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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!
 
Prep Time15 mins
Cook Time15 mins
Fermenting Time6 hrs
Total Time6 hrs 30 mins
Course: Breakfast
Cuisine: American
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!