How to make a Star Cinnamon Roll

Welcome to the Country Castle and welcome to my step-by-step making sourdough cinnamon rolls and we are going to shape it into a star. I love seeing these beautiful star breads and I wanted to try out using my sourdough cinnamon roll recipe and creating the beautiful star so that you can use it through for parties, you can use it at Christmas, anytime. It is a showstopper. It is so beautiful and actually pretty easy to make but I want to show you just how easy it is to make the sourdough cinnamon rolls. You've seen me make them a lot so let's make it today. It's going to be super easy. Before we start let's go over timeline. To do the sourdough cinnamon rolls you are going to want to start your dough the night before. The next day there's nothing getting in my way of making cinnamon rolls. Doing the dough at night allows it to do its first rise overnight so by the mid morning you're able to start making your actual cinnamon rolls so they can do the second rise. You are going to need an active sourdough start. This is mine. This is exactly how you want it to look. It needs to be bubbly and light ready to use that way you know that it's ready for your recipe. We're also going to use some milk. We have an egg, a little bit of sugar, flour, some salt, and one stick of melted butter. And we're going to start by doing the melted butter and the milk. Now you want to have your milk warm. So my trick in doing that is I add my melted butter to my cold milk and it makes it warm and it also cools down the butter in the process. So you're just going to add one stick of melted butter to two-thirds cup of milk. We're going to add this mixture into our mixer and we're going to start with our paddle attachment and we're going to do a half a cup of sourdough start. You can measure it out. If my dough is a more sticky, if I got too much start in there, then I just add a little more flour. So I like eyeballing. I think it's just a more fun way to cook. You're also getting less things dirty. And then we're going to go in with two tablespoons of sugar. We are then going to go in with two and a half cups of flour and one teaspoon of salt. We are going to mix this dough until it is just a shaggy dough. And then we are going to take off the paddle attachment and let the dough rest with a damp towel over it for about 30 minutes. And then we'll go in with the dough hook and we'll finish making the dough. Now that the dough has rested for 30 minutes and I cannot stress enough, you cannot skip this step. It needs to rest for it to develop the gluten properly. We're going to put on the dough hook and we are going to mix this for about six to eight minutes on medium speed. You can mix it until it passes the windowpane test, which is when you stretch out the dough and you can see through it without it breaking or until you see a soft, supple dough. About six to eight minutes is going to be good. Once your dough is done, it will be beautiful. It is like the softest, most supple dough. It shouldn't be sticky. It should just be beautiful and soft. And if you look at that, like it's just so pretty. Now the dough is going to go in a greased bowl. I just pop it back into my mixing bowl with some oil in it and you are going to cover it overnight and then we're going to use it in the morning. And I already have some dough that's ready to go. So we're going to move on to the next phase of making these cinnamon rolls and shaping it into a beautiful star. I'm using this stone to do all of my rolls, pastry, whatever it is. I just keep it over there propped up and then I bring it out onto my kitchen table when I'm ready to use it for a dough. And so this is what your dough is going to look like the very next day. It's going to be puffy. It's going to be about double in size and we're going to divide it into four parts. You're going to kind of shape it into a little ball and then we're going to let it rest for 15 minutes. I just find that it's a good thing to let your dough rest a little bit. The star that we make is going to consist of four layers. So that is why we have four balls. Okay. Now that the dough has rested 15 minutes, we're going to go on to doing the rolling out of our dough to start making our star. Off to the side here, I have my cookie sheet and I'm actually going to put this directly on my cookie sheet so that I am making my star and not having to move it when I'm done. So we're just going to roll it onto our... We're going to butter this. I like to use coconut sugar because it's low glycemic and it actually tastes really, really good as a brown sugar substitute. So if you've been on my channel for a while, you'll know that I usually use coconut sugar in my recipes. We are going to do some cinnamon. Show you this part because it's not... You don't have to have a perfect circle and I'll show you the way you can do this. When you lay this on top here, you're going to just start at one end. And I like to just pinch my ends together. And as you can see, it's not fully connected here, but it will be because we're going to stretch it to fit the main circle. And I feel like that's the trick to doing this cinnamon roll. You're going to roll out this dough and do it one more time and then put the top dough on and we'll be ready to cut it into a star. Now we're getting to my favorite part. So we have all of the layers done and now we are going to cut it into the star. And it's actually so easy. It was used like a little measuring cup. I just used a quarter cup here and you're just going to put it in the center and we're going to do the cutting cutter and you are just going to do even cuts like you are sectioning it into sixteenths. There's a really easy way to do it. You're just going to go straight across halfway. I'm going to turn it so I have enough room to use my pastry cutter to cut. Of course, you're just going to go straight into the middle of each four and do a cut. We're going to go back into each section and we're going to do one more cut. Now our star is in 16 pieces and how you do this is you're going to take this off. You're going to take two of the pieces and you're going to grab them. You're going to twist out one, two and then you are going to pinch those corners together. Easy and it's so beautiful. Just wait until you're done. You're going to do that to the rest of it. Then we're going to let it rise until it's doubled and then we're going to bake it. So there is your sourdough Christmas star. I hope you try this recipe. It's super easy. It's just a fun twist on doing your cinnamon rolls. And when you want to eat, you can just take a piece like this and you just pull it off and it comes right out. And that's a serving size for someone. So it's kind of fun to just pull apart. It's more like a pull apart bread. And then we love to have a little cream cheese icing off to the side so you can put some on your cinnamon roll because I love cream cheese frosting with my cinnamon rolls. I hope you try this recipe. I have linked it below and I hope that you have fun this holiday season. Thank you so much for supporting me. And I hope you have a wonderful day.