Name: Cinnamon Roll Sourdough Focaccia Recipe
Prep time: 30 min
Cook time: PT-493101H54M8S
Total time: PT-493101H54M8S
Cuisine: Italian-American
Ingredients: 500g (about 4 cups) bread flour; 375g (1.5 cups plus 2 tbsp) lukewarm water; 100g (1/2 cup) active sourdough starter (100% hydration); 10g (2 tsp) salt; 50g (3.5 tbsp) sugar; 60g (1/4 cup) unsalted butter, melted and cooled slightly; 2 tsp instant yeast (optional, for faster rise); 100g (1/2 cup) brown sugar, packed; 2 tbsp ground cinnamon; 40g (3 tbsp) unsalted butter, melted; 120g (1 cup) powdered sugar; 2 tbsp whole milk or cream; 1/2 tsp vanilla extract

Introduction

This Cinnamon Roll Sourdough Focaccia is a delightful twist on traditional cinnamon rolls, blending the tangy flavor of sourdough with sweet cinnamon sugar swirls. Soft, fluffy, and topped with a creamy icing glaze, it makes the perfect treat for breakfast or dessert. Prepare in advance and enjoy fresh-baked goodness anytime.

A close-up image of soft cinnamon rolls in a glass baking dish, showing a thick layer of light brown cinnamon sugar filling twisted within the dough, topped with a thin, glossy white icing drizzled unevenly over the rolls. The dough is light and fluffy with a slightly browned surface and a torn piece revealing the airy inside. The dish sits on a dark wooden board with a metal spatula lifting one piece. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g (about 4 cups) bread flour

375g (1.5 cups plus 2 tbsp) lukewarm water

100g (1/2 cup) active sourdough starter (100% hydration)

10g (2 tsp) salt

50g (3.5 tbsp) sugar

60g (1/4 cup) unsalted butter, melted and cooled slightly

2 tsp instant yeast (optional, for faster rise)

100g (1/2 cup) brown sugar, packed (for cinnamon filling)

2 tbsp ground cinnamon (for cinnamon filling)

40g (3 tbsp) unsalted butter, melted (for cinnamon filling)

120g (1 cup) powdered sugar (for icing glaze)

2 tbsp whole milk or cream (for icing glaze)

1/2 tsp vanilla extract (for icing glaze)

Instructions

Step 1: In a large mixing bowl, combine the bread flour, lukewarm water, active sourdough starter, sugar, and instant yeast (if using). Mix until you have a shaggy dough. Cover the bowl with a towel and let it rest for 30 minutes to autolyse.

Step 2: After resting, add the salt and melted butter to the dough. Knead by hand or with a mixer using a dough hook until the dough is smooth and elastic, about 8-10 minutes.

Step 3: Place the dough in an oiled bowl, cover, and ferment at room temperature for 4-6 hours. Perform stretch and folds every 30 minutes during the first 2 hours to strengthen the dough. Alternatively, refrigerate overnight for slower fermentation and enhanced flavor.

Step 4: Turn the fermented dough out onto a lightly floured surface and roll or stretch it into a large rectangle about 12×18 inches.

Step 5: In a small bowl, mix together the brown sugar and ground cinnamon to prepare the cinnamon filling.

Step 6: Brush the melted butter evenly over the dough rectangle, then sprinkle the cinnamon-sugar mixture generously on top. Starting from one long edge, tightly roll the dough into a log and pinch the seam to seal.

Step 7: Using a sharp knife, cut the rolled dough into slices about 1.5 to 2 inches wide.

Step 8: Grease a 9×13 inch baking pan with butter or oil. Place the rolls cut-side up in the pan, arranging them snugly with space to expand. Cover and let proof for 1.5 to 2 hours until puffy.

Step 9: Preheat your oven to 375°F (190°C). Bake the rolls for 25-30 minutes until golden brown and cooked through.

Step 10: While the rolls cool slightly, whisk together powdered sugar, milk, and vanilla extract in a bowl until smooth to prepare the icing glaze.

Step 11: Drizzle the icing generously over the warm focaccia rolls to add a sweet finishing touch.

Step 12: Serve warm or at room temperature and enjoy the soft, sweet, and tangy combination of cinnamon roll sourdough focaccia.

Tips & Variations

For a richer flavor, replace the whole milk in the icing with cream or half-and-half.

If you don’t have instant yeast, omit it and allow the sourdough to ferment longer for natural rising.

Add chopped nuts or raisins to the cinnamon filling for extra texture and taste.

Refrigerate the shaped rolls overnight for an easy morning bake with enhanced flavor.

FAQs

Can I make this recipe without instant yeast?

Yes, you can omit the instant yeast, but the fermentation time will be longer. Your dough will rely solely on the sourdough starter, which results in a more pronounced tangy flavor and a slower rise.

How do I know when the rolls are proofed and ready to bake?

The rolls are properly proofed when they have puffed up noticeably and feel soft to the touch. They should have expanded but not doubled excessively. If you lightly press a roll, the indentation should slowly fill back in.