Sourdough Cinnamon Roll Twist Bread

Here's an idea for that discard sourdough starter... sourdough cinnamon roll twist bread! It's soft and fluffy, buttery, and packed with layers of cinnamon sugar. AND it's really easy to make. Although you will need to plan it out in advance to let the dough rise overnight, but that just makes it the perfect recipe to prep the night before and bake them fresh for breakfast or brunch the next day.

What is Sourdough Cinnamon Roll Twist Bread?

This bread is basically a giant cinnamon roll that's been cut, braided, and twisted into a wreath. It is commonly also known as an Estonian Kringle in eastern European countries, or as Babka bread, in the Jewish community. Unlike other recipes, we are of course using our sourdough starter instead of commercial yeast to get that rise.

Ingredients in Sourdough Cinnamon Roll Twist Bread

• sourdough starter
• all-purpose flour
• plain Greek yogurt
• egg
• butter
• sugar
• salt
• cinnamon roll filling - butter, brown sugar, cinnamon
• topping - confectioner's sugar or cream cheese icing for that classic cinnamon roll feel.

How to Make Sourdough Cinnamon Roll Twist Bread

Here is a summary of how to make this cinnamon roll bread. For the full recipe, scroll down to the recipe card.

Prepare the Starter and Dough

1. Prepare the starter. If your sourdough starter if not ready to go, and is stored in the fridge, take it out and feed it 12 hours in advance. Let it rise for 4-8 hours or until doubled in size. Do a float test to check if it is ready.
2. Prepare the dough. In a large mixing bowl, add sourdough starter, water, yogurt, egg, and sugar, and whisk to combine. Add all-purpose flour, and whisk to combine. Cover the bowl and let the dough rest for one hour. Add salt and melted butter and fold into the dough for a few seconds to combine.
3. Stretch and fold the dough. Apply some water or oil on your hands and stretch and fold the dough in the bowl by folding the edges over to the centre, one edge at a time. Cover with plastic wrap and let the dough rest for 30 minutes. Repeat this step two more times. After the final 30-minute rest, the dough should almost double in size. At this point, the dough should feel quite soft and less sticky since it slowly builds gluten strength and becomes airy from rising.
4. Proof the dough overnight. Transfer the dough into a lightly greased container and cover with a lid. Leave it in the refrigerator overnight for 8 to 12 hours. 

Make the Cinnamon Roll Twist Bread

1. Prepare the filling. Mix together butter, brown sugar and cinnamon and whisk into a paste (reserving one tablespoon of the paste).
2. Shape the cinnamon roll twist bread. Transfer dough to a floured surface and roll into a rectangular measuring approximately 20 x 12-inches. Gently spread filling evenly on top, leaving ½-inch from each edge. Roll up the dough into a log and pinch the end edges to seal. Cut the log in half lengthwise using a knife, leaving 1-inch on one end intact. Braid the two halves by twisting them together while keeping the cut sides with cinnamon filling exposed facing upwards. Pinch the ends together to form a coiled rope. Pull it together to form a circle it and tuck two ends together in the middle.

3. Bake the bread. Transfer to a parchment lined baking tray and brush the remaining spoonful of cinnamon paste on top. You can apply a little bit of egg wash on the top to help enhance the golden colour of the crust when baking. Preheat the oven to 400 F (200 C), and bake for 20 minutes until golden brown.
4. Serve. Serve with a sprinkle of icing sugar on top, or with a drizzle of cream cheese icing.

More Sourdough Recipes

• Small Batch Sourdough Bread
• Savoury Chive Pancakes with Sourdough Starter
• How to Make Sourdough Starter
• Artisan Green Olive Sourdough Bread
• Seeded Whole Wheat Sourdough Bread

Recipe

Sourdough Cinnamon Roll Twist Bread

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4.8 from 12 reviews

• Author: Sam | Ahead of Thyme
• Total Time: 11 hours
• Yield: 12 servings
• Diet: Vegetarian

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Description

Soft and fluffy sourdough cinnamon roll twist bread is buttery and layered with cinnamon sugar. Prep it the night before and freshly bake it for breakfast.

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Ingredients

For the dough:

• 100 grams sourdough starter
• 80 grams water
• 100 grams plain Greek yogurt
• 1 egg
• 1 tablespoon granulated sugar
• 350 grams all-purpose flour
• 40 grams butter, melted (approximately 3 tablespoons)
• ½ teaspoon salt

For the filling:

• 50 grams butter, softened at room temperature (approximately ¼ cup)
• 4 tablespoons brown sugar
• 3 teaspoons cinnamon powder

To serve:

• confectioner's sugar 
• cream cheese frosting (see recipe in notes below)

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Instructions

Prepare the Starter (approximately 6 hours rise time):

1. If your sourdough starter is not ready to go, and is stored in the fridge, take it out and feed it 12 hours in advance. Discard half of the old starter and add 50 grams all-purpose flour and 50 grams water. Let it rise for 4-8 hours or until doubled in size.
2. Take out a spoonful of new starter and drop it into a glass of room-temperature water. If it floats, the starter is ready. If it sinks, you either need to let the starter sit longer to develop more bubbles, or feed it again and let it sit until it passes the float test (usually 6–12 hours).

Prepare the Dough (1 hour rise time):

1. In a large mixing bowl, add sourdough starter, water, yogurt, egg, and sugar, and whisk to combine. Add in all-purpose flour, and whisk to combine, scraping down the sides of the bowl (there should be no dry flour particles visible). Cover the bowl and let the dough rest for one hour. The technique is called autolyse.
2. Add salt and melted butter, and fold the dough for a few seconds to combine. Butter and salt slows down yeast growth in the fermentation process, so it is recommended to incorporate it after allowing the dough to rise for an hour first.

Stretch and Fold the Dough (1 hour 30 minutes rise time):

1. Apply some water or oil on your hands and stretch and fold the dough in the bowl by folding the edges over to the centre, one edge at a time. Wet hands makes it easier to work with the dough and it should take you less than a minute to fold all 4 sides. Cover with plastic wrap and let the dough rest for 30 minutes.
2. Stretch and fold the dough again, cover, and let dough rest for another 30 minutes. Repeat this step one final time -- stretch and fold the dough, cover, and let it rest for 30 minutes, until it almost doubles in size. At this point, the dough should feel quite soft and less sticky since it slowly builds gluten strength and becomes airy from rising.

Proof Overnight (8-12 hours):

1. Transfer the dough into a lightly greased container and cover with a lid. Leave it in the refrigerator overnight for 8 to 12 hours. 

Shape and Braid the Cinnamon Roll Twist Bread:

1. In a medium bowl, mix together softened butter, brown sugar and cinnamon and whisk into a paste.
2. Transfer the dough onto a floured surface and use a rolling pin to roll it into a rectangle measuring approximately 20 x 12-inches.  Scoop the cinnamon paste onto the dough (reserving one tablespoon of paste) and gently spread it evenly over the rolled dough, only leaving ½-inch from each edge.
3. Roll up the dough into a log and pinch the end edges to seal. Cut the log in half lengthwise using a knife, leaving 1-inch on one end intact.
4. Braid the two halves by twisting them together while keeping the cut sides with cinnamon filling exposed facing upwards. Pinch the ends together to form a coiled rope. Pull it together to form a circle and and tuck two ends together in the middle like a wreath.

Bake the Bread:

1. Preheat the oven to 400 F (200 C).
2. Transfer shaped dough to a parchment lined baking tray and brush the remaining spoonful of cinnamon paste on top. You can apply a little bit of egg wash (beaten egg) on the top to help enhance the golden colour of the crust when baking. Let the dough sit aside until oven has preheated.
3. Bake for 20 minutes until golden brown.
4. Serve with some confectioner's sugar on top, or with a drizzle of cream cheese icing. 

Notes

How to make cream cheese icing: In a medium bowl, whisk together 4 ounces softened cream cheese, 1 cup confectioner's sugar, 3 tablespoons milk and ½ teaspoon vanilla extract, until creamy and smooth. If the consistency is too thick, add a little milk. If it is too thin for your liking, add some more sugar.

• Prep Time: 20 minutes (+at least 10.5 hours rise time)
• Cook Time: 20 minutes
• Category: Bread
• Method: Bake
• Cuisine: American