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Sourdough Cinnasticks with Cinnamon Sugar and Cream Cheese Glaze Recipe

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4 from 11 reviews

These Sourdough Cinnasticks are soft, fluffy, and slightly chewy sticks made with an easy self-rising Greek yogurt dough combined with sourdough discard for a tangy flavor. Baked with a gooey cinnamon sugar topping that caramelizes into the dough, they create a tender, pull-apart treat finished with a tangy cream cheese glaze perfect for dipping or drizzling. This recipe offers a cozy, bakery-style sweet bread with a sourdough twist that’s quick and simple to prepare.

Ingredients

Sourdough Dough:

  • 1 3/4 cups (210g) “00” flour or all-purpose flour
  • 2 tsp (8g) baking powder
  • 1/4 tsp (2g) baking soda
  • 1 tsp (6g) salt
  • Optional: 1 tsp (2g) cinnamon
  • 1 cup (240g) Greek yogurt or sour cream
  • 1/2 cup (140g) sourdough discard (or an extra 1/2 cup (120g) Greek yogurt or sour cream as substitution)
  • 1 tsp (4g) vanilla bean paste or extract

Cinnamon Topping:

  • 1/4 cup (58g) salted butter, softened (not melted)
  • 1/2 cup (110g) brown sugar, light or dark (light preferred)
  • 1 tbsp (6g) cinnamon
  • 1 tsp (4g) vanilla bean paste or extract

Cream Cheese Glaze:

  • 6 oz (170g) cream cheese, softened
  • 1 cup (120g) powdered sugar
  • 1 tsp (4g) vanilla extract
  • 4-5 tbsp (60-75ml) milk of choice

Instructions

  1. Preheat the oven and prepare the dough: Preheat the oven to 375°F (190°C). In a large bowl, combine the flour, baking powder, baking soda, salt, and optional cinnamon. Add the Greek yogurt (or sour cream), sourdough discard, and vanilla extract or paste. Mix until a shaggy dough forms.
  2. Knead the dough: Transfer the dough onto a floured surface or keep it in the bowl and knead by hand until the dough becomes smooth, soft, and slightly sticky but manageable. Add flour a tablespoon at a time if too wet to achieve the right texture.
  3. Rest the dough: Shape the dough into a large ball, cover it with a kitchen towel, and let it rest for 10-15 minutes at room temperature while preparing the cinnamon topping. Alternatively, place it covered in the refrigerator overnight for a fermented dough with more flavor.
  4. Prepare the cinnamon topping: In a small bowl, cream together the softened butter, brown sugar, cinnamon, and vanilla extract or paste until combined into a spreadable mixture.
  5. Shape and assemble cinnasticks: Roll or pat the dough into a rectangular shape on a floured surface. Spread the cinnamon topping evenly over the dough surface. Cut the dough into strips or sticks and lay them out on a baking sheet lined with parchment paper.
  6. Bake: Bake the sticks in the preheated oven at 375°F (190°C) for about 16 minutes or until golden brown and the cinnamon topping is bubbly and caramelized.
  7. Make the cream cheese glaze: While the cinnasticks bake, beat together the softened cream cheese, powdered sugar, vanilla extract, and milk until smooth and pourable. Adjust milk quantity to desired consistency.
  8. Serve: Remove cinnasticks from oven and let cool slightly before drizzling or dipping them into the cream cheese glaze. Enjoy warm for the best texture and flavor.

Notes

  • If you do not have sourdough discard, substitute with additional Greek yogurt or sour cream for a similar texture and flavor.
  • The dough can be rested overnight in the fridge for enhanced fermentation and tangier flavor.
  • Use “00” flour for the best tender and fluffy texture, but all-purpose flour works well too.
  • Adjust cinnamon in dough and topping based on preference for spice intensity.
  • Serve cinnasticks fresh and warm for optimal softness and glaze enjoyment.

Find it online: https://recipesbyliza.com/sourdough-cinnasticks-with-cinnamon-sugar-and-cream-cheese-glaze-recipe/