30-Minute Sourdough Cinnamon Roll Focaccia Recipe

Introduction

This 30-minute sourdough cinnamon roll focaccia combines the tangy depth of sourdough with the sweet warmth of cinnamon sugar. Perfect for a cozy breakfast or an indulgent snack, it’s fluffy, buttery, and topped with a smooth vanilla glaze that’s simply irresistible.

Ingredients

• 200 g active sourdough starter (about 1 cup)
• 400 g warm water (about 1 ⅔ cups, 100℉ – 110℉)
• 10 g salt (1 ½ teaspoons)
• 510 g unbleached flour (about 3 ½ cups)
• Avocado cooking spray or cooking spray of choice (for spraying 2nd mixing bowl and baking dish)
• 113 g salted butter (1/2 cup or 1 stick)
• 250 g brown sugar (about 3/4 cup)
• 4 g vanilla extract (about 1 teaspoon, for topping)
• 6.5 g ground cinnamon (about 2 ½ teaspoons)
• 120 g powdered sugar (about 1 cup, for glaze)
• 4 g vanilla extract (about 1 teaspoon, for glaze)
• 30-45 g milk or cream (2-3 tablespoons, more for thinner glaze)

Instructions

1. Step 1: In a large mixing bowl, combine the active sourdough starter and warm water. Whisk until the starter is evenly dissolved.
2. Step 2: Add salt and flour to the mixture, then whisk to combine. The dough will be very wet and sticky; this is normal. Let it rest for 30 minutes.
3. Step 3: After resting, perform one set of stretch and folds: with slightly wet fingers, grab one side of the dough, stretch it upward, and fold it into the center. Rotate the bowl slightly and repeat 8-10 times until all sides are folded in.
4. Step 4: Spray a second mixing bowl with cooking spray. Transfer the dough to this greased bowl, cover with a damp towel, and place in a turned-off oven with the light on to proof.
5. Step 5: Let the dough rise for about 3 hours or until it grows 50% to 75%, becomes bubbly and jiggly, and passes the poke test (poke with a wet finger; the dough should spring slowly and leave a slight indentation).
6. Step 6: Spray a 9×13-inch glass baking pan with cooking spray. Transfer the dough to the pan and perform one more set of stretch and folds by folding the dough onto itself.
7. Step 7: Cover the pan with a damp towel and proof for a second rise in the oven with the light on for 1 hour or until the dough nearly doubles in size and fills most of the pan.
8. Step 8: Preheat your oven to 425℉ while preparing the topping.
9. Step 9: In a small saucepan, melt the butter over medium heat. Stir in brown sugar, cinnamon, and vanilla extract, whisking until melted and combined. Remove from heat.
10. Step 10: Wet your fingers and dimple the dough all over by gently poking it. Push the dough to expand fully in the pan—it should be bubbly and dimpled.
11. Step 11: Pour the cinnamon sugar topping evenly over the dimpled dough. Bake for 25-30 minutes until golden brown and bubbling.
12. Step 12: While the focaccia cools, mix the glaze by combining powdered sugar and vanilla extract in a small bowl. Add milk or cream gradually until reaching your desired consistency.
13. Step 13: Drizzle the glaze over the slightly cooled focaccia. Slice, serve, and enjoy!

Tips & Variations

• Use slightly warm water (not hotter than 110℉) to activate the sourdough starter without killing the yeast.
• Replace brown sugar with coconut sugar for a deeper, caramel-like flavor.
• For a dairy-free version, use coconut oil instead of butter and a plant-based milk for the glaze.
• If your kitchen is cool, use the oven light as a gentle heat source to help the dough rise faster.

Storage

Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat slices in a warm oven (about 325℉) for 5-7 minutes to regain softness. Avoid microwaving as it can make the focaccia chewy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of sourdough starter?

This recipe relies on the unique flavor and fermentation of sourdough. Using instant yeast will alter the taste and texture, but you can experiment by replacing the starter with 2 ¼ teaspoons of instant yeast and adjusting proofing times accordingly.

How do I know when the dough has properly fermented?

Look for the dough to increase in size by about 50-75%, to feel bubbly and jiggly, and pass the poke test: when you poke it with a wet finger, it should slowly spring back, leaving a slight indentation.

30-Minute Sourdough Cinnamon Roll Focaccia Recipe

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This 30-minute Sourdough Cinnamon Roll Focaccia is a delightful fusion of tangy sourdough with the sweet, comforting flavors of cinnamon rolls. Featuring a soft, airy focaccia dough enriched with a cinnamon-sugar topping and finished with a smooth vanilla glaze, this recipe offers a unique twist on classic cinnamon rolls, perfect for breakfast or brunch.

• Author: lina
• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Total Time: 10 hours 10 minutes (including fermentation and optional refrigeration time)
• Yield: 12 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 200 g active sourdough starter (about 1 cup)
• 400 g warm water (about 1 ⅔ cups, between 100℉ – 110℉)
• 10 g salt (1 ½ teaspoons)
• 510 g unbleached flour (about 3 ½ cups)
• Avocado cooking spray or cooking spray of choice (for spraying 2nd mixing bowl and baking dish)

Cinnamon Roll Topping

• 113 g salted butter (1/2 cup or 1 stick)
• 250 g brown sugar (about 3/4 cup)
• 6.5 g ground cinnamon (about 2 ½ teaspoons)
• 4 g vanilla extract (about 1 teaspoon)

Vanilla Icing Glaze

• 120 g powdered sugar (about 1 cup)
• 4 g vanilla extract (about 1 teaspoon)
• 30–45 g milk or cream (2–3 tablespoons; adjust for desired glaze thickness)

Instructions

1. Mix Dough: In a large mixing bowl, combine the active sourdough starter and warm water. Whisk until the starter is evenly dissolved to ensure an even fermentation.
2. Add Salt and Flour: Add the salt and unbleached flour to the mixture and whisk to combine. The dough will be very wet and sticky and will not come together immediately — this is normal. Let the dough rest for 30 minutes to hydrate the flour.
3. Stretch and Fold: After the 30-minute rest, perform one set of stretch and folds. With slightly wet fingers, grab one side of the dough and stretch it upwards, then fold it into the center. Rotate the bowl and repeat 8-10 times to develop gluten in the wet dough.
4. Bulk Fermentation: Spray a second mixing bowl with cooking spray, transfer the dough into it, and cover with a damp kitchen towel. Place the bowl in an unheated oven with the oven light on to maintain a warm environment. Let it ferment for about 3 hours or until the dough grows by 50% to 75% and passes the poke test (dough springs slowly and leaves a slight indentation).
5. Prepare Baking Pan and Second Stretch and Fold: Spray a 9×13-inch glass baking pan with cooking spray. Transfer the fermented dough into the pan and perform another single stretch and fold to shape and build structure. At this point, you may refrigerate the dough overnight for up to 12 hours if desired.
6. Second Proof: Cover the pan with a damp kitchen towel and place back in the warm oven (with oven light on) for a 1-hour second proof, or until nearly doubled in size and filling most of the pan. The dough should be pillowy and bubbly.
7. Preheat Oven: Remove the pan from the oven and preheat the oven to 425℉ (220℃) while preparing the topping.
8. Make Cinnamon Roll Topping: In a small saucepan, melt salted butter over medium heat. Add brown sugar, ground cinnamon, and vanilla extract. Whisk to combine and remove from heat as soon as the mixture is melted and smooth.
9. Dimple Dough: Wet your fingers and gently poke the dough all over to create dimples. Push the dough outward to expand it and ensure an even thickness and bubbly surface.
10. Apply Topping and Bake: Pour the warm cinnamon sugar mixture evenly over the dimpled dough. Place the pan in the preheated oven and bake for 25-30 minutes until the focaccia is golden brown and bubbling.
11. Mix Vanilla Glaze: While the focaccia cools slightly in the pan, mix powdered sugar and vanilla extract in a small bowl. Gradually add milk or cream until the glaze reaches your desired consistency.
12. Glaze and Serve: Drizzle the vanilla glaze over the warm but not hot focaccia. Slice into servings, serve, and enjoy this sweet and tangy cinnamon roll focaccia.

Notes

• The poke test helps determine if dough is properly proofed; a slow spring back with a slight indentation means it’s ready.
• Using the oven light on maintains a warm, draft-free environment ideal for fermenting dough.
• Refrigerating the dough overnight is optional and can enhance flavor; just allow additional time for the second proof if baking after refrigeration.
• Dimpling the dough prevents large air pockets and helps hold the cinnamon sugar topping.
• Adjust milk or cream in the glaze for thinner or thicker icing as preferred.

Keywords: sourdough focaccia, cinnamon roll focaccia, sourdough bread, cinnamon sugar bread, sweet bread, breakfast bread, sourdough cinnamon rolls