Sweet Sourdough Cinnamon Roll Twists Recipe

Sweet Sourdough Cinnamon Roll Twists recipe is a fun version of the well-loved cinnamon roll. Made from a sweet sourdough base with a sweet cinnamon filling formed into twisted cinnamon rolls. Baked to perfection in a large round skillet. After they are baked you can drizzle or slather with cream cheese frosting. My youngest son said it was the best cinnamon roll he had ever had. My husband said it was the best thing I’ve ever baked! 

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This Sweet Sourdough Cinnamon Roll Twists Recipe is so delicious and fun. It’s my new favorite way to make sourdough cinnamon rolls! It’s the perfect kid-friendly recipe, both to make and for them to enjoy eating! We will use a stiff starter in this recipe. It’s like a sweet sourdough starter. I like to use stiff starters in my sweet sourdough recipes. This recipe won’t disappoint! It makes a perfect sweet breakfast or a delicious dessert! It really is a scrumptious bread!

What Is a Stiff Starter?

A stiff starter has half the hydration of the amount of flour. A stiff starter reduces the vinegary tang of sourdough and gives you a very mellow sourdough. And the butter and egg in this sweet bread recipe make it a rich dough. With normal sourdough recipes, we start with an active sourdough starter with 100% hydration (meaning equal parts flour and water.)

With this recipe, we make a stiff starter the night before. You can also add a bit of sugar to the stiff starter to help give it a boost. The wild yeast in your sourdough starter feeds off the sugar and gives it a good rise. Making a stiff starter out of your sourdough starter is a great way to get the benefits of sourdough, but still satisfy your sweet tooth with a sweet, rich dough. My kids also appreciate the sourdough recipes that don’t taste sour!

What Temperature Should the Liquid Be For Bread?

Temperature is important when working with sourdough (wild yeast) and active dry yeast. If you add the yeast to a liquid that is too hot it will kill the yeast. For this recipe, the milk will be heated to melt butter and dissolve sugar, but it will be cooled before we add the yeast. When we scaled the milk we are going to heat it just until it starts to steam – about 180 degrees. Once you see steam, take it off the heat and add butter and sugar to hot milk. Remember, you will need to wait until the milk mixture has cooled slightly before adding your starter. Your milk mixture should be 100-110 degrees, or if you stick your finger in the liquid it will feel warm, but not burn you.

Kneading Bread

Concerning kneading, it’s a personal preference. This recipe can be either mixed and kneaded by hand or it can be done in a stand mixer. Either works great. It just depends on if you want an arm workout for the day or not. I usually use my kitchen aid with a dough hook and have the machine knead it for me with this recipe. It is kind of fun to knead by hand! 

Rise Times For Sweet Sourdough Cinnamon Roll Twists Recipe

This bread dough rises beautifully (as long as your sourdough starter is good and healthy.) The first rise takes between 4-8 hours for the dough rise to double. The second rise (after the dough is formed into the cinnamon roll twists) takes about 2-3 hours. It all depends on how warm your home is and even the time of year. Baking bread in Summer, with warmer temperatures, will give you a quicker rise for bread. If your home is cool let your dough rise in a warm spot like your oven if you have a Proof setting or you can place a bowl of boiled water in the oven that is not on and place your dough in and close the oven door. 

How to Shape Sweet Sourdough Cinnamon Roll Twists

After the first rise, when the dough has doubled in size, punch the dough down in the bowl. Prepare your baking pan with oil or cooking spray. I like to use a large cast iron skillet. Now we are going to start making our cinnamon roll twists. Roll out the dough to a 15 x 20 inch rectangle. Spread softened butter and cinnamon brown sugar mixture onto 2/3rds of the dough. Fold over the 1/3 that does not have filling over the center third. Next, fold the last third over the center. Slice the long rectangle about every two inches. Take each slice and cut it into three strands (leaving the very top still attached.) Braid the strands and roll the braid up into a cinnamon bun. Place in the prepared pan. I like to use a cast iron skillet.

How to Store Sweet Sourdough Cinnamon Roll Twists

Keep bread in a sealed bag or airtight container for the best freshness. This will stay fresh for about 3-4 days at room temperature. They can also be placed in the freezer. Wrap in plastic wrap and seal in a ziploc freezer bag if freezing. Use within 3 months. 

Ingredients you’ll need

To get started making this recipe, you’ll first want to gather all your ingredients first.

Here is what you’ll need for the stiff starter:

Here is what you’ll need for cinnamon roll twists:

Here is what you’ll need for the filling for twists:

Here is what you’ll need for cream cheese frosting:

Step by Step Instructions

Step 1: Make the stiff starter the night before. 

Feed 50 grams of starter 60 grams of water, 120 grams of flour, and 24 grams of sugar.

The next day, in the morning, your stiff starter will have doubled. It is ready when you see lots of bubbles all around and under the jar and it has doubled. 

Your stiff starter should look like the jar below on the left after it has doubled and is ready to use. Look at those beautiful bubbles! The sourdough starter on the right was fed at the same time with 100% hydration (same amount of water and flour.)

Step 2: Scald milk over the stove top or microwave. Slice butter and place in heated milk along with the sugar. Stir the milk mixture until the butter is melted. Pour milk, melted butter, and white sugar into the bowl of your stand mixer. Add all of your stiff starter and blend with a dough hook to incorporate the starter into the warm liquid. 

Step 3: Once your milk mixture has cooled to below 110 degrees (or is comfortable for your finger,) add all of your stiff starter and blend with dough hook to incorporate the starter into the warm liquid. 

Step 4: Add egg, salt, and flour 1 cup at a time, with the mixer on low speed, until the dough pulls away from the bowl and is no longer sticking to the sides of the bowl, which will be about 3 1/4 – 3 1/2 cups. Knead in a stand mixer on medium speed (or turn out on a clean surface if kneading by hand) for 5 minutes until soft and elastic.

Step 5: Form your dough into a ball and place it in a greased, large mixing bowl, cover with a tea towel, and let rise until double in a warm place for about 4-8 hours.

Step 6: Now we are going to start making our cinnamon roll twists. Roll out the dough to a 15 x 20 inch rectangle. Spread softened butter and cinnamon brown sugar mixture onto 2/3rds of the dough.

Step 7: Slice the long rectangle about every inch with a bench scraper. Take each slice and cut it into three strands (leaving the very top still attached.) Braid the strands and roll the braid up into a cinnamon bun. Place in an oiled pan. I like to use my large cast iron skillet.

Step 8: Cover your pan with a tea towel and let rise for another 2-3 hours. Once the Cinnamon roll twists have doubled in size, bake in preheated oven at 350 degrees F for 25-30 minutes or until golden brown.

Step 9:  Mix all of the frosting ingredients together and spread or pipe on the sourdough cinnamon roll twists. 

I hope you enjoy this delicious Sweet Sourdough Cinnamon Roll Twists Recipe!