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Cinnamon Roll Sourdough Focaccia Recipe

★★★★★

4.6 from 76 reviews
  • Author: Hugo
  • Total Time: Approximately 14-16 hours including levain preparation, resting, proofing, and baking
  • Yield: 1 focaccia in a 9x13 inch or 12-inch round pan (about 8-10 servings) 1x

Description

This Cinnamon Roll Sourdough Focaccia combines the tangy depth of sourdough with the sweet, warmly spiced flavors of cinnamon rolls. Featuring a tender, airy bread enriched with a cinnamon-brown sugar filling, topped with a luscious cream cheese glaze, this recipe elevates traditional focaccia into a delightful sweet treat perfect for breakfast, brunch, or dessert.

Ingredients

Scale

Levain

  • 5 grams sourdough starter, ripe and active (about 1 teaspoon)
  • 55 grams all-purpose or bread flour (scant 1/2 cup)
  • 55 grams water (about 1/4 cup)

Main Dough

  • 100 grams levain, ripe and active (scant 1/2 cup)
  • 385 grams water (about 1 2/3 cups)
  • 20 grams granulated sugar (4 teaspoons)
  • 10 grams salt (1 1/2 teaspoons)
  • 500 grams bread flour (about 3 1/2 cups)
  • 20 grams light-flavored olive oil (reserved for pan, about 1.5 Tablespoons)
  • 50 grams unsalted butter, melted, divided

Filling

  • 120 grams brown sugar (1/2 cup)
  • 8 grams ground cinnamon (1 Tablespoon)

Cream Cheese Glaze

  • 75 grams powdered sugar (2/3 cup)
  • 30 grams cream cheese (2 Tablespoons), softened
  • 15 grams milk (about 1 Tablespoon)
  • 4 grams vanilla extract (about 1 teaspoon)
  • Pinch of salt

Instructions

  1. Prepare the Levain: Mix 5 grams of ripe sourdough starter with 55 grams water and 55 grams flour. Cover and let sit overnight at 78ºF until doubled in size, bubbly, and active, approximately 10-12 hours. Alternatively, you can substitute 100 grams of bubbly, active sourdough starter to skip this step.
  2. Mix Dough Ingredients: In a bowl, combine 100 grams active levain with 385 grams water, 20 grams granulated sugar, 10 grams salt, and 500 grams bread flour. Stir with a dough whisk or spoon until a sticky dough forms. Cover and let rest for 30 minutes to start gluten development.
  3. Coil Fold #1: With wet hands, perform 4-6 coil folds by lifting the dough from underneath and folding it over itself on both sides and rotating the container, allowing the dough to stretch and strengthen. Cover and rest for 30 minutes.
  4. Coil Fold #2: Repeat the coil folding process with wet hands, observing the increased dough strength. Cover and rest for 30 minutes.
  5. Coil Fold #3: Perform 3-4 coil folds again with wet hands. Cover and rest for 30 minutes.
  6. Coil Fold #4: Repeat the previous coil folds once more. Cover and proceed to bulk fermentation.
  7. Finish Bulk Fermentation: Cover dough with plastic wrap and let ferment at 78ºF for 2.5 to 3 hours until the dough rises about 50-60%, becoming lighter and more aerated.
  8. Prepare the Filling: Mix together 120 grams brown sugar and 8 grams ground cinnamon until evenly combined.
  9. Prepare the Baking Pan: 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 into the pan, tilting to evenly coat the parchment.
  10. Shape the Dough: Turn the focaccia dough into the pan and gently spread it out with fingers. Sprinkle half to two-thirds of the cinnamon-brown sugar filling over the dough. Fold the dough in half, sprinkle remaining filling over it, and fold once again to trap the filling in layers. The dough will collect in the pan’s center. At this stage, refrigeration up to 48 hours is optional before proofing and baking.
  11. Proof the Dough: Cover dough with plastic wrap and allow it to proof in a warm place between 78-80ºF for 2 to 3 hours, until it doubles in size and becomes puffy and aerated with visible bubbles.
  12. Dimple the Dough: Gently spread the proofed dough to fill the pan edges. Pour remaining 25 grams melted butter over the top. Using your fingers, dimple the dough’s surface evenly, creating characteristic focaccia pockets.
  13. Bake the Focaccia: Preheat oven to 425ºF (220ºC). Bake the focaccia for 25-30 minutes until the surface is bubbly, crisp, and golden brown and the internal temperature reaches 200ºF. Let cool in the pan for 5-10 minutes before transferring to a wire rack to cool slightly.
  14. Prepare and Apply Cream Cheese Glaze: While baking, whisk together 75 grams powdered sugar, 30 grams softened cream cheese, 15 grams milk, 4 grams vanilla extract, and a pinch of salt until smooth. Spread the glaze over warm focaccia just before serving for a sweet finishing touch.

Notes

  • Ensure your sourdough starter is bubbly and active for best fermentation results.
  • Wet your hands for all coil folds to prevent dough sticking.
  • The dough is quite sticky initially; patience and gentle handling during coil folds are key.
  • You can refrigerate shaped dough after folding for up to 48 hours to develop deeper flavors before proofing and baking.
  • The dimpling step is important to develop focaccia texture and appearance; be gentle to keep the dough airy.
  • The glaze should be spread over warm focaccia to melt slightly for the best texture.
  • Adjust proofing time as necessary depending on room temperature; warmer environments speed fermentation.
  • Prep Time: 15 minutes (excluding levain preparation and resting times)
  • Cook Time: 25-30 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian-American

Keywords: Cinnamon Roll Focaccia, Sourdough Focaccia, Sweet Focaccia, Cinnamon Bread, Sourdough Bread, Breakfast Focaccia, Cinnamon Sugar Bread, Cream Cheese Glaze

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Find it online: https://flavorsbyhugo.com/cinnamon-roll-sourdough-focaccia-recipe/