This Cinnamon Roll Sourdough Focaccia is a warm and sweet treat that’s perfect for breakfast or dessert! It’s soft, fluffy, and has a lovely cinnamon swirl that makes your kitchen smell heavenly.
I love how easy it is to make, and the best part? You get to enjoy a delicious fusion of focaccia and cinnamon rolls in one bite! Serve it warm with a drizzle of icing, and watch it disappear! 😋
Key Ingredients & Substitutions
Sourdough Starter: Using an active sourdough starter is essential for the best rise and flavor. If you don’t have one, a good substitute would be a store-bought yeast, mixed with a little sugar and warm water to activate it.
All-Purpose Flour: This is the foundation of the dough. For a healthier option, you can use whole wheat flour, but the texture will change a bit. Mixing both flours is also a great compromise!
Brown Sugar: It gives a rich caramel note. If you don’t have brown sugar, you can use white sugar mixed with a bit of molasses for a similar flavor.
Unsalted Butter: This adds richness and moisture. Should you want a dairy-free version, coconut oil or vegan butter works well too.
How Do I Get the Dough to Rise Properly?
The rising stages are crucial for a fluffy focaccia. First, ensure your sourdough starter is bubbly and active, ideally fed within a few hours before you start. For the first rise, a warm spot is key. Use your oven (turned off) with the light on or a sunny kitchen windowsill!
- After kneading, place your dough in an oiled bowl and cover it well. It should double in about 4-6 hours.
- For the second rise, allow the rolled dough pieces to puff up. Make sure they are placed close but not squished to allow for expansion.
If you’re short on time, you can let the dough rise in the fridge overnight for a slower fermentation and richer flavor. The next day, just bring it to room temperature before baking!
Cinnamon Roll Sourdough Focaccia
Ingredients You’ll Need:
For the Dough:
- 1 cup active sourdough starter (100% hydration)
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1/2 cup warm milk (110°F / 43°C)
- 2 tablespoons unsalted butter, softened
For the Cinnamon Filling:
- 1/3 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 2 tablespoons unsalted butter, melted
For the Icing Drizzle:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delicious Cinnamon Roll Sourdough Focaccia takes about 20 minutes of active prep time, with an estimated total of around 6-8 hours including rising time. You’ll be ready to bake after letting the dough rise and develop flavor throughout the day. The best part is, after a little patience, you’ll have warm, gooey goodness to enjoy!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, combine your active sourdough starter, warm milk, and sugar. Stir well until everything is mixed together. Then, add in the flour and salt. Mix it all up until you form a shaggy dough with no dry flour left. It’s okay if the dough looks a bit messy!
2. Knead:
Now it’s time to knead! Add the softened butter to the dough. If you’re using your hands, knead for about 8-10 minutes on a floured surface until the dough is smooth, elastic, and slightly tacky but not sticky. If using a stand mixer, do the same with a dough hook attachment. This is where the magic happens!
3. First Rise:
Place the kneaded dough into a lightly oiled bowl. Cover it with a damp cloth or plastic wrap to keep moisture in. Let it rise at room temperature for 4-6 hours, or until it doubles in size and looks bubbly and happy!
4. Shape & Roll:
Once the dough has risen, turn it out onto a lightly floured surface. Use a rolling pin to roll it into a large rectangle, roughly 12×16 inches. Brush the melted butter over the entire surface of the dough to get it nice and buttery.
5. Add Filling:
In a separate small bowl, mix the brown sugar and ground cinnamon together. Sprinkle this cinnamon sugar mixture evenly over the buttered dough. Be generous—this is where the sweet flavor comes from!
6. Roll Up:
Starting from one of the long edges, tightly roll the dough into a log. Pinch the edges to seal it, and then cut the rolled dough into 12 even pieces. I like to use a sharp knife or dental floss for clean cuts!
7. Second Rise:
Take a buttered 9-10 inch round baking pan and carefully place the rolls cut-side up inside, ensuring a bit of space between each roll for them to rise. Cover loosely and let them rise again for 1-2 hours or until they’ve puffed up nicely.
8. Preheat Oven:
While they’re rising, preheat your oven to 375°F (190°C) so it’s nice and hot for baking!
9. Bake:
Once your rolls are puffy, pop them in the oven and bake for about 25-30 minutes, or until they’re golden brown and cooked through. The aroma will be irresistible!
10. Prepare Icing:
While the focaccia is baking, mix your powdered sugar, vanilla, and milk in a small bowl until smooth. Adjust the consistency to your liking—add a bit more milk if you want it thinner!
11. Drizzle & Serve:
Once the focaccia rolls are baked to perfection, take them out of the oven. Allow them to cool for a few minutes, then drizzle the icing over the warm rolls. They’re best served warm, so gather your friends or family and enjoy!
Indulge in this soft, sweet cinnamon roll focaccia! The combination of the slight tang from the sourdough and the luscious cinnamon sweetness will surely make this treat a favorite!
Can I Use a Different Type of Flour?
Yes, you can! While all-purpose flour works best, you can substitute with whole wheat flour for a heartier flavor. Just keep in mind that the texture might be slightly denser. A blend of both flours can give you a nice compromise!
What Should I Do If My Dough Isn’t Rising?
If your dough isn’t rising as expected, it might not be warm enough. Ensure it’s in a warm spot, like an oven with the light on or a sunny windowsill. If it’s still not rising, your sourdough starter might not be active enough, so make sure it’s bubbly and freshly fed before starting!
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it after the first rise. Just shape the rolls and place them in the pan, then cover and refrigerate overnight. The next day, let them come to room temperature for about 30 minutes before the second rise and baking.
How Should I Store Leftovers?
Store any leftover focaccia in an airtight container at room temperature for up to 3 days. For longer shelf life, you can freeze it. Just wrap the cooled rolls tightly in plastic wrap and then aluminum foil; they will keep well for up to a month. Thaw at room temperature and reheat before serving!