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Sourdough Cinnamon Roll Focaccia Recipe

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★★★★★

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.

Ingredients

Scale

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

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