Sourdough Discard Cinnamon Sugar Twist (A Sweet Save for Your Starter!)
There’s something magical about turning “extras” into something amazing — and this Sourdough Discard Cinnamon Sugar Twist is the perfect proof. If your sourdough jar keeps filling up with discard, don’t toss it. Turn it into a soft, buttery, pull-apart treat that tastes like a cozy morning hug.
This twist blends the gentle tang of sourdough with warm cinnamon and sweet brown sugar. It’s soft inside, crisp on the edges, and shaped into a beautiful swirl that looks straight out of a bakery window. And the best part? It’s surprisingly simple. No pro-level baking skills needed!
New to baking with discard? Or just hunting for a fun way to use it up? This recipe is a guaranteed crowd-winner. Serve it warm with coffee, pack it for a picnic, or slice it up for brunch — it fits every mood.
🕒 Time & Yield
- Prep: 15 minutes
- Proof: 1 hour
- Bake: 25 minutes
- Total: ~1 hour 40 minutes
- Servings: 6–8 slices
- Yield: 1 large twisted loaf
🍞 Ingredients
Dough
- 1 cup (240g) sourdough discard (unfed, room temp)
- 1 cup (120g) all-purpose flour
- 2 tbsp sugar
- 1/4 tsp salt
- 1/4 tsp instant yeast (optional for a faster rise)
- 2 tbsp unsalted butter, softened
- 1–2 tbsp milk (only if needed for moisture)
Cinnamon Sugar Filling
- 2 tbsp melted butter
- 1/3 cup brown sugar
- 1 tbsp ground cinnamon
Optional Topping
- Powdered sugar
- Simple glaze: 1/2 cup powdered sugar + 1–2 tsp milk
👩🍳 How to Make the Cinnamon Twist
Step 1 — Make the Dough
- Add sourdough discard, flour, sugar, salt, and butter to a bowl.
- Mix until a rough dough forms. Add milk only if the dough feels dry.
- Knead by hand or mixer for 5–6 minutes until smooth and slightly stretchy.
- Cover and let rise for about 1 hour, or until puffy.
- (Optional) Add yeast to speed up the rise, especially in cooler kitchens.
Step 2 — Mix the Filling
Stir together melted butter, brown sugar, and cinnamon until it turns into a spreadable paste.
Step 3 — Roll, Spread & Twist
- Roll dough into a 12×8-inch rectangle.
- Spread the cinnamon filling evenly.
- Roll it tightly into a log.
- Slice the log lengthwise.
- Twist the two cut strands, keeping the cut sides facing up.
- Form a round coil or leave it as a long twist.
Step 4 — Bake
- Preheat oven to 350°F (175°C).
- Bake 25–28 minutes until golden and fragrant.
- Let it cool slightly, then dust with powdered sugar or drizzle with glaze.
📝 Notes & Tips
- Sourdough Tang: Older discard = deeper flavor.
- Storage:
- Room temp: 2 days
- Fridge: up to 5 days
- Freezer: 1 month (slice first!)
- Flavor Swaps:
- Chopped pecans
- Raisins
- Mini chocolate chips
- Cardamom for a warm twist
❓ FAQ
Q: Can I skip the yeast?
Yes! It just slows down the rise. Longer rest = stronger sourdough flavor.
Q: Can I use cold discard?
Let it warm up or add 30 extra minutes to the rise.
Q: Is a vegan version possible?
Totally. Swap in plant-based butter and non-dairy milk.
Q: Can I use whole wheat flour?
Up to 50%. Add a bit more liquid — whole wheat absorbs more.
🧾 Nutrition (per serving — approx.)
| Nutrient | Amount |
|---|---|
| Calories | 220 |
| Carbs | 30g |
| Protein | 4g |
| Fat | 9g |
| Saturated Fat | 5g |
| Sugar | 12g |
| Fiber | 1g |
| Sodium | 90mg |
(Values based on 8 servings — may vary.)
⚠️ Disclaimer
Enjoy this treat in balance with your diet. Always check for allergens, and if you have health concerns, reach out to a nutrition professional.
