This Cinnamon Roll Sourdough Focaccia is a fun twist on classic focaccia bread! Soft and fluffy, it’s sweetened with cinnamon and sugar, giving it a delightful flavor.
I love how the gooey filling makes every bite feel like a treat! Perfect for breakfast or a special snack—who could resist a warm slice? You might want to make a double batch! 😋
Key Ingredients & Substitutions
Sourdough Starter: An active sourdough starter gives life to this focaccia. If you don’t have one, you can use store-bought sourdough or create a substitute with yeast and some flour, but the flavor won’t be as rich.
All-Purpose Flour: This is essential for creating the dough structure. You can substitute it with bread flour for a slightly chewier texture. Gluten-free flours like a blend designed for baking can work too, but the result may differ.
Butter: Use unsalted butter for a richer taste. If you’re dairy-free, swap it for coconut oil or a plant-based butter. Keep in mind you might miss the creamy flavor!
Cinnamon: Ground cinnamon is key for flavor. While I love using freshly ground, store-bought works perfectly fine. For an adventurous twist, try adding nutmeg or cardamom!
How Do I Get the Perfect Roll and Slice?
Rolling and slicing the dough properly sets the stage for those beautiful swirls! After rolling the dough into a rectangle, ensure you don’t roll it too tightly; you want it to expand while baking. A sharp knife or a pizza cutter will give you clean slices without squishing the dough.
- Make sure the filling is even; this helps with distribution of flavors.
- Don’t rush the second rise! This step ensures your focaccia is fluffy and tender.
- Allow it to cool a bit before slicing to keep the layers intact!
Cinnamon Roll Sourdough Focaccia
Ingredients You’ll Need:
For the Dough:
- 1 cup (227g) active sourdough starter (100% hydration)
- 2 ½ cups (320g) all-purpose flour
- ½ cup (120ml) whole milk, warmed
- 2 tbsp (30g) granulated sugar
- 4 tbsp (60g) unsalted butter, melted
- ½ tsp salt
For the Filling:
- 1 tbsp (15g) unsalted butter, softened
- ¼ cup (50g) light brown sugar, packed
- 1 tbsp ground cinnamon
For the Glaze:
- ½ cup (60g) powdered sugar
- 1 tbsp (15ml) milk or cream
- ½ tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to gather ingredients and prepare the dough. You’ll need about 4-6 hours for the dough to rise once, and then an additional 1-2 hours for it to rise again after shaping it. Finally, baking will take about 25-30 minutes. In total, you should plan for at least 6-8 hours of time to enjoy this delicious focaccia from start to finish.
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the sourdough starter, warm milk, melted butter, and sugar. Stir these ingredients together until well mixed. Gradually add in the flour along with the salt—mixing until a soft dough forms. Knead the dough by hand or with a dough hook for about 8-10 minutes until it feels elastic and smooth.
2. First Rise:
Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rise at room temperature for about 4-6 hours or until it has doubled in size. This is key for that airy texture!
3. Prepare the Filling:
While the dough is rising, mix the softened butter, brown sugar, and ground cinnamon together in a small bowl until they’re well blended. This will be the delicious filling for our focaccia!
4. Shape the Dough:
Once the dough has risen, turn it out onto a floured surface and roll it into a large rectangle, about 12×16 inches in size. Spread the cinnamon sugar butter mixture evenly over the surface of the dough, making sure to cover it all.
5. Roll and Slice:
Starting from one of the long edges, roll the dough tightly to form a log. Once rolled, slice the log into about 8-10 equal pieces. Each piece should reveal those lovely cinnamon swirls!
6. Second Rise:
Arrange the slices cut-side up in a greased or parchment-lined 9-inch square baking pan. Be sure to leave a little space between them. Cover loosely, and let them rise in a warm spot for about 1-2 hours, or until they feel puffy.
7. Preheat and Bake:
Preheat your oven to 350°F (175°C). Bake the focaccia for about 25-30 minutes, or until it’s golden brown and cooked all the way through. Your kitchen will smell amazing!
8. Prepare the Glaze:
While your focaccia is baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
9. Glaze and Serve:
When the focaccia comes out of the oven, drizzle the glaze over the warm cinnamon rolls while they’re still a bit hot. Let cool slightly before slicing and serving. Enjoy your sweet and fluffy Cinnamon Roll Sourdough Focaccia!
This unique recipe combines the airy texture of sourdough bread with the sweet, spiced flavors of a classic cinnamon roll, finished with a delightful glaze. Each slice is a warm, tender celebration of flavors!
Can I Use a Different Type of Milk?
Yes! If you don’t have whole milk on hand, you can substitute it with almond milk, oat milk, or any other milk of your choice. Just remember, using a creamier milk will enhance the richness of the focaccia.
Can I Make This Recipe Vegan?
Absolutely! To make it vegan, substitute the butter with vegan butter or coconut oil, and use plant-based milk. For the glaze, you can use almond milk with powdered sugar, as there’s no need for dairy products.
How Do 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, store it in the fridge for up to a week. To refresh, warm it in the oven or microwave briefly before serving!
What Should I Do If My Dough Doesn’t Rise?
If the dough doesn’t rise, it might not have had enough warmth or your sourdough starter may not have been active enough. Make sure your starter is bubbly and at its peak before using. If the dough is too cold, try putting it in a slightly warmed oven (turned off) or a warm spot in your kitchen!
