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    Home » Recipes » Breads & Buns

    Published: Dec 22, 2020 · Modified: Oct 4, 2022 by Sloane · This post may contain affiliate links · 4 Comments

    Overnight Buttermilk Cinnamon Star Bread

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    5 from 1 vote

    This overnight buttermilk cinnamon star bread is the perfect Christmas morning breakfast!

    proofed star bread recipe on top of parchment lined baking sheet.

    The brioche is filled with a delicious, gooey cinnamon filling, shaped into a beautiful star bread, baked, and then topped with a sweet cream cheese frosting! Nothing not to love! 

    For more brioche recipes, try Overnight Brioche Bread, Cinnamon Sugar Brioche Donuts, Pesto Brioche Swirl Bread, and Chocolate Filled Brioche Donuts.

    Jump to:
    • How to make this star bread ahead of time
    • Ingredient Notes
    • Step by Step Instructions
    • Expert Baking Tips
    • Baking in Grams
    • Other holiday recipes you'll love
    • 📖 Recipe
    • 💬 Reviews

    How to make this star bread ahead of time

    There are few different options to make this star bread ahead time, all of which have slow proof times in the fridge. The first option is written in the recipe card, and is my favorite method. Choose whichever one will be easiest for you!

    First Proof Overnight:

    1. Make the brioche dough the night before, and allow it to proof overnight in the fridge. 
    2. The next morning (ideally before 9am), shape the dough into a star bread and proof for a second time in a warm environment. 
    3. Bake and serve! 

    Second Proof Overnight:

    1. Make the brioche dough the night before, and proof for about 1 hour in a warm environment. 
    2. Shape the dough into a star bread, cover loosely with plastic wrap and proof overnight in the fridge. 
    3. The next morning (ideally before 9am), take the star bread out to come to room temperature (about 30-45 min) and bake as directed. 

    No Overnight Proof:

    1. Make the brioche dough the day of, and proof in the fridge for at least three hours, or until doubled in size. Alternatively, you could proof in a warm environment for about one hour, but the warm dough will not be as easy to work with.
    2. Shape the dough into a star bread and proof in a warm environment.
    3. Bake and serve!
    proofed star bread on top of parchment lined baking sheet.

    Ingredient Notes

    • Active Dry Yeast or Instant Yeast: If using active dry yeast, combine  with milk and sugar and allow to sit for 15 minutes. If using instant yeast, there is no need to let the yeast sit in the mixture.
    • Buttermilk: Warm the buttermilk to about 110 degrees F to activate the yeast.
    • Granulated Sugar: The sugar will need to be mixed in with the milk and yeast to help activate the yeast. 
    • Vanilla Extract: A good quality vanilla paste or extract will give this star bread a wonderful flavor!
    • All-Purpose Flour: The best way to measure your flour, as well as the rest of the ingredients, is by weight. I use this kitchen scale!
    • Unsalted Butter: Use high quality European-style butter for best overall flavor.
    • Brown Sugar: You can use light and dark brown sugar, or even muscovado! 
    • Cinnamon: For optimum cinnamon flavor, use one whole tablespoon!
    • Cream Cheese: For frosting, cream cheese mixes best when it is cold, so no need to bring to room temp! 
    • Powdered Sugar: I added about two cups of powdered sugar, but you can more or less based on your own preferences. 

    See recipe card for full information on ingredients and individual quantities.

    Step by Step Instructions

    Here are step by step photos and instructions on how to make this overnight cinnamon star bread recipe! For the full ingredient list and method, see the recipe card at the end of this post.

    brioche dough cut into quarters on flour dusted marble surface.
    STEP 1
    four circles of brioche dough with one covered in cinnamon filling.
    STEP 2

    STEP 1: Rest and shape dough. After your dough has rested overnight, weigh out your dough into 4 equal pieces, then shape into balls.

    STEP 2: Roll and fill. Roll out each dough ball into a circle with a diameter of about 7 inches. Assemble the layers on a baking sheet lined with parchment paper. Spread a few tablespoons of the filling onto the first layer, leaving a small boarder around the edge.

    assembly of star bread cut into quarters.
    STEP 3
    assembly of star bread cut into eight sections.
    STEP 4

    STEP 3: Assemble. Lay the second piece of dough on top and spread another few tablespoons of the filling evenly around, leaving a boarder. Repeat with the next layer of dough and filling. Lastly, lay the fourth layer of dough on top. Take a round cookie cutter or glass of about 1 ½ inches and gently press into the center of the dough to make a slight indentation.

    STEP 4: Start cutting. Use a sharp knife to cut from one point of the indentation all the way through the four layers. Turn the dough around and cut, doing your best to line it up with the other cut.

    assembly of star bread cut into sixteen sections.
    STEP 5
    assembly of star bread with hands demonstrating how to shape it.
    STEP 6

    STEP 5: Turn and cut. Turn the dough 45 degrees and repeat the same process. So you'll cut top, bottom, left, right, and repeat until you have 16 pieces.

    STEP 6: Shape and bake. Take two pieces and twist them twice away from each other. Press the ends together and use a little bit of water to make them stick. In the end you'll have eight points and you're ready to proof and bake!

    proofed star bread on top of parchment lined baking sheet

    Expert Baking Tips

    • I have a few different methods of making this star bread listed in this post!
    • Brush the star bread with a little bit of egg white to give it a nice shine and help it become golden.
    • Tent the bread with foil about halfway through the bake time to make sure it doesn't get too dark.
    baked star bread on top of parchment lined marble board
    section of star bread on small plate with cream cheese frosting on top

    Baking in Grams

    All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

    If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

    But trust me, once you try baking in grams you'll never turn back!

    Happy baking! x

    close-up of proofed star bread recipe.

    Other holiday recipes you'll love

    • proofed nutella star bread on parchment paper
      Nutella Star Bread
    • Chocolate Peppermint Crinkle Cookies
    • gluten free peanut butter blossoms in a pile
      Gluten Free Peanut Butter Blossoms
    • apple pie cookies on parchment paper
      Spiced Apple Pie Cookies

    If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂

    📖 Recipe

    5 from 1 vote
    Print Recipe Pin Recipe Save for LaterSaved!

    Overnight Buttermilk Cinnamon Star Bread

    This overnight buttermilk cinnamon star bread is the perfect Christmas morning breakfast! The brioche is filled with a delicious, gooey cinnamon filling, shaped into a beautiful star bread, baked, and then topped with a sweet cream cheese frosting!
    Prep Time 2 hours hrs
    Cook Time 25 minutes mins
    Total Time 2 hours hrs 25 minutes mins
    Servings8 servings
    Coursebread
    CuisineAmerican
    AuthorSloane
    Prevent your screen from going dark

    Equipment

    Kitchen Scale
    Electric Mixer
    Baking Sheet

    Ingredients

    FOR THE BRIOCHE:

    • 2 ¼ teaspoon active dry or instant yeast
    • 115 g buttermilk, warmed to 110 degrees F
    • 20 g granulated sugar
    • 2 eggs, room temp
    • 1 teaspoon vanilla extract
    • 300 g all-purpose flour
    • ½ teaspoon salt
    • 85 g unsalted butter, room temp

    FOR THE FILLING:

    • 85 g brown butter, room temp
    • 106 g brown sugar
    • 1 tablespoon cinnamon

    FOR THE CREAM CHEESE FROSTING:

    • 42 g unsalted butter, room temp
    • 3 oz cream cheese
    • 227 g powdered sugar
    • ½ teaspoon vanilla extract
    • 3 tablespoon buttermilk

    Instructions

    FOR THE BRIOCHE:

    • Heat the buttermilk to 110 degrees F and stir in yeast and sugar. If using active dry yeast, allow to sit for 15 minutes. If using instant yeast, simply move on to the next step.
    • Mix the eggs and vanilla into the milk yeast mixture.
    • Combine flour and salt together in the bowl of a stand mixer fitted with a dough hook. Pour the wet ingredients into the flour and mix on low-medium speed for about 3 minutes, or until it forms a ball around the hook.
    • Add in one piece of butter at a time, allowing it to fully incorporate before adding the next. Once all of the butter is incorporated, turn the mixer up to medium-high speed and mix for 6-8 minutes. To check if the dough is ready, tear off a small piece and carefully spread it out to see if you can see the light through it without it tearing. If it tears, mix for another minute and check again.
    • Once the dough is ready, transfer it to a lightly greased bowl, cover, and allow to proof overnight in the fridge. (see above for other methods of proofing)

    FOR THE FILLING:

    • In a small bowl, melt the butter.
    • Stir in the brown sugar and cinnamon. Set aside to thicken.

    FOR ASSEMBLY:

    • Weigh out your dough into 4 equal pieces, then shape into balls.
    • Roll out each dough ball into a circle with a diameter of about 7 inches. Assemble the layers on a baking sheet lined with parchment paper.
    • Spread a few tablespoons of the filling onto the first layer, leaving a small boarder around the edge. Lay the second piece of dough on top and spread another few tablespoons of the filling evenly around, leaving a boarder. Repeat with the next layer of dough and filling. Lastly, lay the fourth layer of dough on top.
    • Take a round cookie cutter or glass of about 1 ½ inches and gently press into the center of the dough to make a slight indentation.
    • Use a sharp knife to cut from one point of the indentation all the way through the four layers. Turn the dough around and cut, doing your best to line it up with the other cut. Turn the dough 45 degrees and repeat the same process. So you'll cut top, bottom, left, right, and repeat until you have 16 pieces.
    • Take two pieces and twist them twice away from each other. Press the ends together and use a little bit of water to make them stick. In the end you'll have eight points and you're ready to proof and bake!
    • Leave the dough to proof in a warm spot for 30 minutes. While it rises, preheat your oven to 350 degrees F.
    • Once the dough has proofed, brush with an egg white and bake for 20-25 minutes or until evenly golden brown. You may need to tent it with foil about halfway through to prevent it from getting too dark.
    • Allow to cool for a few minutes before adding the cream cheese frosting.

    FOR THE CREAM CHEESE FROSTING:

    • While the star bread bakes, make the frosting. Beat the butter and cream cheese together until creamy.
    • Add the powdered sugar a little at a time, adding as much or as little as you would like.
    • Beat in the vanilla. Add a tablespoon of buttermilk at a time until the frosting reaches the right consistency. 
    • Frost the star bread while warm. 

    Nutrition Facts

    Serving: 1serving | Calories: 570kcal | Carbohydrates: 75g | Protein: 7g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 291mg | Potassium: 135mg | Fiber: 2g | Sugar: 45g | Vitamin A: 900IU | Vitamin C: 0.04mg | Calcium: 73mg | Iron: 2mg
    Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!

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    Reader Interactions

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      Recipe Rating




    1. Buder Shapiro says

      January 05, 2022 at 8:21 pm

      Love your blog! It's different the hundreds of other pretend-blogs that are filled with ads and actually don't know anything about the culinary arts. This particular recipe is beautiful. Would you mind taking a few photos of the assembly steps? I really want to master it and make it look as nice as yours. Thank you!

      Reply
    2. Pamela says

      January 06, 2021 at 8:27 pm

      This recipe was a huge hit. It is easy, fun to make, and has a special wow factor. My family enjoyed this much more than my usual cinnamon rolls. They said the star was lighter, but still indulgent. I love an overnight recipe for breakfast or brunch as it takes the pressure off. Shaping it was enjoyable and it bakes up magnificently. A beautiful and scrumptious treat sure to wow yourself or a crowd! I love any baking that involves buttermilk. I always have some for whatever reason and love excuses to use it up!

      Reply
    3. By The Sea says

      December 24, 2020 at 6:51 am

      I usually make the same spread every Christmas morning with overnight cinnamon buns being the star with my kids. With a family of boys they cling to the sentiment of tradition. After the year we've had I just need something to symbolize my hope. This star spoke to me! My faith in God has gotten me through and this cinnamon star bread is sure to delight tomorrow morning. I hope I get it right! Merry Christmas!

      Reply
      • Sloane says

        December 28, 2020 at 3:15 pm

        This warms my heart! I hope you and your family loved it. Happy holidays!

        Reply

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    Hi, I'm Sloane! Welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries.

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