Sourdough Cinnamon Twist Sticks

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There’s something cozy and nostalgic about the smell of cinnamon rising in the oven. These sourdough cinnamon twist sticks combine that classic comfort with the tangy depth of sourdough, making each bite flaky, sweet, and satisfyingly chewy. Whether you’re working with a bubbling sourdough starter or looking for a way to use your discard, this recipe fits the bill. In this post, we’ll walk through the full process of creating perfectly twisted, cinnamon-swirled sourdough sticks that are ideal for breakfast, snacks, or gifting. Let’s twist some dough and turn simple ingredients into something extraordinary.

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From My Kitchen – The Story Behind These Twists

Why These Sourdough Cinnamon Twist Sticks Matter

If you’d stepped into my kitchen one snowy Indiana afternoon last winter, you’d have found flour dust floating in the sunbeams and the scent of cinnamon sugar dancing in the air. I was elbow-deep in dough, using up some leftover sourdough discard cinnamon sugar muffins batter, when the idea struck: what if I braided the flavors of a cinnamon roll into a crispy, chewy twist?

That’s how these sourdough cinnamon twist sticks were born. They’re rustic, unfussy, and beautifully golden with layers of spice and just a hint of tang from the starter. Unlike the gooey swirls of a full cinnamon roll, these bake up firm on the outside with a soft, layered pull on the inside. They’re the kind of thing you reach for with morning coffee or slip into lunchboxes as a sweet surprise.

The beauty of this recipe lies in its flexibility. You can use bubbly fed starter for a softer crumb, or leftover discard for more bite. I’ve done both with great success, depending on how much rise time I’ve got. And the cinnamon sugar? It caramelizes on the edges, like what you’d find in pull-apart pumpkin cinnamon bread one of my holiday favorites.

These twist sticks are more than a treat they’re a ritual now. They remind me that baking doesn’t have to be perfect to be magical. A little flour on the floor, a little sugar stuck to your fingers that’s part of the joy.

Let’s make your kitchen smell amazing.

Making the Dough – Soft, Tangy & Perfectly Twistable

Using Discard or Fed Starter – Which Works Best?

The foundation of sourdough cinnamon twist sticks lies in the dough and trust me, both sourdough discard and bubbly starter can work wonders. The difference? Texture and time.

If you’re using fed sourdough starter, expect a softer, more pillowy twist with slightly more rise. The dough will ferment more quickly and bake with a light tang. But if your starter hasn’t been refreshed lately, don’t toss that discard this is the perfect recipe to make it shine. Discard yields a deeper flavor and a slightly firmer texture, perfect for those golden, crisp edges.

When I first made these with discard left over from my sourdough discard cinnamon roll cake, I didn’t expect them to rise much. But after an overnight cold proof in the fridge, the flavor had deepened and the twists puffed beautifully in the oven. You can even refrigerate the shaped sticks for up to 24 hours before baking, which makes them great for early-morning prep.

For best results, hydrate your dough well and give it time to rest. Sourdough fermentation is a patient process, but it pays off with rich, complex flavor and a structure that’s easy to shape. Add a splash of milk or an egg yolk to enrich the dough if you like, or keep it basic with just flour, water, starter, and a touch of sweetener.

By adapting your dough to your schedule and your starter’s status, you can turn even a sluggish discard into an unforgettable baked treat just like I did after making sourdough discard cinnamon sugar twists.

Tips for Flavor, Rise, and Texture with Sourdough

To make dough that’s easy to twist and rich in flavor, there are a few golden rules:

• Let it autolyse. Mix your flour and water first and let it sit for 30 minutes before adding starter and salt. This builds better gluten for twisting.
• Give it time. Let your dough bulk ferment until it’s puffy and airy usually 4 to 6 hours at room temp or overnight in the fridge.
• Use bread flour. The higher protein content adds strength, which helps maintain the twist shape as it bakes.
• Enrich as you like. A tablespoon of butter or coconut oil adds richness without weighing the dough down.
• Flavor boost: Mix in a little vanilla extract or a dash of cinnamon into the dough itself for extra warmth.

With a well-rested, hydrated dough, your sourdough cinnamon twist sticks will be tender inside, crisp at the edges, and full of old-fashioned comfort.

Twisting Magic – Filling, Shaping, and Baking the Sticks

The Cinnamon Sugar Filling That Actually Stays Put

When it comes to sourdough cinnamon twist sticks, the filling is everything. It has to stick, caramelize, and add just the right amount of sweetness without leaking all over your baking tray. I’ve tested versions that used melted butter, coconut oil, or just dry cinnamon sugar and the best balance? Softened butter mixed with brown sugar and cinnamon in a thick, spreadable paste.

Here’s the simple ratio that never fails:

• 4 tablespoons softened unsalted butter
• 1/3 cup brown sugar
• 1 ½ tablespoons ground cinnamon
• Optional: pinch of cardamom or nutmeg

Spread this evenly on your rolled-out dough just like I do for my pumpkin sourdough cinnamon rolls. Go all the way to the edges so you get flavor in every twist. Lightly press the filling into the dough with your hands to help it grip, especially if you’re using discard-based dough, which can be a bit slacker.

You can also dust with finely chopped nuts or use a cream cheese swirl if you want a richer twist but classic cinnamon sugar is unbeatable for a crisp, sugary crust.

For a crunchier texture similar to my sourdough cinnamon donut bread, try sprinkling a little coarse sugar on top right before baking.

How to Shape Beautiful Cinnamon Twist Sticks

Shaping sourdough twist sticks sounds fancy, but it’s surprisingly beginner-friendly. Here’s the method I use for consistent, beautiful twists:

1. Roll out the dough into a large rectangle, about ¼ inch thick.
2. Spread the filling evenly across the surface.
3. Fold in half lengthwise (like closing a book), gently pressing to seal.
4. Cut into strips about 1 inch wide using a pizza cutter.
5. Twist each strip 3–4 times, holding both ends. The more twists, the better the texture.

Want extra flakiness? Chill the shaped twists for 10–15 minutes before baking. This helps the butter firm up and prevents filling blowouts.

Bake in a 375°F (190°C) oven for 18–22 minutes, or until golden brown and crisp at the edges. They’ll puff, crackle, and fill your kitchen with the warmest scent.

Pro Tip: Lay twists slightly spaced on parchment. If you’re going for snackable bites like my sourdough discard cinnamon roll bites, cut them shorter and bake just 12–15 minutes.

The twists should cool for at least 5 minutes before serving (if you can wait that long).

Storing, Reheating, and Making Ahead Like a Pro

Storage Tips to Keep Them Soft for Days

Freshly baked sourdough cinnamon twist sticks are blissfully crisp on the edges and tender in the middle but that texture can change fast if they’re not stored right. To keep them soft for up to 3 days, let the twists cool completely, then store them in an airtight container at room temperature. Avoid refrigerating them unless you live in a very humid area, as the fridge tends to dry them out.

If you prefer extra softness, wrap each stick in parchment paper and store them in a zip-top bag. This technique traps moisture without making the outside soggy. I use the same method when I bake big batches of apple cinnamon sourdough bread during fall.

To reheat, pop them into a 300°F (150°C) oven for 5–7 minutes, or microwave for 10–15 seconds for a quick fix. The cinnamon-sugar layers soften up beautifully, especially if you brush them lightly with a touch of butter or maple syrup before warming.

And if you’ve ever made sourdough discard cinnamon sugar crisps, you’ll know how quickly those sugary edges can go stale so airtight storage is key.

Freezing & Reheating Without Losing Flavor or Texture

Planning ahead? These twist sticks freeze brilliantly. I often make double batches and freeze half, especially during the holidays or before guests arrive.

To freeze:

• Let the baked twists cool completely.
• Wrap each individually in parchment or plastic wrap.
• Place them in a freezer-safe container or zip-top bag.

They’ll keep well for up to 2 months without flavor loss.

To serve, reheat straight from frozen at 325°F (160°C) for 8–10 minutes. No need to thaw first. This method crisps them up again without drying the centers.

If you want to freeze before baking, shape the twists and freeze them on a tray until firm. Transfer to a bag, and when ready to bake, thaw overnight in the fridge and bake as usual. Just like with my sourdough discard cinnamon roll cake, the cold proof actually boosts the flavor.

FAQs About Sourdough Cinnamon Twist Sticks

Can I make sourdough twist sticks with discard?
Absolutely! Discard adds a rich tanginess and works beautifully in this recipe. Just allow for a longer proofing time and consider an overnight rise for best texture and flavor.

How do you shape sourdough cinnamon twists?
Roll the dough into a rectangle, spread the filling, fold in half, cut into strips, and twist each one several times. The more twists, the more layers you’ll reveal.

What’s the best way to store sourdough cinnamon sticks?
Once cooled, store in an airtight container at room temperature for up to 3 days. Avoid the fridge, and reheat in the oven for the best texture.

Can I freeze sourdough twist sticks for later?
Yes! Freeze baked or unbaked twists. Reheat from frozen at 325°F for 8–10 minutes. They’ll stay delicious for up to 2 months.

Conclusion

Whether you’re swirling with cinnamon joy or diving into discard-based baking, these sourdough cinnamon twist sticks are the perfect blend of flavor, texture, and feel-good kitchen fun. Try them with a mug of coffee, a snowy morning, or gift-wrapped for a sweet homemade treat. They’re rustic, flexible, and endlessly satisfying.

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