Description
A cozy cinnamon-sugar treat using sourdough discard. Soft, sweet, and perfect for fall mornings.
Ingredients
1 cup (240g) sourdough discard (unfed starter)
2 cups all-purpose flour
2 tbsp sugar
1/2 tsp salt
1 tsp instant yeast
1/4 cup milk (warm)
1/4 cup unsalted butter (softened)
1 egg
1 tsp vanilla extract
1/2 cup melted butter (for brushing)
1/2 cup sugar + 2 tsp cinnamon (for coating)
Instructions
1. In a large bowl, mix sourdough discard, milk, sugar, yeast, egg, and vanilla.
2. Add flour and salt, mix until a dough forms. Knead in softened butter.
3. Knead for about 8 minutes until smooth and elastic.
4. Cover and let rise for 1–1.5 hours, until doubled.
5. Roll the dough into a large rectangle (about 1/4 inch thick).
6. Brush with melted butter, sprinkle generously with cinnamon sugar mix.
7. Fold the dough in half lengthwise, then cut into strips.
8. Twist each strip and place on a parchment-lined tray.
9. Cover and let rise another 30–45 minutes.
10. Bake at 375°F (190°C) for 15–18 minutes until golden.
11. Brush with more melted butter and toss in more cinnamon sugar.
Notes
These freeze beautifully. Reheat in oven for 6–8 minutes.
Add cardamom or orange zest to the sugar for extra depth.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Baking
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 twist
- Calories: 220
- Sugar: 12g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: sourdough discard, cinnamon sugar twists, fall baking