Sourdough Cinnasticks
These Sourdough Cinnasticks are soft, fluffy, and just a little chewy, made with an easy self-rising Greek yogurt dough and sourdough discard for the perfect tangy flavor. As they bake, a gooey cinnamon sugar topping melts and caramelizes into the dough, creating irresistibly tender, pull-apart sticks. Finished with a drizzle (and dip!) of tangy cream cheese glaze, these cinnasticks are an easy, cozy treat that tastes just like a bakery favorite with a sourdough twist.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
00 Flour Or All-Purpose Flour: Creates a soft, tender base for the cinnasticks while keeping the dough light and easy to work with.
Baking Powder: Provides lift and helps the cinnasticks bake up fluffy without the need for yeast.
Baking Soda: Reacts with the sourdough discard and yogurt to enhance rise and tenderness.
Salt: Balances sweetness and enhances the cinnamon and sourdough flavors.
Cinnamon: Adds warm spice to the dough and complements the gooey cinnamon topping.
Greek Yogurt Or Sour Cream: Adds moisture, richness, and structure for a soft, fluffy, slightly chewy texture.
Sourdough Discard: Brings a subtle tang and depth of flavor while making this an easy, no-waste sourdough discard recipe.
Salted Butter: Forms the rich, buttery base of the cinnamon topping and adds classic cinnamon roll flavor.
Brown Sugar: Melts into the topping as it bakes, creating a gooey, caramelized cinnamon layer.
Vanilla Bean Paste Or Vanilla Extract: Enhances sweetness and rounds out the warm cinnamon flavors.
Cream Cheese: Creates a tangy, creamy glaze that perfectly balances the sweet cinnamon topping.
Powdered Sugar: Sweetens and smooths the cream cheese glaze for a drizzleable consistency.
Milk Of Choice: Thins the glaze to the perfect dipping and drizzling texture.
Why You’ll Love Sourdough Cinnasticks:
Soft, Fluffy, And Chewy Texture: These cinnasticks bake up pillowy-soft with just the right amount of chew thanks to the Greek yogurt and sourdough discard dough.
Easy, No-Yeast Dough: The self-rising Greek yogurt dough makes this recipe quick, approachable, and perfect for when you want cinnamon rolls without the wait.
Perfect Sourdough Tang: The sourdough discard adds a subtle tang that balances the sweetness and makes the flavor extra special.
Gooey Cinnamon Topping: The cinnamon sugar melts and caramelizes as it bakes, soaking into the dough for ultra-gooey, irresistible cinnasticks.
Tangy Cream Cheese Glaze: The drizzleable cream cheese glaze adds the perfect creamy, slightly tangy finish to every bite.
Better Than Store-Bought: These taste like a bakery-style cinnamon treat but are made easily at home with simple ingredients.
Perfect For Any Time Of Day: Great for breakfast, brunch, dessert, or a cozy afternoon snack.
Uses Up Sourdough Discard: A delicious way to reduce waste while making something incredibly comforting and indulgent.
Tips for Making Sourdough Cinnasticks:
Use Room-Temperature Ingredients: This helps the dough come together smoothly and knead evenly without overworking it.
Keep The Dough Slightly Sticky: A soft, tacky dough creates fluffier cinnasticks. Add flour slowly, just 1 tablespoon at a time, only if needed.
Don’t Skip The Rest Time: Letting the dough rest relaxes the gluten, making it easier to roll out and giving you a softer final texture.
Overnight Fermentation Option: For extra flavor, rest the dough in the refrigerator overnight for a more pronounced sourdough tang.
Roll The Dough Evenly: Aim for about 1/2-inch thickness so the cinnasticks bake evenly and stay soft inside.
Spread The Cinnamon Topping Gently: Use an offset spatula or spoon to evenly distribute the topping without tearing the dough.
Cut Cleanly For Neat Sticks: A sharp knife or pizza cutter helps create clean edges and uniform cinnasticks.
Bake Until Bubbling And Golden: The cinnamon topping should be bubbling and caramelized, and the dough puffed and lightly golden.
Let Them Rest Briefly After Baking: Resting for 5 minutes allows the cinnasticks to set while staying gooey and tender.
Adjust Glaze Consistency To Taste: Add milk slowly to create a glaze that’s drizzleable and perfect for dipping.
Serve Warm For Best Texture: These cinnasticks are softest, fluffiest, and most gooey when served warm.
Double The Glaze If Desired: Extra cream cheese glaze is always a good idea for dipping and drizzling.
How to Store Sourdough Cinnasticks:
Room Temperature: Store cooled cinnasticks in an airtight container at room temperature for up to 2 days. Reheat briefly before serving for best texture.
Refrigerator: Store in an airtight container in the refrigerator for up to 5 days. Warm in the microwave or oven to soften before serving.
Freezer: Freeze baked cinnasticks (without glaze) in a freezer-safe container for up to 2 months. Thaw at room temperature, then reheat and glaze before serving.
Make Ahead: You can prepare the dough and let it rest in the refrigerator overnight, then assemble and bake fresh the next day for the best flavor and texture.
Glaze Storage: Store cream cheese glaze separately in an airtight container in the refrigerator for up to 4 days. Bring to room temperature or gently stir before using.
FAQs:
Q: Can I make the dough ahead of time?
A: Yes. After kneading, you can cover the dough tightly and refrigerate it overnight (or up to 3 days). Let it sit at room temperature for about 10 minutes before rolling and assembling.
Q: Do I have to use sourdough discard?
A: The sourdough discard adds flavor and tenderness, but if needed, you can substitute with additional Greek yogurt or sour cream for a similar texture.
Q: Can I use sour cream instead of Greek yogurt?
A: Yes. Sour cream works as a 1:1 substitute and keeps the cinnasticks soft and tender.
Q: What if my dough feels too sticky?
A: Add flour 1 tablespoon at a time while kneading until the dough is soft and slightly sticky, but not wet.
Q: Can I make these without fermenting overnight?
A: Absolutely. The overnight rest is optional and just adds extra sourdough flavor. They bake beautifully the same day.
Q: How do I know when the cinnasticks are done baking?
A: They’re ready when puffed, golden, and the cinnamon topping is bubbling around the edges.
Q: Can I double the recipe?
A: Yes. This recipe doubles easily, just bake on two sheets or in batches for even baking.
Q: Should I glaze them while hot or warm?
A: Let them rest for about 5 minutes, then drizzle or dip while still warm so the glaze melts slightly into the sticks.
Q: Can I reheat leftovers?
A: Yes. Warm them in the microwave for 10–15 seconds or in a 300°F oven until soft and heated through.
Love this? Check out my other sourdough discard recipes:
Chocolate Chip Sourdough Butter Swim Biscuits w/ Whipped Espresso Vanilla Brown Butter
Blueberry Cinnamon Crunch Sourdough Cathead Biscuits w/ Whipped Salted Vanilla Bean Butter
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these sourdough cinnasticks. Happy baking!
