This soft and tender cinnamon bread is sure to be the star of the table. The detailed design of the twist is easy to assemble and, made without any added sugar, it’s a smart choice for those not wanting to deviate from their carb-light diet. Truly, a celebration bread for all!
To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine flour with the rest of the dough ingredients in a medium bowl or the bowl of a stand mixer.
Mix and then knead the dough until it’s smooth and bouncy; this will take 5 to 7 minutes on medium to low speed of a stand mixer.
Cover the dough and let it rest at room temperature for 10 minutes.
Divide the dough into four equal pieces, about 150g each. Pre-shape into balls, flatten slightly, cover, and let rest at room temperature for 15 minutes.
Working with one piece of dough at a time, press or roll it into a 10” circle. Place the circle on a piece of parchment, brush a thin coat of beaten egg on the surface, then sprinkle with 1/3 of the cinnamon sugar, leaving 1/4" bare around the perimeter of the dough.
Roll out a second circle the same size as the first, and place it on top of the filling-covered circle. Repeat the layering process — egg, cinnamon sugar, dough circle — leaving the top circle bare.
Place a 2 1/2" to 3" round cutter in the center of the stack of circles as a guide. With a bench knife or sharp knife, cut the circle into 16 equal strips, from the cutter to the edge, through all the layers.
Using two hands, pick up two 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 eight pairs of strips.
Pinch the pairs of strips together to create a star-like shape with eight points. Remove the cutter.
Transfer the star on the parchment to a baking sheet. Cover the star and let it rise until it becomes noticeably puffy, about 60 minutes. Don’t worry if some of the cinnamon filling leaks out onto the pan while the dough is rising; this will add a caramelized flavor when baked.
While the star is rising, preheat the oven to 400°F and adjust a rack so it’s positioned in the middle of the oven.
Brush the star with a thin coat of the beaten egg. Bake for 15 to 20 minutes, until it's nicely golden with dark brown cinnamon streaks; the center should register 200°F on a digital thermometer.
Remove the star from the oven and immediately transfer it to a cooling rack. Cool for about 10 minutes before serving.
Store any leftover bread, well wrapped in plastic, at room temperature for several days. Freeze for longer storage.
This recipe was developed using King Arthur Baking Sugar Alternative. Using another sugar replacement or alternative, one with a different formulation, will yield different results. For best success, use the specific product called for: King Arthur Baking Sugar Alternative.
