Introduction

This Cinnamon Roll Sourdough Focaccia combines the comforting flavors of cinnamon rolls with the airy, crispy texture of focaccia bread. It’s a unique, sweet twist on traditional sourdough that makes for a delightful breakfast or snack.

The image shows several slices of a light golden brown bread with a soft, airy texture and large holes inside. The bread slices are arranged closely on a wooden board, showing their open crumb and a few thin swirls of darker brown, likely cinnamon or similar filling. A thin layer of white glaze is visible on the edges of some slices, adding a slight shine. The background has a white marbled texture with a white textured cloth partially visible on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 grams sourdough starter, ripe and active (about 1 teaspoon)
55 grams flour (all-purpose or bread flour) (scant 1/2 cup)
55 grams water (about 1/4 cup)
100 grams levain, ripe and active (scant 1/2 cup)
385 grams water (about 1 2/3 cup)
20 grams granulated sugar (4 teaspoons)
10 grams salt (1 1/2 teaspoons)
500 grams bread flour (about 3 1/2 cups)
20 grams olive oil (reserved for the pan, about 1.5 Tablespoons)
50 grams unsalted butter, melted, divided
120 grams brown sugar (1/2 cup)
8 grams ground cinnamon (1 Tablespoon)
75 grams powdered sugar (2/3 cup)
30 grams cream cheese (2 Tablespoons)
15 grams milk (about 1 Tablespoon)
4 grams vanilla extract (about 1 teaspoon)
Pinch of salt

Instructions

Step 1: Prepare the levain by mixing 5 grams of ripe sourdough starter with 55 grams each of water and flour. Cover and leave at 78ºF overnight until doubled, bubbly, and active. Alternatively, use 100 grams of bubbly sourdough starter.
Step 2: For the dough, combine the ripe levain with 385 grams water, 20 grams sugar, 10 grams salt, and 500 grams bread flour. Stir with a dough whisk or spoon until sticky. Cover and rest for 30 minutes.
Step 3: Perform 4-6 coil folds: wet your hands, pull the dough up gently from the middle, and let it fold under itself. Rotate the bowl and repeat on all sides. Cover and rest 30 minutes.
Step 4: Repeat the coil folds (wet hands, stretch and fold) once more, cover and rest another 30 minutes. The dough should feel stronger now.
Step 5: Perform 3-4 more coil folds, then cover and rest for 30 minutes.
Step 6: Repeat the last set of coil folds once again, then cover and begin the final bulk fermentation.
Step 7: Cover the dough and ferment at 78ºF for 2.5 to 3 hours until it rises about 50-60%.
Step 8: Mix the brown sugar and cinnamon together to prepare the filling.
Step 9: Line a 9×13 inch or 12 inch round metal baking pan with parchment paper. Pour 20 grams olive oil and 25 grams melted butter in the pan, tilting to coat evenly.
Step 10: Turn the dough out into the pan. Spread it lightly with fingers. Pour half to two-thirds of the cinnamon sugar filling over the dough, fold the dough in half, sprinkle the remaining filling, and fold again, gathering dough in the center. Cover and refrigerate up to 48 hours if desired.
Step 11: Proof the dough at 78-80ºF for 2-3 hours until doubled, airy, and puffed.
Step 12: Gently stretch the dough out to fill the pan edges. Pour 25 grams melted butter over the top. Use fingers to dimple the dough evenly all over.
Step 13: Preheat oven to 425ºF. Bake the focaccia 25-30 minutes until golden, crispy, and reaching 200ºF internally. Cool in the pan 5-10 minutes before transferring to a wire rack.
Step 14: While baking, whisk powdered sugar, cream cheese, milk, vanilla, and a pinch of salt into a smooth glaze. Spread it over warm focaccia and enjoy.

Tips & Variations

For an easier process, substitute the levain with 100 grams of bubbly sourdough starter.
Use light-flavored olive oil for a subtle taste that won’t compete with the cinnamon and sugar.
Try adding chopped nuts or raisins to the cinnamon sugar filling for extra texture and flavor.
Keep your hands wet during coil folds to prevent sticking and tearing of the dough.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap well and freeze up to 1 month. Reheat gently in a low oven to restore crispness before serving.

How to Serve

The image shows three thick pieces of cinnamon roll stacked on a white marbled surface placed on a dark wooden board. Each piece has a golden-brown outer crust, with visible swirls of deep brown cinnamon filling inside. Between the pieces is a moist, creamy white layer of icing that partly covers the soft, airy, and spongy interior of the rolls. The texture of the dough looks light with many small air pockets throughout. The top piece has a slightly twisted shape with icing lightly melting on the surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of sourdough starter?

This recipe relies on the flavor and fermentation of sourdough starter, but you could experiment with yeast to save time. Keep in mind the flavor and texture will differ significantly.

Why is the dough so sticky during the coil folds?

A sticky dough is typical for this hydration level and is essential for good gluten development. Wetting your hands helps manage the dough without tearing it while folding.