Imagine the sweet scent of cinnamon and bread filling your home as you pull a golden-brown focaccia out of the oven. I first discovered this Sourdough Cinnamon Roll Focaccia during a family gathering, where everyone couldn’t resist sneaking bites until the platter was empty. This recipe matters because it combines the best of both worlds: the chewy, airy texture of focaccia and the rich flavors of cinnamon rolls. You can enjoy it as a special breakfast treat or a delicious snack with friends. What’s special about this recipe is the melding of sourdough’s tangy flavor with warm spices, creating a cozy and delightful dish that brings people together.
why make this recipe
Making Sourdough Cinnamon Roll Focaccia is a rewarding process. It lets you use your sourdough starter creatively, turning it into something delightful. The dough is easy to work with, and the topping transforms it into a sweet treat that’s perfect for sharing. Plus, the slight tang from the sourdough balances perfectly with the cinnamon and brown sugar. It’s a lovely way to impress your family and friends with minimal effort.
how to make Sourdough Cinnamon Roll Focaccia
Ingredients
- 200 g active sourdough starter (about 1 cup)
- 400 g warm water (about 1 ⅔ cups, between 100℉ – 110℉)
- 10 g salt (1 ½ teaspoons)
- 510 g unbleached flour (about 3 ½ cups)
- Avocado cooking spray (or cooking spray of choice)
- 113 g salted butter (1/2 cup or 1 stick)
- 250 g brown sugar (about 3/4 cup)
- 4 g vanilla extract (about 1 teaspoon)
- 6.5 g ground cinnamon (about 2 ½ teaspoons)
- 120 g powdered sugar (about 1 cup)
- 4 g vanilla extract (about 1 teaspoon)
- 30-45 g milk or cream (2-3 tablespoons)
Directions
- Sourdough Focaccia Dough:
- In a large bowl, combine the active sourdough starter and warm water.
- Stir in salt and gradually add the flour, mixing until fully incorporated.
- Knead the dough for about 5-10 minutes until it feels smooth.
- Spray a mixing bowl with cooking spray, place the dough inside, cover, and let it rise for about 4-6 hours or until doubled in size.
- Cinnamon Roll Focaccia Topping:
- Preheat your oven to 375℉ (190℃).
- Once the dough has risen, punch it down gently and spread it onto a greased baking dish or tray.
- In a small bowl, mix melted butter, brown sugar, vanilla extract, and cinnamon.
- Pour this mixture over the dough, spreading it evenly. Create swirls using a knife or spatula.
- Let the focaccia rise again for about 30 minutes, then bake in the preheated oven for 25-30 minutes or until golden brown.
- Vanilla Icing Glaze:
- While the focaccia is cooling, whisk together powdered sugar, vanilla extract, and milk or cream until smooth.
- Drizzle over the cooled focaccia.
how to serve Sourdough Cinnamon Roll Focaccia
Serve this delicious focaccia warm or at room temperature. It’s perfect on its own or with a cup of coffee or tea. You can cut it into squares or pull apart pieces for a fun and casual eating experience. Everyone will find it hard to resist!
how to store Sourdough Cinnamon Roll Focaccia
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep it longer, place it in the refrigerator for up to a week. You can warm it briefly in the oven or microwave before serving.
tips to make Sourdough Cinnamon Roll Focaccia
- Ensure your sourdough starter is active before using it; this will help the dough rise well.
- Don’t skip the second rise! It’s key for achieving a light and airy texture.
- Experiment with additional mix-ins, like nuts or raisins, for added flavor and texture.
variation
You can customize this recipe by adding different spices, like nutmeg or cardamom. Try adding chocolate chips or dried fruits for a sweet twist. Instead of vanilla glaze, you could top it with cream cheese icing for a richer flavor.
FAQs
1. Can I use instant yeast instead of sourdough starter?
Yes, you can substitute instant yeast, but this recipe’s flavor will change as it won’t have the same tangy profile.
2. How can I make this recipe vegan?
You can use a plant-based butter substitute and non-dairy milk to replace the ingredients containing dairy.
3. Is it necessary to use unbleached flour?
While unbleached flour is preferred for texture, you can use all-purpose flour if it’s what you have on hand. It may alter the texture slightly, but it will still be delicious.
Sourdough Cinnamon Roll Focaccia
Ingredients
Focaccia Dough
- 200 g active sourdough starter (about 1 cup) Ensure starter is active.
- 400 g warm water (about 1 ⅔ cups, between 100℉ – 110℉) Use warm water for proper activation.
- 10 g salt (1 ½ teaspoons)
- 510 g unbleached flour (about 3 ½ cups) All-purpose flour can be used as a substitute.
- Avocado cooking spray (or cooking spray of choice) For greasing the bowl and dish.
Cinnamon Roll Focaccia Topping
- 113 g salted butter (1/2 cup or 1 stick) Melted.
- 250 g brown sugar (about 3/4 cup)
- 4 g vanilla extract (about 1 teaspoon)
- 6.5 g ground cinnamon (about 2 ½ teaspoons)
Vanilla Icing Glaze
- 120 g powdered sugar (about 1 cup)
- 4 g vanilla extract (about 1 teaspoon)
- 30-45 g milk or cream (2-3 tablespoons) Adjust for desired consistency.
Method
Sourdough Focaccia Dough
- In a large bowl, combine the active sourdough starter and warm water.
- Stir in salt and gradually add the flour, mixing until fully incorporated.
- Knead the dough for about 5-10 minutes until it feels smooth.
- Spray a mixing bowl with cooking spray, place the dough inside, cover, and let it rise for about 4-6 hours or until doubled in size.
Cinnamon Roll Focaccia Topping
- Preheat your oven to 375℉ (190℃).
- Once the dough has risen, punch it down gently and spread it onto a greased baking dish or tray.
- In a small bowl, mix melted butter, brown sugar, vanilla extract, and cinnamon.
- Pour this mixture over the dough, spreading it evenly. Create swirls using a knife or spatula.
- Let the focaccia rise again for about 30 minutes, then bake in the preheated oven for 25-30 minutes or until golden brown.
Vanilla Icing Glaze
- While the focaccia is cooling, whisk together powdered sugar, vanilla extract, and milk or cream until smooth.
- Drizzle over the cooled focaccia.