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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.

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

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

Find it online: https://thefamilycooking.com/sourdough-cinnamon-roll-twist-bread/