This is gluten-free cinnamon bread in a delightful and festive form. Thanks to our Gluten-Free Bread Flour, this star bread is as beautiful as the original version, and just as simple to make. The dough is easy to roll out, stack, and twist without risk of tearing, crumbling, or any of the other common gluten-free pitfalls. Even better? The final product is light, tender, and, of course, striated with plenty of cinnamon-sugar goodness.
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To make the dough: In a large bowl or the bowl of a stand mixer fitted with the flat beater attachment, combine the water, butter, sugar, eggs, yeast, salt, and vanilla. Add the flour and dry milk, then mix until a smooth, sticky dough forms, about 1 minute on medium speed. If mixing by hand, there may be some lumps — that’s OK. Cover the dough and set it aside for 20 minutes.
On a work surface lightly dusted with gluten-free flour, gently knead the dough. This dough is more delicate than traditional wheat dough; knead it by folding it in half toward you (use a bowl scraper for assistance, as needed), patting it down, rotating 90° (a quarter turn), and folding again — until it becomes firmer to the touch, smoother, and easier to handle, 6 to 7 times. As you work, lightly dust your work surface and the dough with gluten-free flour as needed, to prevent sticking. The dough should become noticeably less sticky. Return the dough to the bowl, cover, and allow it to rise for 40 minutes. It will be puffy, though not doubled in bulk, and the surface will not be smooth.
To make the filling: In a small bowl, combine the sugar and cinnamon.
To shape the star bread: On a lightly floured work surface, divide the dough into 3 equal pieces (about 210g each). Gently shape each piece into a ball, cover loosely, and allow to rest for 15 minutes. This rest will make the dough easier to roll.
Roll out one piece of dough into a 10" round, flouring your work surface as needed. Place the round on a piece of parchment, brush with a thin coat of egg wash, then evenly sprinkle half of the cinnamon sugar over the top, leaving a 1/4" border of bare dough around the perimeter.
Roll out a second 10" round and place it on top of the first. Repeat the layering process — egg, cinnamon sugar, dough round — leaving the third round of dough bare.
Gently place a 2 1/2" round cutter (sharp-side up) in the center of the dough round as a guide. With a bench knife or sharp knife, cut the round into 16 equal strips, from the cutter to the edge, through all the layers.
Using both hands, pick up 2 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 8 pairs of strips.
Pinch the ends of each pair of strips together to create a star-like shape with 8 points. Remove the cutter. Brush a thin coat of egg wash across the surface.
Transfer the star, still on the parchment, to a baking sheet. Loosely cover it and let rise until it becomes noticeably puffy, 25 to 35 minutes, depending upon the warmth of your kitchen.
While the bread is rising, preheat the oven to 400°F.
Brush the bread with a second thin coat of egg wash. Bake for 20 to 25 minutes, until it’s nicely golden; the center should register 200°F on a digital thermometer.
Remove the bread from the oven and allow it to cool for 10 minutes before serving. Dust with confectioners’ sugar and serve warm or at room temperature.
Storage information: Store any leftover gluten-free cinnamon bread, well wrapped, at room temperature for several days. Freeze for longer storage. To reheat the star bread for serving, place it on a baking sheet and tent it loosely with aluminum foil. Place in a 350°F oven for about 15 minutes, or until it's as hot as you like.
Tips from our Bakers
To easily transfer your rolled out dough to the parchment paper, use a Giant Spatula, or gently fold the circle in half, transfer it to the parchment paper, and unfold it.
Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
