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Sourdough Cinnamon Roll Twist Bread Recipe

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4.2 from 88 reviews

  • Author: Amina
  • Total Time: 11 hours (including overnight proofing)
  • Yield: 12 servings

Description

This Sourdough Cinnamon Roll Twist Bread recipe combines the tangy flavors of sourdough starter with the sweet, warm spices of cinnamon and brown sugar. Perfectly braided and baked to a golden brown, this bread offers a delightful texture with a soft, airy crumb and a rich cinnamon-sugar filling. Serve it drizzled with cream cheese frosting or dusted with confectioner’s sugar for an indulgent breakfast or snack.

Ingredients

Starter and Dough

  • 100 grams sourdough starter
  • 80 grams water
  • 100 grams plain Greek yogurt
  • 1 egg
  • 1 tablespoon granulated sugar
  • 350 grams all-purpose flour
  • 40 grams butter, melted (approximately 3 tablespoons)
  • 1/2 teaspoon salt

Cinnamon Filling

  • 50 grams butter, softened at room temperature (approximately 1/4 cup)
  • 4 tablespoons brown sugar
  • 3 teaspoons cinnamon powder

Toppings

  • Confectioner’s sugar, for dusting
  • Cream cheese frosting (see notes for recipe)

Instructions

  1. Prepare the Starter: If your sourdough starter is refrigerated, feed it 12 hours in advance by discarding half the starter and adding 50 grams flour and 50 grams water. Allow it to rise 4-8 hours until doubled in size. Perform the float test by dropping a spoonful of starter into room-temperature water; it should float to confirm readiness.
  2. Mix Dough Ingredients: In a large bowl, whisk together sourdough starter, water, yogurt, egg, and granulated sugar until smooth. Add the all-purpose flour and mix thoroughly until no dry flour remains. Cover and let rest for 1 hour (autolyse).
  3. Add Salt and Butter: Incorporate salt and melted butter by folding the dough briefly to combine. This is done after the autolyse to prevent slowing yeast activity prematurely.
  4. Stretch and Fold the Dough: With wet or oiled hands, stretch the dough edges toward the center, folding all four sides. Cover with plastic wrap and rest for 30 minutes. Repeat this stretch and fold process two more times at 30-minute intervals, allowing the dough to develop gluten and rise until nearly doubled and soft.
  5. Proof Overnight: Transfer the dough to a lightly greased container, cover, and refrigerate for 8-12 hours to ferment slowly.
  6. Prepare Cinnamon Filling: In a bowl, combine softened butter, brown sugar, and cinnamon powder into a smooth paste.
  7. Shape the Dough: On a floured surface, roll the dough into a 20 x 12-inch rectangle. Spread the cinnamon paste evenly over the dough, leaving a 1/2-inch border. Reserve 1 tablespoon of the paste for topping.
  8. Form the Twist: Roll the dough tightly into a log and seal the edges. Cut the log lengthwise down the middle, leaving 1 inch intact at one end. Twist the two halves together with cut sides facing upward, pinch the ends, then shape into a circular wreath, tucking the ends together.
  9. Bake the Bread: Preheat oven to 400°F (200°C). Place the shaped dough on a parchment-lined baking tray. Brush the reserved cinnamon paste on top and optionally apply egg wash for enhanced browning. Let rest while oven preheats.
  10. Finish Baking: Bake for 20 minutes until the bread is golden brown and cooked through.
  11. Serve: Dust with confectioner’s sugar or drizzle with cream cheese frosting before serving for extra sweetness.

Notes

  • You can prepare your own cream cheese frosting by mixing 4 ounces softened cream cheese, 1/4 cup powdered sugar, 1 tablespoon softened butter, and 1/2 teaspoon vanilla extract until smooth.
  • Ensure the sourdough starter passes the float test for best rising results.
  • The dough requires multiple rest periods and stretch-and-folds to build gluten strength and develop flavor.
  • Use egg wash (1 beaten egg) to brush the top for a beautiful golden crust.
  • Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Prep Time: 45 minutes (active) plus 6 hours rise time for starter and dough preparation
  • Cook Time: 20 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

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