Description

A delightful fusion of sourdough focaccia and classic cinnamon rolls, this Cinnamon Roll Sourdough Focaccia combines the tangy depth of fermented sourdough with the sweet, comforting flavors of cinnamon, sugar, and buttery richness. With a soft, chewy texture and a luscious icing glaze, this recipe offers a unique twist perfect for breakfast, dessert, or any time you crave a special sweet bread treat.

Ingredients

Scale

For the Sourdough Focaccia Dough:

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)

For the Cinnamon Roll Filling:

100g (1/2 cup) brown sugar, packed
2 tbsp ground cinnamon
40g (3 tbsp) unsalted butter, melted

For the Icing Glaze:

120g (1 cup) powdered sugar
2 tbsp whole milk or cream
1/2 tsp vanilla extract

Instructions

Making the Dough: In a large mixing bowl, combine the bread flour, lukewarm water, active sourdough starter, sugar, and instant yeast if using. Mix until a shaggy dough forms. Cover with a towel and let rest for 30 minutes to autolyse, which helps develop the gluten.
Kneading the Dough: After autolyse, add salt and melted butter. Knead by hand or with a mixer fitted with a dough hook until the dough is smooth and elastic, about 8-10 minutes.
Fermenting the Dough: Place 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. Optionally, refrigerate overnight for slower fermentation and enhanced flavor.
Shaping the Dough: Turn the dough onto a lightly floured surface and roll or stretch into a 12×18 inch rectangle.
Preparing the Cinnamon Filling: In a small bowl, mix brown sugar and ground cinnamon to create the filling.
Assembling the Rolls: Brush melted butter evenly over the dough rectangle, then sprinkle the cinnamon-sugar mixture generously on top. Starting from one long edge, roll the dough tightly into a log, pinching the seam to seal.
Cutting the Rolls: Using a sharp knife, cut the log into slices 1.5 to 2 inches wide.
Proofing the Rolls: Grease a 9×13 inch baking pan with butter or oil. Arrange the rolls cut-side up in the pan, leaving a little space for expansion. Cover and let proof for 1.5 to 2 hours until puffy.
Baking the Focaccia Rolls: Preheat oven to 375°F (190°C). Bake the rolls for 25-30 minutes until golden brown and fully cooked.
Preparing the Icing: While rolls cool slightly, whisk powdered sugar, milk, and vanilla extract in a bowl until smooth.
Drizzling the Icing: Drizzle the icing generously over the warm focaccia rolls for a sweet finish.
Serving: Serve warm or at room temperature to enjoy the soft dough with sweet cinnamon and sugar pockets, perfect as a breakfast treat or dessert.

Notes

The instant yeast is optional and speeds up fermentation but is not necessary if you prefer traditional sourdough flavor.
Performing stretch and folds strengthens the dough’s gluten network and improves texture.
Refrigerating the dough overnight is great for developing deeper flavors and allows convenient preparation the evening before.
Be sure to proof the rolls until puffy for the lightest texture.
You can substitute whole milk with cream or a dairy-free milk alternative in the icing as preferred.
Store leftover focaccia rolls in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Prep Time: 30 minutes
Cook Time: 25-30 minutes
Category: Bread
Method: Baking
Cuisine: Italian-American

Keywords: sourdough focaccia, cinnamon rolls, sweet bread, homemade bread, sourdough recipe, cinnamon sugar, breakfast bread, baked rolls