Go Back
A close-up view of flaky, golden-brown cinnamon twists generously coated in sparkling cinnamon sugar.

Sourdough Discard Cinnamon Sugar Twists

Turn your active sourdough discard into these irresistible, flaky cinnamon sugar twists! Perfect for a quick breakfast, snack, or dessert, they're subtly tangy and delightfully sweet.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 16 twists
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 1 cup sourdough discard (100% hydration, unfed)
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 4 tbsp unsalted butter melted and cooled slightly
  • 1 large egg
  • 1 tsp vanilla extract
  • 1-2 tbsp milk if dough is too stiff
For the Cinnamon Sugar Filling
  • 2 tbsp unsalted butter melted
  • 1/4 cup granulated sugar
  • 1 tbsp ground cinnamon

Equipment

  • Large Mixing Bowl
  • Whisk
  • Rolling Pin
  • Pastry Brush
  • Sharp knife or pizza cutter
  • Baking sheets
  • Parchment Paper
  • Air Fryer (optional, for crispier results)

Method
 

Prepare the Dough
  1. In a large mixing bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, baking powder, and salt.
  2. In a separate bowl, combine the sourdough discard, melted butter, egg, and vanilla extract. Whisk until well combined.
  3. Pour the wet ingredients into the dry ingredients. Mix with a spoon or your hands until a shaggy dough forms. If the dough seems too dry or stiff, add milk 1 tablespoon at a time until it comes together.
  4. Lightly flour a clean surface and turn out the dough. Knead for 1-2 minutes until it forms a cohesive, smooth ball. Do not over-knead.
  5. Wrap the dough ball in plastic wrap or place it in a covered bowl and refrigerate for at least 30 minutes. This helps firm up the dough, making it easier to roll.
Assemble the Twists
  1. While the dough chills, prepare the cinnamon sugar filling. In a small bowl, whisk together 1/4 cup granulated sugar and ground cinnamon.
  2. On a lightly floured surface, roll out the chilled dough into a large rectangle, approximately 12x16 inches and about 1/8-inch thick.
  3. Brush the entire surface of the dough rectangle with 2 tablespoons of melted butter.
  4. Evenly sprinkle the cinnamon sugar mixture over the buttered dough, making sure to cover all edges.
  5. Fold the dough in half lengthwise, bringing one long edge over to meet the other. Gently press down to seal the edges and remove any air pockets.
  6. Using a sharp knife or pizza cutter, cut the folded dough into 1-inch wide strips. You should get about 16 strips.
  7. Take each strip and gently twist it several times, creating a spiral shape. Place the twisted strips on a baking sheet lined with parchment paper, leaving some space between them.
Bake or Air Fry
  1. To Bake: Preheat your oven to 375°F (190°C). Bake for 15-20 minutes, or until golden brown and puffed. Let cool slightly on the baking sheet before transferring to a wire rack.
  2. To Air Fry: Preheat your air fryer to 350°F (175°C). Place 3-4 twists in a single layer in the air fryer basket (do not overcrowd). Air fry for 8-12 minutes, flipping halfway through, until golden brown and crispy. Cooking time may vary by air fryer model. Repeat with remaining twists.
  3. Serve warm and enjoy your Sourdough Discard Cinnamon Sugar Twists!

Notes

For an extra treat, drizzle with a simple glaze made from powdered sugar and a splash of milk or lemon juice after baking. These twists are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.