This Cinnamon Roll Sourdough Focaccia is a delightful twist on two favorites! Soft and fluffy, it comes with a sweet cinnamon filling and is topped with a sticky glaze that makes every bite irresistible.
Baking this focaccia fills your kitchen with the most amazing smell, and trust me, you’ll want to share. Just a warning though: it might disappear faster than you expect! 😉
I love how easy it is to make, especially since it uses sourdough starter. You just mix, proof, and bake for a warm treat that’s perfect with coffee or as a sweet snack throughout the day!
Key Ingredients & Substitutions
Sourdough Starter: Your active starter is crucial for the dough’s rise and flavor. If you don’t have any, you can use a store-bought pizza dough or bread dough instead, but the taste will differ.
All-Purpose Flour: This is the main structure for your focaccia. If you want a healthier option, you can replace half with whole wheat flour, but keep in mind that the texture may be denser.
Milk: Whole milk adds richness, but you can substitute with any non-dairy milk or even water if you’re looking for alternatives. Just note that it may slightly alter the flavor.
Brown Sugar: This enhances sweetness and gives a lovely caramel-like flavor. If you’re out, white sugar works too, or coconut sugar for a healthier touch!
Butter: Unsalted is best for controlling the salt in your recipe. If you’re dairy-free, feel free to replace it with coconut oil or a vegan butter alternative.
How Do I Get Perfectly Fluffy Focaccia?
Achieving a fluffy texture in focaccia requires some attention at each stage of preparation. Start by making sure your sourdough starter is bubbly and active before you begin. This ensures the dough rises well.
- Mix your dough until just combined; over-kneading can lead to tough bread. A soft, slightly sticky dough is what you want.
- Let the dough bulk ferment in a warm spot, covering it to keep moisture. This helps it rise better.
- When rolling out the dough, use plenty of flour on both surfaces to prevent sticking, but avoid adding too much flour as it could affect the fluffiness.
- During the proofing stage, keep your dough covered and in a warm, draft-free area; it should roughly double in size. This step is key for a light focaccia!
Taking these extra moments will reward you with a fluffy, delicious cinnamon roll focaccia that everyone will love!
Cinnamon Roll Sourdough Focaccia
Ingredients You’ll Need:
For the Sourdough Focaccia Dough:
- 1 cup (240g) active sourdough starter (100% hydration)
- 2 1/2 cups (315g) all-purpose flour
- 1/2 cup (120ml) whole milk, warm
- 2 tbsp (25g) granulated sugar
- 1 tsp salt
- 3 tbsp (42g) unsalted butter, softened
- 1 tsp vanilla extract
For the Cinnamon Filling:
- 4 tbsp (56g) unsalted butter, melted
- 1/2 cup (100g) brown sugar, packed
- 2 tbsp ground cinnamon
For the Glaze:
- 1 cup (120g) powdered sugar
- 2-3 tbsp whole milk or cream
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This delicious Cinnamon Roll Sourdough Focaccia will take about 15 minutes for preparation and then you’ll spend roughly 6-8 hours waiting for it to rise and proof. Total time is about 6-8 hours, depending on your dough’s activity, which includes a 4-hour bulk fermentation and a 2-3 hour proofing. It’s all worth the wait for that warm, cinnamon goodness!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, combine the active sourdough starter, warm milk, vanilla extract, and sugar. Stir everything together until it’s well mixed. Next, add the flour and salt, stirring until a rough dough forms.
Add the softened butter, then knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic. If you have a stand mixer, you can use that with a dough hook instead!
Transfer the kneaded dough to a lightly greased bowl. Cover it with a damp towel or plastic wrap and set it aside in a warm place to bulk ferment for about 4 hours, or until it has nearly doubled in size.
2. Prepare the Filling:
In a small bowl, mix together the brown sugar and ground cinnamon until they’re well combined. Melt the butter and set it aside for later use.
3. Shape the Focaccia:
Once the dough has fermented, turn it out onto a lightly floured surface. Roll it into a large rectangle about 12 x 15 inches. Brush the melted butter evenly over the surface of the dough, then sprinkle the cinnamon-sugar mixture across the buttered area.
4. Roll and Cut:
Starting from one long edge, roll the dough tightly into a log. With a sharp knife, cut the log into about 10-12 equal thick slices. Place these slices in a greased 9×13-inch baking pan, cut side up, arranging them close together but not squished.
5. Proof:
Cover the pan loosely with plastic wrap or a clean kitchen towel. Allow the dough slices to proof for 2 to 3 hours, until they are puffed and nearly doubled in height.
6. Bake:
Preheat your oven to 350°F (175°C). Bake the focaccia for 25-30 minutes or until it’s golden brown and fully cooked through. Once baked, remove it from the oven and let it cool for about 10 minutes.
7. Make the Glaze:
In a medium bowl, whisk together the powdered sugar, milk (or cream), and vanilla extract until smooth. This will make a simple, sweet glaze.
8. Serve:
Drizzle the glaze over the warm cinnamon focaccia rolls. Serve them warm or at room temperature and enjoy the sweet, tender texture combined with the luscious flavor of cinnamon!
This recipe beautifully combines the airy, chewy texture of sourdough focaccia with the aromatic cinnamon filling and glaze of a classic cinnamon roll. It’s a delightful treat perfect for breakfast or a sweet snack any time of day!
Can I Use a Different Type of Flour?
Absolutely! You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and healthier option. Just keep in mind that this may slightly alter the texture and rise of your focaccia.
What Should I Do If My Dough Isn’t Rising?
If your dough isn’t rising, it may be due to a few factors. Ensure your sourdough starter is active and bubbly before using it. If your kitchen is cool, try placing the dough in a warmer spot or preheating the oven slightly and turning it off—let it rise there.
How Do I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week or freeze individual slices. Just warm them up in the oven or microwave before serving for that fresh-baked taste!
Can I Make This Ahead of Time?
Definitely! You can prepare the dough the night before and let it rise in the refrigerator. This slow fermentation can enhance the flavors. Just make sure to take it out to warm up before rolling and shaping it!