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Sourdough Cinnamon Roll Twist Bread Recipe

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4.3 from 14 reviews

  • Author: Sara
  • 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

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. Prepare Cinnamon Paste: In a medium bowl, combine softened butter, brown sugar, and cinnamon to create a smooth paste.
  7. 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.
  8. 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.
  9. 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.
  10. Preheat Oven: Preheat your oven to 400°F (200°C).
  11. 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.
  12. 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

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