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    Home » Most Recently Added » Sourdough

    Sourdough Cinnamon Twists

    Published: Feb 2, 2017 · Modified: Jun 23, 2021 by kateschat · This post may contain affiliate links · 40 Comments

    Jump to Recipe Print Recipe

    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.

    Cinnamon Twists

    Cinnamon Twists

    Sourdough Cinnamon Twists

    Kate Schat
    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! 
    4.70 from 20 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Fermenting Time 6 hours hrs
    Total Time 6 hours hrs 30 minutes mins
    Course Breakfast
    Cuisine American
    Servings 5 servings
    Calories 973 kcal

    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,
    • Then turn the dough horizontally and roll into a ¼ 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: 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

    Start your day off without a fight when you serve up one of these breakfast ideas with a no-complaining guarantee!

    • My Mama’s Scones
    • Dutch Baby Pancakes
    • Sourdough Biscuits
    • Old Fashioned Donuts
    • Oatmeal Pancakes
    • Overnight Cinnamon Twists

    More Sourdough Recipes

    • Sourdough rolls in a cloth lined basket.
      How to Make Soft Sourdough Rolls
    • Honey glazed sourdough buns on a plate next to a bowl of butter.
      Sourdough Honey Bun Recipe
    • Baked cheesy top sourdough buns.
      Sourdough Cheese Buns
    • A glass measuring cup of sourdough starter next to a gallon jar.
      The Best Sourdough Discard Recipes

    Share this with your friends!

    Reader Interactions

    Comments

    1. Rebecca Schwen

      March 31, 2017 at 6:22 am

      Pictures are not working ?

      Reply
      • katehosie

        March 31, 2017 at 7:49 am

        I'm on it!

        Reply
      • Valerie M

        February 27, 2023 at 2:52 pm

        Followed until step 8. Not sure what to do there, even after rading everyone else's comments. More clarification would be helpful.

        Reply
    2. Brooke S

      April 19, 2017 at 9:28 am

      Do you feed your starter first before making these?

      Reply
      • katehosie

        April 19, 2017 at 9:58 am

        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.

        Reply
    3. joshandlacosta

      July 06, 2017 at 7:00 am

      The pictures aren't working ?

      Reply
    4. Debbie Robson

      January 24, 2018 at 7:34 pm

      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!

      Reply
      • Melanie

        May 07, 2020 at 9:01 am

        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

        Reply
        • katehosie

          May 17, 2020 at 3:39 pm

          I really need to get someone to take photos of me making them!!

    5. Jac

      May 14, 2018 at 10:13 am

      Hi Kate,

      Your picture links seem to be broken.

      Reply
    6. Lauren Rothermel

      February 15, 2020 at 4:56 am

      So delicious. It was nice waking up knowing breakfast was already "made". These would be good brunch food.

      Reply
    7. Janet Shannon

      April 20, 2020 at 6:54 am

      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.

      Reply
      • Blaire

        February 09, 2021 at 9:23 am

        Would substituting with coconut oil/oil work? Or would you stick with vegan butter (dairy allergy here)?

        Reply
        • kateschat

          February 10, 2021 at 12:44 pm

          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.

    8. jodi nord

      August 28, 2020 at 6:35 am

      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

      Reply
      • katehosie

        September 02, 2020 at 12:42 pm

        I'm sorry I'm just seeing this now, how did it work out?

        Reply
    9. Celia Bond

      November 26, 2020 at 12:44 pm

      These are so so so good! I made them for teachers gifts at Christmas last year and they got rave reviews.

      Reply
    10. Steph

      November 26, 2020 at 2:48 pm

      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

      Reply
      • Tiffany

        January 20, 2023 at 8:55 am

        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!

        Reply
    11. Jaclyn

      November 27, 2020 at 8:05 am

      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

      Reply
    12. Heather

      November 28, 2020 at 11:57 am

      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).

      Reply
      • Tina

        June 22, 2022 at 7:48 pm

        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.

        Reply
        • [email protected]

          June 24, 2022 at 5:29 am

          Maybe one day Kate will be able to do that, unfortunately it takes a fair amount of time to do these conversions.

    13. Laura Roberts

      December 04, 2020 at 12:19 pm

      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!

      Reply
    14. Kera Smith

      December 04, 2020 at 2:55 pm

      these are so yummy makes a great simple snack

      Reply
    15. Melanie Taylor

      June 20, 2022 at 6:02 pm

      5 stars
      Like the recipe but the directions for forming the twists are very confusing

      Reply
    16. Beth

      October 19, 2022 at 6:03 pm

      Is this made with active starter or discard starter?

      Reply
      • Dee Porter

        October 20, 2022 at 10:14 am

        An Active Starter!

        Reply
    17. Jeanne

      November 21, 2022 at 1:11 pm

      Can I leave this out overnight even with yogurt and eggs in it?

      Reply
    18. Paige

      March 13, 2023 at 9:39 am

      Is this made with self rising flour or bread flour?

      Reply
      • [email protected]

        March 28, 2023 at 1:38 pm

        Bread flour or just regular organic white is what we use.

        Reply
    19. Whitney

      March 17, 2023 at 8:14 am

      Is it safe to leave overnight with eggs and sour cream? Thanks. Excited to try

      Reply
      • [email protected]

        March 28, 2023 at 1:44 pm

        Yes it is safe to overnight on the counter.

        Reply

    Trackbacks

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      July 28, 2020 at 12:14 pm

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    Hi, I'm Kate! Thank you for joining us on this crazy journey! Our family lives on a 34 acre homestead in northern BC, Canda and get a kick out of things like raising our own meat, dairy and vegetables.

    We’re a homeschooling family who believes life is the best teacher but we do hit the books in winter. I’m so glad you’re here, I hope you stick around!

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