Sourdough Cinnamon Roll Focaccia

why make this recipe

This Sourdough Cinnamon Roll Focaccia mixes two favorites — tangy sourdough and sweet cinnamon rolls. It makes a soft, slightly chewy bread with a sweet swirled top and glaze. It works for breakfast, snack, or dessert. For another sweet bread idea that uses soft rolls and a simple custard style, try this delicious Hawaiian roll French toast recipe.

introduction

This recipe uses an active sourdough starter to make a light focaccia base. Then you add a cinnamon roll style topping and bake it like a sheet pan bread. Finish with a vanilla glaze. The result is easy to pull apart and share.

how to make Sourdough Cinnamon Roll Focaccia

Make the dough first and let it rise slowly. Spread the dough in a pan, add the cinnamon sugar butter layer, and fold or roll lightly to make swirls and layers. Let it rest a short time, then bake until golden. Finish with a simple vanilla glaze.

Ingredients :

• 200 g active sourdough starter (about 1 cup)
• 400 g warm water (about 1 ⅔ cups (warm water between 100℉ – 110℉, no hotter))
• 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 (more for thinner glaze, less for thicker glaze))

Directions :

Sourdough Focaccia Dough

1. In a large bowl, mix 200 g active sourdough starter and 400 g warm water until smooth.
2. Add 510 g flour and 10 g salt. Stir until a shaggy dough forms.
3. Cover and let rest for 30 minutes (autolyse).
4. Do a few stretch-and-folds over 2 hours, every 30 minutes (4 sets).
5. Transfer to a lightly oiled second bowl, spray bowl with cooking spray, and let rise until puffy (about 2–4 hours depending on room temp).
6. Oil a baking dish with cooking spray. Gently press the dough into the dish to fit. Let it rest for 20–30 minutes.

Cinnamon Roll Focaccia Topping

1. Soften 113 g salted butter. Mix with 250 g brown sugar, 4 g vanilla extract, and 6.5 g ground cinnamon until smooth.
2. Spread the cinnamon butter over the dough in the pan. You can fold or roll the dough gently to create swirls and layers, or just spread and dimple for a marbled look.
3. Cover and let the pan rise for 30–60 minutes until slightly puffy.

Bake

1. Preheat oven to 375°F (190°C).
2. Bake the focaccia for 22–30 minutes until top is golden and set. If the top browns too fast, tent with foil.
3. Remove from oven and cool 10–15 minutes before glazing.

Vanilla Icing Glaze

1. Whisk 120 g powdered sugar with 4 g vanilla extract.
2. Add 30–45 g milk or cream, a little at a time, until you reach the desired glaze thickness.
3. Drizzle the glaze over the warm focaccia.

how to serve Sourdough Cinnamon Roll Focaccia

Serve warm or at room temperature. Cut into squares or pull apart pieces. It pairs well with coffee, tea, or a glass of milk. Reheat briefly in the oven or microwave for a warm treat.

how to store Sourdough Cinnamon Roll Focaccia

• At room temperature: store in an airtight container for up to 2 days.
• In the fridge: wrap tightly and chill for up to 5 days. Bring to room temperature or warm before serving.
• To freeze: cut into portions, wrap well, and freeze up to 2 months. Thaw overnight in the fridge and warm before eating.

tips to make Sourdough Cinnamon Roll Focaccia

• Use an active, bubbly starter for best rise.
• Keep water temperature 100–110℉ so you don’t kill the starter.
• Do gentle stretch-and-folds instead of heavy kneading.
• Let the dough get puffy but not over-proofed before baking.
• If butter spreads into the dough, that is fine — it makes layers and flavor.
• Adjust glaze thickness with milk: less for a thick drizzle, more for a thin pour.

variation (if any)

• Add chopped nuts (pecans or walnuts) to the cinnamon layer for crunch.
• Add raisins or chopped apples to the topping for more texture.
• Swap brown sugar for a mix of white and brown sugar for a different caramel note.
• Use unsalted butter and add a pinch more salt if preferred.

FAQs

Q: Can I use inactive starter or discard?
A: No. Use an active, bubbly starter for good rise. Discard starter will not give the same lift.

Q: Can I make this without sourdough?
A: Yes. You can use a yeasted dough instead, but timing and flavor will change.

Q: How long does the glaze set?
A: The glaze sets within 30 minutes at room temperature. It will firm more as it cools.

Q: Can I make this ahead?
A: Yes. You can prepare the dough the night before and refrigerate. Bring to room temp before shaping and baking.

Q: Can I use oil instead of butter in the topping?
A: You can, but butter gives the best flavor and helps create layers. Oil will be less rich.

Sourdough Cinnamon Roll Focaccia

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 210 minutes
• Cook Time: 30 minutes
• Total Time: 240 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

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Description

A delicious fusion of tangy sourdough and sweet cinnamon rolls, this focaccia makes a soft, chewy bread that’s perfect for breakfast, snacks, or dessert.

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Ingredients

Scale 1x2x3x

• 200 g active sourdough starter (about 1 cup)
• 400 g warm water (about 1 ⅔ cups)
• 10 g salt (1 ½ teaspoons)
• 510 g unbleached flour (about 3 ½ cups)
• Avocado cooking spray or cooking spray of choice
• 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)
• 30–45 g milk or cream (2–3 Tablespoons)

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Instructions

1. In a large bowl, mix 200 g active sourdough starter and 400 g warm water until smooth.
2. Add 510 g flour and 10 g salt. Stir until a shaggy dough forms. Cover and let rest for 30 minutes.
3. Do a few stretch-and-folds over 2 hours, every 30 minutes (4 sets).
4. Transfer to a lightly oiled second bowl, spray bowl with cooking spray, and let rise until puffy (about 2–4 hours depending on room temp).
5. Oil a baking dish with cooking spray. Gently press the dough into the dish to fit. Let it rest for 20–30 minutes.
6. Soften 113 g salted butter. Mix with 250 g brown sugar, 4 g vanilla extract, and 6.5 g ground cinnamon until smooth. Spread over the dough in the pan.
7. Cover and let the pan rise for 30–60 minutes until slightly puffy.
8. Preheat oven to 375°F (190°C). Bake for 22–30 minutes until top is golden and set.
9. Remove from oven and cool for 10–15 minutes before glazing.
10. Whisk 120 g powdered sugar with 4 g vanilla extract.
11. Add 30-45 g milk or cream to reach desired glaze thickness. Drizzle over warm focaccia.

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Notes

Serve warm or at room temperature. Store in an airtight container for up to 2 days or refrigerate for up to 5 days.

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Nutrition

• Serving Size: 1 square
• Calories: 320
• Sugar: 16g
• Sodium: 250mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 30mg