Sourdough Cinnamon Roll Focaccia Recipe

Introduction

Discover the delightful twist of a classic focaccia infused with the warm flavors of cinnamon rolls. This sourdough cinnamon roll focaccia combines tangy sourdough with a sweet cinnamon-sugar topping and a smooth vanilla glaze, perfect for breakfast or an indulgent snack.

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)
• 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 thickness)

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 and whisk to combine, forming a wet and sticky dough. Let the dough rest for 30 minutes.
3. Step 3: After resting, perform one set of stretch and folds: wet your fingers, grab one side of the dough, stretch it upward, then fold it into the center. Rotate the bowl and repeat 8-10 times until all sides have been folded. The dough will remain wet and stretchy.
4. Step 4: Spray a second mixing bowl with cooking spray. Transfer the dough to this greased bowl and cover with a damp kitchen towel. Place it in a warm spot like an oven with the light on for bulk fermentation.
5. Step 5: Let the dough ferment for about 3 hours, or until it has increased in size by 50% to 75% and is bubbly and jiggly. Use the poke test to check readiness: wet a finger, poke the dough, and if it springs slowly leaving a slight indentation, it’s ready.
6. Step 6: Spray a 9×13 glass baking pan with cooking spray. Transfer the dough to the pan and do one more set of stretch and folds to fold the dough in on itself.
7. Step 7: For an overnight option, cover the dough and refrigerate up to 12 hours before proceeding to the second proof.
8. Step 8: Cover the pan with a damp kitchen towel and place in a warm spot for the second proof. Let rise about 1 hour or until nearly doubled in size and mostly filling the pan.
9. Step 9: Preheat the oven to 425℉ while preparing the topping.
10. Step 10: In a small saucepan over medium heat, melt butter. Add brown sugar, cinnamon, and vanilla extract. Whisk until melted and combined, then remove from heat.
11. Step 11: Wet your fingers and dimple the dough by poking all over and gently pushing to expand fully in the pan.
12. Step 12: Pour the cinnamon sugar topping evenly over the dimpled dough.
13. Step 13: Bake the focaccia for 25-30 minutes, until bubbling and golden brown.
14. Step 14: While cooling, mix the glaze by combining powdered sugar and vanilla extract in a small bowl. Add milk or cream gradually until you reach the desired consistency.
15. Step 15: Drizzle the glaze over the slightly cooled focaccia. Slice and enjoy!

Tips & Variations

• Use a warm but not hot water temperature (100℉ – 110℉) to help activate the sourdough starter without killing the yeast.
• For a richer flavor, try using browned butter in the topping instead of regular melted butter.
• Adjust the amount of milk or cream in the glaze to achieve thicker or thinner icing depending on your preference.
• Refrigerate the dough overnight to develop deeper sourdough flavor and enjoy a more relaxed baking schedule.

Storage

Store leftover focaccia 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 gently in a warm oven to refresh the texture before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought sourdough starter for this recipe?

Yes, any active sourdough starter that is bubbly and well-fed will work well for this focaccia recipe.

What if my dough is too sticky to handle?

It’s normal for this dough to be very wet and sticky. Use wet hands for folding and spraying your bowls and pans with cooking spray to prevent sticking.

Sourdough Cinnamon Roll Focaccia Recipe

Print Recipe

★★★★★

4.7 from 72 reviews

This Sourdough Cinnamon Roll Focaccia combines the tangy flavor of active sourdough with the sweet, warm spices of cinnamon and brown sugar, finished with a creamy vanilla glaze. The dough is wet and sticky with a delicate crumb, enhanced by careful stretch and folds and two proofing stages, resulting in a fluffy, bubbly, and richly flavored focaccia that feels like a cinnamon roll in focaccia form.

• Author: Naya
• Prep Time: 15 minutes (plus 30-minute dough rest)
• Cook Time: 25-30 minutes
• Total Time: 4 hours (includes 3-hour bulk fermentation, 1-hour second proof, excluding optional overnight refrigeration)
• Yield: 9x13 inch pan, serves approximately 8-10 people 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 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)

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 consistency)

Instructions

1. Mix Dough: In a large mixing bowl, combine the active sourdough starter and warm water, whisking until the starter is evenly dissolved.
2. Add Salt and Flour: Add salt and flour to the mixture and whisk to combine into a wet, sticky dough. Let rest for 30 minutes.
3. First Stretch and Fold: After resting, perform one set of stretch and folds by grabbing one side of the dough with wet fingers, stretching it upward, folding it into the center, and rotating the bowl. Repeat 8-10 times.
4. Bulk Fermentation: Spray a second mixing bowl with cooking spray, transfer the dough into it, cover with a damp towel, and place in an oven with the light on (oven off). Let ferment for about 3 hours or until the dough grows 50%-75%, is bubbly, jiggly, and passes the poke test (slight indentation remains when poked).
5. Transfer and Second Stretch and Fold: Spray a 9×13 inch glass baking pan with cooking spray, transfer the dough into the pan, and perform one additional stretch and fold inside the pan.
6. Overnight Option: Optionally cover and refrigerate the dough overnight or up to 12 hours before the second proof and baking. If refrigerated, allow a longer rise time after removing from the fridge.
7. Second Proof: Cover the pan with a damp kitchen towel and return to the warm oven with the light on for 1 hour or until the dough nearly doubles in size and fills most of the pan.
8. Preheat Oven: Remove the pan from the oven and preheat the oven to 425℉ while preparing the topping.
9. Make Cinnamon Roll Topping: Melt butter in a small saucepan over medium heat. Add brown sugar, cinnamon, and vanilla extract. Whisk until melted and combined, then remove from heat.
10. Dimple Dough: Wet your fingers and make dimples all over the dough, pressing gently to expand it to fill the pan evenly.
11. Add Topping and Bake: Pour the cinnamon sugar topping evenly over the dimpled dough and bake for 25-30 minutes until bubbling and golden brown.
12. Prepare Vanilla Glaze: While the focaccia cools in the pan, mix powdered sugar and vanilla extract in a small bowl. Add milk or cream gradually to reach the desired drizzle consistency.
13. Glaze and Serve: Drizzle the glaze over the slightly cooled focaccia. Slice, serve, and enjoy this delicious sourdough cinnamon roll focaccia.

Notes

• Use visual cues over timers for proofing: dough should grow 50-75%, be bubbly, jiggly, and pass the poke test.
• Warm oven with the light on creates a gentle, controlled environment ideal for proofing dough.
• Overnight refrigerating after first proof is optional and can help develop flavor and timing convenience.
• Adjust milk quantity in glaze for desired consistency—less for thicker glaze, more for thinner drizzle.
• Wet fingers prevent dough from sticking when dimpling and stretching.

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