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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
Cook Time 30 minutes
Rising and resting 2 hours 25 minutes
Total Time 3 hours 35 minutes
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.