Easy Sourdough Discard Cinnamon Sugar Twists
I keep a jar of sourdough discard on the counter just for treats like these cinnamon sugar twists — they’re one of the fastest, most forgiving ways to turn discard into a bake that disappears at the breakfast table. Soft, slightly tangy dough gets brushed with butter, rolled in cinnamon sugar, twisted for texture, and baked until golden. If you love the idea of sweet, pillowy pastries that start with leftover starter, this is your new go-to; it’s a similar flavor family to a cinnamon sugar donut sweet bread but much quicker and fuss-free.
Why you’ll love this dish
These twists are perfect when you want bakery-style pastry without an all-day commitment. They use one cup of sourdough discard, a touch of instant yeast for reliable rise, and simple pantry ingredients. They’re great for weekend brunch, school lunches, or a fast holiday morning when you want something homemade but not complicated.
“Light, buttery, and dangerously easy — the kids asked for seconds before I finished plating.” — a quick test-run review from my kitchen
They’re budget-friendly (uses discard), kid-approved, and adaptable: swap spices, glaze, or fillings to suit what’s in your pantry. For a similar cinnamon-forward brunch idea, try these sourdough cinnamon rolls when you have more time for laminated layers.
How this recipe comes together
- Mix discard, warm milk, sugar, yeast, egg, and vanilla into a smooth wet base.
- Add flour and salt to make a shaggy dough, then work in softened butter until incorporated.
- Knead until smooth and elastic, then bulk-rise until doubled.
- Roll the dough into a large rectangle, brush with melted butter, sprinkle cinnamon sugar, fold, cut into strips, twist, and let the twists proof briefly.
- Bake until golden, brush with more butter, and finish with an extra toss in cinnamon sugar for a crunchy, sweet coating.
What you’ll need
- 1 cup sourdough discard (unfed or fed discard both work; see tips)
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1/2 tsp fine salt
- 1 tsp instant yeast
- 1/4 cup warm milk (about 100–110°F / 38–43°C)
- 1/4 cup unsalted butter, softened (for dough)
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup melted butter (for brushing before and after baking)
- 1/2 cup granulated sugar mixed with 2 tsp ground cinnamon (for filling and finishing)
Substitutions/notes: use plant milk and dairy-free butter to make these vegan-ish (use a vegan egg replacer for the egg). If you want to cut sugar, reduce the 2 tbsp in dough to 1 tbsp and keep the cinnamon-sugar finishing for sweetness. For protein-conscious breakfasts, see a collection of ideas like quick and easy low‑carb, high‑protein meals to pair with these treats.
Step-by-step instructions
- In a medium bowl whisk together 1 cup sourdough discard, 1/4 cup warm milk, 2 tbsp sugar, 1 tsp instant yeast, 1 large egg, and 1 tsp vanilla until smooth. Let sit 2 minutes so the yeast wakes.
- Add 2 cups all-purpose flour and 1/2 tsp salt. Stir until a shaggy dough forms.
- Add 1/4 cup softened unsalted butter and work it into the dough with your hands or a spoon until mostly incorporated.
- Turn the dough onto a lightly floured surface and knead for about 8 minutes. The dough should become smooth, slightly tacky, and elastic. If using a stand mixer, knead with the dough hook for 6–7 minutes.
- Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 to 1.5 hours, until doubled.
- Punch down the dough gently and roll it into a 12×18-inch rectangle on a lightly floured surface. Brush the surface with 1/2 cup melted butter, then sprinkle the cinnamon sugar (1/2 cup sugar mixed with 2 tsp cinnamon) evenly over the butter.
- Fold the rectangle in half lengthwise so the cinnamon sugar is sandwiched inside. Press gently to seal. Cut the folded dough into 1-inch strips. Twist each strip 2–3 times and place the twists on parchment-lined baking sheets, leaving room for them to puff.
- Cover the twists and let them rise 30–45 minutes while you preheat the oven to 375°F (190°C).
- Bake the twists for 15–18 minutes, until golden brown. Remove from the oven, brush immediately with more melted butter, and roll each in the remaining cinnamon sugar for a sticky, sparkly finish. For a comforting, home-baked loaf with similar spice notes, compare technique with an Amish cinnamon bread recipe.
Best ways to enjoy it
Serve warm or at room temperature. These twists are lovely on their own with a cup of coffee or paired with:
- A smear of cream cheese or lightly sweetened mascarpone.
- Fresh fruit like sliced apples or berries for brightness. For a wholesome breakfast bowl idea that complements cinnamon flavors, consider an apple cinnamon oatmeal bowl.
- A drizzle of simple glaze (powdered sugar + milk) if you want extra sweetness.
Arrange them on a platter for brunch or tuck a few into lunchboxes — they travel well if wrapped.
Storage and reheating tips
- Counter: Store cooled twists in an airtight container at room temperature for up to 2 days. They’ll soften; reheat to refresh texture.
- Refrigerator: Keep in an airtight container for up to 5 days; bring to room temperature before reheating.
- Freezer: Freeze cooled twists in a single layer until firm, then transfer to a freezer bag for up to 3 months. Reheat from frozen at 325°F (160°C) for 8–12 minutes, or thaw overnight and warm for 5–7 minutes.
- Reheating: Warm in a 350°F oven for 5–8 minutes or microwave for 12–20 seconds per twist (microwave will soften the exterior). Always reheat until hot throughout for best texture and safety. Avoid leaving dairy-containing pastries at room temperature more than 2 hours.
Pro chef tips
- Temperature matters: Use warm (not hot) milk to activate yeast without killing it. Aim for 100–110°F.
- Discard type: Unfed discard (straight from the fridge) works fine here because instant yeast supplies the lift; no need to feed the starter first.
- Knead for structure: Eight minutes by hand builds gluten for a tender chew and better twist definition. Under-kneaded dough can spread during baking.
- Even coating: Brush the rectangle generously with melted butter before sprinkling sugar to help the cinnamon sugar stick and create a layered caramelized edge.
- Watch the oven: Every oven bakes slightly differently; start checking at 14 minutes if your oven runs hot.
Creative twists
- Orange-cinnamon: Add 1 tsp orange zest to the sugar for bright, citrusy notes.
- Nutty crunch: Sprinkle chopped toasted pecans or almonds on the butter before adding sugar.
- Cardamom swap: Replace 1 tsp of the cinnamon with ground cardamom for a floral twist.
- Savory-sweet: Omit cinnamon sugar and brush with garlic herb butter plus grated Parmesan for a savory pull-apart twist.
- Mini versions: Cut 1/2-inch strips for bite-sized twists — reduce bake time by a few minutes.
Your questions answered
Q: Can I use fed starter instead of discard?
A: Yes. Fed starter will add more leavening and sourness; you may get a slightly tangier flavor and a bit more rise. The recipe’s instant yeast still controls timing, so it’s fine either way.
Q: Can I make these ahead and bake later?
A: Yes. After twisting, cover and refrigerate the tray overnight (up to 12 hours). Remove 30–45 minutes before baking to warm, then bake as directed. This slow proof deepens flavor.
Q: Is the dough safe to eat raw?
A: No. Raw dough contains raw egg and uncooked flour, both of which can harbor bacteria. Bake fully before eating.
Q: My twists came out dense — what went wrong?
A: Common causes: under-kneading, cold ingredients (slow rise), or not enough proofing time. Make sure the dough doubles in the first rise and the twists puff during the second proof before baking.
Q: How can I make these dairy-free or vegan?
A: Use plant-based milk, vegan butter (solid for the dough, melted for brushing), and an egg replacer like aquafaba or a commercial egg substitute. Texture will be slightly different but still delicious.
Cinnamon Sugar Sourdough Twists
Ingredients
Method
- In a medium bowl, whisk together the sourdough discard, warm milk, sugar, instant yeast, egg, and vanilla until smooth. Let sit for 2 minutes to wake the yeast.
- Add the all-purpose flour and salt. Stir until a shaggy dough forms.
- Add the softened unsalted butter and work it into the dough until mostly incorporated.
- Turn the dough onto a lightly floured surface and knead for about 8 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled.
- Punch down the dough and roll it into a 12x18-inch rectangle on a lightly floured surface.
- Brush with melted butter, then sprinkle with the cinnamon sugar mixture.
- Fold the rectangle in half lengthwise, press gently to seal, and cut into 1-inch strips.
- Twist each strip 2-3 times and place on parchment-lined baking sheets, leaving space for them to puff.
- Cover and let rise for 30-45 minutes while preheating the oven to 375°F (190°C).
- Bake the twists for 15-18 minutes until golden brown.
- Brush with more melted butter immediately after removing from the oven, then roll each in remaining cinnamon sugar.
