Sourdough Discard Cinnamon Breadsticks
These sourdough discard cinnamon breadsticks are an irresistible treat with fluffy texture and a delightful cinnamon flavor, topped with a sweet cream cheese glaze. A simple way to use sourdough discard, these easy cinnamon breadsticks will become a family favorite!
Ingredients
- 1/2 cup milk, warmed (105ºF - 110ºF)
- 1/4 cup sugar
- 1 tsp. instant (quick rise) dry yeast
- 2 cups all-purpose flour (240 g)
- 1 tsp. salt
- 1/2 cup sourdough discard (100 g)
- 7 Tbsp. melted butter, divided
- 1/3 cup brown sugar
- 1 Tbsp. cinnamon
- 2 oz. cream cheese
- 1/4 cup powdered sugar
- 2 to 3 tsp. milk
- 1/2 tsp. vanilla extract
Instructions
- Activate the yeast: In a small bowl, combine the warmed milk, sugar, and yeast. Let it stand for 5 minutes until frothy.
- Prepare the pan: Line a baking sheet with parchment paper and set aside.
- Mix the dough: In a medium bowl, mix the flour and salt. In a large bowl, stir together the sourdough discard, 4 tablespoons of melted butter, and the milk mixture. Gradually add the dry ingredients and mix until a shaggy dough forms, ensuring no dry spots remain.
- Let it rise: Pat or roll the dough out on the prepared parchment paper into a 9x9-inch square. Transfer to the baking sheet and let it rise in a warm spot for 30 minutes. Preheat your oven to 375ºF during this time.
- Add the topping: Stir together the remaining melted butter, brown sugar, and cinnamon in a small bowl. Spread the mixture evenly over the dough. Use a knife or a dough cutter to slice the dough into 12 rectangles.
- Bake: Bake the breadsticks for 15-20 minutes, or until puffed and golden brown. If needed, re-slice the sticks before serving.
- Make the glaze: Microwave the cream cheese in a small microwave-safe bowl for 15-20 seconds until softened. Stir in the powdered sugar, milk (start with 2 teaspoons), and vanilla extract until smooth and drizzle-ready.
- Serve warm: Drizzle the glaze on top of the breadsticks and enjoy them fresh out of the oven.