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Easy Sourdough Discard Cinnamon Sugar Twists

Golden, tender Sourdough Discard Cinnamon Sugar Twists made from leftover sourdough starter—flaky, buttery, cinnamon-coated pastries with a subtle tang and bakery-worthy texture.
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Prep Time 25 minutes
Total Time 2 hours 45 minutes
Servings: 12 twists
Course: Pastry
Cuisine: American
Calories: 195
Ingredients Method Notes

Ingredients
  

  • 1 cup sourdough discard
  • 2 cups all-purpose flour
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1 tsp instant yeast
  • 1/4 cup warm milk
  • 1/4 cup unsalted butter softened
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup melted butter for brushing
  • 1/2 cup granulated sugar mixed with 2 tsp cinnamon

Method
 

  1. Whisk sourdough discard, warm milk, sugar, yeast, egg, and vanilla until smooth.
  2. Add flour and salt to form a shaggy dough; work in softened butter until incorporated.
  3. Knead 8 minutes until smooth and elastic.
  4. Place in a greased bowl, cover, and rise 1–1.5 hours until doubled.
  5. Roll dough into a 12×18-inch rectangle; brush with melted butter and sprinkle cinnamon sugar.
  6. Fold in half lengthwise, cut into 1-inch strips, twist each 2–3 times, and place on lined sheets.
  7. Cover and rise 30–45 minutes; preheat oven to 375°F.
  8. Bake 15–18 minutes until golden; brush with butter and roll in extra cinnamon sugar.

Notes

Avoid overheating milk, as it can kill yeast. Brush twists with butter while warm for the best cinnamon sugar coating.