{Ack!! The photos disappeared! I’m working on it, sorry!}

Overnight Cinnamon Twists are a family favourite, but once I started playing around with sourdough, I KNEW I needed to convert this recipe! I hope your family loves them as much as we do!

A note about flour- these can be made with 100% white or 100% whole wheat flour (including fresh ground hard wheat). BUT! If your family is used to white, don’t go making these all whole wheat and thinking they’ll like it. Start with just 1 cup of whole wheat and work your way up so they get accustomed to it.

Sourdough Cinnamon Twists

1 c starter

4-5 c flour (depending on sourdough consistency and whether you used sour cream or yogurt)

1 c melted butter

1 c sour cream or yogurt

2 eggs

1 tsp salt

1 tsp vanilla

3/4 c sugar

1 tbsp cinnamon

Mix the starter, flour, butter, sour cream/yogurt, eggs, salt and vanilla together in your mixer until smooth. Cover with a damp towel and let sit 6-24 hours on the counter.

The dough will look basically unchanged at this point. Preheat oven to 375F. Combine sugar and cinnamon. Roll dough into a 15×18 inch rectangle, then spread the cinnamon sugar mixture on top of it. Fold like a letter towards the middle into thirds, so it looks like this; (Ignore the sugar on top, I tried it a different way just this once and regretted it)

Then turn the dough horizontally and roll into a 1/4 inch rectangle like this;

(Again…ignore that darn sugar on top…it should have all been on the original roll out)

Then slice into 1 inch strips! Grease or cover two baking sheets with parchment paper, test the strips and place them on the baking sheets. To twist, pick up each end of the strip like so;

Then twist each hand a different direction like this;

Then place on the tray next to the others;

Bake at 375F for 15 min, let cool a bit, then devour!