Layers of cinnamon sugar and coffee are twisted together, baked to perfection and topped with a creamy glaze for the best cappuccino cinnamon star bread! Uncomplicated to create and a beautiful way to serve homemade cinnamon rolls. It is one you’ll want to keep on handy in your recipe box.

When I was young, my mother used to bake these rolls filled with fructose, cinnamon and espresso powder. They were then covered in a creamy frosting and served as you would a traditional cinnamon roll.

Boy, were they delicious!

The other day I was thinking about those sweet rolls and wanted to create something similar using fresh milled flour. However, instead of going the standard route of rolling the dough into a rectangle, turning it into a cylinder and baking it in a large baking dish, I decided to transform the ordinary cinnamon roll into a simple yet beautiful way to share bread — a cappuccino cinnamon star bread recipe.

Gorgeous yet so easy to make, this cinnamon roll twist bread is a wonderful dessert to share with a large group of friends, family or guests. It all starts with fresh milled flour, a cup of buttermilk and a stick of butter. Roll the dough into 3 circles, stack them high and fill them with a cinnamon coffee mixture.

The process of how to make cinnamon twist bread may seem complicated but trust me, it is easy! All you need is a cup or wide mouth mason jar and a pair of kitchen scissors. The directions to shape the star bread, including photos of each step are at the bottom of this post.

Once this delicacy comes out of the oven, it’ll be all you can do to let it cool a little before taking a bite of the warm, ooey gooey cappuccino cinnamon star bread. While it is still warm, slather on the glaze, then pull off a wedge, make yourself a cup of coffee and enjoy yourself!

Why You’ll Love This Recipe

Perfect for Large Groups – This cinnamon twist bread with yeast makes 16 wedges, ideal for serving big gatherings. Plus with its beautiful design, it is a showstopper that will have people asking you how you made it.

Full of Flavor – Soft rolls with ribbons of sugar, cinnamon, butter and coffee in every single bite.

Simple to Make – While the star bread appears tricky to make, it is actually quite easy to do. Follow my step-by-step instructions below.

What Kind of Flour is Best for Making Cinnamon Rolls?

I would recommend using hard white wheat, hard red wheat or a combination of the two when making cinnamon rolls with fresh milled flour. Due to the high amount of protein in these types of wheat berries, it is an ideal grain to use in yeasted baking recipes such as this cinnamon twist bread recipe.

Tools You May Need

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Grain mill

Stand mixer

Pastry brush

Rolling pin

Measuring cups

Measuring spoons

Baking sheet

Mason jar or cup

Bench scraper or kitchen scissors

Tips

• If you are using sucanat, use a spice grinder to turn it into a smooth powder. It’ll create a cinnamon twist bread with a better texture.
• When you’re ready for the dough to rise, make sure to select a warm spot. If your kitchen is cold, set the bowl of dough into an oven with the light on and measuring cup filled with hot, steamy water.
• I like to use a kitchen ruler to ensure each circle is the same size so that they fit nicely on top of each other.
• Be sure to only add the filling to the first and second layer. The top layer should be left plain.
• Parchment paper makes the process of rolling out the circles much easier. If you don’t have any parchment paper, be sure your work surface is floured before rolling out the dough.

Ingredients

Cappuccino Cinnamon Sugar Filling

• Sugar – I prefer using sucanat as it is considered a more natural, less refined sugar. If you don’t have any on hand, brown sugar can be swapped 1 for 1.
• Cinnamon – the higher the quality of the cinnamon, the more powerful it will be in the cinnamon roll twist bread.
• Espresso powder – this is my favorite brand to use. Instant coffee can also be used.
• Butter

Cinnamon Roll Dough

• Buttermilk – provides a slight tang to the cinnamon roll twist while also adding a soft texture. If you don’t have any on hand, add 1 1/2 tablespoons of white vinegar to a measuring cup. Then add the milk until you reach the 1 1/2 cup line on the liquid measuring cup.
• Butter
• Honey – adds a touch of sweetness to the rolls while feeding the yeast.
• Salt
• Egg
• Vital wheat gluten – completely optional. If your wheat is lower in protein, you may want to add it in to help the bread rise properly. Most of the time, I find the cinnamon rolls rise just fine without it.
• Fresh milled flour – hard white wheat, hard red wheat or a combination of the two work well in this cinnamon roll twist star.
• Yeast – instant yeast is what I like to use.

Frosting

• Powdered sugar
• Cream
• Butter
• Vanilla – Adds a creamy sweetness to the baked good.

How to Make Star Bread

Makes: 16 servings

Ingredients

Filling

2/3 cup organic brown sugar or sucanat
1 tablespoon cinnamon
3 teaspoons espresso powder or instant coffee
1/4 cup butter, melted

Dough

1 1/2 cups buttermilk
1/2 cup butter, melted
2 tablespoons honey
1 1/2 teaspoons salt
1 egg
4 1/2 cups freshly milled hard white wheat flour
1 tablespoon instant yeast
1 teaspoon vital wheat gluten, optional

Glaze

1/2 cup powdered sugar
2 tablespoons heavy cream
1 tablespoon butter, melted
1 teaspoon vanilla

Directions

To create the filling begin by melting the butter in a small container. Set aside. In a bowl, combine the sugar, cinnamon and espresso powder. Set aside until the dough is ready.

In the bowl of a stand mixer, combine the buttermilk, butter, honey, salt, egg and vital wheat gluten, if using. Add 3 cups of flour and mix until a wet batter forms. Add yeast and mix to combine.

Add the remaining 1 1/2 cups of flour. Knead the dough for about 10 minutes. Cover the bowl, place in a warm spot and let rise for 1 hour or until doubled.

Divide dough into 3 portions. On a piece of parchment paper, roll first portion of dough into a 10-inch circle. Brush with 2 tablespoons of butter. Sprinkle half of the cinnamon sugar mixture.

Using the second portion, roll out into another 10-inch circle and place on top of the first circle. Brush with the rest of the butter, then sprinkle the remaining cinnamon sugar mixture. See above photos for reference.

Roll the remaining piece of dough into a 10-inch circle and place on top of the first two circles. Using a wide mouth mason jar or a cup, place jar in the center of the stack of dough. Use a bench scraper or a pair of kitchen scissors to cut 16 wedges ending at the cup edge in the center. See photos for details.

Gently lift each wedge and twist it two times. Set the wedge back down and repeat the process until all 16 wedges have been twisted. Cover and allow to rise until doubled, about 45 minutes.

Preheat oven to 350° F. Bake cappuccino cinnamon twist bread for 20-25 minutes or until a light golden brown color. Remove from oven and allow to cool slightly.

In a bowl, combine powdered sugar, cream, melted butter and vanilla. Whisk until the glaze is smooth. Drizzle over warm cinnamon twists. Serve and enjoy!

How to Store Star Bread

I like to store this cinnamon star bread recipe in a square Tupperware container at room temperature for a couple of days. To freeze, I suggest using a freezer safe container or plastic bag. Separate each wedge and use wax paper between the layers to prevent the twists from sticking to each other. Reheat in the microwave or thaw and rewarm in the oven for a few minutes.

Does Fresh Milled Flour Need to Be Sifted?

I do not recommend sifting fresh milled flour due to the fact that sifting flour removes essential nutrients and fiber. While sifting does create a lighter texture, the main reason one uses fresh milled flour is for the nutritional benefits and delicious flavor. Plus sifting is just one more unnecessary step that takes extra time and effort.

How Quickly Should You Use Fresh Milled Flour?

For the best results and most nutrition, fresh milled flour should be used immediately. Once the wheat berry has been cracked, it begins to oxidize and within a short period of time nutrients begin to degrade. For maximum health benefits and to avoid rancidity, use the flour as soon as you grind it.

Can I Use a Different Filling?

Yes! If making this cappuccino cinnamon twist pull apart bread for kids, you may not want to add the espresso powder and leave it just as a regular cinnamon roll flavor. You could swap out the cinnamon for pumpkin spice or add raisins for to create a cinnamon raisin bread variation.

More Recipes With Fresh Milled Flour

Cinnamon Rolls

Butterscotch Cinnamon Scones

No Knead Dinner Rolls

Apple Hand Pies

Maple Brownies

Vanilla Coffee Kefir Frappe

Continue to Content

Yield: 16 servings

Cappuccino Cinnamon Star Bread

Print

Layers of cinnamon sugar and coffee are twisted together, baked to perfection and topped with a creamy glaze for the best cappuccino cinnamon star bread! Uncomplicated to create and a beautiful way to serve homemade cinnamon rolls. It is one you’ll want to keep on handy in your recipe box.

Ingredients

• Filling
• 2/3 cup organic brown sugar or sucanat
• 1 tablespoon cinnamon
• 3 teaspoons espresso powder or instant coffee
• 1/4 cup butter, melted
• Dough
• 1 1/2 cups buttermilk
• 1/2 cup butter, melted
• 2 tablespoons honey
• 1 1/2 teaspoons salt
• 1 egg
• 1 teaspoon vital wheat gluten, optional
• 4 1/2 cups freshly milled hard white wheat flour
• 1 tablespoon instant yeast
• Glaze
• 1/2 cup powdered sugar
• 2 tablespoons heavy cream
• 1 tablespoon butter, melted
• 1 teaspoon vanilla

Instructions

To create the filling begin by melting the butter in a small container. Set aside. In a bowl, combine the sugar, cinnamon and espresso powder. Set aside until the dough is ready.

In the bowl of a stand mixer, combine the buttermilk, butter, honey, salt, egg and vital wheat gluten, if using. Add 3 cups of flour and mix until a wet batter forms. Add yeast and mix to combine.

Add the remaining 1 1/2 cups of flour. Knead the dough for about 10 minutes. Cover the bowl, place in a warm spot and let rise for 1 hour or until doubled.

Divide dough into 3 portions. On a piece of parchment paper, roll first portion of dough into a 10-inch circle. Brush with 2 tablespoons of butter. Sprinkle half of the cinnamon sugar mixture.

Using the second portion, roll out into another 10-inch circle and place on top of the first circle. Brush with the rest of the butter, then sprinkle the remaining cinnamon sugar mixture. See above photos for reference.

Roll the remaining piece of dough into a 10-inch circle and place on top of the first two circles. Using a wide mouth mason jar or a cup, place jar in the center of the stack of dough. Use a bench scraper or a pair of kitchen scissors to cut 16 wedges ending at the cup edge in the center. See photos for details.

Gently lift each wedge and twist it two times. Set the wedge back down and repeat the process until all 16 wedges have been twisted. Cover and allow to rise until doubled, about 45 minutes.

Preheat oven to 350° F. Bake cappuccino cinnamon twist bread for 20-25 minutes or until a light golden brown color. Remove from oven and allow to cool slightly.

In a bowl, combine powdered sugar, cream, melted butter and vanilla. Whisk until the glaze is smooth. Drizzle over warm cinnamon twists. Serve and enjoy!

Notes

If you are using sucanat, use a spice grinder to turn it into a smooth powder. It’ll create a cinnamon twist bread with a better texture.

When you’re ready for the dough to rise, make sure to select a warm spot. If your kitchen is cold, set the bowl of dough into an oven with the light on and measuring cup filled with hot, steamy water.

I like to use a kitchen ruler to ensure each circle is the same size so that they fit nicely on top of each other.

Be sure to only add the filling to the first and second layer. The top layer should be left plain.

Parchment paper makes the process of rolling out the circles much easier. If you don’t have any parchment paper, be sure your work surface is floured before rolling out the dough.