Introduction

This Cinnamon Roll Sourdough Focaccia combines the tangy depth of sourdough with the sweet, spiced warmth of cinnamon rolls. It’s a unique twist on focaccia that’s perfect for breakfast or an indulgent snack. Let your kitchen fill with irresistible aromas as you bake this beautiful, fluffy bread topped with a luscious cream cheese glaze.

Cinnamon Roll Sourdough Focaccia Recipe - Recipe Image

Ingredients

5 grams sourdough starter, ripe and active (about 1 teaspoon)
55 grams flour (all-purpose or bread flour) (scant 1/2 cup)
55 grams water (about 1/4 cup)
100 grams levain, ripe and active (scant 1/2 cup)
385 grams water (about 1 2/3 cup)
20 grams granulated sugar (4 teaspoons)
10 grams salt (1 1/2 teaspoons)
500 grams bread flour (about 3 1/2 cups)
20 grams olive oil (reserved for the pan, about 1.5 Tablespoons)
50 grams unsalted butter, melted, divided
120 grams brown sugar (1/2 cup)
8 grams ground cinnamon (1 Tablespoon)
75 grams powdered sugar (2/3 cup)
30 grams cream cheese (2 Tablespoons)
15 grams milk (about 1 Tablespoon)
4 grams vanilla extract (about 1 teaspoon)
Pinch of salt

Instructions

Step 1: Prepare the levain by mixing 5 grams of ripe sourdough starter with 55 grams water and 55 grams flour. Cover and let sit overnight at 78ºF until doubled in size, bubbly, and active. Alternatively, you can substitute with 100 grams of bubbly sourdough starter.
Step 2: Make the dough by mixing the ripe, bubbly levain with 385 grams water, 20 grams granulated sugar, 10 grams salt, and 500 grams bread flour. Stir with a dough whisk or spoon until a sticky dough forms. Cover and let rest for 30 minutes.
Step 3: Perform the first coil fold: wet your hands and gently lift the middle of the dough, allowing it to stretch without tearing, and fold it back under itself. Repeat 4-6 times around the dough. Cover and rest for 30 minutes.
Step 4: Wet your hands again and repeat the coil folding process. Cover and rest for another 30 minutes. The dough will start to strengthen.
Step 5: Wet hands and perform 3-4 coil folds. Cover and rest for 30 minutes.
Step 6: Repeat the coil folds once more, cover, and rest 30 minutes.
Step 7: Finish bulk fermentation by covering the dough with plastic wrap and letting it rest at 78ºF for 2.5-3 hours, until it has risen about 50-60% in volume.
Step 8: Prepare the filling by mixing 120 grams brown sugar with 8 grams ground cinnamon until combined.
Step 9: Prepare the pan by lining a 9×13-inch (or 12-inch round) metal baking pan with parchment paper. Pour 20 grams olive oil and 25 grams melted butter into the pan, tipping to coat evenly.
Step 10: Transfer the dough into the prepared pan and spread it out with your fingers. Sprinkle half to two-thirds of the cinnamon sugar filling over the dough. Fold the dough in half, then sprinkle the remaining filling on top and fold again. The dough will be gathered in the center of the pan.
Step 11: Cover the dough and refrigerate it up to 48 hours if you wish to delay baking.
Step 12: Proof the dough by covering and resting it in a warm place (78-80ºF) for 2-3 hours until doubled in size, airy, and puffed.
Step 13: Once proofed, gently spread the dough out to fill the pan edges. Pour 25 grams melted butter on top and gently dimple the dough using your fingers, working from top to bottom until the surface is bubbly and textured.
Step 14: Preheat the oven to 425ºF. Bake the focaccia for 25-30 minutes until bubbly, crispy, and golden brown. The internal temperature should read 200ºF. Let cool in the pan for 5-10 minutes before transferring to a wire rack.
Step 15: While baking, prepare the cream cheese glaze by whisking together 75 grams powdered sugar, 30 grams softened cream cheese, 15 grams milk, 4 grams vanilla extract, and a pinch of salt until smooth. Spread the glaze over the warm focaccia and serve.

Tips & Variations

Use a dough whisk for easy mixing of the sticky dough without overworking it.
Adjust cinnamon and sugar amounts to your taste for a more or less intense filling.
For a richer flavor, brush the focaccia with additional melted butter before baking.
Refrigerate the folded dough overnight for enhanced flavor development and easier handling.
Try sprinkling chopped nuts like pecans or walnuts in the filling for added texture.

Storage

Store the focaccia in an airtight container or wrapped tightly at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 1 month. Reheat slices in a warm oven (350ºF) for 5-7 minutes to refresh the texture before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yeast instead of sourdough starter?

Yes, you can substitute with instant yeast, but the flavor and texture will differ. Use about 1 teaspoon of instant yeast and reduce the rising times accordingly.

What if my dough is too sticky to fold?

Sticky dough is normal for this recipe. Wetting your hands helps prevent sticking. If it’s unmanageably sticky, you can dust your hands lightly with flour, but avoid adding too much flour to keep the bread tender.

Cinnamon Roll Sourdough Focaccia Recipe

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★★★★★

4.5 from 82 reviews

Delight in this Cinnamon Roll Sourdough Focaccia, a wonderfully aromatic and soft bread that combines the tangy depth of sourdough with the sweet, spiced flavors of cinnamon rolls. This focaccia is enriched with a cinnamon-sugar filling layered into the dough and topped with a luscious cream cheese glaze, creating a perfect treat for breakfast or dessert. The slow fermentation and coil folding techniques develop a tender, airy crumb with a crispy, golden crust.

Author: zara
Prep Time: 18 hours (including levain fermentation and dough rests)
Cook Time: 25-30 minutes
Total Time: Approximately 19 hours including fermentation, proofing, and baking
Yield: One 9x13 inch focaccia (8–10 servings) 1x
Category: Bread
Method: Baking
Cuisine: Italian-American

Ingredients

Scale

Levain

5 grams sourdough starter, ripe and active (about 1 teaspoon)
55 grams all-purpose or bread flour (scant 1/2 cup)
55 grams water (about 1/4 cup)

Dough

100 grams levain, ripe and active (scant 1/2 cup)
385 grams water (about 1 2/3 cup)
20 grams granulated sugar (4 teaspoons)
10 grams salt (1 1/2 teaspoons)
500 grams bread flour (about 3 1/2 cups)
20 grams olive oil (reserved for the pan, about 1.5 Tablespoons)
50 grams unsalted butter, melted, divided

Filling

120 grams brown sugar (1/2 cup)
8 grams ground cinnamon (1 Tablespoon)

Cream Cheese Glaze

75 grams powdered sugar (2/3 cup)
30 grams cream cheese (2 Tablespoons)
15 grams milk (about 1 Tablespoon)
4 grams vanilla extract (about 1 teaspoon)
pinch of salt

Instructions

Prepare the Levain: Mix 5 grams of ripe sourdough starter with 55 grams each of water and flour. Cover and leave at 78ºF overnight until doubled, bubbly, and fully active. Alternatively, substitute with 100 grams of bubbly sourdough starter.
Make the Dough: Combine the active levain with 385 grams water, 20 grams granulated sugar, 10 grams salt, and 500 grams bread flour. Mix with a dough whisk or spoon until a sticky dough forms. Cover and let rest for 30 minutes.
First Coil Fold: With wet hands, perform 4-6 coil folds by lifting the dough from underneath in the bowl and folding it back onto itself. The dough will be sticky but will strengthen. Cover and rest 30 minutes.
Second Coil Fold: Wet hands again and repeat coil folds. The dough will be stronger now. Cover and rest for another 30 minutes.
Third Coil Fold: Wet hands and perform 3-4 coil folds. Cover and rest for 30 minutes.
Fourth Coil Fold: Repeat the coil folds as before. Cover and rest 30 minutes.
Finish Bulk Fermentation: Cover the dough with plastic wrap and rest at 78ºF for 2.5 to 3 hours until it rises about 50-60% in size.
Prepare Filling: Mix brown sugar and ground cinnamon thoroughly.
Prepare Baking Pan: Line a 9×13 inch or 12-inch round metal pan with parchment paper. Pour 20 grams olive oil and 25 grams melted butter in the pan. Tilt to coat evenly.
Shape Dough: Transfer the focaccia dough to the pan and spread with fingers. Scatter half to two-thirds of the cinnamon-sugar filling over dough. Fold the dough in half, sprinkle the remaining filling, fold again—resulting in dough gathered in the center. Cover and optionally refrigerate up to 48 hours before proceeding.
Proof Dough: Cover with plastic wrap and let sit in a warm place (78-80ºF) for 2-3 hours until doubled, puffed, and airy. If not ready, warm slightly and extend rising time.
Dimple Dough: Gently stretch dough to fill pan edges. Pour remaining 25 grams melted butter on top. Use fingers to dimple the dough all over, creating characteristic bubbly indentations.
Bake Focaccia: Preheat oven to 425ºF. Bake focaccia for 25-30 minutes until bubbly, crispy, golden brown, and internal temperature reaches 200ºF. Cool in pan 5-10 minutes, then transfer to wire rack.
Make Cream Cheese Glaze: Whisk together powdered sugar, cream cheese, milk, vanilla, and a pinch of salt until smooth. Spread glaze over warm focaccia and serve.

Notes

Levain should be ripe and bubbly for best fermentation results.
Coil folds develop gluten and strengthen the dough for a better crumb.
You can refrigerate shaped dough after folding for up to 48 hours for convenience and flavor development.
Maintain warm proofing temperature (78-80ºF) to ensure proper rise.
Use a thermometer to check for 200ºF internal temperature for perfectly baked focaccia.
The cream cheese glaze can be adjusted for thickness by varying milk quantity.
Ensure the dough is fully rested between folds for optimal elasticity.

Keywords: cinnamon roll focaccia, sourdough focaccia, cinnamon sugar bread, sweet sourdough bread, cinnamon roll bread, cream cheese glaze focaccia