Print

Sourdough Cinnamon Roll Focaccia

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 28 reviews

This Sourdough Cinnamon Roll Focaccia combines the tangy flavor of sourdough with the sweet, warm spices of cinnamon rolls, baked into a soft, bubbly focaccia bread that’s topped with a luscious vanilla glaze. Perfect for breakfast or a delightful treat any time of day.

Ingredients

Units Scale

Dough Ingredients

  • 200 g active sourdough starter (about 1 cup)
  • 400 g warm water (about 1 2/3 cups (warm water between 100℉ – 110℉, no hotter))
  • 10 g salt (1 1/2 teaspoons)
  • 510 g unbleached flour (about 3 1/2 cups)
  • avocado cooking spray or cooking spray of choice (for spraying 2nd mixing bowl and baking dish)

Cinnamon Roll Topping

  • 113 g salted butter (1/2 cup or 1 stick)
  • 250 g brown sugar (about 3/4 cup)
  • 4 g vanilla extract (about 1 teaspoon)
  • 6.5 g ground cinnamon (about 2 1/2 teaspoons)

Vanilla Icing Glaze

  • 120 g powdered sugar (about 1 cup)
  • 4 g vanilla extract (about 1 teaspoon )
  • 30–45 g milk or cream (2-3 Tablespoons (more for thinner glaze, less for thicker glaze))

Instructions

  1. Mix Dough: In a large mixing bowl, combine active sourdough starter and water. Whisk to combine until starter is evenly dissolved.
  2. Add salt and flour: Add salt and flour to mixture and whisk to combine to form dough. Dough will be very wet and sticky and not come together right away. This is normal! Let dough rest for 30 minutes.
  3. 1 Set of Stretch and Folds: After 30 minute rest, perform 1 set of stretch and folds. You only need 1 set during the bulk fermentation for this recipe. The dough will still be very wet, shaggy, and stretchy even after stretch and folds.How to stretch and fold: With slightly wet fingers, grab one side of the dough and stretch the dough upward. Fold the dough into the center. Slightly rotate the bowl and repeat 8-10 times until all sides of the dough have been stretched up and folded into the center. This is 1 set of stretch and folds.
  4. Bulk Fermentation (or 1st Proof): Spray 2nd mixing bowl with avocado cooking spray (or cooking spray of choice). Since this dough is very sticky and wet, cooking spray helps the dough transfer better. Transfer dough to greased mixing bowl and cover with a damp kitchen towel. Place in an oven (not turned on) with oven light on. *See Note about using warmth to speed up rise times.
  5. Let dough sit: Let dough sit covered for about 3 hours or until the dough has grown in size by 50% to 75%. And is bubbly, jiggly, and passes the poke test. Always rely on visual cues for bulk fermentation versus a timer. Fermentation time depends on strength of your sourdough starter, what type of flour you use, and how warm your kitchen is.How to do the poke test: Wet a finger with water and poke the dough. If the dough springs slowly and leaves a slight indentation, it’s ready. If the dough springs back quickly, it needs more time to proof.
  6. Transfer and stretch dough: Once dough is proofed, spray 9×13 glass baking pan with avocado oil (or cooking spray of choice). Transfer dough to greased baking pan and do 1 set of stretch and folds (fold dough in on itself) once more.Overnight Instructions: At this point you can cover the dough and refrigerate it overnight or up to 12 hours before proceeding with a 2nd proof and baking. If baking after removing from fridge, keep in mind it may need to rise longer for the 2nd proof.
  7. 2nd Proof: Cover pan with damp kitchen towel. Place pan back in oven with the oven light on for a 2nd rise for 1 hour or until the dough has nearly doubled in size and mostly filled pan. The dough will be pillowy and bubbly, and will have expanded to nearly reach the edges. *See Note about using warmth to speed up rise times.
  8. Prepare for baking: After 2nd proof, remove baking pan from oven and sit on counter while you make the topping. Preheat the oven to 425℉ while you make the topping.
  9. Make Cinnamon Roll Topping: In a small saucepan, melt butter over medium heat. Add brown sugar, cinnamon, and vanilla extract. Whisk to combine and remove from heat as soon as ingredients are melted together.
  10. Dimple Dough: Wet fingers and poke the dough to create “dimples.” Gently push the dough all over to expand it fully in the pan. The dough should be bubbly and dimpled all over.
  11. Bake Focaccia: When the oven is preheated to 425℉, pour cinnamon sugar topping all over dimpled dough in the pan. Bake for 25-30 minutes until focaccia is bubbling and golden brown.
  12. Mix and Add Glaze: While focaccia is cooling in the pan, mix together glaze. Combine powdered sugar and vanilla extract in a small bowl. Add milk or cream a little at a time until you’ve reached your desired glaze consistency. Drizzle glaze over slightly cooled focaccia. Slice, serve, and enjoy!

Notes

  • Use visual cues such as dough growth and poke test rather than relying solely on timer for fermentation and proofing.
  • Cooking spray helps with transferring the very sticky and wet dough.
  • Warmth from oven light can help speed up rise times for proofing.
  • Overnight refrigeration is optional after first bulk fermentation; allow longer second rise if baking after refrigeration.
  • Adjust milk or cream quantity in glaze for desired thickness.

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