I make these Sourdough Discard Cinnamon Sugar Twists any time my unfed starter needs a job. They’re soft, buttery, and ridiculously easy: a quick-enough sweet bread that turns discard into breakfast or a snack everyone asks about. The twists bake up golden with a crisp cinnamon-sugar shell and a tender, slightly tangy crumb from the discard — perfect for brunch, after-school snacks, or coffee breaks.
Why you’ll love this dish
This recipe turns unused sourdough discard into something everyone will request. It’s budget-friendly, reduces waste, and delivers bakery-style cinnamon twists with minimal fuss. Because the dough uses discard plus a little instant yeast, you get the subtle sourdough flavor without waiting for a full sourdough rise. Make it for weekend brunch, holiday mornings, or to elevate a potluck dessert spread.
“We made a batch for Sunday morning and couldn’t stop eating them — crunchy outside, pillowy inside, and so easy to whip up from discard.” — a happy home baker
How this recipe comes together
A quick overview so you know what’s coming: you mix the wet ingredients (including the sourdough discard), add flour and salt, then knead in softened butter until the dough is smooth. After a first rise, you roll the dough thin, brush with melted butter, and sprinkle a generous cinnamon-sugar coating. Fold, slice into strips, twist, let rise briefly, then bake until golden. A final brush of butter and a toss in more cinnamon sugar finishes them.
Gather these items
- 1 cup (240 g) sourdough discard (unfed starter) — room temperature
- 2 cups all-purpose flour (about 250 g)
- 2 tbsp sugar
- 1/2 tsp salt
- 1 tsp instant yeast
- 1/4 cup (60 ml) milk, warmed (not hot)
- 1/4 cup (56 g) unsalted butter, softened (for dough)
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup (115 g) melted butter (for brushing)
- 1/2 cup sugar + 2 tsp ground cinnamon (for coating)
Notes/substitutions:
- Milk: swap for plant milk (unsweetened almond or oat) for dairy-free; reduce final butter for vegan option and use margarine or coconut oil.
- Flour: you can replace up to 1/2 cup with whole wheat for nuttier flavor — expect a denser twist.
- Yeast: instant yeast speeds things up. If you prefer only sourdough fermentation, remove yeast and allow a much longer rise (not covered here).
Step-by-step instructions
- In a large bowl, whisk together the sourdough discard, warm milk, 2 tbsp sugar, instant yeast, egg, and vanilla until combined. Let sit 3–5 minutes if your yeast is newly added — you may see slight bubbles.
- Add the 2 cups of all-purpose flour and 1/2 tsp salt. Stir until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and begin kneading. As the dough comes together, work the 1/4 cup softened butter into the dough in pieces until fully incorporated.
- Knead for about 8 minutes total, until the dough is smooth and elastic. It should be slightly tacky but not sticky. Add a teaspoon of flour at a time only if it’s overly sticky.
- Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 to 1.5 hours, until roughly doubled in size.
- After the first rise, punch down the dough gently. On a lightly floured surface, roll it into a large rectangle about 1/4 inch (6 mm) thick.
- Brush the surface evenly with about half of the melted butter. Mix the 1/2 cup sugar and 2 tsp cinnamon, then sprinkle it generously over the buttered dough.
- Fold the dough in half lengthwise so the cinnamon-sugar is enclosed between the layers. Press lightly to seal.
- Using a sharp knife or pizza cutter, cut the folded dough into strips about 3/4–1 inch wide.
- Take each strip and twist it several times. Place twists on a parchment-lined baking tray, leaving space for them to expand.
- Cover loosely and let rise another 30–45 minutes until puffy. Meanwhile, preheat the oven to 375°F (190°C).
- Bake the twists at 375°F (190°C) for 15–18 minutes, until they’re golden brown on top.
- As soon as they come out of the oven, brush with the remaining melted butter and toss or sprinkle with extra cinnamon sugar to finish.
Best ways to enjoy it
Serve these cinnamon sugar twists warm for maximum appeal. They’re excellent:
- With a steaming cup of coffee or chai for breakfast.
- Paired with whipped cream or vanilla icing for brunch or dessert.
- As a portable snack for picnics or school lunches — wrap warm in foil to keep soft.
- Alongside fresh fruit and yogurt for a balanced brunch spread.
Storage and reheating tips
- Room temperature: Store cooled twists in an airtight container at room temperature for up to 2 days. They stay soft if kept sealed.
- Refrigeration: You can refrigerate up to 4 days, but they’ll dry out faster; reheat before serving.
- Freezing: Freeze fully cooled twists in a freezer bag for up to 2 months. Thaw overnight in the fridge or at room temperature. Reheat directly from frozen at 325°F (160°C) for 8–10 minutes.
- Reheating: Warm in a 350°F (175°C) oven for 5–7 minutes or microwave on low in short bursts (10–15 seconds), then brush with a little melted butter to refresh the crust.
Food safety: Because this recipe contains egg and milk, do not leave the finished product out for more than 2 hours at room temperature if your kitchen is warm (>90°F/32°C).
Pro chef tips
- Temperature matters: Keep milk warm (about 100–110°F / 38–43°C) to activate yeast without killing it.
- Butter temperature: Use softened butter for dough incorporation and melted butter for brushing — they play different roles. Cold butter won’t integrate; hot butter will deflate your dough.
- Even sugar distribution: Sprinkle cinnamon sugar from a small sieve or shaker for an even coating.
- Twist technique: For even baking, twist each strip the same number of times and lay them with equal spacing.
- Don’t over-flour: Add minimal extra flour during kneading to preserve tenderness.
Creative twists
- Apple-caramel twist: Add thin apple slices and a light drizzle of caramel between layers before folding.
- Nutty crunch: Sprinkle chopped toasted pecans or almonds over the cinnamon sugar before folding.
- Orange-cinnamon: Add 1 tsp orange zest to the cinnamon sugar for bright citrus notes.
- Chocolate: Sprinkle mini chocolate chips on the buttered dough before folding for a chocolate-sweet version.
- Vegan: Swap egg and dairy for flax egg (1 tbsp ground flax + 3 tbsp water) and plant-based butter/milk. Reduce handling to keep texture tender.
Your questions answered
Q: Can I use fed sourdough starter instead of discard?
A: Yes — a fed, active starter will still work, but it can add more leavening and tang. You may want to reduce or omit the instant yeast and allow longer rising times if you prefer pure sourdough fermentation.
Q: How long does the whole process take?
A: Active hands-on time is roughly 30–45 minutes. Including rises and baking, plan 2 to 2.5 hours. With only sourdough fermentation (no instant yeast), total time increases significantly.
Q: Can I make the dough the night before?
A: Yes. After kneading, refrigerate the dough (covered) overnight. In the morning, roll, fill, twist, let proof 30–45 minutes, then bake. Cold retardation can deepen flavor.
Q: Will the sugar melt and make the twists soggy?
A: No — the butter and sugar combine then get sealed between layers; during baking, the exterior crisps and leaves a pleasant caramelized coating. Tossing in extra sugar after baking adds crunch.
Q: Can I freeze before baking?
A: Yes. Freeze shaped twists on a tray, then transfer to a bag. Bake from frozen, adding several minutes to the bake time and allowing a slightly longer proof if needed.
Conclusion
If you want more inspiration for working with discard or seeing slight variations on cinnamon twists, check out this helpful guide on Sourdough Cinnamon Twists – Venison for Dinner. For another take on using sourdough discard in sweet, cinnamon-sugar twists, this recipe walkthrough is a good companion: Sourdough discard cinnamon sugar twists – Tasty Trails.
Sourdough Discard Cinnamon Sugar Twists
Ingredients
Dough ingredients
- 1 cup sourdough discard (unfed starter), room temperature
- 2 cups all-purpose flour Approximately 250 g, can replace up to 1/2 cup with whole wheat
- 2 tbsp sugar
- 1/2 tsp salt
- 1 tsp instant yeast Can omit for sourdough fermentation
- 1/4 cup milk, warmed (not hot) Can swap for plant milk for dairy-free
- 1/4 cup unsalted butter, softened, for dough
- 1 large egg Can be replaced with a flax egg for vegan
- 1 tsp vanilla extract
- 1/2 cup melted butter, for brushing
- 1/2 cup sugar + 2 tsp ground cinnamon, for coating
Instructions
Preparation
- In a large bowl, whisk together the sourdough discard, warm milk, 2 tbsp sugar, instant yeast, egg, and vanilla until combined. Let sit 3–5 minutes.
- Add the 2 cups of all-purpose flour and 1/2 tsp salt. Stir until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for about 8 minutes, incorporating the 1/4 cup softened butter until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until roughly doubled.
Shaping
- After the first rise, punch down the dough and roll it into a rectangle about 1/4 inch thick.
- Brush half of the melted butter over the dough and sprinkle the cinnamon-sugar mixture generously.
- Fold the dough in half lengthwise and cut into strips about 3/4–1 inch wide.
- Twist each strip several times and place on a parchment-lined baking tray, leaving space to expand.
- Cover loosely and let rise for another 30–45 minutes.
Baking
- Preheat the oven to 375°F (190°C).
- Bake the twists for 15–18 minutes or until golden brown.
- Brush with remaining melted butter and toss in extra cinnamon sugar.
