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Sweet Sourdough Cinnamon Roll Twists Recipe

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! It makes a perfect sweet breakfast or a delicious dessert! It really is a scrumptious bread!
Print Recipe
Sourdough Cinnamon roll twists with cream cheese frosting on plate.
Prep Time:30 minutes
Cook Time:25 minutes
Rise Time:6 hours

Ingredients

Stiff Starter made the night before

  • 50 grams sourdough starter
  • 60 grams water
  • 120 grams flour
  • 24 grams sugar

Sourdough Cinnamon Roll Twists Dough

  • 3/4 cup milk
  • 6 Tablespoons butter sliced
  • 1/2 cup sugar
  • all of the stiff starter
  • 1 egg
  • 1 ½ teaspoon salt
  • 3 1/4 - 3 1/2 cups all purpose flour

Cinnamon Sugar Filling

  • 6 Tablespoons butter softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 teaspoon cinnamon

Cream Cheese Frosting

  • 2 Tablespoons cream cheese
  • 2 Tablespoons butter softened
  • 1 cup powdered sugar
  • 4 Tablespoons heavy cream
  • 1/2 teaspoons vanilla extract

Instructions

  • Make a 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 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.
  • Scald milk over stove top or microwave.
  • Slice butter and place in heated milk along with the sugar. Stir until 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.
  • 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 total.
  • 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.
  • Form dough into a ball and place dough 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.
  • After the first rise, turn out onto your work surface and let the dough rest for 10 minutes.
  • 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 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.
  • Let rise for another 2-3 hours.
  • When the Cinnamon roll twists have about doubled in size, bake in preheated oven at 350 degrees F for 25-30 minutes or until golden brown.
  • ​Mix all of the frosting ingredients together and spread or pipe on the sourdough cinnamon roll twists.

Notes

You do not have to use a stiff starter if you want more of a sourdough tang to your cinnamon roll twists. Just substitute 1 cup of active sourdough starter. 
Servings: 15