One of my favorite Christmas traditions is to make Twisted Star Rolls for Christmas morning. However, I’ve always thought the star looks more like a flower (so I’ve made them for Mother’s Day too!) So I got to thinking if I could make a 5-point star instead.
I also decided that I wanted to make the rolls smaller. The original is gigantic, filling an entire pizza pan. I realized that half the dough might be more conducive to a five-point star or the rolls would be huge!
This also worked well since I had planned to take cinnamon rolls to a work potluck. I knew there would be TONS of food so I split the twisted star in two - one for work and one for home and everyone was happy! Especially me, since I was able to make the 5-point star I was hoping for!
It still looks a lot like a flower, but the center makes a lovely star (well, at least in one of the rolls! As always, these were a huge hit at home and work and I loved the smaller size!
Christmas Star Cinnamon Rolls
2 ¼ tsp active dry yeast
¼ cup very warm water (110-115 degrees)
¾ cup very warm milk (110-115 degrees)
¼ cup butter softened
¼ cup sugar
1 tsp salt
3 ¾ cups flour
3 tbsp butter
½ cup brown sugar
1 tsp ground cinnamon
Combine the water and yeast in the bowl of a stand mixer. Allow the mixture to rest until foamy. Stir in the milk, egg, butter, sugar, salt, and 1 cup flour. Mix until smooth.
Slowly add in the remaining flour, switching to the dough hook when needed. Knead for 3-5 minutes or until smooth and elastic.
Place the dough into a grease bowl. Cover with a lint free kitchen towel and place in a warm, draft-free area to rise. Allow the dough to rise for 1 hour or until doubled in size.
Line 2 pizza pans or baking sheets with parchment.
Punch down the dough and divide into 6 equal portions. Roll the first portion into a 10-inch circle. Place the dough onto the parchment (if the dough shrinks back, let it rest for about 5 minutes after rolling before moving it to the pan.
Spread one tablespoon of butter over the dough round, within ½ -inch from the edge. Sprinkle with a quarter of the brown sugar, followed by a quarter of the cinnamon.
Roll the next dough ball into a 10-inch round and place on top of the first, followed by the butter, sugar, and cinnamon. Top with another 10-inch dough layer.
Repeat, making a second stack with the remaining dough and fillings.
Place a 1-½ -inch cookie cutter or cardboard circle in the center of the dough (do not cut through, this is only a guide).
Use a sharp knife to cut 10 evenly spaced slices from the center guide to the edges of the dough. Remove guide.
Take 2 strips, twist outward twice, then pinch the ends together. Repeat with the remaining strips. Loosely cover and set aside to rise for 30 minutes.
Preheat the oven to 375 degrees F.
Bake the rolls for 18-22 minutes or until deeply browned.
Cool on a rack for 10 minutes and serve warm.