There’s something truly magical about the aroma of cinnamon rolls baking, isn’t there? It instantly transports you to a cozy, comforting place, filling your home with warmth and the promise of a delightful treat. This holiday season, we’re taking that classic comfort to a whole new level with our Festive Christmas Star Cinnamon Rolls! Forget your everyday spirals; we’re crafting a beautiful, edible centerpiece that’s as stunning to look at as it is delicious to devour.
Imagine a golden-brown star, glistening with a creamy, sweet frosting, each point revealing layers of tender, fluffy dough generously swirled with fragrant cinnamon and brown sugar. This isn’t just a breakfast pastry; it’s a celebration! It’s the perfect addition to your Christmas morning brunch, a festive dessert, or a wonderful gift for loved ones.
The star shape adds that extra special touch, making it ideal for holiday gatherings and creating unforgettable memories. It might look intricate, but I promise you, it’s easier to make than you think! If you love embracing sparkling Christmas cookie traditions or exploring other festive holiday treats, you’re going to adore this recipe.
The secret to truly irresistible cinnamon rolls lies in the dough – it needs to be soft, rich, and slightly sweet, providing the perfect canvas for the buttery cinnamon-sugar filling. We’ll be using active dry yeast to give our rolls that wonderful rise and airy texture. Don’t be intimidated by working with yeast; it’s incredibly forgiving and rewarding! Just follow our simple steps, and you’ll be a pro in no time.
Once the dough is ready, the fun begins with shaping the star. This unique presentation isn’t just for show; it allows for perfectly golden edges and a beautiful distribution of that irresistible filling in every bite.
Whether you’re a seasoned baker or just starting your warm baking adventures, this recipe is designed to bring joy and deliciousness to your kitchen. So grab your apron, put on some festive tunes, and let’s bake some Christmas magic together!
Ingredients
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1 cup whole milk (warmed (105-115°F / 40-46°C))
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2 ¼ teaspoons active dry yeast ((one standard packet))
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¼ cup granulated sugar
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½ cup unsalted butter (melted and cooled, plus extra for greasing)
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1 large egg (at room temperature)
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1 teaspoon vanilla extract
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½ teaspoon salt
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3 ½ – 4 cups all-purpose flour (plus more for dusting)
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½ cup unsalted butter (softened)
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¾ cup packed light brown sugar
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2 tablespoons ground cinnamon
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4 oz (½ block) cream cheese (softened)
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¼ cup unsalted butter (softened)
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1 ½ cups powdered sugar
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½ teaspoon vanilla extract
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1-2 tablespoons milk or cream
Instructions
Warm the Milk & Activate Yeast: In a large bowl, combine the warmed milk, active dry yeast, and 1 tablespoon of granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.
Mix Wet Ingredients: To the yeast mixture, add the melted and cooled butter, remaining granulated sugar, egg, vanilla extract, and salt. Whisk everything together until well combined.
Add Dry Ingredients: Gradually add the flour, 1 cup at a time, mixing with a wooden spoon or dough hook until a shaggy dough forms. Once it starts to come together, turn it out onto a lightly floured surface.
Knead the Dough: Knead the dough for 5-8 minutes until it is smooth and elastic. If it's too sticky, add a little more flour, one tablespoon at a time. The dough should be soft and slightly tacky, but not sticky.
First Rise: Lightly grease a large bowl with butter. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Prepare the Filling: While the dough rises, prepare the filling. In a small bowl, combine the softened butter, brown sugar, and ground cinnamon. Mix until it forms a uniform paste. Set aside.
Punch Down & Divide Dough: Once doubled, gently punch down the dough to release the air. Divide the dough into four equal pieces.
Roll the First Layer: On a lightly floured surface, roll one piece of dough into a thin, even circle, about 10-12 inches in diameter. Place this circle on a piece of parchment paper cut to fit your baking sheet.
Spread Filling (Layers 1-3): Spread about one-third of the cinnamon filling evenly over the first dough circle, leaving a small border around the edges. Roll out a second piece of dough to the same size and carefully place it on top. Repeat the filling and layering process with the third piece of dough.
Top with Final Layer: Roll out the fourth piece of dough and place it on top of the third layer of filling. You should now have four layers of dough separated by three layers of filling.
Shape the Star: Place a small, round cookie cutter (about 1.5-2 inches) or an inverted glass in the very center of the stacked dough, pressing down slightly to make an imprint (do not cut all the way through). This marks the center. From the edge of the center circle, cut the dough into 16 equal strips, radiating outwards, but do not cut through the center circle.
Twist the Strips: Take two adjacent strips. Twist each strip twice away from each other. Then, pinch the ends of the two twisted strips together to form a point. Repeat this process around the entire star, creating 8 points in total.
Second Rise: Carefully transfer the parchment paper with the star onto a baking sheet. Cover loosely with plastic wrap or a clean towel and let it rise again in a warm place for 30-45 minutes, or until puffy.
Preheat Oven: Preheat your oven to 375°F (190°C).
Bake: Bake the cinnamon star for 25-30 minutes, or until golden brown and cooked through. If it starts browning too quickly, you can loosely tent it with foil.
Cool: Remove from the oven and let cool on the baking sheet for 10-15 minutes before frosting.
Prepare the Frosting: While the star cools, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and 1 tablespoon of milk or cream, beating until smooth and lump-free. Add more milk/cream if a thinner consistency is desired.
Frost and Serve: Spread the frosting evenly over the slightly warm (or cooled) cinnamon star. Serve immediately and enjoy your beautiful festive treat!
💡 Tips
- Ensure your milk is the correct temperature for activating yeast; too hot will kill it, too cold won't activate it.
- Don't over-flour your dough during kneading or rolling; it will make the rolls dry. A soft, slightly tacky dough is best.
- For even browning, rotate your baking sheet halfway through the baking time.
- If your kitchen is cool, you can place the dough in an oven (turned off!) with a pan of hot water on the rack below for a warm, humid environment for rising.
🎨 Variations
- Nutty Star: Add finely chopped pecans or walnuts to the cinnamon filling for extra crunch and flavor.
- Orange Zest Delight: Incorporate 1 teaspoon of orange zest into the dough and/or the cream cheese frosting for a bright, citrusy twist.
- Chocolate Swirl: Mix 1/4 cup of mini chocolate chips into the cinnamon filling for a decadent chocolate-cinnamon combination.
- Maple Glaze: For a different frosting, create a simple maple glaze using powdered sugar and a touch of maple syrup instead of cream cheese.
📊 Nutrition
Recipe FAQs
Can I prepare the dough ahead of time?
Yes! You can let the dough have its first rise in the refrigerator overnight. Punch it down in the morning, let it come to room temperature for about 30 minutes, then proceed with rolling and shaping.
How do I store leftover Christmas Star Cinnamon Rolls?
Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently in the microwave for a few seconds before serving for best results.
Can I freeze the cinnamon star?
You can freeze the unbaked star after its second rise. Cover it tightly with plastic wrap and then foil, and freeze for up to 2 weeks. Thaw overnight in the refrigerator, then let it come to room temperature for about an hour before baking as directed. You can also freeze baked (unfrosted) rolls; thaw and warm before adding fresh frosting.
What if my yeast doesn’t foam?
If your yeast doesn't foam after 5-10 minutes, it's likely inactive (either too old or the milk was too hot/cold). Discard the mixture and start again with fresh yeast and properly warmed milk to ensure a good rise.
There you have it – a show-stopping, absolutely delicious Festive Christmas Star Cinnamon Roll recipe that's sure to impress everyone at your holiday table! This isn't just a recipe; it's an experience, a moment of joy and warmth shared with loved ones. Don't be shy, give it a try this Christmas season, and tell me how your star turns out in the comments below! Happy baking!
