Sourdough Cinnamon Roll Twist Bread

Why You’ll Love This Recipe

This Sourdough Cinnamon Roll Twist Bread offers the perfect balance of flavors and textures: the rich, buttery cinnamon filling contrasted by the slight tang of sourdough. The bread is soft and pillowy with a golden-brown, slightly crisp exterior, while the twists create beautiful layers of gooey cinnamon goodness. This recipe is an easy yet impressive way to showcase your sourdough starter, making it a great option for a cozy breakfast or special occasion treat. Plus, the method of twisting the dough gives it a unique and beautiful shape!

Ingredients

For the dough:

• 1 cup active sourdough starter (fed and bubbly)

• 1/2 cup warm milk

• 1/4 cup sugar

• 1/2 teaspoon salt

• 2 tablespoons unsalted butter, softened

• 2 large eggs

• 3-4 cups all-purpose flour (start with 3 cups and add more as needed)

For the filling:

• 1/2 cup unsalted butter, softened

• 1 cup brown sugar, packed

• 2 tablespoons ground cinnamon

• 1/4 teaspoon ground nutmeg (optional)

• Pinch of salt

For the glaze (optional):

• 1 cup powdered sugar

• 2 tablespoons milk or cream

• 1/2 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the dough: In a large bowl, combine the sourdough starter, warm milk, sugar, salt, butter, and eggs. Mix well. Gradually add the flour, one cup at a time, until the dough comes together. Knead the dough on a lightly floured surface for 8-10 minutes, or until it becomes smooth and elastic. If the dough feels too sticky, add a little more flour, but be careful not to add too much to keep the bread light and airy.

2. Let the dough rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise at room temperature for about 4-6 hours, or until doubled in size. Alternatively, you can refrigerate the dough overnight for a slow rise.

3. Prepare the filling: While the dough is rising, make the cinnamon filling by combining the softened butter, brown sugar, cinnamon, nutmeg (if using), and a pinch of salt in a small bowl. Stir until smooth and well combined.

4. Shape the dough: Once the dough has risen, turn it out onto a floured surface. Roll the dough into a large rectangle (about 12×16 inches). Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.

5. Roll and twist: Starting from one of the longer sides, carefully roll the dough into a tight log. Once rolled, use a sharp knife to slice the dough in half lengthwise. Twist the two halves of dough together, exposing the cinnamon swirl layers. Place the twisted dough into a greased 9×5-inch loaf pan, tucking the ends under if needed.

6. Second rise: Cover the pan with a towel or plastic wrap and let the dough rise for 1-2 hours, or until it has risen above the rim of the pan and is puffed up.

7. Bake: Preheat your oven to 350°F (175°C). Bake the twist bread for 30-35 minutes, or until it is golden brown and sounds hollow when tapped on the bottom. You may need to cover the bread with foil during the last 10 minutes of baking if it gets too brown.

8. Glaze and serve: While the bread is cooling, make the glaze by whisking together powdered sugar, milk (or cream), and vanilla extract until smooth. Once the bread has cooled slightly, drizzle the glaze over the top for a sweet finish. Slice and serve warm.

Servings and Timing

• Servings: 8-10

• Preparation Time: 20 minutes

• Rising Time: 5-8 hours (depending on the rise method)

• Baking Time: 30-35 minutes

• Total Time: 6-9 hours (depending on rise time)

Variations

• Nutty twist: Add 1/2 cup of chopped pecans or walnuts to the cinnamon filling for added texture and flavor.

• Raisins or dried fruit: Stir in a handful of raisins or dried cranberries to the cinnamon filling for a fruity twist.

• Frosting: For an extra indulgent treat, top the bread with cream cheese frosting instead of a glaze.

• Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend. Be sure to add xanthan gum if your flour blend doesn’t contain it to help provide structure.

Storage/Reheating

• Storage: Store leftover bread in an airtight container at room temperature for up to 2-3 days. For longer storage, wrap the bread tightly in plastic wrap and store it in the refrigerator for up to 1 week.

• Freezing: To freeze, wrap the bread tightly in plastic wrap and foil. Store in a freezer-safe bag for up to 2 months. To reheat, thaw the bread and warm it in the oven at 350°F (175°C) for 10-15 minutes.

• Reheating: Reheat individual slices in the microwave for 15-20 seconds, or place slices in the oven for a few minutes to warm through.

FAQs

1. Can I make this with store-bought sourdough starter?

Yes, you can use store-bought sourdough starter as long as it’s active and bubbly. If you don’t have sourdough starter, you can still make this bread with regular yeast.

2. Can I make this recipe without a stand mixer?

Yes, you can knead the dough by hand on a lightly floured surface. It will take about 8-10 minutes of kneading to achieve a smooth, elastic dough.

3. Can I use a bread machine for this recipe?

Yes, you can use a bread machine to knead the dough. Follow the bread machine’s instructions for adding ingredients, and once the dough is ready, proceed with the shaping and baking steps.

4. What type of flour should I use for this recipe?

All-purpose flour works best for this recipe, providing the right texture for the bread. If you want a denser loaf, you can try using bread flour, but all-purpose flour yields the fluffiest results.

5. Can I use a different filling for the bread?

Yes! You can experiment with other fillings, such as Nutella, brown sugar and pecans, or even fruit jams for a unique twist.

6. How do I know when the bread is fully baked?

The bread is done when it’s golden brown on top and sounds hollow when tapped on the bottom. You can also use a kitchen thermometer—aim for 190°F (88°C) in the center of the bread.

7. Can I make this bread ahead of time?

Yes, you can prepare the dough and let it rise overnight in the refrigerator. In the morning, allow the dough to come to room temperature before proceeding with the baking instructions.

8. How do I store leftover sourdough cinnamon roll twist bread?

Wrap the leftover bread tightly in plastic wrap or place it in an airtight container to keep it fresh for a few days. You can also freeze it for later enjoyment.

Conclusion

Sourdough Cinnamon Roll Twist Bread is an incredible combination of two beloved favorites—cinnamon rolls and sourdough bread. With its tangy flavor, soft texture, and cinnamon-sugar filling, this loaf is the perfect treat for any occasion. Whether enjoyed fresh from the oven or warmed up the next day, it’s a comforting and delicious way to use your sourdough starter. With its beautiful, twisted shape and irresistible aroma, this bread is sure to impress everyone at the table.

Sourdough Cinnamon Roll Twist Bread

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Sourdough Cinnamon Roll Twist Bread is a delightful hybrid of tangy sourdough and sweet cinnamon rolls. The soft, fluffy bread features layers of cinnamon-sugar filling and a beautiful twisted shape, making it perfect for breakfast, brunch, or a sweet treat.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: undefined
• Total Time: 6-9 hours (depending on rise time)
• Yield: 8-10 servings
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Ingredients

1. 1 cup active sourdough starter (fed and bubbly)
   
   1/2 cup warm milk
   
   1/4 cup sugar
   
   1/2 teaspoon salt
   
   2 tablespoons unsalted butter, softened
   
   2 large eggs
   
   3–4 cups all-purpose flour (start with 3 cups and add more as needed)
   
   For the filling: 1/2 cup unsalted butter, softened
   
   1 cup brown sugar, packed
   
   2 tablespoons ground cinnamon
   
   1/4 teaspoon ground nutmeg (optional)
   
   Pinch of salt
   
   For the glaze (optional): 1 cup powdered sugar
   
   2 tablespoons milk or cream
   
   1/2 teaspoon vanilla extract

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Instructions

Prepare the dough: In a large bowl, combine the sourdough starter, warm milk, sugar, salt, butter, and eggs. Mix well. Gradually add flour, one cup at a time, until the dough comes together. Knead the dough for 8-10 minutes, or until smooth and elastic. Add flour as needed.

1. Let the dough rise: Cover the dough and let it rise for 4-6 hours at room temperature, or refrigerate overnight for a slow rise.
2. Prepare the filling: In a small bowl, combine softened butter, brown sugar, cinnamon, nutmeg (if using), and a pinch of salt. Stir until smooth.
3. Shape the dough: After rising, roll the dough into a 12×16-inch rectangle. Spread the cinnamon filling over the dough, leaving a small border.
4. Roll and twist: Roll the dough tightly from the longer side and slice it in half lengthwise. Twist the two halves together, exposing the cinnamon swirl layers. Place the twisted dough in a greased 9×5-inch loaf pan.
5. Second rise: Let the dough rise for 1-2 hours until it rises above the pan.
6. Bake: Preheat the oven to 350°F (175°C). Bake the twist bread for 30-35 minutes until golden brown and sounds hollow when tapped.
7. Glaze and serve: Mix powdered sugar, milk, and vanilla extract to make a glaze. Drizzle over the cooled bread. Slice and serve warm.

Notes

1. Nutty twist: Add 1/2 cup chopped pecans or walnuts to the filling for added flavor.
2. Raisins or dried fruit: Add raisins or dried cranberries to the filling for a fruity variation.
3. Frosting: For a richer treat, top with cream cheese frosting instead of glaze.
4. Gluten-Free Version: Use gluten-free flour blend, ensuring xanthan gum is added for structure.
5. Storage: Store leftover bread in an airtight container at room temperature for 2-3 days or refrigerate for up to 1 week.
6. Reheating: Reheat slices in the microwave for 15-20 seconds or warm in the oven at 350°F (175°C) for 10-15 minutes.

Nutrition

• Serving Size: 1 slice
• Calories: 300
• Sugar: 24g
• Sodium: 220mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 50mg