Sourdough Cinnamon Roll Focaccia

There’s something magical about baking with sourdough that tangy aroma, the bubbling starter, the slow, mindful process. The first time I tried blending my love for cinnamon rolls with focaccia, I didn’t know what to expect. What came out of the oven was unforgettable: a golden, airy bread swirled with butter, brown sugar, and cinnamon. In this guide, I’ll show you how to make sourdough cinnamon roll focaccia, a recipe that combines comfort and craft. You’ll learn the story behind it, the essential ingredients, and the techniques that make every bite both soft and crisp, sweet and tangy.

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Why This Recipe Matters

A Memory from My Kitchen -Discovering Sweet Focaccia

Hi there! I’m Clara, the heart and soul behind Recipebyclara.com. From my earliest memories, the kitchen has always been my creative space. One rainy afternoon, I had leftover sourdough starter and a craving for something cozy. I decided to experiment what if I combined the fluffiness of cinnamon rolls with the chewy texture of focaccia? The result was pure joy. When that pan of sourdough cinnamon roll focaccia came out of the oven, its buttery edges crackled, the cinnamon sugar had caramelized, and the scent filled my home with warmth. That experiment turned into one of my most beloved recipes.

This dish captures everything I love about baking tradition, creativity, and a touch of surprise. It’s the perfect union of tangy sourdough flavor and the familiar sweetness of a cinnamon roll. Every dimple holds melted butter and brown sugar, while the crumb stays tender and rich. And best of all, it’s versatile enough to serve for brunch, dessert, or even an indulgent breakfast.

What Makes It Unique Among Breads

Unlike traditional cinnamon rolls that rely on yeasted dough and individual portions, sourdough cinnamon roll focaccia bakes as one large, shareable loaf. It’s soft inside, crisp outside, and infused with layers of flavor from natural fermentation. The sourdough starter not only adds complexity but also gives the bread longer freshness. Plus, it’s simpler to prepare no rolling, cutting, or shaping required.

What truly sets this recipe apart is its balance of textures: airy bubbles from the fermentation, caramelized sugar crust from the cinnamon filling, and a drizzle of icing that melts into the crevices. It’s a treat that feels rustic yet indulgent, comforting yet elegant the best of both worlds.

Ingredients & Key Techniques

Essential Ingredients and Their Roles

Making sourdough cinnamon roll focaccia starts with understanding your ingredients. Every component plays a purpose together they create a soft, airy crumb and rich, caramelized flavor. Here’s a breakdown you can trust:

Ingredient	Purpose	Tips
Active Sourdough Starter	Provides natural yeast and tang	Use a bubbly, recently fed starter for the best rise
Bread Flour	Adds strength and structure	Choose high-protein flour for better gluten development
Warm Water	Hydrates and activates the starter	Lukewarm (about 80°F) water speeds fermentation
Salt	Balances sweetness	Don’t skip — it keeps flavors defined
Brown Sugar + Cinnamon	The heart of the filling	Mix into a paste for even distribution
Butter or Olive Oil	Enhances flavor and texture	Use melted butter for richness or olive oil for a lighter feel
Optional Glaze	Adds sweetness and shine	A simple mix of powdered sugar, vanilla, and milk works perfectly

The sourdough starter gives your focaccia a subtle tang and natural lift, while the high hydration level creates open air pockets inside. The cinnamon-sugar swirl infuses warmth into every bite, and the butter melts through, caramelizing as it bakes.

Technique Matters: Fermentation, Folds, Shaping

Success with sourdough cinnamon roll focaccia depends on time, temperature, and gentle handling. Here’s the rhythm I follow:

1. Mix and Rest – Combine starter, water, and flour. Let the mixture rest for 30 minutes (autolyse). This helps gluten form naturally before adding salt and sugar.
2. Add Salt and Butter – Mix gently to incorporate without deflating.
3. Stretch and Fold – Every 30 minutes, perform gentle folds for 2–3 rounds. This builds structure while keeping the dough soft.
4. Bulk Fermentation – Let the dough rise at room temperature until doubled and bubbly. A warm kitchen (75–78°F) shortens the wait; a cooler one needs more time.
5. Layer and Fold in the Filling – Once risen, spread the cinnamon-sugar mixture on top and fold the dough over itself to trap the swirl.
6. Final Proof – Transfer to a buttered or oiled baking pan. Let it rest 2–3 hours until airy and jiggly.
7. Dimple and Bake – Press your fingertips lightly to create signature focaccia dimples. Bake at 400–425°F until golden and crisp at the edges.

These steps develop deep flavor without complicated shaping. The dough will feel sticky but alive — trust the process and the transformation that slow fermentation brings.

Baking, Variations & Serving

Baking Tips & Temperature Strategy

When your sourdough cinnamon roll focaccia is bubbly and airy, it’s ready for the oven. This is where the magic happens the buttery cinnamon sugar caramelizes, the crust crisps, and the kitchen fills with an irresistible aroma.

Here’s how to bake it beautifully every time:

• Preheat thoroughly: A hot oven (400–425 °F) ensures even baking and golden edges. Place your pan in the lower middle rack for perfect heat circulation.
• Check doneness visually: The top should be deep golden brown, and the sugar should bubble along the sides.
• Monitor internal temperature: Aim for 195–200 °F if using a thermometer; that guarantees a baked but tender crumb.
• Cool briefly before glazing: Let it rest 10 minutes, then drizzle icing while still warm so it seeps into the dimples.

Pro tip: if your kitchen runs cool, you can proof the dough in a slightly warmed oven (around 80 °F) to maintain rise without drying the surface.

Variations, Storage & Make-Ahead Options

The beauty of sourdough cinnamon roll focaccia lies in its flexibility. Once you master the base, you can adapt it to fit every season or craving.

Flavor Variations

• Maple-Pecan Version: Replace part of the sugar with maple syrup and sprinkle chopped pecans before baking.
• Apple-Cinnamon Swirl: Add thin apple slices between the dough folds for a fruit-filled twist.
• Orange-Cardamom Glaze: Mix powdered sugar, orange zest, and cardamom for a fragrant topping.

Make-Ahead & Storage
After shaping, you can refrigerate the dough overnight. In the morning, bring it back to room temperature for 30–45 minutes before baking perfect for weekend brunch.
Once baked, store leftovers loosely covered at room temperature for up to two days. Avoid airtight containers; they trap moisture and soften the crust. For longer storage, freeze slices individually and reheat in the oven at 325 °F for about 8 minutes.

Serving Ideas
Serve warm with a cup of coffee or tea, dusted lightly with cinnamon sugar. It’s also delightful as a dessert served with vanilla ice cream or whipped cream. This sweet-savory hybrid always earns compliments at potlucks, brunches, or cozy family mornings.

FAQ

Can I use sourdough discard instead of an active starter?
Yes add ½ teaspoon of instant yeast to help it rise. Discard adds flavor but less lift, so your focaccia will bake slightly denser.

What if my dough doesn’t rise?
It may be too cold or your starter might be sluggish. Place the dough somewhere warm and give it more time. Sourdough rises slower than yeasted doughs.

Do I have to use butter?
No olive oil makes it lighter and keeps it dairy-free. Butter gives that classic cinnamon roll richness, so choose based on taste.

How do I keep the bottom from burning?
Use parchment paper and avoid dark metal pans that conduct too much heat. You can also double-pan if your oven runs hot.

Can I double the recipe?
Absolutely. Use a large sheet pan and increase bake time slightly. Watch for the same golden color cues instead of relying solely on the clock.

Conclusion

This sourdough cinnamon roll focaccia combines the comforting sweetness of cinnamon rolls with the rustic charm of homemade sourdough bread. It’s simple enough for beginners yet impressive enough for special gatherings. Every dimple tells a story of time, patience, and flavor a balance of tang, sweetness, and texture that makes it unforgettable. So feed your starter, gather your ingredients, and let your kitchen smell like happiness.

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