The scent wafting through my kitchen is nothing short of a sweet invitation, calling you to indulge in a delicious fusion of flavors. Today, I’m thrilled to share my recipe for Sourdough Cinnamon Roll Focaccia—an enticing twist on traditional favorites that any home chef can master. This beginner-friendly treat skips the instant yeast and uses your bubbly sourdough starter instead, making it approachable yet incredibly satisfying. Best of all, you can whip it up in a single day, meaning no waiting around for dough to rise! With its soft, pillowy texture and heavenly cinnamon topping, this focaccia is perfect for breakfast or dessert, ensuring it becomes a go-to for family gatherings and cozy mornings alike. Are you ready to bring this delightful bread to life in your kitchen? Let’s dive in!
Why is Sourdough Cinnamon Roll Focaccia Unique?
Beginners Welcome: This recipe is perfect for anyone new to baking. With just a few simple steps, you can create a stunning treat without the fuss of yeast.
Fluffy and Rich: The airy texture combined with a gooey cinnamon layer means every bite is a delightful experience.
Versatile for Any Occasion: Whether it’s breakfast, brunch, or dessert, this focaccia fits seamlessly into your meal plans.
Quick and Convenient: Ready in just a day, there’s no need to wait around for long rising times.
All-in-One Treat: This dessert combines the best of sourdough and cinnamon rolls, making it a delightful thing to share at gatherings. Pair it with Sweet Honey Cinnamon dip for a luscious experience!
Sourdough Cinnamon Roll Focaccia Ingredients
For the Dough
- Active Sourdough Starter – Essential for leavening; ensure it’s bubbly for the best rise.
- Warm Water – Activates the starter; aim for a temperature of 100℉ to 110℉.
- Salt – Enhances flavor and strengthens the dough structure; don’t skip this vital ingredient.
- Unbleached Flour – Forms the body of the dough; all-purpose flour makes a great substitute.
For the Topping
- Salted Butter – Adds richness and flavor; unsalted butter can be used to control saltiness.
- Brown Sugar – Sweetens the topping while adding moisture; consider coconut sugar for a twist.
- Vanilla Extract – Brings aromatic sweetness that enhances the overall flavor.
- Ground Cinnamon – The signature spice that creates the “cinnamon roll” essence; fresher is better.
For the Glaze
- Powdered Sugar – Creates a smooth texture in the icing glaze; essential for sweetness.
- Milk or Cream – Adjusts glaze consistency; cream adds richness while milk keeps it lighter.
Optional Update
- Avocado Cooking Spray – Prevents sticking during fermentation and baking; olive or coconut oil works too.
Step‑by‑Step Instructions for Sourdough Cinnamon Roll Focaccia
Step 1: Mix the Dough
In a large mixing bowl, whisk the bubbly sourdough starter with 1 cup of warm water (about 100℉ to 110℉) until it fully dissolves. Gradually incorporate the salt and unbleached flour, mixing until a sticky dough forms. Cover the bowl with a clean towel and allow the dough to rest for 30 minutes, letting the ingredients meld together while you prepare for the next steps.
Step 2: Stretch and Fold
After the initial resting period, perform a stretch and fold on the dough to develop its strength. With wet hands, gently pull one side of the dough up and fold it over to the opposite side, rotating the bowl as you go. This process should take about 2-3 minutes, and the dough will remain wet and shaggy. Once done, let it sit for another 30 minutes to relax.
Step 3: Bulk Fermentation
Transfer the dough to a greased bowl and cover it with plastic wrap or a damp cloth. Place the bowl in a warm environment, allowing it to bulk ferment for about 3 hours. You’ll know it’s ready when the dough has increased in size by 50-75%, and small bubbles appear on the surface, indicating proper fermentation.
Step 4: Prepare the Baking Pan
While the dough finishes its bulk fermentation, grease a 9×13 glass baking dish with avocado cooking spray or oil. After the dough is proofed, gently transfer it into the prepared pan by performing one more stretch and fold to retain its airy structure. Pat it into the pan, making sure it fills the corners without deflating too much.
Step 5: Second Proof
Cover the filled pan with a clean towel and let the dough rise for about 1 hour. During this time, it should nearly double in size and fill the pan completely. Look for visual cues, such as a soft texture and slightly domed shape, to determine when the second proof is complete and the Sourdough Cinnamon Roll Focaccia is ready to bake.
Step 6: Prepare the Topping
In a medium saucepan, melt together the salted butter with brown sugar, ground cinnamon, and vanilla over medium heat. Stir continuously until the mixture is fully combined and smooth, creating a rich topping for your focaccia. This should take about 2-3 minutes; once melted, remove from heat and set aside while you check the dough.
Step 7: Dimple the Dough
With wet fingers, gently poke dimples all over the surface of the dough in the baking dish, making sure not to deflate it. This unique technique will create beautiful pockets for the cinnamon topping to settle into during baking. After dimpling, pour the melted topping evenly over the dough, ensuring it seeps into every delightful nook and cranny.
Step 8: Bake
Preheat your oven to 425℉ while you prepare the focaccia. Once the oven is hot, place the baking dish in the center and let it bake for 25-30 minutes. Keep a close eye on the focaccia as it bakes; it should turn golden brown, become bubbly, and fill your kitchen with irresistible cinnamon aromas.
Step 9: Glaze the Focaccia
While the focaccia cools in the dish for about 10-15 minutes, prepare the glaze by whisking together powdered sugar, a splash of vanilla extract, and enough milk or cream to reach your desired consistency. Once the focaccia has cooled slightly, drizzle the glaze generously over the top, adding a sweet finishing touch to your Sourdough Cinnamon Roll Focaccia.
What to Serve with Sourdough Cinnamon Roll Focaccia?
Imagine the warmth of your kitchen filled with irresistible scents as you enjoy your delicious creation—let’s build the perfect meal around it!
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Brewed Coffee: The rich aroma and smooth flavor of coffee create a delightful contrast to the sweetness of the focaccia.
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Fresh Berries: Juicy strawberries or blueberries add a refreshing burst that enhances the cinnamon and sweetness with a vibrant touch.
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Scrambled Eggs: Fluffy, buttery eggs provide a savory balance, creating a satisfying brunch plate that feels complete and comforting.
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Greek Yogurt Parfait: Creamy yogurt layered with granola and honey complements the focaccia’s sweetness while adding texture to each bite.
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Warm Spiced Tea: A cup of cinnamon or chai tea echoes the flavors of your focaccia, promoting a cozy, heartwarming experience at the table.
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Maple Syrup Drizzle: Pour a little maple syrup on top; it adds an exquisite sweetness that harmonizes beautifully with the cinnamon topping.
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Vanilla Ice Cream: For dessert, a scoop of vanilla ice cream on the side adds a creamy, cool contrast to the warm focaccia, making it a heavenly treat.
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Fruit Salad: A mix of seasonal fruits brings a refreshing crunch and bright flavors to the meal, cleansing the palate after the sweet focaccia.
Sourdough Cinnamon Roll Focaccia Variations
Feel free to explore these delightful options that elevate your Sourdough Cinnamon Roll Focaccia into something uniquely yours!
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Maple Sugar: Swap brown sugar for maple sugar to introduce a rich, caramel-like flavor that pairs beautifully with cinnamon.
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Nutty Additions: Mix in chopped nuts such as pecans or walnuts for an added crunch that contrasts beautifully with the soft dough.
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Fruit Filling: Add dried fruits like cranberries or raisins to the topping for bursts of sweetness and an extra chewy texture.
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Seasonal Spices: Experiment with seasonal spices by incorporating nutmeg or pumpkin spice into your topping for a festive twist.
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Gluten-Free: Substitute unbleached flour with a 1:1 gluten-free flour blend to enjoy this recipe without the gluten.
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Cinnamon Swirl: For an extra cinnamon explosion, swirl additional cinnamon and sugar into the dough before baking for a marbled effect.
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Almond Extract Glaze: Enhance your icing with a splash of almond extract, creating a fragrant glaze that complements the warm spices magnificently.
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Choco-Cinnamon Delight: Add mini chocolate chips to the dough or topping for a decadent chocolate-cinnamon fusion that will delight chocolate lovers.
Feel inspired to create your own versions? You may also enjoy pairing this focaccia with a side of Sweet Honey Cinnamon dip for an indulgent brunch or dessert! And if you’re in the mood for something seasonally festive, try adding a seasonal twist like in our Pumpkin Spice Sourdough recipe!
Make Ahead Options
These Sourdough Cinnamon Roll Focaccia are perfect for busy home cooks looking to save time! You can prepare the dough and let it undergo the first proofing step up to 24 hours in advance by covering the dough and refrigerating it after bulk fermentation. When you’re ready to bake, simply take it out, let it come to room temperature for about 30 minutes, and perform the second proofing for about 1 hour until it’s doubled in size. Be sure to keep it covered during this time to maintain moisture and quality. Once proofed, add your topping and bake as directed for a deliciously satisfying treat without the fuss!
Expert Tips for Sourdough Cinnamon Roll Focaccia
Bubbly Starter: Ensure your sourdough starter is active and bubbly for the best rise; this is crucial for the focaccia’s fluffy texture.
Watch the Temperature: During fermentation, a warm environment accelerates proofing. Use your oven light or place the dough in a sunny spot.
Visual Cues: Always rely on the appearance and feel of the dough instead of just timing; this ensures perfect fermentation and rise.
Avoid Overcooking: Keep an eye on your focaccia while baking; if caramelization occurs too soon, lower the temperature slightly.
Flavor Boosts: Consider adding nuts or dried fruits to the cinnamon topping for delightful added textures in your Sourdough Cinnamon Roll Focaccia.
Adjustable Glaze: Feel free to experiment with your glaze; mixing in almond extract or spices can enhance the flavor profile beautifully.
How to Store and Freeze Sourdough Cinnamon Roll Focaccia
Room Temperature: Store in an airtight container at room temperature for up to 3-4 days to maintain its soft texture and flavor.
Fridge: If you prefer longer storage, refrigerate after it has cooled completely but wrap it tightly to prevent drying. Consume within 5-7 days for best quality.
Freezer: For longer storage, slice the focaccia and freeze individually in airtight bags for up to 3 months. Thaw at room temperature or reheat in the oven for a freshly-baked taste.
Reheating: To warm, place slices in a preheated oven at 350℉ for about 10-15 minutes, allowing the cinnamon topping to regain its gooey texture. Enjoy your Sourdough Cinnamon Roll Focaccia warm!
Sourdough Cinnamon Roll Focaccia Recipe FAQs
How do I select the best sourdough starter?
Absolutely! Ensure your sourdough starter is bubbly and active. A healthy starter should double in size within 4-6 hours after being fed. If yours is sluggish or has dark spots, it may need another feeding or a refresh.
What is the best way to store leftover focaccia?
To keep your Sourdough Cinnamon Roll Focaccia fresh, store it in an airtight container at room temperature for up to 3-4 days. If it starts to dry out, consider wrapping it tightly in plastic wrap as well for added protection.
Can I freeze Sourdough Cinnamon Roll Focaccia?
Very much! To freeze, slice the focaccia into individual pieces and wrap each slice in plastic wrap, then place them in a freezer-safe bag. It can be stored this way for up to 3 months. When you’re ready to eat, simply thaw at room temperature or reheat in a preheated oven at 350℉ for 10-15 minutes.
What should I do if my focaccia hasn’t risen?
If your focaccia doesn’t rise as expected, check the activity of your sourdough starter first; it should be bubbly and lively. Also, ensure the dough was kept in a warm environment while proofing (ideally, around 75℉ to 80℉). If it has risen only slightly, consider extending the proofing time until you see a significant increase in volume.
Are there any dietary considerations for this recipe?
Certainly! This recipe contains gluten from the flour, so it’s not suitable for those with gluten sensitivities or celiac disease. For a dairy-free version, substitute the butter with coconut oil or a plant-based alternative, and use non-dairy milk in the glaze.
Can I make this focaccia in advance?
Absolutely! You can refrigerate the dough after its second proof for up to 24 hours. Just make sure to let it come to room temperature and rise for about 1-2 hours before baking to ensure it has a good texture. Enjoy this delicious Sourdough Cinnamon Roll Focaccia fresh from the oven!
Sourdough Cinnamon Roll Focaccia: A Sweet Twist on Tradition
Ingredients
Equipment
Method
- In a large mixing bowl, whisk the bubbly sourdough starter with warm water until it fully dissolves.
- Gradually incorporate salt and unbleached flour, mixing until a sticky dough forms.
- Cover with a clean towel and allow the dough to rest for 30 minutes.
- Perform a stretch and fold on the dough with wet hands for about 2-3 minutes.
- Let it sit for another 30 minutes to relax.
- Transfer the dough to a greased bowl and cover it.
- Place in a warm environment, allowing it to bulk ferment for about 3 hours.
- Grease a 9x13 glass baking dish.
- Gently transfer the dough into the prepared pan and pat it into the corners.
- Cover the filled pan and let the dough rise for about 1 hour.
- Melt together the salted butter with brown sugar, ground cinnamon, and vanilla in a saucepan.
- Stir until fully combined and smooth, about 2-3 minutes.
- Poke dimples all over the surface of the dough.
- Pour the melted topping evenly over the dough.
- Preheat oven to 425℉.
- Bake for 25-30 minutes until golden brown.
- Prepare the glaze while the focaccia cools.
- Drizzle the glaze over the focaccia before serving.
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