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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Second Coil Fold: Wet hands again and repeat coil folds. The dough will be stronger now. Cover and rest for another 30 minutes.
  5. Third Coil Fold: Wet hands and perform 3-4 coil folds. Cover and rest for 30 minutes.
  6. Fourth Coil Fold: Repeat the coil folds as before. Cover and rest 30 minutes.
  7. 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.
  8. Prepare Filling: Mix brown sugar and ground cinnamon thoroughly.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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

Find it online: https://zarameals.com/cinnamon-roll-sourdough-focaccia-recipe/