SOURDOUGH CINNASTICKS

Preheat the oven to 375F. 

Start by preparing the dough. In a large bowl, mix together the flour, baking powder, baking soda, salt, greek yogurt, and sourdough discard until a shaggy dough forms. 

Lay the dough out onto a floured surface and knead with your hands until smooth. The dough should be soft and sticky, yet supple.

If the dough seems too wet, add 1 more tbsp of flour at a time, until it comes together more. Shape into a large ball and allow to rest for 10-15 mins.

While resting, prepare the cinnamon topping. In a medium bowl, combine the melted butter, brown sugar, and cinnamon. Mix to combine. 

Assemble the cinnasticks. Place the dough onto a piece of parchment paper that is dusted with flour. Roll the dough out into a large rectangle (~12x8”), it should be ~1/2” thick.

Spread the cinnamon topping mixture all over the surface of the dough. Then, use 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. Keep the sticks in place and transfer them onto a baking sheet with the parchment paper still underneath them. 

Bake at 375F for 15-20 mins, until puffed and golden.

While baking, prepare the cream cheese glaze. Beat together the cream cheese, powdered sugar, vanilla, and milk in a medium bowl until well combined and smooth. You can add more milk to get your desired consistency if needed.

Remove the cinnasticks from the oven and let rest for 5 mins. 

Drizzle and serve with the cream cheese glaze.

Enjoy!