Sourdough Cinnamon Twists
May contain affiliate links or sponsored content. Please see my website policies for more information.
These are a family favourite, but once I started playing around with sourdough, I KNEW I needed to convert them into a sourdough 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
Overnight Cinnamon Twists are a family favourite, but once I started playing around with sourdough, I KNEW I needed to convert them into a sourdough recipe! I hope your family loves them as much as we do!
Servings: 5 people
Calories: 170kcal
Ingredients
- 1 cup starter
- 4-5 cups flour, depending on sourdough consistency and whether you used sour cream or yogurt
- 1 cup butter, melted
- 1 cup sour cream, or yogurt
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon vanilla
- 3/4 cup sugar
- 1 tablespoon cinnamon
Instructions
- 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 and then spread the cinnamon sugar mixture on top of it.
- Fold like a letter towards the middle into thirds,
- Then turn the dough horizontally and roll into a 1/4 inch rectangle.
- Then slice into 1 inch strips.
- Grease or cover two baking sheets with parchment paper.
- Twist the strips by picking up each end of the strip and twisting them in opposite directions.
- Place the twists on the tray next to each other.
- Bake for 15 minutes, let cool a bit, then devour!
Nutrition
Calories: 170kcal
Kid-Approved Breakfast Ideas
Start your day off without a fight when you serve up one of these breakfast ideas with a no-complaining guarantee!
27 Comments
Rebecca Schwen
Pictures are not working ?
katehosie
I’m on it!
Brooke S
Do you feed your starter first before making these?
katehosie
Starter fed at least 6 hours up to 36 hours before I’d say. Thats my general rule of thumb for anything I need it to “act like yeast” in.
joshandlacosta
The pictures aren’t working ?
Debbie Robson
I’m following everything even without the pictures. I’d love to try this. When you say to turn the dough horizontally and roll it into a 1/4 inch rectangle, are you using a rolling pin and rolling it out to 1/4 inch thick? Is that right?
thanks so much!
Melanie
I struggled with what to do here at this step , so I ended up improvising and while they tasted good they didn’t look the same
katehosie
I really need to get someone to take photos of me making them!!
Jac
Hi Kate,
Your picture links seem to be broken.
Pingback:
Lauren Rothermel
So delicious. It was nice waking up knowing breakfast was already “made”. These would be good brunch food.
Janet Shannon
These taste great but I was confused about rolling it into a 1/4 inch rectangle as well. Perhaps you could say in step number 8…and roll into a 1/4 in rectangle ….with a rolling pin. I just rolled it with my hands into a log, but then the dough was way to thick.
Blaire
Would substituting with coconut oil/oil work? Or would you stick with vegan butter (dairy allergy here)?
kateschat
Totally sub whatever oil, should work out great. For dough consistency, I’d go for coconut oil as its more similar to butter and will firm up.
Pingback:
Pingback:
Pingback:
Pingback:
Pingback:
jodi nord
Are you supposed to continuously add flour until the dough is theconsistency of bread dough? Mine is still very sticky and I have been adding flour. Just don’t want to add too much
katehosie
I’m sorry I’m just seeing this now, how did it work out?
Celia Bond
These are so so so good! I made them for teachers gifts at Christmas last year and they got rave reviews.
Steph
So delicious! Fun to do with the kids! Soft but firm and they freeze well. I’ve subbed for regular strawberry flavored yogurt which sounds bizarre but totally works! Work with what you’ve got, haha
Jaclyn
So so so tasty! My kids loved these treats! I used a stevia/erythritol sugar replacement for our sugar free family. I did have to bake them a lot longer than 15 minutes (but can’t remember how long exactly). Will try again, perhaps today because #pregnancycravings
Heather
This is one of my favorite sourdough recipes to make. My whole family loves these. I’ve made them with sour cream and yogurt, and both work well! This is an easy sourdough recipe that yields enough treats for breakfast with extra to put in the freezer for another day (if they make it there- haha).
Laura Roberts
I made these for the first time a couple of years ago now! They are so yummy! I take them to potlucks or friends houses when we are invited and always a hit!
Kera Smith
these are so yummy makes a great simple snack