Cozy Cinnamon Star Pull-Apart Wreath – Easy Homemade Holiday Bread

Posted on November 23, 2025

cinnamon star bread wreath - featured image

Introduction

The scent of cinnamon and warm, buttery bread swirling through the kitchen is enough to stop you in your tracks—honestly, it’s pure holiday magic. The first time I pulled my Cozy Cinnamon Star Pull‑Apart Wreath from the oven, I just stood there, grinning like a kid at Christmas. The golden twists, the sugar sparkling on top, and that comforting aroma—it felt like a warm hug in edible form. It’s one of those recipes that instantly turns a regular day into something special.

I first stumbled upon the idea years ago when I was trying to make something festive for our family’s Christmas morning brunch. You know how it goes—everyone’s in their pajamas, coffee mugs in hand, music playing softly, and the kitchen smells like cinnamon heaven. I wanted something that looked impressive on the table but wasn’t a headache to make. After a few experiments (and yes, a few slightly lopsided stars), this version finally became a family favorite. My kids couldn’t resist sneaking little pieces off the wreath before I even got to photograph it. Can’t really blame them—it’s irresistible!

Now, this cinnamon star bread wreath has become our go‑to for holidays, snow days, and any time we need a cozy treat. It’s soft, buttery, and layered with sweet cinnamon sugar—dangerously easy to make and even easier to eat. I’ve tested it more times than I care to admit (in the name of research, of course), and each time it disappears faster than I can say “save me a piece.” This one belongs in your recipe box—you’re going to want to bookmark it.

Why You’ll Love This Recipe

This Cozy Cinnamon Star Pull‑Apart Wreath isn’t just a pretty bread—it’s the kind of recipe that fills your home with warmth and nostalgia. Over the years, I’ve tested countless yeast doughs, but this one hits that perfect balance between tender and sturdy. Whether you’re a seasoned baker or just dipping your toes into homemade bread, this recipe will make you look like a pro without any stress.

Quick & Easy: Don’t let its fancy shape fool you—it comes together in under two hours (most of that is just rise time).
Simple Ingredients: You likely already have everything on hand—flour, butter, sugar, cinnamon, and yeast.
Perfect for the Holidays: Its star shape makes it a stunning centerpiece for Christmas brunch or winter gatherings.
Crowd‑Pleaser: Kids, grandparents, and neighbors all love tearing off a piece of this soft, sweet bread.
Unbelievably Delicious: Buttery layers with cinnamon sugar in every bite—it’s comfort food done right.

What really sets this recipe apart is the technique. The way the dough is layered and twisted creates delicate pulls of sweetness in every piece. The butter brushed between layers keeps it moist, while the cinnamon sugar caramelizes slightly as it bakes. It’s like a cross between a cinnamon roll and pull‑apart bread, but shaped into something festive and beautiful. It’s the kind of recipe that makes people gasp when you set it on the table—then immediately ask for the recipe.

And honestly, it’s more than just a treat—it’s an experience. From kneading the soft dough to twisting it into a star, it’s soothing and joyful. You’ll close your eyes after that first bite and think, “this is what cozy tastes like.” Whether you’re baking to impress guests or just want something special to enjoy with coffee, this cinnamon star bread is your holiday hero.

What Ingredients You Will Need

This cozy cinnamon wreath uses simple, pantry‑friendly ingredients that come together to make something beautifully festive. No tricky steps, no fancy equipment—just the classics that always deliver comfort and flavor.

For the Dough:

3 ½ cups (440 g) all‑purpose flour (plus extra for dusting)
¼ cup (50 g) granulated sugar
2 ¼ tsp (7 g) instant yeast (one packet)
¾ tsp salt
¾ cup (180 ml) warm milk (about 110°F / 43°C)
¼ cup (60 g) unsalted butter, softened
2 large eggs, room temperature
1 tsp vanilla extract (adds a lovely aroma)

For the Filling:

¼ cup (60 g) unsalted butter, melted
½ cup (100 g) brown sugar, packed
1 tbsp ground cinnamon (use Ceylon if you prefer a milder spice)
1 tbsp granulated sugar (for extra sparkle)

For the Finish:

1 egg yolk + 1 tbsp milk, whisked (for egg wash)
Powdered sugar (optional, for dusting)

Ingredient Notes: I love using King Arthur or Bob’s Red Mill flour for consistent texture. The milk should be warm—not hot—or it can kill the yeast. If you’re short on butter, margarine works fine, though real butter gives the best flavor. Dairy‑free? Swap out the milk for oat or almond milk and the butter for plant‑based spread. You can even use coconut sugar for a slightly caramel‑like sweetness. Simple swaps mean everyone can enjoy this festive bread.

Equipment Needed

You don’t need a professional kitchen to make this stunning wreath—just a few basics you probably already have.

Large mixing bowl (or stand mixer with dough hook)
Rolling pin
Baking sheet lined with parchment paper
Sharp knife or pizza cutter (for cutting the star layers)
Pastry brush (for brushing butter and egg wash)
Measuring cups and spoons
Clean kitchen towel (for covering the dough while it rises)

If you don’t have a stand mixer, don’t worry—a little hand kneading works perfectly. I’ve done it both ways. A pizza cutter is a fun trick for slicing even dough layers quickly. And if you bake often, invest in a silicone baking mat—it makes cleanup easy and prevents sticking. Keep everything warm (especially your mixing bowl) during winter to help your dough rise consistently.

Preparation Method

Activate the yeast (if using active dry yeast): In a small bowl, mix warm milk and sugar. Sprinkle in the yeast and let it sit for about 5–10 minutes until foamy. If using instant yeast, you can skip this step and add it directly to the flour.
Make the dough: In a large mixing bowl, combine flour, salt, and instant yeast. Add eggs, softened butter, vanilla, and warm milk. Mix until a shaggy dough forms. Knead for about 8–10 minutes (by hand or mixer) until the dough is smooth and elastic. It should be soft but not sticky. Add a little more flour if needed.
First rise: Place the dough in a lightly greased bowl, cover with a towel, and let it rise for about 1 hour, or until doubled in size. This is your chance to grab a cup of coffee and enjoy the smell of yeast doing its magic.
Prepare the filling: In a small bowl, mix the brown sugar, cinnamon, and granulated sugar together. Melt the butter separately and set aside.
Divide and roll the dough: Once risen, punch down the dough gently and divide it into four equal pieces. Roll each piece into a 10‑inch (25 cm) circle. Try to keep all circles the same size for even layering.
Assemble the layers: Place the first circle of dough on your parchment‑lined baking sheet. Brush with melted butter and sprinkle about one‑third of the cinnamon sugar mixture evenly on top. Repeat with the next two layers, butter + sugar each time. Top with the final layer of dough (no butter or sugar on top).
Cut the star: Using a small glass or bowl, lightly mark a 2‑inch (5 cm) circle in the center (don’t cut it). Then, using a knife or pizza cutter, cut the dough into 16 equal strips, leaving the center circle intact. Take two adjacent strips, twist them away from each other twice, and then pinch their ends together to form a point. Repeat all the way around until you have eight points forming a star shape.
Second rise: Cover the shaped wreath gently with a towel and let it rest for 20–30 minutes while you preheat your oven to 350°F (175°C).
Brush and bake: Brush the top with the egg wash for a golden, glossy finish. Bake for 25–30 minutes, or until deep golden brown and fragrant.
Cool and serve: Let it cool for about 10 minutes before dusting with powdered sugar. Tear off a piece, breathe in that cinnamon aroma, and enjoy!

Note: If your dough feels sticky, dust your work surface with flour lightly. Don’t overbake—it’s best when the center is just set and the edges are golden. If the top browns too quickly, tent it with foil halfway through baking.

Cooking Tips & Techniques

After making this wreath countless times, I’ve picked up a few tricks to get consistent, bakery‑style results every single time.

Room temperature ingredients: Cold eggs or milk can slow yeast activity. Let them sit out for 15–20 minutes before using.
Proper kneading: You’ll know your dough is ready when it passes the “windowpane test”—stretch a small piece between your fingers; if it stretches thin without tearing, it’s perfect.
Don’t rush the rise: Rising time can vary based on room temperature. A slightly longer rise often means a softer crumb.
Even layers matter: Roll the dough evenly so the star shape bakes uniformly and twists beautifully.
Use softened butter, not melted, for filling: Melted butter can sometimes cause the sugar to slide, while softened butter stays put between layers.

One of my early mistakes was cutting the strips unevenly—some sections puffed more than others. The fix? Use a ruler or mark your cuts lightly before slicing. Also, brushing a little extra butter on top right after baking gives it that bakery‑fresh sheen. Trust me, those little details make all the difference.

If you love multitasking, you can prepare the dough the night before, refrigerate it, and assemble in the morning. The slow rise in the fridge develops even more flavor, and you’ll wake up ready to bake something truly special.

Variations & Adaptations

This Cozy Cinnamon Star Pull‑Apart Wreath is incredibly versatile—once you master the basic shape, you can play with endless flavor combinations.

Chocolate Hazelnut Twist: Spread a thin layer of chocolate hazelnut spread between layers instead of cinnamon sugar for a decadent twist.
Apple Cinnamon Version: Add finely chopped sautéed apples with the cinnamon sugar for an extra burst of fruit flavor—perfect for fall.
Cardamom & Orange: Mix ground cardamom into your filling and add a bit of orange zest to the dough for a fragrant, Scandinavian‑style variation.
Savory Option: Skip the sugar and fill with pesto and cheese for a pull‑apart bread that pairs beautifully with soups or pastas.
Gluten‑Free Adaptation: Use a 1:1 gluten‑free flour blend and add an extra egg yolk for structure. The texture will be slightly denser but still delicious.

Personally, my favorite variation is the orange‑cinnamon combo. A quick drizzle of orange glaze over the top makes it taste like something straight out of a bakery window. Don’t be afraid to experiment—this dough is forgiving and loves creativity.

Serving & Storage Suggestions

Serve your cinnamon star wreath warm—ideally fresh from the oven when the layers are still soft and pull apart easily. It’s especially lovely with a cup of coffee or hot cocoa. For a brunch spread, pair it with scrambled eggs, fresh fruit, and a drizzle of honey or cream cheese glaze if you’re feeling fancy.

If you have leftovers (which is rare in my house), store them in an airtight container at room temperature for up to two days. To reheat, wrap a piece in foil and warm in the oven at 300°F (150°C) for about 10 minutes. You can also freeze the baked wreath—wrap tightly in plastic wrap, then foil, and freeze for up to a month. Thaw overnight in the fridge and reheat gently before serving.

Over time, the flavors deepen slightly, making day‑old slices just as delightful. Some people even toast individual pieces lightly and spread a bit of butter on top—it’s heavenly!

Nutritional Information & Benefits

Each serving (1/12 of the wreath) contains approximately 230 calories, 9g fat, 32g carbohydrates, and 5g protein. It’s not exactly “diet food,” but it’s wholesome and satisfying in moderation. The milk and eggs provide protein and calcium, while cinnamon is known for its antioxidants and potential to help balance blood sugar levels.

If you want to lighten it up, you can reduce the butter slightly or swap half the flour for whole wheat flour. For a dairy‑free version, use plant‑based milk and margarine. It’s flexible enough to meet most dietary needs without losing its cozy charm.

Conclusion

This Cozy Cinnamon Star Pull‑Apart Wreath is more than just bread—it’s a festive experience that brings people together. It looks stunning, smells incredible, and tastes like pure comfort. What I love most is how approachable it is; even beginner bakers can create something that feels bakery‑worthy.

Whether you make it for a holiday breakfast, a family gathering, or just because it’s a chilly weekend, this recipe will earn you compliments every single time. Customize it, make it your own, and enjoy the process—it’s one of those recipes that reminds you why homemade baking feels so rewarding.

If you try this recipe, I’d love to hear how it turns out! Leave a comment, share a picture, or tag it on social media. Happy baking—and may your kitchen always smell like cinnamon and love.

FAQs

Can I make the dough ahead of time?

Yes! You can prepare the dough the night before and let it rise slowly in the fridge. Bring it to room temperature before shaping.

What if I don’t have instant yeast?

You can use active dry yeast instead—just dissolve it in warm milk with a pinch of sugar and let it sit for 10 minutes before adding to the dough.

Can I freeze the baked wreath?

Absolutely. Wrap it well in plastic wrap and foil, freeze for up to one month, and reheat gently before serving.

What’s the best way to shape the star?

Use a small glass to mark the center and a pizza cutter for even strips. Twist pairs of strips away from each other and pinch the ends to form points.

Can I make this without eggs?

Yes! Substitute ¼ cup (60 ml) unsweetened applesauce for each egg. The texture will be slightly different but still soft and delicious.