Sourdough Cinnamon Star

If you love sourdough baking but want something a little extra special for weekends, holidays, or cozy gatherings, this Sourdough Cinnamon Star is it.
It’s soft, lightly sweet, beautifully layered, and finished with a simple vanilla-style icing that melts right into the warm dough.

This recipe uses sourdough discard, comes together easily in a stand mixer, and is shaped into a stunning star that looks far more complicated than it actually is. Perfect for beginners who want to try something impressive — without the stress.

Ingredients

Dough

• 2¼ cups white Kamut flour or 2½ cups organic all-purpose flour

• 2 Tbsp sugar

• 1 tsp baking powder

• ½ tsp baking soda

• 1 tsp French gray coarse salt

• ½ cup soft butter

• 1 cup milk

• ½ cup sourdough discard

Filling

• ½ cup soft butter

• ½ cup sugar

• ½ cup brown sugar

• 2 tsp cinnamon

Icing

• 1 cup powdered sugar

• 2 Tbsp milk

Instructions

1. Mix the Dry Ingredients

Using a stand mixer fitted with a dough hook, add all dry ingredients and mix briefly to combine.

2. Cut in the Butter

Add softened butter and mix on low speed until the mixture looks crumbly and the butter is evenly incorporated.

3. Add Milk & Discard

Pour in the milk and sourdough discard.
Mix on low speed for 4 minutes until a soft, cohesive dough forms.
It will be sticky.

4. Bulk Ferment

Transfer dough to a covered bowl and let rise/ferment on the counter for 2–4 hours, until slightly puffy.

5. Prepare the Filling

In a small bowl, mix softened butter, sugar, brown sugar, and cinnamon until smooth. Set aside.

6. Divide & Roll

Divide dough into 3 equal sections.
Roll each piece into an 8–9 inch circle on parchment paper.

7. Shape the Cinnamon Star

• Place the first dough circle on parchment paper.

• Spread ½ of the filling evenly over the dough.

• Lay the second dough circle on top and spread the remaining filling.

• Top with the third dough circle.

Place a gold band canning ring in the center of the dough to act as a stencil (a similarly sized cup works too).

Using a sharp knife:

1. Cut the dough into 4 equal sections, stopping at the ring so the center stays intact.

2. Cut each section into 4 additional sections, creating 16 total strips.

3. Take two strips, twist them in opposite directions 2–3 times, then pinch the ends together.

4. Repeat around the entire star.

8. Bake

Preheat oven to 350°F.

When finished twisting the strips together, pick up the corners of the parchment paper under it and place into a large cast iron skillet.

Bake for 40 minutes, until lightly golden.

9. Prepare the Icing

While the cinnamon star bakes, mix powdered sugar and milk in a bowl until smooth and drizzle-ready.

10. Finish

Remove from the oven and carefully lift the parchment paper onto a cooling rack.
Drizzle with icing and allow to set slightly before serving.

Tips for Success

• Don’t skip parchment paper — it makes transferring the star effortless.

• A canning ring gives you a clean, consistent center, but any similar-sized cup works.

• Twist gently — over-twisting can tear the dough.

• This dough is meant to be soft, not stiff. Add flour sparingly.

• Best enjoyed warm, but leftovers reheat beautifully.

Notes

• I make this dough using my Bosch stand mixer, which handles enriched sourdough doughs beautifully.
  👉 Shop the Bosch stand mixer I use here

• I often use white Kamut flour because I’m gluten intolerant and tolerate it much better than standard wheat.
  👉 The Kamut flour I use can be found here