Sourdough Cinnasticks are soft, fluffy cinnamon-sugar coated breadsticks with a warm sourdough tang and sweet vanilla glaze drizzle. Inspired by classic pizza-shop dessert sticks, these are made using sourdough discard for extra flavor and tenderness. They bake up golden and pillowy, then get brushed with butter and rolled in cinnamon sugar for a bakery-style treat perfect for snacking, dessert, or dipping.
Ingredients
- 1 cup sourdough discard
- 2½ cups all-purpose flour
- ¾ cup warm milk
- 2 tablespoons sugar
- 2 tablespoons butter, softened
- 1 teaspoon salt
- 2¼ teaspoons instant yeast
Cinnamon Sugar Coating:
- ¼ cup melted butter
- ½ cup sugar
- 2 teaspoons cinnamon
Vanilla Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Preparation Steps
Step 1: Mix Dough
In a large bowl, combine warm milk, sugar, yeast, and sourdough discard. Add flour, butter, and salt. Mix until a soft dough forms.
Step 2: Knead
Knead 8–10 minutes until smooth and elastic.
Step 3: First Rise
Place dough in greased bowl, cover, and let rise 60–90 minutes until doubled.
Step 4: Roll Dough
Turn dough onto floured surface and roll into a rectangle about ½-inch thick.
Step 5: Cut Sticks
Cut into long strips and gently twist each strip for classic cinnastick shape.
Step 6: Second Rise
Place on lined baking sheet and let rise 20–30 minutes until puffy.
Step 7: Bake
Bake at 375°F (190°C) for 12–15 minutes until lightly golden.
Step 8: Butter and Coat
Brush hot sticks with melted butter and roll in cinnamon sugar.
Step 9: Drizzle Glaze
Whisk glaze ingredients and drizzle over warm cinnasticks.
Variations
- Add cream cheese glaze instead
- Use brown sugar cinnamon coating
- Fill with cinnamon butter before twisting
- Add chopped pecans
- Make mini cinnasticks bites
- Add pumpkin spice
- Dip in chocolate
- Stuff with Nutella
Cooking Notes
- The dough should be soft and slightly tacky to create the tender breadstick texture after baking.
- Avoid adding too much flour during kneading, as this can make the cinnasticks dense instead of fluffy.
- Twisting the strips gently rather than tightly allows them to rise evenly and keep a soft interior.
- Baking just until lightly golden ensures they remain pillowy rather than crisp.
- Coating them while still warm helps the cinnamon sugar adhere properly, creating that classic sweet crust.
Serving Suggestions
- Serve sourdough cinnasticks warm for the best texture and flavor, when the butter and cinnamon sugar coating is fresh and aromatic.
- They pair beautifully with coffee, milk, or hot chocolate and make a comforting breakfast pastry alternative.
- For dessert, serve them alongside vanilla ice cream or with extra glaze for dipping.
- They’re also perfect for sharing platters, brunch spreads, or cozy gatherings, where their pull-apart shape makes them easy to serve and enjoy.
Tips
- Use active, bubbly sourdough discard for the best flavor boost even though yeast provides the main rise.
- Roll dough evenly so sticks bake at the same rate and stay soft throughout.
- If the dough springs back while rolling, let it rest a few minutes to relax gluten.
- For extra soft cinnasticks, cover them loosely with a towel right after baking to trap steam.
- Store leftovers in an airtight container and warm briefly before serving to restore softness and aroma.
Prep Time / Bake Time / Total Time
Prep Time: 20 minutes
Rise Time: 1 hour 30 minutes
Bake Time: 15 minutes
Total Time: 2 hours 5 minutes
Nutritional Info (Approx.)
Calories: 210 per stick
Carbohydrates: 34g
Protein: 5g
Fat: 6g
FAQs
Can I make these without yeast?
Yes, but rise time will be significantly longer using sourdough alone.
Can I freeze cinnasticks?
Yes, freeze baked uncoated sticks and reheat before coating.
Why are my cinnasticks dense?
Usually from too much flour or insufficient proofing.
Conclusion
Sourdough Cinnasticks are soft, sweet cinnamon-sugar breadsticks with light tang and bakery-style glaze. They’re easy, comforting, and perfect for sharing, dipping, or enjoying warm anytime while making delicious use of sourdough discard.