Introduction

This Sourdough Cinnamon Roll Focaccia combines the tangy depth of sourdough with the sweet, comforting flavors of cinnamon rolls. Soft, pillowy, and topped with a luscious vanilla glaze, it’s a perfect treat for breakfast or an indulgent snack.

The image shows a close-up of a cinnamon roll casserole with several thick layers of soft, golden-brown, baked dough pieces tightly packed in a clear rectangular glass dish. The top layer is generously drizzled with shiny white icing that has a smooth and creamy texture, spread unevenly over the browned ridges and edges of the dough, creating a contrast between the light icing and the rich golden rolls. One piece is being lifted with a metal spatula that has a wooden handle, revealing the fluffy inside of the cinnamon roll with a slight glaze. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 greasing bowl and pan)
113 g salted butter (1/2 cup or 1 stick)
250 g brown sugar (about 3/4 cup)
4 g vanilla extract (about 1 teaspoon)
6.5 g ground cinnamon (about 2 ½ teaspoons)
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 thickness)

Instructions

Step 1: In a large bowl, whisk together the active sourdough starter and warm water until the starter is fully dissolved.
Step 2: Add salt and flour to the mixture and whisk to combine. The dough will be very wet and sticky; this is normal. Let rest for 30 minutes.
Step 3: Perform one set of stretch and folds: with wet fingers, stretch one side of the dough upward and fold it into the center. Rotate the bowl and repeat 8-10 times.
Step 4: Spray a second mixing bowl with cooking spray. Transfer the dough to this greased bowl, cover with a damp towel, and place in a warm spot (like an oven with the light on). Let ferment for about 3 hours until dough increases 50-75% in size, is bubbly, jiggly, and passes the poke test.
Step 5: Spray a 9×13-inch glass baking pan with cooking spray. Transfer dough to the pan and perform one more set of stretch and folds. Cover and either refrigerate overnight (up to 12 hours) or proceed immediately.
Step 6: For the second proof, cover the pan again with a damp towel and place in the warm oven with the light on for about 1 hour, until the dough nearly doubles in size and mostly fills the pan.
Step 7: While the dough proofs, preheat your oven to 425℉ and prepare the cinnamon topping by melting butter in a saucepan over medium heat. Add brown sugar, cinnamon, and vanilla, whisk to combine, then remove from heat.
Step 8: Wet your fingers and create dimples all over the dough in the pan, gently spreading it to fill the pan fully with bubbles and dimples.
Step 9: Pour the cinnamon sugar topping evenly over the dimpled dough. Bake for 25-30 minutes until golden brown and bubbling.
Step 10: While the focaccia cools slightly, mix the glaze by combining powdered sugar, vanilla extract, and milk or cream. Adjust milk for desired thickness. Drizzle glaze over the focaccia, then slice and enjoy.

Tips & Variations

Use a kitchen thermometer to keep water temperature between 100℉ and 110℉ for optimal yeast activity.
Try using maple syrup or honey instead of brown sugar for a different sweetness profile.
For a dairy-free version, substitute butter with coconut oil and milk with almond or oat milk in the glaze.
Letting the dough rise overnight in the fridge develops more flavor and makes prep easier the next day.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 1 month. Reheat by warming gently in the oven at 350℉ for 5-10 minutes to restore softness and warmth.

How to Serve

A close-up view of golden-brown pull-apart pieces of baked cinnamon bread layered closely together in a glass pan, each piece showing a crispy textured surface with swirls of cinnamon and sugar. The entire surface is generously drizzled with a thick white glaze that pools slightly in the crevices and on the edges, adding a smooth, shiny contrast. A metal spatula is lifting a piece, revealing a soft, fluffy inside with a shiny, sugary crust, set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought yeast instead of sourdough starter?

Yes, but the flavor and texture will differ. Adjust the recipe to include active dry yeast and reduce the rising time accordingly.

How do I know when the dough is properly proofed?

Look for about 50-75% increase in size during bulk fermentation and a bubbly, jiggly texture. The poke test is helpful: if the dough springs back slowly and leaves a slight indentation, it’s ready.