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Sourdough Cinnamon Roll Focaccia: A Sweet Twist on Classic Focaccia

Sourdough cinnamon roll focaccia with white glaze drizzled on top in baking pan
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This Sourdough Cinnamon Roll Focaccia combines the soft, chewy texture of focaccia with the sweet, cinnamon-spiced flavor of cinnamon rolls. Made with sourdough starter or discard.

Ingredients

Scale
  • 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

Instructions

  1. In a large mixing bowl, combine the active sourdough starter, warm water, and honey. Mix well until the honey dissolves completely.
  2. Add the flour and salt to the bowl and mix until a shaggy dough forms and no dry flour remains.
  3. Cover the bowl and let the dough rest at room temperature for 30 minutes.
  4. Perform a series of stretch and folds: wet your hands, grab the edge of the dough, stretch it up, and fold it over the center. Rotate the bowl 90 degrees and repeat 3 more times.
  5. Cover the dough and let it rise for 4-6 hours at room temperature, or until doubled in size and puffy with visible air bubbles.
  6. Place the dough in the refrigerator for 8-12 hours (or overnight) to develop deeper sourdough flavor.
  7. The next day, take the dough out of the refrigerator and let it sit at room temperature for 1-2 hours.
  8. Line a 9×13 inch baking sheet with parchment paper.
  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.
  10. Cover and let the dough rise for another 2-3 hours, or until puffy and full of air bubbles.
  11. Preheat your oven to 400°F (200°C).
  12. Mix together the melted butter, brown sugar, and cinnamon in a small bowl until it forms a thick paste.
  13. Drizzle the cinnamon mixture over the dough, then use your fingers to create deep dimples and swirls in the dough.
  14. Bake for 20-25 minutes, or until golden brown and the focaccia sounds hollow when tapped.
  15. While the focaccia bakes, whisk together the powdered sugar, milk, and vanilla extract until smooth with a honey-like consistency.
  16. Let the focaccia cool for 10 minutes, then drizzle with the glaze. Serve warm.

Notes

  • Can be made with active sourdough starter (fed and bubbly) or discard. If using discard, add 1/2 teaspoon instant yeast.
  • Fermentation timing varies depending on kitchen temperature and starter activity. Look for visual cues of doubled size and air bubbles.
  • Don’t overmix when adding flour and salt to keep the texture soft and airy.
  • For extra flavor, add cardamom or nutmeg to the cinnamon filling.
  • Can be made ahead: assemble the night before and bake fresh in the morning.

Nutrition

Find it online: https://www.benefitiany.com/sourdough-cinnamon-roll-focaccia/