Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cinnamon Roll Sourdough Focaccia Recipe

Cinnamon Roll Sourdough Focaccia Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 131 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes (plus resting and fermentation time)
  • Cook Time: 25 minutes
  • Total Time: 6–8 hours (including fermentation)
  • Yield: 12 pieces 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Fusion
  • Diet: Vegetarian

Description

This Cinnamon Roll Sourdough Focaccia blends the pillowy texture of classic focaccia with the sweet, spiced swirl of a cinnamon roll. Naturally leavened with sourdough starter, the bread develops beautiful flavor and golden edges, while a brown sugar-cinnamon filling and creamy glaze give it all the nostalgia of a bakery cinnamon roll—easy enough for brunch, stunning enough for a special occasion.

Ingredients

Units Scale

For the Dough:

  • 3 cups (375g) bread flour
  • 1 cup (240g) warm water
  • 1/2 cup (130g) active sourdough starter
  • 2 tablespoons (25g) sugar
  • 1 teaspoon (6g) kosher salt
  • 2 tablespoons (25g) olive oil, plus more for greasing

For the Cinnamon Filling:

  • 1/3 cup (65g) brown sugar, packed
  • 1 1/2 tablespoons ground cinnamon
  • 2 tablespoons (28g) unsalted butter, melted

For the Vanilla Glaze:

  • 1/2 cup (60g) powdered sugar
  • 1 tablespoon milk or cream
  • 1/4 teaspoon vanilla extract

Instructions

  1. Mix the Dough: In a large bowl, combine bread flour, warm water, active sourdough starter, sugar, and salt. Stir with a wooden spoon or dough hook just until a shaggy dough forms. Add olive oil and knead until incorporated. Cover and rest for 30 minutes.
  2. Stretch and Fold: Perform 3 sets of stretch-and-folds every 30 minutes over 1.5 hours to build gluten structure. After each stretch, cover and let rest at room temperature.
  3. Bulk Fermentation: Let the dough rise, covered, in a warm spot for 4–6 hours, or until doubled in size and bubbly.
  4. Prepare Filling and Pan: Combine brown sugar and cinnamon in a small bowl. Grease a 9×13-inch pan or rimmed baking sheet with olive oil.
  5. Shape and Fill: Scrape dough onto the prepared pan. Gently press dough to fill the pan. Drizzle melted butter over the dough, then sprinkle evenly with the cinnamon sugar mixture. Use your fingers to dimple the dough and gently swirl the sugar mixture into the top.
  6. Second Proof: Cover and let focaccia rise again at room temperature for 1–2 hours, until puffy.
  7. Bake: Preheat the oven to 425°F (220°C). Bake focaccia for 20–25 minutes, or until golden brown on top.
  8. Make the Glaze: While the bread bakes, whisk powdered sugar, milk or cream, and vanilla until smooth.
  9. Finish and Serve: Let focaccia cool for at least 10 minutes. Drizzle with vanilla glaze before slicing and serving warm.

Notes

  • Make sure your sourdough starter is active and bubbly for best rise.
  • This dough is sticky; oil your hands to make shaping easier.
  • The glaze can be flavored with a pinch of cinnamon or orange zest if desired.
  • Leftovers keep well at room temperature for 1–2 days or can be frozen.

Nutrition

  • Serving Size: 1 piece
  • Calories: 210
  • Sugar: 8g
  • Sodium: 170mg
  • Fat: 6g
  • Saturated Fat: 2g
  • Unsaturated Fat: 3.5g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 7mg

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