Sourdough Cinnamon Twists

Sourdough Cinnamon Twists are the best of both worlds—soft, sweet pastry with a tangy sourdough kick. These swirly, golden twists are loaded with buttery cinnamon-sugar layers and finished with a light glaze or a dusting of powdered sugar. They’re ideal for brunch, a midday treat, or a cozy breakfast with coffee.

What makes these Sourdough Cinnamon Twists extra special is the sourdough starter, which adds depth, complexity, and a beautiful texture you won’t find in your average cinnamon roll. It creates a dough that’s tender yet chewy, slightly crisp at the edges, and rich with flavor from the slow fermentation process.

The first time I made these Sourdough Cinnamon Twists, I was trying to use up some extra starter and figured, why not twist it into something sweet? The result was an absolute game-changer—like if a bakery-style cinnamon roll and a French pastry had a baby. The smell alone was enough to make everyone in the house hover near the oven.

Now, Sourdough Cinnamon Twists is a recipe I come back to again and again, especially for holidays or special mornings. It’s relaxing to make, looks beautiful on a platter, and tastes like something way more complicated than it really is.

If you’re looking to impress your family or guests with a delightful treat, give these Sourdough Cinnamon Twists a try. They’re sure to become a beloved addition to your baking repertoire!

Why You’ll Love Sourdough Cinnamon Twists

• Bakery-Quality at Home – They look and taste like they came from a fancy café.
• Sweet & Tangy – Sourdough gives each twist a subtle zing that balances the sweetness.
• Make-Ahead Friendly – Let them rise overnight for a no-stress morning bake.
• Fun to Shape – Twisting the dough adds a beautiful finish with little effort.
• Kid & Crowd Approved – A total hit with brunch guests or picky eaters.

Health Benefits of Sourdough Cinnamon Twists

These treats offer more than just flavor:

• Digestive Perks – The fermented sourdough is easier to digest than regular dough.
• Less Sugar Than You Think – The tangy flavor lets you use less sugar and still get great taste.
• Natural Fermentation – Sourdough fermentation can support gut health.
• Energy Boosting Carbs – A satisfying start to your morning or midday snack.
• No Preservatives – Homemade means no added junk—just real ingredients.

When to Make Sourdough Cinnamon Twists

These twists work for so many occasions:

• Weekend Brunch – Fancy enough for guests, easy enough for home.
• Holiday Mornings – A delicious addition to your breakfast table.
• Giftable Treats – Wrap them up for neighbors, friends, or teachers.
• Afternoon Pick-Me-Up – Pair with tea or coffee for a sweet break.
• Anytime You Have Extra Starter – A fun, delicious way to use your sourdough discard.

Chef’s Notes: Sourdough Cinnamon Twists

• Temperature Matters – Make sure your milk and melted butter are only slightly warm, not hot, so they don’t damage the sourdough starter’s natural yeast.
• Don’t Skip the Rest Period – That 30-minute rest after mixing helps hydrate the flour and makes kneading much smoother.
• Mind the Fermentation – A slightly cooler environment (around 67–68°F) overnight gives you a rich, tangy flavor without overproofing.
• Soft Butter for Filling Wins – Room temperature butter spreads evenly and prevents tearing the dough when applying the filling.
• Crisp Outside, Tender Inside – For that perfect golden finish, bake until the tops are just turning golden and sound hollow when tapped.
• Avoid Overproofing – If your dough doubles too quickly, move it to a cooler place; overproofed dough can collapse or lose structure.
• Dust Lightly – Use flour sparingly on your work surface; too much will toughen the dough and interfere with shaping.
• Try a Bench Knife – It makes cutting and shaping the rolls much easier and keeps the dough layers defined.
• Second Rise Timing – The second rise is key—make sure the twists look visibly puffy before baking for the best oven spring.
• Finish with Flair – Add a final dusting of powdered sugar or an extra glaze drizzle before serving to make them pop visually.

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Sourdough Cinnamon Twists

0.0 from 0 votes

Course: Breakfast, DessertCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

hours 

Cooking time

30

minutes

Calories

350

kcal

Resting Time

15

minutes

Total time

15

hours 

45

minutes

Get ready to wow your taste buds with these heavenly overnight sourdough cinnamon twists! Expertly crafted with a tender, sweet dough swirled with aromatic cinnamon sugar and finished with a silky glaze, these treats bring artisan charm to any brunch or festive dessert table. With a captivating aroma and irresistible texture, they promise to elevate your kitchen adventures into a gourmet experience that shines with sophisticated yet homey indulgence.

Ingredients

• For the Dough

• 2/3 cup lukewarm whole milk ensure it’s comfortably warm, not hot

• 2 tbsp unsalted butter melted to a silky liquid

• 1 large egg lightly beaten

• 1/2 cup active sourdough starter bubbly and mature

• 2 tbsp granulated sugar for a gentle sweetness

• 2½ cups King Arthur all-purpose flour sifted for a light texture

• 1 tsp fine sea salt for balanced flavor

• For the Cinnamon-Sugar Filling (Softened Butter Variation)

• – 6 tbsp unsalted butter softened to room temperature

• – 1/2 cup granulated sugar evenly dispersed

• – 3 tsp ground cinnamon bursting with spice

• – 1 tbsp all-purpose flour to bind the filling

• For the Glaze

• – 2 tbsp unsalted butter softened just right

• – 1/3 cup whipped cream cheese at room temperature for smoothness

• – 1/4 to 1/2 cup sifted powdered sugar adjusted to your taste

• – 1–2 tbsp milk to achieve the perfect drizzle consistency

• Alternative Ingredients

• Whole Milk: Substitute with oat milk or almond milk for a dairy-sensitive twist.

• Unsalted Butter: Use a dairy butter alternative like coconut oil for a subtle tropical nuance.

• Egg: Replace with a flax egg 1 tbsp ground flaxseed mixed with 3 tbsp water to suit an egg-free diet.

• Sourdough Starter: In a pinch a mix of active commercial yeast and prefermented sponge can be used (note the flavor and texture will differ).

• All-Purpose Flour: For a gluten-free version try a certified gluten-free all-purpose blend in equal measure.

• Whipped Cream Cheese: Swap with mascarpone or full-fat Greek yogurt for a tangy variation.

• Powdered Sugar: If not available blitz granulated sugar in a high-speed blender until fine.

Directions

• Prepare Ingredients – In the early evening, blend lukewarm milk with melted unsalted butter in a small bowl and allow the mixture to cool for about 5 minutes. Next, in the bowl of a stand mixer fitted with the paddle attachment, beat together one large egg, 1/2 cup active sourdough starter, and 2 tbsp granulated sugar until smooth, which takes another 5 minutes. Slowly drizzle in the milk-butter mixture while the mixer runs steadily, ensuring an even incorporation of a silky base.
• Form and Rest Dough – To the mixture, add 2½ cups sifted all-purpose flour and 1 tsp fine sea salt; mix on low speed for about 1 minute until a rough, slightly sticky dough forms. Scrape down the bowl sides and cover the mixture with a damp towel to rest for 30 minutes, allowing the flour to fully hydrate. This rest period helps develop gluten structure and sets the stage for a successful knead.
• Knead and Bulk Ferment – Switch to the dough hook attachment and knead on medium-low speed for approximately 7 minutes until the dough becomes soft, elastic, and subtly pulls away from the bowl. If the dough seems too sticky during kneading, gradually sprinkle a bit of flour while ensuring not to overwork it. Once properly kneaded, transfer the dough to a butter-coated bowl, cover with plastic wrap, and let it ferment overnight (8–12 hours) in a warm spot (around 67–68°F) until nearly doubled; optionally perform a stretch and fold midway to boost its airiness.
• Shape, Fill, and Second Rise – On a countertop lightly oiled and dusted with flour, gently pat the risen dough into a rough 16×12-inch rectangle and let it rest for 10 minutes. Evenly spread the prepared filling by mixing 6 tbsp softened butter, 1/2 cup granulated sugar, 3 tsp ground cinnamon, and 1 tbsp flour over the dough, leaving about a ½‑inch border around the edges. Carefully roll the dough from the long side into a tight log, then use an oiled knife or bench scraper to cut 2‑inch thick slices, placing them in a parchment-lined 9‑inch springform pan and letting them undergo a second rise for 60–90 minutes until puffy.
• Bake and Glaze – Preheat your oven to 350°F and slide the pan onto the center rack; bake for 35–40 minutes, checking around the 30-minute mark for a light golden top. Once baked, allow the rolls to cool in the pan on a wire rack for about 15 minutes to help reabsorb the butter. Meanwhile, in a clean bowl, combine 2 tbsp softened butter, 1/3 cup whipped cream cheese, and 1/4 to 1/2 cup sifted powdered sugar, beating the mixture until smooth and thinning with 1–2 tbsp milk if needed; generously drizzle this glaze over each warm roll before serving.

Equipment

• chef’s knife
• cutting board
• stand mixer
• Mixing bowls
• measuring cups and spoons

Notes

• For consistent success, ensure the milk and melted butter mixture is only slightly warmed to protect the active sourdough starter. If your dough feels overly sticky during kneading, a light dusting of extra flour can help without compromising texture. Serve these cinnamon twists just warm with an extra drizzle of glaze or a light dusting of powdered sugar; feel free to add raisins, chopped pecans, or even a splash of vanilla extract to the filling for an extra layer of flavor. Enjoy the artisanal charm of each bite as part of a relaxed weekend brunch or during a festive holiday spread.

Nutrition Facts

• Calories: 350kcal
• Fat: 15g
• Saturated Fat: 8g
• Cholesterol: 55mg
• Sodium: 300mg
• Potassium: 130mg
• Carbohydrates: 45g
• Fiber: 2g
• Sugar: 20g
• Protein: 8g
• Vitamin A: 500IU
• Vitamin C: 1mg
• Calcium: 80mg
• Iron: 2mg

FAQs: Sourdough Cinnamon Twists

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