Ingredients

Dough

• 1 cup (240 g) sourdough discard (unfed)

• 2 ½ cups (300 g) all-purpose flour

• ¼ cup (50 g) sugar

• ½ cup (120 ml) warm milk

• 1 egg

• 4 tbsp (55 g) softened butter

• 1 tsp salt

• 1 tsp instant yeast*
  (*Optional: if you want the dough to rise faster. Without yeast, rise time increases significantly.)

Cinnamon Sugar Filling

• 4 tbsp (55 g) softened butter

• ½ cup (100 g) sugar

• 1 ½ tbsp cinnamon

🍞 Instructions

1. Make the Dough

1. In a bowl, mix sourdough discard, warm milk, sugar, egg, and softened butter until mostly smooth.

2. Add flour, salt, and instant yeast (if using).

3. Knead until soft and elastic (8–10 minutes by hand or 5 minutes in mixer).

4. Cover and let rise until doubled:

   • With yeast: 1–2 hours.

   • Without yeast: 4–8 hours depending on temperature.

2. Prepare Cinnamon Sugar

Mix softened butter, sugar, and cinnamon into a spreadable paste.

3. Shape the Twist

1. Punch down the dough and roll into a rectangle (about 12×16 inches / 30×40 cm).

2. Spread the cinnamon sugar mixture evenly over the entire surface.

3. Roll the dough tightly from the long edge into a log.

4. Slice the log lengthwise down the middle to make two long strands.

5. Twist the two strands together, keeping the cut sides facing up to expose the layers.

6. Place into a parchment-lined loaf pan or shape into a ring on a sheet pan.

4. Final Rise

Let the twist rise again until puffy:

• With yeast: 30–45 minutes

• Without yeast: 1–2 hours

5. Bake

Bake at 350°F (175°C) for 30–35 minutes, or until golden brown.

OPTIONAL: Cinnamon Glaze

Mix:

• ½ cup powdered sugar

• 1–2 tbsp milk

• ¼ tsp cinnamon

Drizzle over warm bread.

🍽️ Enjoy!

Soft, sweet, layered, and perfect for breakfast or coffee.

If you want, I can also provide:

• A no-yeast / fully natural sourdough version

• A cream cheese icing version

• A pull-apart cinnamon twist variation

• A chocolate twist version