Sourdough Cinnamon Roll Focaccia: A Sweet Twist on Classic Focaccia

This Sourdough Cinnamon Roll Focaccia is the perfect mashup of two beloved baked goods. It combines the airy, dimpled texture of focaccia bread with the sweet, spiced flavor of cinnamon rolls. I’ve been making this recipe for weekend brunches, and it never fails to impress my family and friends.

I’ll never forget the first time I made this recipe. I had a jar of sourdough discard sitting in my fridge, and I was tired of making the same old pancakes. I wanted something special for Sunday brunch, something that would make the whole house smell amazing. That’s when I came up with this sourdough cinnamon roll focaccia. The combination of soft, chewy bread with ribbons of cinnamon sugar running through it was an instant hit. Now it’s become my go-to recipe whenever I need to use up discard or want to treat my loved ones to something truly special. This cinnamon roll focaccia recipe is easy enough for beginners but impressive enough to serve at any gathering.

What You’ll Need to Make This Cinnamon Roll Focaccia

I always use active sourdough starter (fed and bubbly) for the best rise and flavor, but sourdough discard works too if you add a pinch of yeast. Pro tip: weigh your flour for consistent results every time. The butter and brown sugar create that classic cinnamon roll filling we all love, while the honey in the dough adds a subtle sweetness that balances the tang from the starter.

• 1 cup (240g) active sourdough starter (fed and bubbly)
• 1 1/2 cups (360g) warm water
• 1 tbsp (13g) honey
• 4 cups (500g) all-purpose flour
• 2 tsp (12g) salt
• 1/2 cup (113g) unsalted butter, melted
• 3/4 cup (150g) brown sugar
• 2 tbsp (16g) ground cinnamon
• 1 cup (120g) powdered sugar
• 2-3 tbsp milk
• 1/2 tsp vanilla extract

How to Make Sourdough Cinnamon Roll Focaccia Step by Step

I recommend starting this recipe the day before you want to serve it since the overnight cold fermentation develops incredible flavor. Mix gently and give the dough plenty of time to rise for the best texture.

Step 1: In a large mixing bowl, combine the active sourdough starter, warm water, and honey. Mix well until the honey dissolves completely. The mixture should look milky and slightly bubbly.

Step 2: Add the flour and salt to the bowl. Mix with a wooden spoon until a shaggy dough forms and no dry flour remains. Don’t overmix at this stage.

Step 3: Cover the bowl with a damp towel or plastic wrap and let the dough rest at room temperature for 30 minutes. This autolyse period allows the flour to fully hydrate and makes the dough easier to work with.

Step 4: After 30 minutes, perform a series of stretch and folds. Wet your hands, grab the edge of the dough, stretch it up about 12 inches, and fold it over the center. Rotate the bowl 90 degrees and repeat 3 more times. This builds structure without kneading.

Step 5: Cover the dough and let it rise for 4-6 hours at room temperature, or until doubled in size. The timing depends on how warm your kitchen is and how active your starter is. Look for the dough to be puffy and jiggly with visible air bubbles throughout.

Step 6: Place the dough in the refrigerator for 8-12 hours (or overnight) to develop deeper sourdough flavor. This cold fermentation is what makes this cinnamon roll focaccia so special.

Step 7: The next day, take the dough out of the refrigerator and let it sit at room temperature for 1-2 hours. It should warm up and become easier to stretch.

Step 8: Line a 9×13 inch baking sheet with parchment paper. Drizzle a little olive oil on the parchment if desired for extra crispy edges. If using a different pan size, adjust the dough thickness accordingly.

Step 9: Gently stretch the dough to fit the baking sheet, working from the center outward. If it springs back, let it rest for 10 minutes and try again. Be careful not to deflate it too much.

Step 10: Cover and let the dough rise for another 2-3 hours, or until puffy and full of air bubbles. It should look pillowy and almost double in thickness. The surface should feel light and airy when gently pressed.

Step 11: Preheat your oven to 400°F (200°C). Make sure your oven is fully preheated for even baking.

Step 12: For the cinnamon filling, mix together the melted butter, brown sugar, and cinnamon in a small bowl until it forms a thick paste. The mixture should smell incredibly aromatic.

Step 13: Drizzle the cinnamon mixture all over the dough, then use your fingers to create deep dimples and swirls in the dough. Press down gently but firmly. The cinnamon mixture will pool in the dimples, creating those classic cinnamon roll pockets.

Step 14: Bake for 20-25 minutes, or until golden brown on top and the edges are slightly crispy. The focaccia should sound hollow when tapped gently. The internal temperature should reach about 200°F.

Step 15: While the focaccia bakes, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth. The glaze should be pourable but not too thin, with a honey-like consistency. Add more milk if needed to reach the right texture.

Step 16: Let the sourdough cinnamon roll focaccia cool for 10 minutes on the pan, then drizzle generously with the sweet glaze. The glaze will melt slightly into the warm bread.

Step 17: Serve warm and watch it disappear. Cut into squares and enjoy the pull-apart texture.

Perfect Pairings for Your Cinnamon Roll Focaccia

This sweet focaccia pairs beautifully with morning beverages and light sides that balance its richness.

Hot Coffee or Espresso: The bitter notes of coffee cut through the sweetness of the cinnamon roll focaccia and make each bite even more enjoyable. This is my favorite breakfast combination.

Fresh Fruit Salad: Bright, juicy fruit like berries, melon, or citrus adds freshness and acidity that complements the rich, sweet bread. The contrast in textures is wonderful.

Whipped Cream Cheese: A dollop of softened cream cheese adds tanginess and extra richness. I sometimes mix in a little orange zest for a special touch.

Bacon or Breakfast Sausage: For those who love sweet and savory together, crispy bacon or seasoned sausage creates the perfect balance. The salty, smoky flavors work surprisingly well with this cinnamon focaccia.

More Sourdough Recipes to Try

If you love working with sourdough starter and discard, there are so many delicious ways to put it to use beyond this cinnamon roll focaccia. For a savory breakfast option, try the fluffy Sweet Potato Honey Cornbread which has a slightly sweet flavor that pairs beautifully with butter and honey.

When you’re looking for more creative ways to use sourdough discard, the comforting Bacon Cheddar Gnocchi Soup makes a perfect lunch alongside slices of this focaccia. For dinner, serve this cinnamon focaccia as a unique dessert after enjoying hearty dishes like Slow Cooker Cowboy Soup or Creamy Tuscan Garlic Tortellini Soup. The sweet cinnamon flavors provide a delightful contrast to savory main courses.

Keeping Your Focaccia Fresh and Delicious

Store your sourdough cinnamon roll focaccia in an airtight container at room temperature for up to 2 days. It stays soft and delicious, though the glaze may absorb slightly into the bread. For longer storage, refrigerate in an airtight container for up to 5 days. The focaccia will firm up slightly but still tastes great.

To reheat, warm individual pieces in a 350°F oven for 5-10 minutes, or microwave for 20-30 seconds. The bread will soften and the cinnamon filling will become gooey again. I recommend warming it slightly before serving for the best texture and flavor.

Pro tip: You can freeze this cinnamon roll focaccia for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator and reheat as directed. It’s perfect for make-ahead brunches or when you want a special breakfast treat ready to go.

Your Sourdough Cinnamon Roll Focaccia Questions Answered

Print