Holiday Star Cinnamon Roll Bread with Beetroot Swirl By Henry Hunter | Baking Great Bread at Home
A showstopping star bread with a cinnamon filling and natural beetroot coloring that creates a poinsettia effect when twisted. The alternating pink and golden layers make this the centerpiece of any holiday table.
Equipment
- Stand Mixer with Dough Hook
- Large mixing bowl (need 2)
- Kitchen scale
- Measuring cups
- Measuring spoons
- Dough whisk
- Rolling Pin
- Large baking sheet (14 inches minimum)
- Parchment paper
- Bench knife
- Sharp knife
- Small glass or 2-inch round cutter
- Plastic wrap
- Pastry brush
- Small bowl
- Instant-read thermometer
- Wire cooling rack
- Fine Mesh Sieve:
- Blender or food processor (for beetroot)
- Aluminum foil
- Ziplock freezer bags
Ingredients
For the Beetroot Puree (make ahead):
- 2 medium beetroots
- For the Enriched Dough:
- 250 ml 1 cup whole milk, warmed
- 7 g 2¼ tsp instant yeast or 21g fresh yeast
- 500 g 4 cups all-purpose flour, divided 300g/200g, plus 1-2 Tbsp as needed
- 50 g ¼ cup granulated sugar
- 10 g 2 tsp fine sea salt
- 50 g 4 Tbsp unsalted butter, very soft
- 1 large egg beaten
- 1-2 Tbsp beetroot puree
- For the Cinnamon Filling:
- 50 g 4 Tbsp unsalted butter, melted
- 100 g ½ cup granulated sugar
- 1 Tbsp ground cinnamon
For the Egg Wash:
- 1 egg beaten
- 2 Tbsp whole milk
To Finish:
- Powdered sugar for dusting
- Coarse sanding sugar optional
Instructions
Make the Beetroot Puree (do this ahead):
- Preheat oven to 400°F (200°C). Wrap each beetroot tightly in aluminum foil.
- Roast for 45 minutes until tender when pierced with a knife. Cool completely.
- Peel the beetroots, cut into chunks, and puree until smooth. Transfer to a ziplock bag and freeze. Pull it out when you need color.
Make the Enriched Dough:
- Warm the milk until just slightly warm to the touch. Dissolve the yeast in the milk and let it sit 5-10 minutes until frothy.
- In a stand mixer bowl fitted with the dough hook, combine 300g of flour, sugar, and salt. Add the yeast mixture, softened butter, and beaten egg. Mix on low until a shaggy dough forms.
- Gradually add the remaining 200g of flour while mixing on medium-low. Knead for 5-7 minutes until smooth and elastic. The dough will be slightly sticky but manageable.
- Divide the dough while still in the mixer. Remove half the dough and set it on a lightly floured counter. This will be your plain dough.
- Color the remaining dough. With the mixer running on low, add 1 tablespoon of beetroot puree to the dough still in the bowl. The dough will get wet again. Add another tablespoon or two of flour to bring it back together. Add more beetroot if you want deeper color. The mixer keeps the beetroot from staining your hands and counter.
- Finish both doughs by hand. Turn the pink dough out onto the counter and knead for 1-2 minutes until smooth. Do the same with the plain dough. That last bit of hand kneading always gives better results than letting the mixer go longer.
- Place each dough in its own greased bowl, cover, and let rise in a warm place for 1 hour until doubled.
Make the Filling:
- Whisk together the melted butter, sugar, and cinnamon in a small bowl. Set aside.
Assemble the Star:
- Divide the plain dough into two equal pieces. Divide the pink dough into two equal pieces. You now have four portions total.
- Roll each portion into a 10-inch (25 cm) circle on a lightly floured surface.
- Line a large baking sheet with parchment paper. Place one plain dough circle on the parchment.
- Spread one-third of the cinnamon filling evenly over the dough, leaving the very center clear.
- Place one pink dough circle on top. Spread another third of the filling.
- Place the second plain dough circle on top. Spread the remaining filling.
- Place the second pink dough circle on top. (The pink dough is in the center layers so the color alternates when twisted.)
- Place a small glass or round cutter (about 2 inches) in the center of the stack to mark the center. Do not cut through.
- Using a sharp knife or bench scraper, cut from the edge of the center circle to the outer edge, dividing the dough into 4 equal quarters. Then cut each quarter into 4 strips, giving you 16 strips total. Leave the center intact.
- Take two adjacent strips and twist them away from each other twice. Pinch the ends together firmly to form a point. Repeat with all pairs to create 8 points.
- Cover loosely with plastic wrap or a clean towel. Let rise 30-45 minutes while you preheat the oven to 350°F (180°C). The dough needs this time to relax after all that handling.
Bake:
- Whisk together the egg and milk for the egg wash. Brush gently over the entire star. Sprinkle with coarse sanding sugar if using.
- Bake 25-30 minutes until golden brown and the internal temperature reaches 190°F (88°C). The bread should sound hollow when tapped on the bottom.
- Cool on the pan for 10 minutes, then transfer to a wire rack or serving board.
- Dust with powdered sugar before serving.
Notes
On the beetroot: Start with 1 tablespoon. You can always add more, but you can't take it out. The color deepens slightly as it bakes.
On the layering: Pink in the center layers is key. When you twist, the colors alternate and you get that poinsettia effect.
On finishing by hand: That last minute or two of hand kneading after the mixer does most of the work gives you better gluten development and a better feel for when the dough is right.
Storage: Best eaten same day. Keeps 2 days wrapped at room temperature. Rewarm at 300°F for 10 minutes.
Make ahead: Shape the star the night before, cover tightly, and refrigerate. Pull it out 45 minutes before baking to come to room temperature, then bake as directed.
Variations: Add chopped walnuts or pecans to the filling
Drizzle with cream cheese glaze instead of powdered sugar
Use pumpkin puree for orange color, or spinach puree for green (adjust flour as needed)
On the layering: Pink in the center layers is key. When you twist, the colors alternate and you get that poinsettia effect.
On finishing by hand: That last minute or two of hand kneading after the mixer does most of the work gives you better gluten development and a better feel for when the dough is right.
Storage: Best eaten same day. Keeps 2 days wrapped at room temperature. Rewarm at 300°F for 10 minutes.
Make ahead: Shape the star the night before, cover tightly, and refrigerate. Pull it out 45 minutes before baking to come to room temperature, then bake as directed.
Variations: Add chopped walnuts or pecans to the filling
Drizzle with cream cheese glaze instead of powdered sugar
Use pumpkin puree for orange color, or spinach puree for green (adjust flour as needed)