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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.

Ingredients

Scale

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

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