Description
Sourdough Discard Cinnamon Sugar Twists that turn your leftover discard into golden, buttery, cinnamon-swirled breakfast magic everyone will love.
Ingredients
Scale
- 1 cup (240g) sourdough discard (unfed starter)
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 1 tsp instant yeast
- 1/4 cup warm milk
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup melted butter (filling)
- 1/2 cup granulated sugar + 2 tsp cinnamon (filling)
Instructions
- Whisk sourdough discard, warm milk, sugar, instant yeast, egg, and vanilla until smooth.
- Add flour and salt and mix until a shaggy dough forms.
- Knead in softened butter and continue kneading 8 minutes until dough is smooth and elastic.
- Place dough in a greased bowl, cover, and rise 1–1.5 hours until doubled.
- Punch down dough and roll into a large rectangle, 1/4 inch thick.
- Brush dough with melted butter and sprinkle evenly with cinnamon sugar.
- Fold dough in half lengthwise and cut into 1-inch strips.
- Twist each strip and place on a parchment-lined baking sheet.
- Cover twists and rise 30–45 minutes until puffy.
- Preheat oven to 375°F (190°C) and bake 15–18 minutes until golden.
- Brush warm twists with melted butter and toss in more cinnamon sugar.
Notes
Avoid adding too much flour; dough should remain soft. Chill shaped twists 15 minutes before baking for tighter spirals.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 twist
- Calories: 285
- Sugar: 15g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Keywords: Sourdough Discard Cinnamon Sugar Twists, sourdough discard recipe, cinnamon twists, breakfast pastry