This Cinnamon Roll Sourdough Focaccia is a lovely twist on classic bread. It’s soft, fluffy, and filled with sweet cinnamon goodness, perfect for breakfast or a treat!
The best part? You can pull it apart easily and enjoy it warm. I love drizzling a little extra icing on mine—who wouldn’t want a little extra sweetness? 😊
Making this focaccia is a breeze! Just mix, rise, bake, and enjoy the warm aroma filling your kitchen. It’s a fun way to use sourdough starter while treating yourself!
Key Ingredients & Substitutions
Sourdough Starter: Make sure your starter is active and bubbly! If you don’t have one ready, you can use store-bought sourdough or follow a quick recipe to make your own. In a pinch, a mix of yeast and water can mimic the sourdough flavor.
All-Purpose Flour: While all-purpose flour works great, you can also use bread flour if you want a chewier texture. Whole wheat flour could be used too, but reduce it to about half for a lighter consistency.
Warm Milk: If you need a dairy-free option, feel free to substitute almond, soy, or oat milk. Just make sure it’s warm—this helps activate the yeast for better rise!
Granulated Sugar: You can swap granulated sugar for coconut sugar or even honey. If you use honey, reduce the liquid in the recipe slightly since honey is liquid.
Brown Sugar: If you’re out of brown sugar, you can combine granulated sugar with a bit of molasses (1 tbsp per cup) as a substitute to achieve that rich flavor.
What’s the Best Way to Knead Dough for Perfect Texture?
Kneading is a key step to develop the gluten, giving your focaccia that nice chewy texture. If you’re unsure about your kneading skills, here’s how to do it right:
- Flour your surface lightly to avoid sticking.
- Use the heel of your hand to push down and fold the dough over itself.
- Turn the dough a quarter turn and repeat—continue this for 8-10 minutes until it’s smooth and elastic.
- If using a stand mixer, mix on low speed with a dough hook for about 6-7 minutes until it pulls away from the sides.
Don’t skip the rise times! They help develop the flavors and texture, so your focaccia will be fluffy and soft.
Cinnamon Roll Sourdough Focaccia
Ingredients You’ll Need:
For The Sourdough Focaccia Dough:
- 1 cup active sourdough starter (fed and bubbly)
- 3 ½ cups all-purpose flour
- 1 cup warm milk (about 100°F/38°C)
- 3 tbsp granulated sugar
- 2 tsp salt
- 4 tbsp unsalted butter, melted (plus extra for brushing)
- 1 tsp vanilla extract
For The Cinnamon Filling:
- ¾ cup light brown sugar, packed
- 2 tbsp ground cinnamon
- 4 tbsp unsalted butter, melted
For The Glaze:
- 1 cup powdered sugar
- 2-3 tbsp whole milk or cream
- ½ tsp vanilla extract
How Much Time Will You Need?
This recipe requires about 30 minutes for preparation. After that, you’ll let the dough rise for 4-6 hours and then for another 2 hours after shaping. Baking takes about 25-30 minutes. Overall, expect to spend about 6-9 hours from start to finish, but most of that time is passive rising. Perfect for planning ahead!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine your active sourdough starter, warm milk, melted butter, and vanilla extract. Give it a good stir to mix everything together completely.
2. Add Dry Ingredients:
Gradually mix in the granulated sugar, salt, and flour. Stir until you see a rough dough forming. It doesn’t have to be perfect at this stage; just combined will do!
3. Knead the Dough:
Turn the dough out onto a lightly floured surface. Knead it for about 8-10 minutes until it feels smooth and elastic. If you prefer, you can use a stand mixer with a dough hook for about 6-7 minutes instead. The dough will be slightly sticky but manageable.
4. First Rise:
Place the kneaded dough into a clean, lightly oiled bowl. Cover it with a damp cloth or plastic wrap and let it rise at room temperature for about 4-6 hours, or until it doubles in size and gets bubbly. This is where the magic happens!
5. Prepare the Cinnamon Filling:
While waiting for the dough to rise, mix the brown sugar and cinnamon in a small bowl. Stir in the melted butter until you get a spreadable mixture. Set it aside for later.
6. Shape the Dough:
Once the dough has risen, line a 9×13 inch baking pan with parchment paper or lightly grease it. Gently stretch and press the risen dough into the pan until it fills the bottom nicely.
7. Create the Focaccia Texture:
With your fingers, make dimples all over the surface of the dough. This gives it that lovely focaccia texture!
8. Add the Cinnamon Filling:
Spread the cinnamon-sugar-butter filling evenly over the dough, gently pressing it into the dimples without tearing the dough.
9. Second Rise:
Cover the pan once more with plastic wrap or a damp towel. Let it rise for another 2 hours until puffy and fluffy. Patience pays off!
10. Bake:
Preheat your oven to 375°F (190°C). Brush the top of the dough lightly with melted butter before baking. This adds a beautiful golden color!
11. Oven Time:
Place the pan in the oven and bake for 25-30 minutes, or until the tops are golden brown and cooked through. Your kitchen will smell amazing!
12. Cool:
Take the focaccia out of the oven and let it cool for about 10-15 minutes. This helps it set up nicely.
13. Prepare the Glaze:
While it cools, whisk together the powdered sugar, vanilla extract, and just enough milk (start with 2 tablespoons) to create a smooth but thick glaze.
14. Drizzle and Serve:
Once the focaccia has cooled slightly, drizzle the glaze generously over the top. Cut into squares and enjoy while warm or at room temperature!
Indulge in this soft, fluffy, and aromatic cinnamon roll-flavored sourdough focaccia that perfectly marries the tang of sourdough with the sweetness of cinnamon. Happy baking!
Can I Use Store-Bought Sourdough Starter?
Absolutely! Just make sure it’s active and bubbly. If you don’t have any sourdough starter, you can quickly make a basic one or use a bit of yeast with water and flour as a temporary substitute, though it won’t have the same flavor depth.
What If My Dough Doesn’t Rise?
If your dough isn’t rising, check that your sourdough starter is active and bubbly before starting. Ensure your dough is in a warm environment—ideally around 75-80°F (24-27°C). If it’s too cold, it may take longer to rise.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate for up to a week or freeze for up to 3 months. Reheat in the oven or microwave for the best texture.
Can I Add Mix-Ins to the Cinnamon Filling?
Yes, feel free to get creative! Chopped nuts like pecans or walnuts, chocolate chips, or even dried fruits would add a wonderful texture and flavor to your cinnamon filling. Just be cautious not to overload it to maintain the right consistency. Enjoy experimenting!