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Best Sourdough Discard Cinnamon Sugar Twists

Sourdough Discard Cinnamon Sugar Twists that turn your leftover discard into golden, buttery, cinnamon-swirled breakfast magic everyone will love.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 2 hours 15 minutes
Servings: 12 twists
Course: Breakfast
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Whisk sourdough discard, warm milk, sugar, instant yeast, egg, and vanilla until smooth.
  2. Add flour and salt and mix until a shaggy dough forms.
  3. Knead in softened butter and continue kneading 8 minutes until dough is smooth and elastic.
  4. Place dough in a greased bowl, cover, and rise 1–1.5 hours until doubled.
  5. Punch down dough and roll into a large rectangle, 1/4 inch thick.
  6. Brush dough with melted butter and sprinkle evenly with cinnamon sugar.
  7. Fold dough in half lengthwise and cut into 1-inch strips.
  8. Twist each strip and place on a parchment-lined baking sheet.
  9. Cover twists and rise 30–45 minutes until puffy.
  10. Preheat oven to 375°F (190°C) and bake 15–18 minutes until golden.
  11. 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.