Cinnamon Sugar Star Bread with Chocolate Hazelnut Filling

The tricky part of star bread isn’t making the dough; it’s getting those pretty points to stay distinct instead of turning into a sticky, chocolate-filled tangle. I learned to pay…

By Julia • November 8, 2026 • Reading time: 10 min

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The tricky part of star bread isn’t making the dough; it’s getting those pretty points to stay distinct instead of turning into a sticky, chocolate-filled tangle. I learned to pay attention to the center before I ever pick up a knife. Once the layers are stacked, a small round guide keeps the middle intact while the strips fan out neatly around it.

For this cinnamon sugar star bread with chocolate hazelnut filling, the dough is soft and enriched with milk, honey, eggs, and butter. It needs a full first rise, then a short rest after dividing so the pieces roll into circles without springing back. Room-temperature spread glides over each circle without tearing the dough, and a narrow bare edge keeps the filling contained.

After the final rise, cinnamon sugar settles over the egg-washed top and the points bake into tender, golden layers. Pull one away and you get a little chocolate hazelnut in every bite.

Why the Center Stays Uncut Until the Very End

The star’s shape depends on two different kinds of cuts. The strips need to separate from the outside edge, but the center needs to stay joined so the stacked rounds don’t slide apart. A 2-inch cutter or glass gives you a clear boundary: cut from the outside edge to that guide, then lift it away before twisting.

Sixteen strips make eight pairs. Twist the two strips in each pair away from each other twice, then pinch the ends together to create each point. Keeping the twists consistent gives the bread a balanced outline and helps the filling remain tucked between the layers. If you cut through the center or leave some strips much wider than others, the points won’t meet as evenly.

Don’t worry if the shape looks a little handmade before its second rise. The dough puffs during that rest, and the finished star looks more defined once the points are baked golden. It’s the intact center and paired twists—not perfect circles—that make the pattern read clearly.

What the Dough and Filling Each Bring to the Star

• All-purpose flour and instant yeast — The flour gives the dough enough structure to roll into separate rounds and hold the star shape, while instant yeast is mixed right into the dry ingredients. Stick with instant yeast here; another type may need a different mixing approach, which changes the timing.
• Whole milk, honey, eggs, and butter — These make the dough softer and richer than a basic bread dough. Warm the milk to the specified range before mixing, and use softened butter so it kneads in smoothly instead of leaving firm pieces. Whole milk is the best fit for the intended richness; changing the dairy or leaving out the eggs alters the dough, not just its flavor.
• Chocolate-hazelnut spread — Room temperature spread is easy to move across the dough without pulling at the soft circles. Choose a spread that’s smooth and spreadable; a stiff, cold one can drag and tear the surface. A different filling would change both the flavor and the way the layers bake, so I keep this star centered on chocolate-hazelnut spread.
• Granulated sugar and ground cinnamon — Together, these make the lightly crisp, fragrant finish on top. Fresh, aromatic cinnamon matters more than an expensive brand; if the jar smells faint, the topping won’t have the same warmth. Mix the two before sprinkling so the cinnamon doesn’t collect in one spot.

From Soft Dough to Neat, Twisted Points

Bring the Dough Together and Knead It Smooth

Whisk the flour, instant yeast, and salt in a large bowl. In a separate bowl, whisk the warmed milk, honey, and one egg, then stir that mixture into the flour until a shaggy dough forms. Knead in the softened butter by hand or with a dough hook for 8–10 minutes; the finished dough should look smooth and feel elastic, not lumpy with butter.

Let the First Rise Finish

Grease a clean bowl with the neutral oil, add the dough, and turn it so the surface is coated. Cover the bowl and leave it in a warm place until the dough has doubled, which takes 1–1 1/2 hours. Don’t shape it just because the clock says it’s time; the doubled size is the cue that matters.

Layer the Circles Without Crowding the Edge

Line an 18×13-inch baking sheet with parchment paper. Gently press the air from the risen dough, divide it into four equal pieces, cover them, and let them rest for 10 minutes. Roll each piece into a 10-inch circle on a lightly floured surface, using the extra flour as needed, then build the stack on the sheet: spread the chocolate-hazelnut filling over the first three circles while leaving a 1/2-inch border, and set the last circle on top.

Cut, Twist, and Bake Until Golden

Use a 2-inch round cutter or glass to mark the center, then cut 16 strips from the edge to the guide. Remove the guide, twist neighboring strips away from each other twice, and pinch the ends to form eight points. Cover loosely and let the shaped bread rise for 30–45 minutes, until puffy; brush with the beaten remaining egg and sprinkle with the cinnamon sugar. Bake at 350°F for 25–30 minutes, until golden brown, then let it cool on the baking sheet for 15 minutes before serving.

Two Small Changes to the Finish

Questions That Come Up While Making Star Bread

Cinnamon Sugar Star Bread with Chocolate Hazelnut Filling

Cinnamon sugar star bread is made with soft, enriched dough layered with chocolate-hazelnut spread and shaped into eight pull-apart points. A cinnamon-sugar topping bakes to a golden finish on this festive bread.

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Prep Time 40 minutes mins

Cook Time 30 minutes mins

Rising and resting 2 hours hrs 25 minutes mins

Total Time 3 hours hrs 35 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

For the dough and egg wash

• 3.25 cup all-purpose flour plus up to 2 tablespoons for dusting
• 2.25 tsp instant yeast
• 1 tsp fine salt
• 0.75 cup whole milk warmed to 105–110°F
• 2 tbsp honey
• 2 eggs large, divided
• 4 tbsp unsalted butter softened
• 1 tsp neutral oil for greasing the bowl

For the filling

• 0.75 cup chocolate-hazelnut spread at room temperature

For the cinnamon sugar

• 3 tbsp granulated sugar
• 1.5 tsp ground cinnamon

Equipment

• 1 18x13-inch baking sheet
• 1 stand mixer with dough hook

Method

 

Make the dough

1. Whisk 3 1/4 cups flour, the yeast, and salt in a large bowl.
2. In a separate bowl, whisk the warm milk, honey, and 1 egg.
3. Stir the milk mixture into the flour mixture until a shaggy dough forms.
4. Knead in the softened butter by hand or with a stand mixer fitted with a dough hook for 8–10 minutes, until the dough is smooth and elastic.
5. Use the oil to grease a clean bowl, place the dough inside, and turn it to coat.
6. Cover the bowl and let the dough rise in a warm place for 1–1 1/2 hours, until doubled in size.

Shape the star

1. Line an 18x13-inch baking sheet with parchment paper.
2. Gently press the air from the dough and divide it into 4 equal pieces.
3. Cover the dough pieces and let rest for 10 minutes.
4. On a lightly floured surface, roll each piece into a 10-inch circle, using the extra flour as needed.
5. Set one circle on the prepared baking sheet, spread with 1/4 cup chocolate-hazelnut spread, and leave a 1/2-inch border.
6. Repeat with two more circles and the remaining spread, then place the last circle on top.
7. Set a 2-inch round cutter or glass in the center as a guide and cut the stacked dough into 16 strips from the edge to the guide.
8. Remove the guide, twist adjacent strips away from each other twice, then pinch their ends together to form 8 points.

Bake

1. Cover loosely and let rise for 30–45 minutes, until puffy.
2. Beat the remaining egg and brush it over the dough.
3. Mix the sugar and cinnamon and sprinkle evenly over the top.
4. Bake at 350°F for 25–30 minutes, until golden brown.
5. Let cool on the baking sheet for 15 minutes before serving.

Notes

Keep the chocolate-hazelnut spread at room temperature so it spreads easily between the dough layers. Store covered at room temperature for up to 2 days or refrigerate for up to 4 days; freeze baked bread for up to 2 months. For a dairy-free version, use plant-based milk, dairy-free butter, and dairy-free chocolate-hazelnut spread.