Description
Delight in these soft and flavorful Sourdough Discard Cinnamon Sugar Knots, a perfect breakfast treat made with leftover sourdough starter, a fragrant cinnamon sugar filling, and a buttery cinnamon sugar topping. These knots are easy to prepare, wonderfully tender, and ideal for sharing or enjoying fresh with coffee or tea.
Ingredients
Scale
Dough
- 1 cup sourdough discard (unfed)
- 1/4 cup warm milk
- 2 tablespoons granulated sugar
- 1 teaspoon instant yeast
- 1 large egg
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup unsalted butter (softened)
Cinnamon Sugar Filling
- 1/4 cup unsalted butter (softened)
- 1/3 cup light brown sugar
- 1 tablespoon ground cinnamon
Topping
- 2 tablespoons melted butter
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare the Dough: In a large mixing bowl, combine the sourdough discard, warm milk, sugar, yeast, and egg. Mix until the mixture is smooth and uniform. Add the all-purpose flour and salt, then knead the dough by hand or using a dough hook on a stand mixer for about 6–8 minutes until it becomes soft and elastic. Incorporate the softened butter into the dough by kneading an additional 2–3 minutes until fully blended. Cover with a clean towel and let the dough rise in a warm area for 60–90 minutes, or until it has doubled in size.
- Prepare the Cinnamon Sugar Filling: While the dough is rising, mix together the light brown sugar and ground cinnamon in a bowl. Once mixed, set aside for filling the dough later.
- Shape the Knots: After the dough has risen, gently punch it down to release air. Roll it out on a lightly floured surface into a 12×10 inch rectangle. Spread the softened butter evenly over the dough surface, then sprinkle the cinnamon sugar mixture on top. Fold the dough in half lengthwise and use a sharp knife to cut it into 10–12 strips. Take each strip, twist it carefully, and tie it into a knot, tucking the ends underneath to secure.
- Second Rise: Place each formed knot on a parchment-lined baking sheet. Cover loosely with a towel or plastic wrap and let them rise for another 30–40 minutes, until slightly puffed.
- Bake the Knots: Preheat your oven to 375°F (190°C). Bake the cinnamon sugar knots for 15–18 minutes or until they turn a beautiful golden brown color. Remove from the oven once baked.
- Finish with Topping: While the knots are still warm, brush them generously with melted butter. Toss or sprinkle the knots with the cinnamon sugar topping so they have an extra sweet and buttery finish. Serve warm and enjoy!
Notes
- Best enjoyed fresh on the day of baking but can be stored in an airtight container for up to 2 days.
- You can freeze the knots before the final rise. Bake them from frozen, adding a few extra minutes to the baking time.
- For a dairy-free version, substitute the butter and milk with non-dairy alternatives.
- Ensure dough is kept in a warm draft-free spot during rising for best results.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 knot
- Calories: 210
- Sugar: 9g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
