Sourdough Cinnasticks

35 mins
Serves 14
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Directions

  1. 1Preheat the oven to 375F.
  2. 2Preheat the oven to 375F.
  3. 3Preheat the oven to 375F.
  4. 4In a large bowl, mix together the flour, baking powder, baking soda, salt, greek yogurt, and sourdough discard until a shaggy dough forms.
  5. 5In a large bowl, mix together the flour, baking powder, baking soda, salt, greek yogurt, and sourdough discard until a shaggy dough forms.
  6. 6In a large bowl, mix together the flour, baking powder, baking soda, salt, greek yogurt, and sourdough discard until a shaggy dough forms.
  7. 7Lay the dough out onto a floured surface and knead with your hands until smooth.
  8. 8Lay the dough out onto a floured surface and knead with your hands until smooth.
  9. 9Lay the dough out onto a floured surface and knead with your hands until smooth.
  10. 10Shape into a large ball and allow to rest for 10-15 mins.
  11. 11Shape into a large ball and allow to rest for 10-15 mins.
  12. 12Shape into a large ball and allow to rest for 10-15 mins.
  13. 13While resting, prepare the cinnamon topping.
  14. 14While resting, prepare the cinnamon topping.
  15. 15While resting, prepare the cinnamon topping.
  16. 16In a medium bowl, combine the melted butter, brown sugar, and cinnamon and mix to combine.
  17. 17In a medium bowl, combine the melted butter, brown sugar, and cinnamon and mix to combine.
  18. 18In a medium bowl, combine the melted butter, brown sugar, and cinnamon and mix to combine.
  19. 19Place the dough onto a piece of parchment paper that is dusted with flour and roll the dough out into a large rectangle (~12x8”), it should be ~1/2” thick.
  20. 20Place the dough onto a piece of parchment paper that is dusted with flour and roll the dough out into a large rectangle (~12x8”), it should be ~1/2” thick.
  21. 21Place the dough onto a piece of parchment paper that is dusted with flour and roll the dough out into a large rectangle (~12x8”), it should be ~1/2” thick.
  22. 22Spread the cinnamon topping mixture all over the surface of the dough.
  23. 23Spread the cinnamon topping mixture all over the surface of the dough.
  24. 24Spread the cinnamon topping mixture all over the surface of the dough.
  25. 25Use a sharp knife or pizza cutter to cut the dough in half lengthwise, then make 5-6 equal cuts widthwise, to create 12-14 sticks.
  26. 26Use a sharp knife or pizza cutter to cut the dough in half lengthwise, then make 5-6 equal cuts widthwise, to create 12-14 sticks.
  27. 27Use a sharp knife or pizza cutter to cut the dough in half lengthwise, then make 5-6 equal cuts widthwise, to create 12-14 sticks.
  28. 28Keep the sticks in place and transfer them onto a baking sheet with the parchment paper still underneath them.
  29. 29Keep the sticks in place and transfer them onto a baking sheet with the parchment paper still underneath them.
  30. 30Keep the sticks in place and transfer them onto a baking sheet with the parchment paper still underneath them.
  31. 31Bake at 375F for 15-20 mins, until puffed and golden.
  32. 32Bake at 375F for 15-20 mins, until puffed and golden.
  33. 33Bake at 375F for 15-20 mins, until puffed and golden.
  34. 34While baking, prepare the cream cheese glaze.
  35. 35While baking, prepare the cream cheese glaze.
  36. 36While baking, prepare the cream cheese glaze.
  37. 37Beat together the cream cheese, powdered sugar, vanilla, and milk in a medium bowl until well combined and smooth.
  38. 38Beat together the cream cheese, powdered sugar, vanilla, and milk in a medium bowl until well combined and smooth.
  39. 39Beat together the cream cheese, powdered sugar, vanilla, and milk in a medium bowl until well combined and smooth.
  40. 40Remove the cinnasticks from the oven and let rest for 5 mins.
  41. 41Remove the cinnasticks from the oven and let rest for 5 mins.
  42. 42Remove the cinnasticks from the oven and let rest for 5 mins.
  43. 43Drizzle and serve with the cream cheese glaze.
  44. 44Drizzle and serve with the cream cheese glaze.
  45. 45Drizzle and serve with the cream cheese glaze.

Ingredients

  • 1.5 cups “00” flour or all-purpose flour
  • 1.5 cups “00” flour or all-purpose flour
  • 1.5 cups “00” flour or all-purpose flour
  • 213 g flour
  • 213 g flour
  • 213 g flour
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 9 g baking powder
  • 9 g baking powder
  • 9 g baking powder
  • 0.25 tsp baking soda
  • 0.25 tsp baking soda
  • 0.25 tsp baking soda
  • 2 g baking soda
  • 2 g baking soda
  • 2 g baking soda
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 6 g salt
  • 6 g salt
  • 6 g salt
  • 1 cup greek yogurt
  • 1 cup greek yogurt
  • 1 cup greek yogurt
  • 250 g greek yogurt
  • 250 g greek yogurt
  • 250 g greek yogurt
  • 0.5 cup sourdough discard (sub: 1/2 cup more greek yogurt)
  • 0.5 cup sourdough discard (sub: 1/2 cup more greek yogurt)
  • 0.5 cup sourdough discard (sub: 1/2 cup more greek yogurt)
  • 145 g sourdough discard
  • 145 g sourdough discard
  • 145 g sourdough discard
  • 0.25 cup salted butter, melted
  • 0.25 cup salted butter, melted
  • 0.25 cup salted butter, melted
  • 58 g salted butter, melted
  • 58 g salted butter, melted
  • 58 g salted butter, melted
  • 0.5 cup brown sugar
  • 0.5 cup brown sugar
  • 0.5 cup brown sugar
  • 130 g brown sugar
  • 130 g brown sugar
  • 130 g brown sugar
  • 1 tbsp cinnamon
  • 1 tbsp cinnamon
  • 1 tbsp cinnamon
  • 5 g cinnamon
  • 5 g cinnamon
  • 5 g cinnamon
  • 6 oz cream cheese, softened
  • 6 oz cream cheese, softened
  • 6 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup powdered sugar
  • 1 cup powdered sugar
  • 145 g powdered sugar
  • 145 g powdered sugar
  • 145 g powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 4 g vanilla extract
  • 4 g vanilla extract
  • 4 g vanilla extract
  • 4 milk
  • 4 milk
  • 4 milk
  • 6 milk
  • 6 milk
  • 6 milk

Equipment

ovenlarge bowlwooden bowlbaking sheetparchment papersharp knifepizza cuttermedium bowl