Sourdough Cinnamon Roll Focaccia Recipe

Introduction

This sourdough cinnamon roll focaccia combines the tangy depth of sourdough with the sweet, comforting flavors of cinnamon rolls. Soft, pillowy, and topped with a buttery cinnamon glaze, it’s a delightful treat perfect for breakfast or an afternoon snack.

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 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)
• 6.5 g ground cinnamon (about 2 ½ teaspoons)
• 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 glaze consistency)

Instructions

1. Step 1: In a large mixing bowl, whisk together the sourdough starter and warm water until the starter is evenly dissolved.
2. Step 2: Add salt and flour to the mixture. Whisk to combine into a wet, sticky dough. Let it rest for 30 minutes.
3. Step 3: Perform one set of stretch and folds: with slightly wet fingers, stretch one side of the dough upward and fold it into the center. Rotate the bowl and repeat 8-10 times.
4. Step 4: Spray a second mixing bowl with cooking spray. Transfer dough to the greased bowl, cover with a damp towel, and place in a warm spot (like an oven with light on) for bulk fermentation—about 3 hours or until bubbly, jiggly, and increased by 50%-75%. Use the poke test to confirm readiness.
5. Step 5: Spray a 9×13 glass baking pan with cooking spray. Transfer dough to the pan and perform one more stretch and fold directly in the pan. Cover with a damp towel and proof for a second rise in a warm spot for about 1 hour, until nearly doubled and pillowy.
6. Step 6: Preheat oven to 425℉ while preparing the topping.
7. Step 7: In a small saucepan over medium heat, melt butter. Stir in brown sugar, cinnamon, and vanilla extract until combined, then remove from heat.
8. Step 8: Wet your fingers and gently dimple the dough all over, pushing it to expand fully in the pan.
9. Step 9: Pour the cinnamon sugar topping evenly over the dough and bake for 25-30 minutes until golden brown and bubbling.
10. Step 10: While focaccia cools, whisk together powdered sugar, vanilla extract, and milk or cream gradually until the glaze reaches your desired consistency.
11. Step 11: Drizzle the glaze over the focaccia. Slice and enjoy!

Tips & Variations

• For a thicker glaze, add less milk; for a thinner glaze, add more.
• Use room temperature butter when melting for a smooth topping.
• Refrigerate the dough overnight after the first proof to develop flavor and bake fresh the next day.
• Substitute brown sugar with coconut sugar for a different sweetness profile.

Storage

Store any leftover focaccia tightly wrapped at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat slices in a warm oven or toaster oven until warmed through. The glaze may soften when reheated but adds extra sweetness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different flour for this recipe?

Yes, unbleached all-purpose flour is recommended for balance, but bread flour can be used for extra chewiness. Whole wheat flour can be added but may require more water.

What if I don’t have a sourdough starter?

This recipe relies on an active sourdough starter for flavor and leavening. If you don’t have one, try a similar cinnamon roll focaccia recipe using commercial yeast.

Sourdough Cinnamon Roll Focaccia Recipe

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4.6 from 136 reviews

This Sourdough Cinnamon Roll Focaccia combines the tangy depth of sourdough with the sweet, warming flavors of classic cinnamon rolls. Featuring a soft, sticky focaccia dough enhanced with cinnamon sugar and finished with a luscious vanilla glaze, this recipe offers a unique twist on traditional cinnamon rolls perfect for breakfast or dessert.

• Author: lina
• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 4 hours 15 minutes (including fermentation and proofing; excludes optional refrigeration time)
• Yield: 1 focaccia (9×13 inch pan, about 9 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; 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)

Topping Ingredients

• 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 Ingredients

• 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 consistency)

Instructions

1. Mix Dough: In a large mixing bowl, combine the active sourdough starter and warm water. Whisk until the starter is evenly dissolved.
2. Add Dry Ingredients: Stir in salt and flour using a whisk or spoon to form a very wet, sticky dough. Let the dough rest for 30 minutes to hydrate.
3. First Stretch and Fold: With slightly wet fingers, perform one set of stretch and folds: stretch one side of dough upward and fold it into the center, rotating the bowl and repeating 8-10 times. The dough will remain wet and stretchy.
4. Bulk Fermentation (First Proof): Spray a second mixing bowl with cooking spray. Transfer dough to this bowl and cover with a damp kitchen towel. Place in an oven (off, with light on) to keep warm. Let ferment for about 3 hours or until dough increases by 50-75%, is bubbly, jiggly, and passes the poke test (slow spring back with slight indentation).
5. Prepare for Second Proof or Refrigeration: Spray a 9×13 inch glass baking pan with cooking spray. Transfer dough into pan and perform one more stretch and fold inside the pan. At this stage, you may refrigerate the dough overnight or up to 12 hours, covered.
6. Second Proof: Cover pan with damp kitchen towel and place back in the warm oven with the light on to rise for 1 hour or until dough nearly doubles in size and fills most of the pan. It should be pillowy and bubbly.
7. Preheat Oven: Remove pan from oven and preheat oven to 425℉ while preparing the topping.
8. Make Cinnamon Roll Topping: In a small saucepan over medium heat, melt butter. Add brown sugar, cinnamon, and vanilla extract. Whisk until fully combined and remove from heat immediately to avoid burning.
9. Dimple Dough: Wet your fingers and poke the dough to create dimples all over. Gently press dough outward to expand it evenly in the pan.
10. Apply Topping and Bake: Pour the cinnamon sugar topping evenly over the dimpled dough. Bake for 25-30 minutes until the focaccia is golden brown and bubbling.
11. Prepare Vanilla Icing Glaze: While the focaccia cools slightly in the pan, mix powdered sugar and vanilla extract in a small bowl. Add milk or cream gradually to reach the desired consistency.
12. Glaze and Serve: Drizzle the glaze over the warm focaccia. Slice, serve, and enjoy this sweet and tangy treat!

Notes

• The dough is very wet and sticky throughout—this is normal and contributes to a soft crumb.
• The poke test is essential to gauge proofing: if the dough springs back quickly, allow more time.
• Using the oven light creates a warm, draft-free environment ideal for proofing.
• Refrigeration after the first proof allows flexibility and improves flavor; just increase the rising time after removing the dough to room temperature before baking.
• The glaze thickness can be adjusted by the amount of milk or cream added.

Keywords: sourdough focaccia, cinnamon roll focaccia, cinnamon sugar bread, sourdough bread, sweet focaccia, vanilla glaze