The aroma of freshly baked bread is one of life’s little joys, but wait—combine that with the sweet, warm scent of cinnamon, and you’ve hit the jackpot. Allow me to introduce you to a delightful creation: Sourdough Cinnamon Roll Focaccia. This beginner-friendly recipe combines two beloved treats into a single, indulgent delight. Not only can you whip it up in a same-day timeframe, but it also requires no yeast—just your active sourdough starter and some simple ingredients. The fluffy, moist texture is heavenly, especially when drizzled with a vanilla glaze that adds that perfect finishing touch. Whether you’re hosting brunch or simply treating yourself, this unique spin on a classic will surely impress. Ready to dive into the delicious world of sourdough baking? Let’s get started!
Why is This Recipe a Game Changer?
Simplicity at Its Finest: This sourdough cinnamon roll focaccia is a breeze to make, perfect for beginner bakers looking to impress without the hassle of complicated techniques.
Unique Flavor Fusion: The blend of sweet cinnamon and fluffy focaccia creates a sweet treat that tantalizes your taste buds.
Versatile Delight: Enjoy it for breakfast, brunch, or dessert, making it the ultimate crowd-pleaser that complements any occasion.
Same-Day Satisfaction: No need to wait for lengthy fermentation—this recipe allows you to indulge in deliciousness the same day!
Healthier Indulgence: With sourdough’s probiotics, this treat is not just a guilty pleasure but also offers some digestive benefits, making it feel good to treat yourself.
Pair it with a delightful dish like Cinnamon Roll Bites or enjoy it alongside a fresh Vegetable Tortilla Roll for a complete brunch experience!
Sourdough Cinnamon Roll Focaccia Ingredients
For the Dough
- Active Sourdough Starter – Provides natural leavening without instant yeast; ensure it’s bubbly for a great rise.
- Warm Water – Hydrates dry ingredients and activates the starter; aim for a temperature between 100℉ and 110℉ for best results.
- Salt – Enhances flavor and controls yeast activity; it’s essential for proper dough development.
- Unbleached Flour – Forms the structure of the focaccia; can be substituted with bread flour for a chewier texture.
For the Topping
- Salted Butter – Adds richness and moisture to the topping; unsalted butter can be used if preferred.
- Brown Sugar – Provides sweetness and depth of flavor; white sugar can be swapped in if necessary.
- Ground Cinnamon – The key spice for that signature cinnamon flavor; consider using pumpkin pie spice for a unique twist.
- Vanilla Extract – Enhances sweetness and aroma; optional but a lovely addition if you want an extra layer of flavor.
For the Glaze
- Powdered Sugar – Used to create the glaze; any granulated sugar can also be used but will need to be blended for a finer texture.
- Milk or Cream – Adjusts the glaze’s consistency; both dairy and non-dairy options work beautifully.
Step‑by‑Step Instructions for Sourdough Cinnamon Roll Focaccia
Step 1: Mix Dough
In a large mixing bowl, combine your bubbly active sourdough starter and warm water (between 100℉ and 110℉). Whisk them together until the starter is fully dissolved, creating a smooth mixture that looks slightly frothy.
Step 2: Add Dry Ingredients
Next, sprinkle in the salt and unbleached flour to the starter-water mixture. Stir the ingredients together using a wooden spoon or spatula until a sticky dough forms. Allow the dough to rest for 30 minutes, helping to hydrate and develop gluten.
Step 3: Stretch and Fold
After the resting period, perform a set of stretch and folds to develop the dough’s strength. With damp hands, grab the edge of the dough and pull it up before folding it over onto itself. Repeat this process all around the bowl, then cover the dough and let it rest for an additional 30 minutes.
Step 4: Bulk Fermentation
Transfer your dough to a greased bowl and cover it with a damp towel. Place it in a warm spot, such as an oven with the light on, and let it ferment for about 3 hours. You’ll know it’s ready when the dough has doubled in size and feels airy and light.
Step 5: Prepare Baking Pan
Once the dough has risen, spray a 9×13-inch baking pan generously with avocado cooking spray to prevent sticking. Gently transfer the dough to the pan, where it will begin to shape into the focaccia, and perform one gentle fold in the pan to maintain its structure.
Step 6: Second Proof
Cover the baking pan with a clean kitchen towel or plastic wrap and allow the dough to rise again in a warm area for about 1 hour. It should puff up noticeably as it nearly doubles in size, indicating it’s ready for the next step.
Step 7: Make Topping
While the dough is rising, melt the salted butter in a small saucepan over low heat. Once melted, remove it from the heat and stir in brown sugar, ground cinnamon, and vanilla extract until combined, creating a deliciously aromatic cinnamon topping mixture.
Step 8: Dimple Dough
Once the dough has finished the second proof, use your wet fingers to create dimples across the surface of the dough. Press down gently, making deep impressions—this will help the topping to settle nicely into the dough during baking.
Step 9: Bake
Pour the cinnamon topping generously over your dimpled dough, spreading it evenly with a spatula. Preheat your oven to 425℉ and bake the focaccia for 25-30 minutes, or until it turns golden brown and its edges look crispy.
Step 10: Prepare Glaze
While your sourdough cinnamon roll focaccia cools, prepare the glaze by whisking together powdered sugar, vanilla extract, and enough milk or cream to reach a drizzleable consistency. This sweet glaze will provide the perfect finishing touch to your warm focaccia.
Step 11: Slice and Serve
Once cooled to your liking, slice the sourdough cinnamon roll focaccia into squares or rectangles. Drizzle the prepared glaze over the top, and serve warm or at room temperature to savor every delicious bite of this unique, sweet treat.
Expert Tips for Sourdough Cinnamon Roll Focaccia
- Bubbly Starter: Ensure your active sourdough starter is bubbly and at its peak for the best rise; an inactive starter will lead to dense focaccia.
- Temperature Check: Use warm water (100℉ to 110℉) to help activate the ingredients; cold water can stall the fermentation process.
- Avoid Over-Proofing: Keep an eye on the dough during both proofing stages; over-proofing can cause it to lose structure and become flat.
- Dimpling Technique: Wet your fingers before dimpling the dough to prevent sticking; deep dimples help your topping soak into the focaccia beautifully.
- Correct Baking Pan: Using a glass baking pan is ideal for even heat distribution; adjust cooking times accordingly if using metal pans.
- Taste Adjustments: Feel free to tweak the cinnamon topping to your liking by adjusting the amount of brown sugar or adding nuts for extra texture!
Make Ahead Options
These Sourdough Cinnamon Roll Focaccia are perfect for busy home cooks looking to save time! You can prepare the dough up to 24 hours in advance by following through to the end of the bulk fermentation process, then cover and refrigerate. This slower fermentation enhances the flavor while maintaining quality—just make sure it’s well covered to prevent drying. When you’re ready to bake, let the refrigerated dough warm up at room temperature for about 30 minutes before proceeding with the second proof, topping, and baking steps. By pre-prepping, you can enjoy this delightful treat with minimal morning effort, still achieving that heavenly taste that everyone will love!
What to Serve with Sourdough Cinnamon Roll Focaccia
Ready to create a deliciously memorable meal? Pair this sweet, fluffy delight with these wonderful accompaniments.
- Scrambled Eggs: These creamy, fluffy eggs add a savory balance to the sweetness of the focaccia, making it perfect for brunch.
- Fresh Fruit Salad: A colorful mix of berries, melons, and citrus refreshes your palate while complementing the cinnamon flavors beautifully.
- Greek Yogurt with Honey: Creamy yogurt drizzled with honey adds a silky texture, enhancing the overall sweetness of the focaccia with a touch of tang.
- Coffee or Chai Latte: A warm beverage brings out the comforting aromas of cinnamon and complements the zesty flavors of the focaccia nicely.
- Maple Sausage Links: The savory, mildly sweet sausage links create a delicious duet with the sweet focaccia, making each bite satisfying and fulfilling.
- Nut Butter Spread: A dollop of almond or peanut butter on a slice provides a creamy layer of richness and pairs wonderfully with the cinnamon.
Creating a wholesome feast has never been easier!
How to Store and Freeze Sourdough Cinnamon Roll Focaccia
Room Temperature: Keep the focaccia in an airtight container at room temperature for up to 3-4 days. This helps maintain its fluffy texture and keep it fresh.
Fridge: If you need to extend the life of your focaccia, store it in the fridge for up to a week. Make sure it’s wrapped tightly to prevent drying out.
Freezer: For longer storage, freeze slices in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or warm them in the oven for a delightful taste.
Reheating: To enjoy leftovers, reheat in the oven at 350°F for about 10 minutes, or until warmed through. This will help revive the soft, fresh texture of your sourdough cinnamon roll focaccia.
Sourdough Cinnamon Roll Focaccia Variations
Get ready to personalize this sweet sensation with delightful twists that will make it uniquely yours!
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Nutty Delight: Add chopped walnuts or pecans to the cinnamon topping for a satisfying crunch and earthy flavor. It adds a cozy texture that’s perfect for autumn mornings.
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Fruity Freshness: Incorporate dried fruits like cranberries or raisins into the topping for a burst of sweetness. The chewy fruit complements the soft focaccia beautifully!
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Creamy Indulgence: Drizzle with cream cheese frosting instead of glaze for a richer taste. It adds luscious creaminess that’s hard to resist!
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Spiced Upgrade: Opt for pumpkin pie spice in place of cinnamon for a seasonal twist. This gives a warm, comforting aroma perfect for holiday gatherings.
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Gluten-Free: Swap the unbleached flour with a gluten-free all-purpose flour blend. You’ll still achieve that fluffy texture while catering to gluten sensitivities.
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Citrus Zing: Mix in grated orange or lemon zest to the glaze for a refreshing splash of citrus flavor. It brightens the overall taste and adds an inviting aroma.
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Sweet & Savory: Experiment by folding in cooked bacon bits or candied bacon into the dough. The savory richness pairs surprisingly well with the sweet topping.
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Heat It Up: For a spicy kick, mix in a pinch of cayenne pepper or chili flakes into your cinnamon topping. It’s a fun way to surprise your taste buds with an exciting contrast!
You might also like to explore the delightful flavors of Cinnamon Roll Bites or treat yourself to the comforting warmth of a slice of Cinnamon Swirl Banana Bread!
Sourdough Cinnamon Roll Focaccia Recipe FAQs
What is the best way to choose ripe active sourdough starter?
Absolutely! Look for a starter that has doubled in size and is bubbly, indicating it’s ready for baking. Ideally, it should smell pleasantly sour, but not overly pungent. A good test is to place a spoonful of starter in water—if it floats, that’s a sign it’s active and ready to go!
How should I store leftover Sourdough Cinnamon Roll Focaccia?
To keep your focaccia fresh, store it in an airtight container at room temperature for up to 3-4 days. If you want to extend its shelf life, wrap it tightly and refrigerate it for up to a week. Just be sure to make sure it’s well-sealed to prevent it from drying out!
Can I freeze Sourdough Cinnamon Roll Focaccia?
Very! To freeze, slice the focaccia and place the pieces in an airtight container or freezer bag, separating layers with parchment paper. It can be frozen for up to 3 months. When ready to enjoy, allow it to thaw at room temperature or warm it in the oven at 350°F for about 10 minutes to refresh its texture.
What should I do if my dough doesn’t rise properly?
If your dough doesn’t seem to be rising, it could be due to an inactive starter, or it might be too cold in your kitchen. Ensure your starter is bubbly and alive before using it. If the dough isn’t rising, place it in a warm spot (like an oven with the light on), and give it a little more time. You can also try gently kneading it again to help distribute the yeast.
Are there any allergies to consider with this recipe?
Very! This recipe contains gluten, dairy (from the butter), and can be adapted for allergies. You can substitute the dairy butter with a plant-based option and use gluten-free flour blends if needed. Always check ingredients if serving to anyone with allergies, especially to cinnamon or sugar substitutes.
How can I adjust the sweetness of the topping?
Feel free to tweak it to your taste! If you prefer a less sweet topping, simply reduce the amount of brown sugar. On the other hand, if you’re aiming for a more decadent treat, add a bit more for extra richness! You can also experiment with adding nuts or dried fruits for complexity.
Sourdough Cinnamon Roll Focaccia for a Sweet Brunch Delight
Ingredients
Equipment
Method
- Combine your bubbly active sourdough starter and warm water in a large mixing bowl and whisk them together until fully dissolved.
- Sprinkle in the salt and unbleached flour to the starter-water mixture and stir until a sticky dough forms.
- Let the dough rest for 30 minutes to hydrate and develop gluten.
- Perform a set of stretch and folds to develop the dough's strength, then cover and let it rest for another 30 minutes.
- Transfer your dough to a greased bowl, cover, and let it ferment for about 3 hours.
- Spray a 9x13-inch baking pan generously with avocado cooking spray, transfer the dough, and perform one gentle fold.
- Cover the baking pan and let the dough rise for about 1 hour.
- Melt the salted butter in a saucepan and stir in brown sugar, ground cinnamon, and vanilla extract.
- Create dimples across the surface of the dough with wet fingers.
- Pour the cinnamon topping over your dimpled dough and preheat your oven to 425℉.
- Bake for 25-30 minutes or until golden brown.
- Prepare the glaze by whisking together powdered sugar, vanilla extract, and enough milk or cream to reach desired consistency.
- Slice the focaccia into squares or rectangles, drizzle the glaze, and serve warm or at room temperature.
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