This Cinnamon Roll Sourdough Focaccia is a sweet twist on the classic Italian bread! It’s soft, fluffy, and swirled with cinnamon and sugar, making it perfect for breakfast or dessert.
Every slice feels like a warm hug! I love to drizzle a simple icing on top for extra sweetness. It’s the perfect treat to enjoy with a cup of coffee, or sneak a piece anytime! ☕🍩
Key Ingredients & Substitutions
Sourdough Starter: Use an active starter for the best rise. If you’re new to sourdough, a store-bought starter works well too. No starter? You can use instant yeast (about 2 teaspoons) instead, adjusting water in the dough accordingly.
All-Purpose Flour: All-purpose is great, but you can substitute bread flour for a chewier texture. If gluten-free, try a gluten-free flour blend designed for bread, though the texture may vary slightly.
Milk: Warm milk helps activate the yeast in the sourdough. Almond milk or oat milk are good dairy-free alternatives. Just ensure they are warmed too!
Brown Sugar: Feel free to swap this with white sugar or coconut sugar for a different flavor. Dark brown sugar adds more molasses taste, which I really enjoy.
How Do I Prepare Dough that Rises Perfectly?
The first step to making perfect dough is all about kneading and fermentation. Kneading develops gluten, giving the dough structure. When you mix and knead, aim for a smooth, elastic feel.
- Combine ingredients until you have a shaggy dough. Then, knead for about 8-10 minutes until smooth.
- During the first rise, leave it in a warm spot, covered, so it can grow. This takes around 4-6 hours.
- Check if it’s doubled in size—this is your cue to proceed.
Don’t rush this as it results in a soft, airy focaccia! Happy baking!
Cinnamon Roll Sourdough Focaccia
Ingredients You’ll Need:
For the sourdough starter:
- 100g active sourdough starter (100% hydration)
For the dough:
- 500g all-purpose flour
- 200g sourdough starter (from above)
- 300ml warm milk
- 50g granulated sugar
- 1/2 teaspoon salt
- 60g unsalted butter, softened
For the cinnamon filling:
- 100g brown sugar
- 2 tablespoons ground cinnamon
- 40g unsalted butter, melted
For the glaze:
- 100g powdered sugar
- 2-3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract (optional)
How Much Time Will You Need?
Getting your Cinnamon Roll Sourdough Focaccia ready will take about 4-6 hours for the dough rise and 25-35 minutes to bake. Overall, including prep time and cooling, set aside about 6 to 7 hours to enjoy this delicious treat.
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the all-purpose flour, warm milk, the 100g of active sourdough starter, granulated sugar, salt, and softened butter. Use a wooden spoon or spatula to mix until you get a shaggy dough. Next, knead the dough on a lightly floured surface for about 8-10 minutes until it’s smooth and elastic.
2. First Rise:
Cover the bowl with a clean towel or plastic wrap and let the dough bulk ferment at room temperature for about 4-6 hours. You want to see it grow noticeably in size—be patient; times can vary based on the strength of your starter and the kitchen temperature.
3. Prepare the Cinnamon Filling:
While the dough rises, mix together the brown sugar and ground cinnamon in a small bowl. Set your melted butter aside; we’ll use it in the next step.
4. Shape and Fill:
Once your dough has risen, turn it out onto a lightly floured surface and roll it into a rectangle about 1/2 inch thick. Brush the melted butter all over the surface of the dough. Then, evenly sprinkle the cinnamon and sugar mixture over the top, pressing lightly to make sure it sticks.
5. Roll and Cut:
Starting from the longer side of your rectangle, roll the dough up tightly into a log. Once rolled, use a sharp knife to cut the log into 12 even pieces (like cinnamon rolls).
6. Arrange in Pan:
Butter a round baking dish or a focaccia pan. Place the cut cinnamon roll pieces, cut-side up, into the pan, fitting them close together but not squeezed. Cover and let them rise for another 1-2 hours until they look puffy and nice!
7. Bake:
Preheat your oven to 350°F (175°C). Once preheated, bake the focaccia for 25-35 minutes, until it’s golden brown and cooked through. The aroma will be lovely!
8. Make the Glaze:
While your focaccia is baking, combine the powdered sugar, milk, and optional vanilla extract in a small bowl, whisking until you reach a smooth glaze consistency.
9. Finish:
After taking the focaccia out of the oven, immediately drizzle the glaze over the warm bread. Let it cool slightly before serving. Enjoy every sweet, fluffy slice of your homemade Cinnamon Roll Sourdough Focaccia!
Delicious tip: Pair with a warm cup of coffee or tea for a delightful experience!
Can I Use Store-Bought Sourdough Starter?
Absolutely! Store-bought sourdough starter works just fine. Just make sure it’s active and bubbly before you use it in the recipe for the best results.
How Can I Prepare This in Advance?
You can make the dough the night before and let it rise in the refrigerator. The next morning, take it out, allow it to come to room temperature, and proceed with shaping and filling it. It’ll have a great flavor!
Can I Make This Recipe Dairy-Free?
Yes! Substitute the milk with any non-dairy milk, such as almond or oat milk. Use dairy-free butter or coconut oil in the filling and glaze for a completely dairy-free version.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate them, though the texture might be a bit firmer. To rewarm, pop them in the oven at a low temperature or microwave for a few seconds!
