Name: Sourdough Cinnamon Roll Focaccia: A Sweet Morning Marvel
Prep time: 30 min
Cook time: 30 min
Total time: 120 min
Ingredients: 200 g Active Sourdough Starter (use a well-fed active starter for best flavor); 400 g Warm Water (100℉ - 110℉); 10 g Salt (for optimal taste); 510 g Unbleached Flour (all-purpose flour can be used as a substitute); 113 g Salted Butter (adds richness); 250 g Brown Sugar (light or dark brown sugar); 4 g Vanilla Extract (opt for pure vanilla); 6.5 g Ground Cinnamon (provides that signature flavor); 120 g Powdered Sugar (sifting will ensure a smoother texture); 30-45 g Milk or Cream (adjust for desired glaze consistency)

The aroma wafting through my kitchen was nothing short of enchanting, like a warm hug on a chilly morning. Today, I’m thrilled to share my Sourdough Cinnamon Roll Focaccia recipe, a delightful blend of soft, airy focaccia and sweet, gooey cinnamon rolls that’s perfect for anyone looking to elevate their homemade baking game. This same-day sourdough recipe is not only beginner-friendly but also a fantastic way to impress friends and family without the hassle of yeast! Plus, you’ll love how quickly it comes together without sacrificing flavor. Are you ready to indulge your taste buds in this irresistible combination? Let’s dive in!

Why is this Focaccia a Must-Try?

Unique Flavor Fusion: This recipe offers a delightful blend of sweet cinnamon rolls and fluffy focaccia, creating an irresistible morning treat.
Beginner-Friendly: Perfect for budding bakers, you won’t need yeast or extensive experience to whip this up!
Quick Preparation: Enjoy it in just a few hours, making it ideal for last-minute brunch plans.
Versatile Serving Options: Serve warm with coffee or pair with ice cream as a dessert – the possibilities are endless! For more delightful ideas, don’t miss my Pumpkin Cinnamon Roll or Cinnamon Roll Cookies.
Crowd-Pleaser: This Sourdough Cinnamon Roll Focaccia is sure to leave your family and friends raving about your baking skills!

Sourdough Cinnamon Roll Focaccia Ingredients

For the Dough
• Active Sourdough Starter – 200 g (about 1 cup); use a well-fed active starter for best flavor and fermentation.
• Warm Water – 400 g (about 1 ⅔ cups, 100℉ – 110℉); ensure the water isn’t too hot to avoid killing the starter.
• Salt – 10 g (1 ½ teaspoons); don’t skip this for optimal taste and to strengthen the dough.
• Unbleached Flour – 510 g (about 3 ½ cups); this is the primary structural ingredient; all-purpose flour can be used as a substitute.
For the Cinnamon Roll Topping
• Salted Butter – 113 g (1/2 cup or 1 stick); adds richness and flavor to the topping; feel free to use unsalted if preferred.
• Brown Sugar – 250 g (about 3/4 cup); creates a gooey texture, and you can interchange light or dark brown sugar.
• Vanilla Extract – 4 g (about 1 teaspoon); enhances sweetness; opt for pure vanilla extract for a fragrant aroma.
• Ground Cinnamon – 6.5 g (about 2 ½ teaspoons); provides that signature cinnamon flavor; adjust for desired spice.
For the Glaze
• Powdered Sugar – 120 g (about 1 cup); key for the vanilla icing glaze; sifting will ensure a smoother texture.
• Milk or Cream – 30-45 g (2-3 tablespoons); use more for a thinner glaze and less for a thicker consistency.

With these ingredients ready, let’s get baking your Sourdough Cinnamon Roll Focaccia, which is sure to add a sweet spark to your morning!

Step‑by‑Step Instructions for Sourdough Cinnamon Roll Focaccia

Step 1: Mix Dough
In a large mixing bowl, whisk together 200 g of active sourdough starter and 400 g of warm water (100℉ – 110℉) until fully dissolved. Gradually add 10 g of salt and 510 g of unbleached flour, mixing until a wet, sticky dough forms. Allow the dough to rest for 30 minutes, which helps with gluten development.

Step 2: Stretch and Fold
After the resting period, perform a set of stretch and folds on the dough to strengthen it. Wet your hands before gently pulling one side of the dough up and folding it over itself, rotating the bowl as you go. Repeat this process for a total of four folds, allowing the dough to relax briefly between folds and preparing it for bulk fermentation.

Step 3: Bulk Fermentation
Transfer your dough to a greased bowl, cover it with a damp towel, and let it rise in a warm place for about 3 hours. The dough should become bubbly and increase in size by 50-75%. This step is crucial for achieving that delightful texture in your Sourdough Cinnamon Roll Focaccia.

Step 4: Prepare for Baking
Once the dough has risen, gently transfer it to a well-greased 9×13 pan. Perform another set of stretch and folds in the pan, gently pressing the dough into an even layer. This helps distribute the air pockets evenly, setting the stage for the second rise.

Step 5: Second Proof
Cover the pan again and let the dough rise for about 1 hour in a warm place, until it is bubbly and nearly fills the pan. This final proofing phase ensures your focaccia will be fluffy and airy, just like a cinnamon roll.

Step 6: Cinnamon Roll Topping
In a saucepan, melt 113 g of salted butter over medium heat. Once melted, stir in 250 g of brown sugar, 6.5 g of ground cinnamon, and 4 g of vanilla extract, mixing until completely combined. This rich, gooey topping will add a delightful layer to your Sourdough Cinnamon Roll Focaccia.

Step 7: Dimple Dough
Use your wet fingers to gently create dimples all over the risen dough. These dimples allow the cinnamon roll topping to seep in beautifully, enhancing both flavor and presentation before baking. Make sure they are evenly spaced for a delightful look.

Step 8: Bake
Preheat your oven to 425℉. Once the oven is ready, pour the cinnamon roll topping over the dimples in the dough, ensuring even distribution. Bake the focaccia for 25-30 minutes, until it is bubbling and golden brown. Your kitchen will fill with an irresistible aroma during this baking time!

Step 9: Vanilla Icing Glaze
While the focaccia is cooling, prepare the icing glaze by mixing 120 g of powdered sugar with 4 g of vanilla extract and 30-45 g of milk or cream. Adjust the liquid to achieve your desired glaze consistency, thicker or thinner, then drizzle this sweet treat over the cooled focaccia for that finishing touch.

Expert Tips for Sourdough Cinnamon Roll Focaccia

Use Active Starter: Make sure your sourdough starter is bubbly and well-fed to guarantee proper rise and flavor in your focaccia.
Temperature Matters: For optimal fermentation, keep the dough in a warm spot, such as inside a turned-off oven with only the light on.
Don’t Rush Proving: Allow the dough to rise until it has increased significantly in size for the best light and airy texture in your Sourdough Cinnamon Roll Focaccia.
Check for Stickiness: If your dough is too sticky after mixing, add a little more flour gradually; it should be wet but manageable.
Perfect Glaze Consistency: Adjust the milk or cream in your vanilla icing glaze to achieve the desired thickness, drizzling it evenly over your cooled focaccia for a beautiful finish.

What to Serve with Sourdough Cinnamon Roll Focaccia

Imagine the delightful aroma of your warm focaccia mingling with the invigorating scent of freshly brewed coffee or the sweetness of creamy vanilla ice cream.

Rich Coffee: The bold flavor of a freshly brewed coffee is a classic pairing, enhancing the sweet notes of the focaccia beautifully.
Creamy Vanilla Ice Cream: A scoop of this luscious treat adds a delightful contrast, melting into the warm, gooey cinnamon topping for pure bliss.
Fresh Berries: Serve with a side of mixed berries for a burst of freshness that complements the sweetness of the focaccia perfectly. The tartness balances the rich flavors wonderfully!
Yogurt Parfait: Layer with creamy yogurt, granola, and honey for a tasty breakfast that will have everyone raving about your creativity in the kitchen.
Flavored Tea: A cup of herbal or chai tea provides a cozy warm drink that complements the spices in the focaccia, rounding out a perfect brunch experience.
Citrus Salad: A refreshing citrus salad with oranges and grapefruit adds a zingy note that cuts through the sweetness, elevating the meal.
Syrup Drizzle: For an extra sweet touch, serve it with a drizzle of maple syrup; it adds depth to your already irresistible cinnamon roll focaccia experience.
Sparkling Water: Pair with sparkling water or a light, fruity spritzer to cleanse your palate and refresh your taste buds between bites.

Variations & Substitutions for Sourdough Cinnamon Roll Focaccia

Feel free to get creative with your Sourdough Cinnamon Roll Focaccia, transforming it to suit your taste and dietary needs!

Maple Syrup: Substitute brown sugar with maple syrup for a unique flavor twist that adds a rich sweetness.
Nutmeg or Cardamom: Experiment by incorporating different spices like nutmeg or cardamom into the topping for an extra layer of warmth.
Mini Chocolate Chips: For a delightful indulgence, fold in mini chocolate chips into the dough before the second proof for added sweetness and texture.
Dairy-Free: Use coconut oil instead of butter for a dairy-free option, easily accommodating those with dietary restrictions.
Gluten-Free: Replace the unbleached flour with a gluten-free blend; just ensure it’s suitable for yeast-free recipes!
Fruity Delight: Add chopped apples or pears into the dough for natural sweetness and a lovely fruit flavor in each bite.
Cinnamon Roll Swirls: Roll the dough into a log with the cinnamon topping spread inside before baking for a classic cinnamon roll presentation!
Coconut Flakes: Top your focaccia with flaked coconut before baking, giving a delightful texture and a hint of tropical flavor.

Explore these tasty variations, and don’t forget to serve your focaccia warm alongside a cup of coffee or even a scoop of vanilla ice cream. If you’re looking for more inspiration, check out these mouthwatering recipes for Apple Cinnamon Streusel or Sweet Sourdough Pumpkin.

Happy baking!

Storage Tips for Sourdough Cinnamon Roll Focaccia

Room Temperature: Store leftovers in an airtight container at room temperature for up to 3-4 days to maintain that delightful softness and flavor.

Fridge: If you prefer to extend freshness, refrigerate in an airtight container for up to 1 week. However, this may affect the texture slightly.

Freezer: Freeze sliced focaccia wrapped tightly in plastic wrap, followed by aluminum foil, for up to 3 months. Thaw in the fridge or at room temperature before enjoying.

Reheating: For best results, reheat slices in the oven at 350℉ for about 10 minutes, ensuring they regain their moist and fluffy goodness.

Make Ahead Options

Preparing your Sourdough Cinnamon Roll Focaccia ahead of time is a game changer for busy home cooks! You can mix the dough and let it rise, then refrigerate it for up to 24 hours before baking. Simply cover the bowl tightly to prevent drying out. When ready to bake, take the dough out of the fridge, let it come to room temperature for about 30 minutes, and proceed with the second proofing before adding the cinnamon roll topping. This method not only helps you save time on busy mornings, but it can also deepen the flavor of your focaccia, making it just as delicious!

Sourdough Cinnamon Roll Focaccia Recipe FAQs

How can I tell if my sourdough starter is active and ready to use?
Absolutely! Your sourdough starter should be bubbly, roughly double in size after feeding, and have a pleasant, slightly tangy aroma. If it has been recently fed and shows these signs, you’re all set for a delicious Sourdough Cinnamon Roll Focaccia!

How should I store leftovers of Sourdough Cinnamon Roll Focaccia?
You can store any leftovers in an airtight container at room temperature for up to 3-4 days. To extend freshness, refrigerate in an airtight container for up to 1 week. Keep in mind that this may affect the texture slightly, so enjoy it within the first few days for the best experience!

Can I freeze Sourdough Cinnamon Roll Focaccia?
Absolutely! To freeze, slice the focaccia and wrap each piece tightly in plastic wrap, then place it in a freezer bag or cover it with aluminum foil. It can be frozen for up to 3 months. When you’re ready to enjoy, thaw it in the fridge overnight or at room temperature before reheating.

What should I do if my dough doesn’t rise as expected?
If your dough doesn’t rise adequately, it could be due to the temperature being too cool or the sourdough starter not being active enough. Make sure to find a warmer spot for fermentation, such as an oven with just the light on. If you suspect your starter is the issue, try feeding it again and wait until it’s bubbly before using it.

Is it safe for pets?
While the ingredients in Sourdough Cinnamon Roll Focaccia are not inherently harmful to pets, it’s best to avoid giving it to them due to the sugar and butter content. Always consult with your veterinarian if unsure about specific foods and their effects on your pets!

Can I make this recipe gluten-free?
I often recommend using a gluten-free all-purpose flour blend if you want to go gluten-free; however, it might affect the bread’s texture and rise. Be sure to look for brands that include xanthan gum or other binding agents for the best results. Happy baking!