This Cinnamon Roll Sourdough Focaccia is a fun twist on classic bread. It combines soft, fluffy dough with sweet cinnamon and sugar, making it perfect for a treat.
It smells amazing while baking! I love enjoying it warm, maybe with a drizzle of icing on top. Who can resist that sweet goodness? It’s a delightful way to start the day!
Key Ingredients & Substitutions
Sourdough Starter: An active sourdough starter is crucial. If you don’t have one, you can use store-bought yeast, but the flavor won’t be quite the same. Make sure the starter is bubbly and at 100% hydration for best results.
All-Purpose Flour: While all-purpose flour works perfectly, you can try bread flour for more chewiness. Whole wheat flour can also be used, but it may change the texture and flavor slightly.
Butter: Unsalted butter is great for this recipe. If you need a dairy-free option, coconut oil or vegan butter can work well. I find the melted butter gives the rolls a lovely richness.
Brown Sugar: Dark brown sugar enhances the depth of flavor, but light brown sugar is a good substitute. If you like a less sweet version, you can reduce the amount of sugar in the filling.
Cinnamon: Ground cinnamon is essential for that classic flavor. If fresh spices are available, feel free to use them for a more vibrant taste. You could also mix in some cardamom for an interesting twist!
How Do I Properly Knead the Dough?
Kneading the dough is key to developing gluten, giving your focaccia its chewy texture. Here’s how to do it effectively:
- Start with a shaggy mixture and use lightly oiled hands if the dough is sticky.
- Fold the dough over itself, pushing it down and away from you. Rotate it a quarter turn after each fold.
- Continue for 7-10 minutes until the dough is smooth and elastic. If you poke the dough, it should spring back lightly.
Don’t rush this step! The dough needs to be well-kneaded for the best rise during baking.
How to Make Cinnamon Roll Sourdough Focaccia
Ingredients You’ll Need:
For The Sourdough Focaccia Dough:
- 2 cups active sourdough starter (100% hydration)
- 3 ½ cups all-purpose flour
- 1 cup warm water (about 80°F/27°C)
- 2 tablespoons sugar
- 1 teaspoon salt
- 3 tablespoons unsalted butter, melted (plus extra for brushing)
- 1 teaspoon vanilla extract
For The Cinnamon Sugar Filling:
- ½ cup brown sugar, packed
- 2 tablespoons ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- 3 tablespoons unsalted butter, softened
For The Icing Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
How Much Time Will You Need?
This recipe requires about 4-6 hours for the dough to rise, plus an additional 1.5 to 2 hours for the rolls to proof. Overall, you should set aside roughly 30 minutes for preparation and mixing, followed by baking for 25-30 minutes. So, get ready to enjoy some delicious focaccia in about 6-8 hours total!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine your active sourdough starter, warm water, and vanilla extract. Mix in the sugar, salt, melted butter, and flour. Stir everything with a wooden spoon or a dough hook until you have a shaggy dough. Next, knead the dough on a floured surface for about 7-10 minutes until it feels smooth and elastic. Don’t worry if it’s a bit sticky; you can use lightly oiled hands to help out. Once kneaded, place the dough in a lightly greased bowl, cover it with a damp towel or plastic wrap, and let it rise at room temperature until it doubles in size—this takes about 4-6 hours.
2. Prepare the Cinnamon Sugar Filling:
While the dough is rising, mix the brown sugar, ground cinnamon, and nutmeg (if using) in a small bowl. Make sure your butter is soft enough to spread easily; you can let it sit at room temperature or briefly microwave it (just a few seconds!) to soften.
3. Shape the Cinnamon Roll Focaccia:
Once your dough has risen, turn it out onto a floured surface and roll it gently into a rectangle about ¼-inch thick. Spread the softened butter evenly over the rectangle, then sprinkle the cinnamon sugar mixture across the surface. Starting at one long edge, tightly roll the dough into a log. Use a sharp knife to cut the log into 2-3 inch wide rolls.
4. Arrange and Proof the Rolls:
Lightly grease a 9×13 inch baking pan or a round pan. Arrange the cinnamon rolls closely together in the pan, making sure the spiral sides are facing up. Cover the pan loosely with plastic wrap or a damp towel. Let the rolls proof for another 1.5 to 2 hours, until they puff up a bit.
5. Bake the Focaccia:
Preheat your oven to 375°F (190°C). Brush the tops of the rolls lightly with melted butter. Once preheated, bake the rolls in the oven for 25-30 minutes, or until they’re golden brown on top and fully cooked through. After baking, remove them from the oven and let them cool slightly.
6. Prepare and Drizzle the Icing Glaze:
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. This glaze should be drip-able but not too runny. Drizzle the glaze over the warm rolls for that sweet finishing touch.
7. Serve:
Slice the focaccia and enjoy it warm or at room temperature. This recipe is perfect for any time of day or a delicious treat for friends and family!
Enjoy the delightful texture and flavor of this Cinnamon Roll Sourdough Focaccia, where tangy sourdough meets sweet cinnamon goodness topped with a lovely glaze!
Can I Use Active Dry Yeast Instead of Sourdough Starter?
Yes, you can substitute active dry yeast! Use about 2 teaspoons of yeast, dissolved in the warm water along with the sugar. This will speed up the rise time for your dough.
What If My Dough Doesn’t Rise?
If your dough isn’t rising, it might be because your sourdough starter isn’t active enough. Ensure your starter is bubbly and fed before using it. If using yeast, make sure your yeast is fresh and active. If you’re in a cold environment, try placing the dough in a warmer spot or in an oven with the light on.
Can I Prepare This Recipe the Night Before?
Absolutely! You can prepare the dough and let it rise in the fridge overnight. Just make sure to cover it well. In the morning, let it come to room temperature before rolling it out and shaping the rolls.
How Should I Store Leftovers?
Store any leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly and place it in the fridge for up to a week or in the freezer for up to 3 months. Just reheat gently before serving!
