Sourdough Cinnamon Twists

A Family Favorite and Event Best-Seller If there’s one recipe I could call a guaranteed crowd-pleaser, it’s my Sourdough Cinnamon Twists.

Made from my tried-and-true cinnamon wreath dough, these soft, sweet treats have become the star of every pop-up event I host—they’re always the first to sell out!

But here’s the thing: I didn’t come up with this idea all on my own. My sourdough mentor once shared the foundation of this recipe with me, and now I’m here to pass it along to you. That’s the beauty of baking—it’s about learning, sharing, and keeping these delicious traditions alive.

These twists are soft, buttery, and have just the right amount of cinnamon sweetness. They’re like churros…but fluffier. And of course, no cinnamon twist is complete without a drizzle of icing. You can find my go-to icing recipe [here]—it’s simple, delicious, and pairs perfectly with these twists.

At my pop-up events, I package them in classic churro bags and sell them for $2 each but I really need to raise the price with the cost of butter these days. But at home? They barely make it off the cooling rack before being devoured by eager hands.

Whether you’re baking for family or adding these to your own cottage bakery menu, these cinnamon twists are sure to become a favorite. Happy baking, friends!

Sourdough Cinnamon Twists

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The Dough
2 1/2 cups of flour
1 tsp baking powder
1/2 tsp baking soda
2 TBS sugar
8 TBS softened salted butter
1 Cup of milk
1/2 cup of sourdough discard from the fridge.

Ingredients

• The Filling
• 8 tbs of softened butter
• 1/2 cup of granulated sugar
• 1/2 cup of brown sugar
• 2 tsp cinnamon
• *mix sugar, brown sugar, and
• cinnamon into a separate bowl.

Instructions

Mix all dry ingredients together

Gently cut the softened butter in

Add milk and discard.

You should have nice soft dough. knead by hand or in a stand mixer for 5 minutes. If your dough is too sticky, slowly add more flour.

Cover with a warm tea towel and let rise for 1-6 hours

After you let the dough rise, preheat the oven to 375.

Roll the dough out onto a lightly floured surface as if you're making
cinnamon rolls.

Spread softened butter on rolled out dough

Sprinkle cinnamon sugar mixture.

Instead of rolling the dough into a log, fold it in half and use a pizza cutter to slice it into 1-inch strips.

With the pizza cutter, cut each 1 inch strip down the middle.

Twists the 2 together.

Sprinkle the fallen cinnamon sugar mixture back over the twists

Bake: Place the twists on a parchment-lined cookie sheet and bake at 375°F for 20 minutes, or until lightly golden brown.

Notes

• Quick Tips for This Discard Recipe
  
  Use cold starter straight from the fridge; no need to activate it.
  
  If you'd prefer, you could use an active starter and let the dough ferment overnight for a deeper flavor.
  
  Keep in mind: when I tried overnight fermentation with fridge discard, the result was very dry—so I recommend sticking to a short rise.
  
  The dough won’t double in size during the rise, and that’s completely normal for discard recipes.
  
  For best results, let the dough rest for just 1 to 6 hours, depending on the temperature of your kitchen.
  
  
  Remember- These are best enjoyed within 24 hours.
  
  

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