Cinnamon Roll Sourdough Focaccia Recipe

If you’ve ever dreamed of the perfect marriage between pillowy focaccia and gooey cinnamon rolls, Cinnamon Roll Sourdough Focaccia is about to become your new obsession. Imagine golden, chewy bread infused with tangy sourdough’s depth, topped with buttery cinnamon sugar, and finished with a creamy glaze that drips into every pocket. This is a showstopper of a bake, ideal for sharing at brunch, indulging as dessert, or even gifting to friends who love a sweet twist on a classic.

this Recipe

Ingredients You’ll Need

With just a handful of ingredients, you’ll soon create magic that’s layered with flavor and fragrance. Each one has a starring role in Cinnamon Roll Sourdough Focaccia; don’t skip or swap unless you’re ready for a different adventure.

• Sourdough Starter: Gives our focaccia its signature tang, stretch, and a gorgeous crumb structure—active and bubbly is best!
• Bread Flour: For the best chewy texture; it holds up to the toppings and creates those delightful focaccia dimples.
• Warm Water: Brings everything together and helps the yeast in your starter thrive.
• Olive Oil: Used generously, it keeps the crumb tender and adds subtle fruitiness—plus, it’s what makes those crispy, golden edges possible.
• Salt: Just a touch enhances every flavor and tempers the sweetness of the filling and glaze.
• Unsalted Butter: Melted for the topping, it turns cinnamon sugar into a luscious, fragrant layer.
• Brown Sugar: The star of that crackly, caramelized cinnamon topping.
• Cinnamon: Freshly ground if you can—it’s the essence of nostalgia in every bite.
• Powdered Sugar: Mixed into our glaze so it’s smooth and thick, perfect for oozing between the bread’s bubbles.
• Cream Cheese: A must for the glaze—tangy, creamy, and deliciously rich.
• Milk: To loosen the glaze just enough so it’s pourable.
• Vanilla Extract: For warmth, roundness, and that classic bakery aroma.

How to Make Cinnamon Roll Sourdough Focaccia

Step 1: Mix and Autolyse the Dough

Combine your sourdough starter, bread flour, warm water, and salt in a large bowl until no dry spots remain. Give it about 30 minutes to rest—this short “autolyse” time lets the flour soak up the water and jumpstarts gluten development, setting you up for a light and airy focaccia base.

Step 2: Stretch and Fold

Over the next 2 hours, perform a series of gentle stretches and folds every 30 minutes. This is where the magic of sourdough dough happens! You’ll notice the dough go from shaggy and loose to smooth and resilient. Don’t rush; these easy folds build the focaccia’s signature chewy structure.

Step 3: Bulk Ferment

Let your dough rise, covered, at room temperature until it’s full of bubbles and doubled in size—usually about 6 to 8 hours. Sourdough works slowly, developing a rich flavor that makes Cinnamon Roll Sourdough Focaccia truly unforgettable.

Step 4: Prep the Pan and Shape

Generously drizzle olive oil into a baking pan, then tip in your dough. Gently press and stretch it out to fill the pan, using lightly oiled fingers to avoid sticking. It’s okay if the dough doesn’t reach every corner yet—let it rest for 30 minutes so it can relax and spread further.

Step 5: Cinnamon Sugar Topping

Mix melted butter, brown sugar, and cinnamon in a bowl until combined into a sweet, fragrant paste. Use your fingertips to dimple the focaccia—press deep little wells all across the dough, then scatter and gently press the cinnamon mixture into the dimples so it melts deep into every crevice.

Step 6: Final Rise

Cover and let the dough puff up one more time, about 1 hour. The topping will start to dissolve a little as it warms, creating gooey swirls atop the puffed-up dough.

Step 7: Bake to Perfection

Bake in a hot oven (around 425°F/220°C) until golden brown on the top and crisp at the edges, usually 20-25 minutes. The whole kitchen will smell like pure cinnamon roll heaven! Let the bread cool for at least 15 minutes before moving to the next step, to let the topping set and the crumb finish baking.

Step 8: Make the Glaze and Finish

Beat together softened cream cheese, powdered sugar, a splash of milk, and vanilla extract until smooth and creamy. Drizzle generously over the still-warm focaccia, letting it pool into the cinnamon cracks. Now, it’s time to slice and marvel at every sticky, swirled piece of Cinnamon Roll Sourdough Focaccia.

How to Serve Cinnamon Roll Sourdough Focaccia

Garnishes

This stunning bake doesn’t need much, but a dusting of extra cinnamon, a sprinkle of chopped toasted pecans, or a few curls of white chocolate can take your Cinnamon Roll Sourdough Focaccia from amazing to over-the-top. For a bright pop, try a few segments of mandarin orange or a light zesting of lemon.

Side Dishes

Pair your Cinnamon Roll Sourdough Focaccia with a vanilla latte, a tall glass of cold milk, or a creamy chai for an irresistible breakfast treat. For brunch, it’s fantastic alongside a simple fruit salad or salty bacon—the sweet and savory combo is irresistible.

Creative Ways to Present

Cut the focaccia into long fingers for dipping, or into small squares for a party platter. Pile the pieces high on a cake stand and drizzle extra glaze over the top just before serving. If you’re feeling fancy, use a biscuit cutter to stamp out circles and make a striking “pull-apart” wreath to wow your guests!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Cinnamon Roll Sourdough Focaccia tightly in foil or store in an airtight container on the counter for up to two days. The texture stays light and moist—even better if you sneak a piece the next morning with coffee!

Freezing

If you want to save some for later, slice the cooled focaccia and freeze the pieces (with or without glaze) separated by parchment paper. Pop them in a zip-top freezer bag and they’ll keep beautifully for up to two months.

Reheating

For best results, reheat slices gently in a 300°F oven for 5-10 minutes until soft and warm. If you’ve already glazed it, cover loosely with foil so the topping doesn’t over-brown. A quick microwave blast will also do the trick for a speedy snack.

FAQs

Can I use all-purpose flour instead of bread flour?

You can swap in all-purpose flour if that’s what you have; the texture will be slightly less chewy and open, but your Cinnamon Roll Sourdough Focaccia will still taste irresistible and bake up beautifully.

Do I need an active sourdough starter?

Yes, for the best rise and flavor, an active, bubbly starter is essential—if your starter is sleepy, give it a good feed 4-8 hours before making the dough for maximum lift.

What if my dough doesn’t double after bulk fermentation?

Sourdough can be a little finicky depending on temperature and starter strength. If it hasn’t doubled but looks puffed and full of bubbles, you can proceed. A slightly longer rise is usually the fix—just keep it covered and be patient.

Can I prepare the dough the night before?

Absolutely! After the bulk ferment, pop the dough in the fridge (covered) overnight for a chilled proof. Shape, top, and bake straight from the fridge for a relaxed morning bake.

Is the glaze necessary?

While the cream cheese glaze takes this Cinnamon Roll Sourdough Focaccia over the top, you can certainly enjoy the bread on its own—or with just a dusting of powdered sugar if you like to keep things simple!

Final Thoughts

I genuinely hope you’ll grab your starter and give this Cinnamon Roll Sourdough Focaccia a try. It’s fun, a little bit indulgent, and full of those warm, cozy flavors that bring everyone to the table. There’s nothing quite like the swirl of cinnamon, the tang of sourdough, and a generous drizzle of sweet glaze to make memories with the people you love. Enjoy every bite!

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