If you love the warm, cozy flavors of cinnamon rolls but crave something a little more rustic and wholesome, you are going to adore this Sourdough Cinnamon Roll Twist Bread Recipe. Imagine the tangy depth of sourdough combined with the sweet, spicy swirls of cinnamon sugar, all braided into a stunning wreath shape that makes for an irresistible centerpiece. This bread is the perfect union of tradition and creativity, offering an elevated cinnamon roll experience that’s as delightful to make as it is to eat.
Ingredients You’ll Need
The beauty of this recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role in creating the perfect balance of flavor, texture, and that gorgeous golden color you’re aiming for. From the lively tang of the sourdough starter to the rich butter that keeps everything tender, these staples transform into something truly special.
- Sourdough starter (100 grams): This is the heart of the recipe, providing natural fermentation and a wonderful tangy flavor to the dough.
- Water (80 grams): Hydrates the dough and helps activate the starter for fermentation.
- Plain Greek yogurt (100 grams): Adds moisture and a slight creaminess, contributing to a soft crumb.
- Egg (1): Enhances richness and helps with dough structure and browning.
- Granulated sugar (1 tablespoon): Just the right amount to feed the yeast and bring a subtle sweetness.
- All-purpose flour (350 grams): The main structural component for your dough.
- Butter, melted (40 grams): Adds moisture and tenderness to the dough.
- Salt (1/2 teaspoon): Balances the flavors and controls yeast activity.
- Butter, softened (50 grams): The base for the cinnamon filling, giving it richness and spreadability.
- Brown sugar (4 tablespoons): Adds a deep caramel sweetness to the filling.
- Cinnamon powder (3 teaspoons): The signature spice that infuses the bread with warmth and aroma.
- Confectioner’s sugar: Perfect for dusting or frosting topping.
- Cream cheese frosting (optional): Adds a tangy-sweet finish that complements the sourdough twist beautifully.
How to Make Sourdough Cinnamon Roll Twist Bread Recipe
Step 1: Prepare the Starter
Start by waking up your sourdough starter if it’s been resting in the fridge. Feed it with equal parts flour and water and wait for it to double in size and pass the float test—that’s your green light that it’s ready to work its magic. This step lays the foundation for the perfect rise and that signature tangy flavor.
Step 2: Mix and Autolyse
In a large bowl, combine your active starter, water, yogurt, egg, and granulated sugar, whisking until blended. Stir in the all-purpose flour until no dry patches remain, then cover and let the dough rest for an hour. This autolyse process develops gluten and makes your dough easier to handle later.
Step 3: Add Salt and Butter
Gently fold in the salt and melted butter after the initial rest. Adding butter and salt at this stage instead of the beginning prevents slowing down the yeast too early, which helps your dough rise beautifully without sacrificing flavor.
Step 4: Stretch and Fold
Wet your hands to avoid sticking, then perform a series of stretch and folds by pulling the dough’s edges into the center. Doing this every 30 minutes for about 1.5 hours strengthens the gluten network, making the dough soft and airy with just the right bounce.
Step 5: Proof Overnight
Transfer your dough to a greased container and refrigerate it to proof overnight. This slow, cool fermentation enhances flavor complexity and makes the dough easier to shape into the iconic twist.
Step 6: Prepare the Cinnamon Filling and Shape the Twist
Mix softened butter, brown sugar, and cinnamon into a smooth paste. Roll your dough into a large rectangle and spread the cinnamon paste evenly, leaving space at the edges. Then roll it tightly into a log, cut it lengthwise while leaving one end connected, and braid the two strands to show off that beautiful cinnamon swirl inside. Pinch the ends together and shape it into a wreath for a stunning presentation.
Step 7: Bake to Golden Perfection
Brush your twisted bread with the reserved cinnamon butter, and optionally, an egg wash to get that gorgeous golden crust. Bake at 400°F (200°C) for about 20 minutes until the bread is beautifully browned and aromatic. The smell alone will have everyone rushing to the kitchen!
How to Serve Sourdough Cinnamon Roll Twist Bread Recipe
Garnishes
This bread shines on its own, but a light dusting of confectioner’s sugar or a drizzle of cream cheese frosting adds a luscious finishing touch. These simple garnishes enhance the sweet-spicy flavors and give your loaf an irresistible visual appeal that’s perfect for any occasion.
Side Dishes
Pair your cinnamon roll twist bread with a hot cup of coffee or tea for a cozy breakfast or snack. For a heartier option, it also goes wonderfully alongside fresh fruit or a bowl of yogurt, adding welcoming sweet notes to round out your meal.
Creative Ways to Present
Try slicing the wreath into individual pieces and stacking them on a pretty plate for a buffet or brunch spread. You can also serve slices with a dollop of whipped cream or a scoop of vanilla ice cream if you want to turn it into a decadent dessert. Its fun shape makes it a crowd-pleaser that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover bread tightly in plastic wrap or store in an airtight container at room temperature for up to two days. This will keep the bread soft and flavorful while preventing it from drying out.
Freezing
The Sourdough Cinnamon Roll Twist Bread Recipe freezes beautifully. Slice it before freezing for easy portioning, then wrap the slices well in plastic and foil. Frozen bread lasts up to 3 months and can be thawed overnight in the refrigerator.
Reheating
To enjoy your leftover bread warm, pop it in a preheated oven at 350°F (175°C) for 5-7 minutes or microwave slices for 15-20 seconds. If you like, add a quick spread of butter or warm it with cream cheese frosting to bring back that fresh-baked magic.
FAQs
Can I use a different type of flour for this recipe?
All-purpose flour works best here for the right balance of structure and softness, but you can try bread flour for a chewier texture or mix some whole wheat flour for added nuttiness. Just keep in mind that whole wheat may require slightly more hydration.
How long can I keep the dough in the fridge to proof?
The dough can rest in the refrigerator for anywhere from 8 to 12 hours. This slow fermentation time develops deep flavor and makes the dough easier to shape without rushing the process.
Is it necessary to do the stretch and fold technique?
Yes, the stretch and fold helps build gluten and strengthen the dough without heavy kneading. It ensures your bread has a soft yet airy crumb and holds its twisted shape beautifully once baked.
Can I skip the cream cheese frosting?
Absolutely! The bread is delicious on its own or sprinkled with confectioner’s sugar, so the frosting is optional depending on your sweet preference. It’s a lovely addition but not essential to enjoy this sourdough treat.
How do I know when my sourdough starter is ready to use?
Perform the float test by dropping a spoonful of starter into room temperature water. If it floats, it’s bubbly and active, perfect for baking. If it sinks, your starter needs more time to ferment or another feeding before it’s ready to go.
Final Thoughts
This Sourdough Cinnamon Roll Twist Bread Recipe is a wonderful way to combine the comfort of cinnamon rolls with the wholesome goodness of sourdough bread. It’s a recipe that rewards patience with incredible flavor and a beautiful, braided presentation that’s perfect to share. I wholeheartedly encourage you to bring this cozy and delightful bread into your kitchen – once you taste it fresh from the oven, I promise it will become one of your new favorites!
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Sourdough Cinnamon Roll Twist Bread Recipe
- Total Time: 11 hours 50 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Sourdough Cinnamon Roll Twist Bread combines the tangy depth of sourdough with the sweet warmth of cinnamon and brown sugar, resulting in a beautifully braided, soft, and flavorful loaf. The bread is made with a sourdough starter, enriched with Greek yogurt, butter, and egg, and incorporates an overnight proof for enhanced texture and flavor. Finished with a dusting of confectioner’s sugar or a drizzle of cream cheese frosting, this bread is a delightful treat perfect for breakfast or as a dessert.
Ingredients
Dough Ingredients
- 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
- Cream cheese frosting (optional, see notes)
Instructions
- Prepare the Starter: If your sourdough starter is refrigerated, feed it 12 hours in advance by discarding half and adding 50 grams flour and 50 grams water. Let it rise for 4-8 hours until doubled. Test readiness by dropping a spoonful into room-temperature water; it should float.
- Mix Dough: In a large bowl, whisk together the sourdough starter, water, Greek yogurt, egg, and granulated sugar. Add the all-purpose flour and combine thoroughly until no dry flour remains. Cover and let rest for 1 hour (autolyse).
- Add Salt and Butter: After resting, add salt and melted butter to the dough. Fold briefly to incorporate, as salt and butter slow yeast activity and are added post-autolyse for optimal fermentation.
- Stretch and Fold the Dough: With wet or oiled hands, fold the edges of the dough inward to the center. Cover and rest for 30 minutes. Repeat this stretch and fold process two more times at 30-minute intervals. The dough should become soft, airy, and nearly double in size.
- Proof Overnight: Transfer dough to a lightly greased container, cover with a lid, and refrigerate for 8 to 12 hours to ferment slowly, enhancing flavor and texture.
- Prepare Cinnamon Paste: In a medium bowl, combine softened butter, brown sugar, and cinnamon to create a smooth paste.
- Shape Dough: On a floured surface, roll dough into a 20 x 12-inch rectangle. Spread the cinnamon paste evenly, leaving a 1/2-inch border. Reserve one tablespoon of paste for topping.
- Roll and Cut: Roll the dough into a log and seal the edges. Cut the log lengthwise in half, leaving 1 inch intact at one end.
- Braid and Shape: Twist the two halves together with the cinnamon filling sides up, pinch the ends, form into a circle, and tuck the ends together to create a wreath shape.
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Bake Bread: Place the shaped dough on a parchment-lined baking tray. Brush the top with the reserved cinnamon paste and optionally an egg wash for a golden crust. Let rest while the oven heats, then bake for 20 minutes until golden brown.
- Serve: Dust with confectioner’s sugar or drizzle cream cheese frosting before serving for an indulgent finish.
Notes
- For cream cheese frosting: mix 4 oz cream cheese, 2 tablespoons softened butter, 1 cup powdered sugar, and 1/2 teaspoon vanilla extract until smooth.
- If sourdough starter is not bubbly, feed and allow more time to ferment before starting.
- Egg wash can be made by beating one egg with a tablespoon of water for a shiny crust.
- Store leftovers in an airtight container; best eaten within 2 days or freeze for longer storage.
- Adjust sugar levels in filling to taste for more or less sweetness.
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
