Heat the buttermilk to 110 degrees F and stir in yeast and sugar. If using active dry yeast, allow to sit for 15 minutes. If using instant yeast, simply move on to the next step.

Mix the eggs and vanilla into the milk yeast mixture.

Combine flour and salt together in the bowl of a stand mixer fitted with a dough hook. Pour the wet ingredients into the flour and mix on low-medium speed for about 3 minutes, or until it forms a ball around the hook.

Add in one piece of butter at a time, allowing it to fully incorporate before adding the next. Once all of the butter is incorporated, turn the mixer up to medium-high speed and mix for 6-8 minutes. To check if the dough is ready, tear off a small piece and carefully spread it out to see if you can see the light through it without it tearing. If it tears, mix for another minute and check again.

Once the dough is ready, transfer it to a lightly greased bowl, cover, and allow to proof overnight in the fridge. (see above for other methods of proofing)

In a small bowl, melt the butter.

Stir in the brown sugar and cinnamon. Set aside to thicken.

Weigh out your dough into 4 equal pieces, then shape into balls.

Roll out each dough ball into a circle with a diameter of about 7 inches. Assemble the layers on a baking sheet lined with parchment paper.

Spread a few tablespoons of the filling onto the first layer, leaving a small boarder around the edge. Lay the second piece of dough on top and spread another few tablespoons of the filling evenly around, leaving a boarder. Repeat with the next layer of dough and filling. Lastly, lay the fourth layer of dough on top.

Take a round cookie cutter or glass of about 1 ½ inches and gently press into the center of the dough to make a slight indentation.

Use a sharp knife to cut from one point of the indentation all the way through the four layers. Turn the dough around and cut, doing your best to line it up with the other cut. Turn the dough 45 degrees and repeat the same process. So you'll cut top, bottom, left, right, and repeat until you have 16 pieces.

Take two pieces and twist them twice away from each other. Press the ends together and use a little bit of water to make them stick. In the end you'll have eight points and you're ready to proof and bake!

Leave the dough to proof in a warm spot for 30 minutes. While it rises, preheat your oven to 350 degrees F.

Once the dough has proofed, brush with an egg white and bake for 20-25 minutes or until evenly golden brown. You may need to tent it with foil about halfway through to prevent it from getting too dark.

Allow to cool for a few minutes before adding the cream cheese frosting.

While the star bread bakes, make the frosting. Beat the butter and cream cheese together until creamy.

Add the powdered sugar a little at a time, adding as much or as little as you would like.

Beat in the vanilla. Add a tablespoon of buttermilk at a time until the frosting reaches the right consistency.

Frost the star bread while warm.