest for 15 minutes.
  5. On a lightly floured work surface, roll one piece of dough into a 10" circle. Place the circle on a piece of parchment, brush a thin coat of the beaten egg on the surface, then evenly sprinkle with 1/3 of the cinnamon-sugar, leaving 1/4" of bare dough around the perimeter.
  6. Repeat with the next ball of dough - roll out a second circle the same size as the first, and place it on top of the filling-covered circle. Repeat the layering process — egg, cinnamon sugar, dough circle — leaving the top circle bare.
  7. Place a 2 1/2" to 3" round cutter in the center of the dough as a guide. (I use a regular jar canning ring.) With a sharp knife, cut the circle into 16 equal strips, from the center to the edge, through all the layers. I cut first in 4 equal parts then move on from there. 
  8. To create twists: Using two hands, pick up two adjacent strips and twist them away from each other twice so that the top side is facing up again. Repeat with the remaining strips of dough so that you end up with eight pairs of strips.
  9. Pinch each pair of strips together to create a star-like shape with eight points. Remove the center round cutter/canning ring.
  10. Transfer the star on the parchment to a baking sheet. Cover the star and let it rise until it becomes noticeably puffy, about 45 minutes.
  11. While the star is rising, preheat the oven to 400°F.
  12. Brush the star with a thin coat of the remaining beaten egg. Bake for 12 to 15 minutes, until it's nicely golden with dark brown cinnamon streaks; the center should register 200°F on a digital thermometer.
  13. Remove the bread from the oven and allow it to cool for about 10 minutes before serving. Serve warm or at room temperature.
  14. Store any leftover bread, wrapped in plastic, at room temperature. Freeze for longer storage.

Recipe adapted from KAF
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16 Comments
Cucui
11/12/2018 03:44:38 pm

YUM!!! I think I can make this! Probably not as pretty, but, have to try! Thanks for sharing!

Reply
Barbara Good
11/12/2018 04:04:31 pm

Beautiful! And I am certain, tasty! Canning And Cooking At Home's instruction makes the preparation for this look easy. Will definitely try this one! Thank you! Barb Good

Reply
Deana
11/12/2018 06:09:11 pm

that looks yummy!!

Reply
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ally link
11/14/2018 03:34:17 pm

Eeegads, this looks good! And, it just speaks 'HOLIDAYS' to me!

Reply
Caroline link
11/14/2018 06:48:09 pm

I've had this kind of bread on my list ot make for ages as well. Looks wonderful!

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Christine
11/15/2018 01:56:52 pm

Looks good. Great for upcoming holidays.

Reply
Michaela Kenkel link
11/15/2018 10:27:26 pm

I just have to try my hand at one of these! It's like edible art!

Reply
SallyBR link
11/17/2018 01:28:05 pm

Absolute beauty!!!!!

Reply
Valentina | The Baking Fairy link
11/17/2018 03:33:35 pm

What a gorgeous bread! This is perfect for the holidays!

Reply
Nettie Moore link
11/17/2018 03:59:18 pm

It's so beautiful! Gorgeous recipe for the holidays or any time!! Nettie

Reply
Ann from Sumptuous Spoonfuls link
11/17/2018 04:48:56 pm

Sooo pretty! My daughter and I need to make this.

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Amy (Savory Moments) link
11/18/2018 05:04:16 am

What a beautiful job you did with this bread! So lovely for the holidays, too.

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Ann from Sumptuous Spoonfuls link
9/6/2019 08:43:36 am

What a stunning bread! I am pinnning this one ... my daughter and I NEED to try this.

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All images & content are copyright protected. While I love it when you share, please do not use my images on your own site/page without prior permission.  If you want to publish any of my images, please email me and ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words and link back to this website and the recipe.

  • Home
  • Diane's Blog
  • Canning 101
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pickling
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • Asian Inspired Recipes
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • The Apple Cart
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Freezer to SlowCooker
      • Soups
      • Summer Grillin' Guide
  • Work with Me
  • Recipes Via Email
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