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
- 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
- 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.
- 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.
- 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.
- 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
- Prepare the filling. Mix together butter, brown sugar and cinnamon and whisk into a paste (reserving one tablespoon of the paste).
- 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.
- 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.
- 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
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.