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Sourdough Cinnamon Roll Focaccia Recipe

★★★★★

4.8 from 58 reviews
  • Author: Lana
  • Total Time: 10 hours (including fermentation and proofs)
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Sourdough Cinnamon Roll Focaccia combines the tangy depth of sourdough with the warm, comforting flavors of cinnamon rolls, baked as a soft, bubbly focaccia bread topped with a rich cinnamon sugar glaze and finished with a smooth vanilla icing. The dough ferments slowly to develop flavor and texture, while the cinnamon topping caramelizes beautifully in the oven, making it an irresistible treat perfect for brunch or dessert.

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 glaze 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 to create a uniform liquid base for your dough.
  2. Add Salt and Flour: Incorporate the salt and unbleached flour into the mixture and whisk to combine, forming a very wet and sticky dough. This is expected; let the dough rest for 30 minutes to hydrate the flour fully.
  3. First Stretch and Fold: After resting, perform one set of stretch and folds to develop gluten. With slightly wet fingers, stretch one side of the dough upward and fold it into the center—rotate the bowl and repeat 8-10 times to complete the set. The dough will remain wet and shaggy after this.
  4. Bulk Fermentation: Spray a second mixing bowl generously with cooking spray to help with sticky dough. Transfer the dough to this greased bowl, cover with a damp towel, and place in an unheated oven with just the light on for warmth. Let it ferment for about 3 hours or until it has grown 50%-75%, looks bubbly and jiggly, and passes the poke test—poke with a wet finger; if indentation remains with slow spring back, it’s ready.
  5. Transfer to Pan and Optional Overnight Rest: Spray a 9×13 glass baking pan and transfer the dough there. Perform another gentle stretch and fold to shape the dough in the pan. Cover and either proceed to second proof or refrigerate overnight (up to 12 hours). If refrigerated, allow a longer rise for the second proof.
  6. Second Proof: Cover the pan with a damp kitchen towel and place back in the oven with only the light on for about 1 hour or until the dough nearly doubles in size, becomes pillowy and bubbly, and fills most of the pan.
  7. Prepare Cinnamon Topping: While preheating the oven to 425℉, melt the salted butter in a small saucepan over medium heat. Whisk in brown sugar, cinnamon, and vanilla extract until fully melted and combined, then remove from heat.
  8. Dimple the Dough: Wet your fingers and poke the dough all over to create dimples. Gently press to spread and expand the dough to fill the pan evenly.
  9. Bake the Focaccia: Pour the warm cinnamon sugar topping evenly over the dimpled dough. Bake at 425℉ for 25-30 minutes until the focaccia is golden brown and bubbling.
  10. Make Vanilla Icing Glaze: While the focaccia cools slightly in the pan, whisk powdered sugar and vanilla extract in a bowl. Gradually add milk or cream, adjusting to your preferred glaze thickness.
  11. Glaze and Serve: Drizzle the vanilla glaze over the focaccia while it is still slightly warm. Slice into squares, serve, and enjoy the sweet, tangy, and aromatic delight.

Notes

  • Use the oven light as a gentle warming source to aid dough fermentation without activating the oven’s heat.
  • The poke test is a reliable way to check if your dough has risen enough; it should spring back slowly and leave a slight indentation.
  • If refrigerating the dough overnight after the first proof, be prepared to increase the second proof time as the dough will be colder.
  • Adjust the milk or cream in the glaze for desired thickness—less for thick glaze, more for a thinner drizzle.
  • Using avocado oil or cooking spray on your bowls and pans prevents sticking and makes dough handling easier with this very wet dough.
  • Prep Time: 40 minutes (including initial mix, rest, and stretch and fold)
  • Cook Time: 30 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Keywords: sourdough focaccia, cinnamon roll focaccia, sourdough bread, cinnamon sugar bread, homemade focaccia, cinnamon glaze, sweet focaccia, sourdough recipe

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