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!
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
- ¾ 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,
- Turn the dough horizontally and roll out to a ¼ thick 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: 973kcalCarbohydrates: 119gProtein: 15gFat: 49gSaturated Fat: 29gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 190mgSodium: 800mgPotassium: 208mgFiber: 4gSugar: 32gVitamin A: 1521IUVitamin C: 0.5mgCalcium: 99mgIron: 5mg
Tried this recipe?Let us know how it was!
Kid-Approved Breakfast Ideas
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Rebecca Schwen
Pictures are not working ?
katehosie
I'm on it!
Valerie M
Followed until step 8. Not sure what to do there, even after rading everyone else's comments. More clarification would be helpful.
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!!
Savannah
Love these!
One question, do they freeze well? I would like to make a bigger batch to have in the freezer if possible.
[email protected]
Yes, these freeze well after baking. So delicous!
Jac
Hi Kate,
Your picture links seem to be broken.
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.
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
Tiffany
The instructions for how to shape these really are lacking! But my son and I got a good laugh trying anyway!
Do these not have a second rise time?
Pictures seem to have a frosting on them but I'm not seeing instructions for that.
I'll definitely need to play around with this recipe, but it gave me a great start!
Courtney
Sooo anyone accidentally put the sugar and cinnamon in with the dough? What did you do??
[email protected]
How did they work out? When I did that with a different recipe I just sprinkled a wee bit extra on top.
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).
Tina
I would love it so much if you had weight measurements along with the volume measurements. I find that anything I try to do by volume is a major flop.
[email protected]
Maybe one day Kate will be able to do that, unfortunately it takes a fair amount of time to do these conversions.
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
Melanie Taylor
Like the recipe but the directions for forming the twists are very confusing
Beth
Is this made with active starter or discard starter?
Dee Porter
An Active Starter!
Jeanne
Can I leave this out overnight even with yogurt and eggs in it?
Paige
Is this made with self rising flour or bread flour?
[email protected]
Bread flour or just regular organic white is what we use.
Whitney
Is it safe to leave overnight with eggs and sour cream? Thanks. Excited to try
[email protected]
Yes it is safe to overnight on the counter.
Christina_Michelle
Thank you for sharing this recipe. I’ve had on my mind to make for some time now but I finally planned appropriately and made enough extra discard. The end results not only looked amazing but most importantly tasted delicious. I will definitely be making these again soon!
[email protected]
Thanks awesome!
Tara
Ah bummer, I tend to mix without reading, so I have the cinnamon and sugar currently already in the dough. Any suggestions? Maybe it'll come out anyways, I'll update once they're done!
[email protected]
No reason why the twists wouldn’t still taste fantastic. Just missing the crunchy cinnamon sugar coating.
Shiela
sour cream or yogurt which requires more flour?
how is the twist changed by using sour cream or yogurt?
[email protected]
The recipe won't change much. You might need a little more flour with yogurt. It's still a lovely rich tasting treat.
Erin
This says 5 servings. How many in a serving and how big are they?
Can't wait to try!
[email protected]
This will make about 18 twists if you roll it out to 18 inches and cut the strips one Inch wide.
Heather Dodd
This was a fail for me. Do not know why. Didn’t seem to cook properly at all.
I will read it through again and see where I went wrong.
[email protected]
I hope that by reading it through you found what might have caused the problem.
Kate
What an I looking for in terms of dough consistency before the overnight ferment? It says to use 4-5 cups flour depending on consistency and if sour cream or yogurt is used… it I don’t know what kind of consistency I’m looking for. Stiff? Sticky? Moist?
[email protected]
It’s a fairly stiff dough, a little sticky. Firmer than bread dough. Not supple like bread dough.
Melodi
I didn't understand step 8 so I winged it. Mine didn't come out looking as pretty as yours, but the taste and texture was perfection! Will definitely make again and expirment more with folding and twisting. Thank you for sharing such such and delicious recipes!
[email protected]
I'm glad you made it work for you!
We've edited that step to read more clearly.
Thanks for bringing it to our attention!
Allison Wallace
I made these and they were fantastic! I halved the recipe but forgot to half the sugar and cinnamon the next day. It definitely seemed like a lot but thank goodness I used coconut sugar so they were not overly sweet at all. Love this recipe.
Priscilla
I'm guessing you use active sourdough starter for these twists? They look yummy!
[email protected]
Yes! And they are very yummy!