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30-Minute Sourdough Cinnamon Roll Focaccia Recipe

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4.5 from 110 reviews

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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/30-minute-sourdough-cinnamon-roll-focaccia-recipe/