This cinnamon roll focaccia sourdough brings two comfort bakes together: the crackly-edged chew of focaccia and the gooey swirl of a cinnamon roll. It’s not too sweet, so it works for breakfast, brunch, or a cozy dessert. The sourdough tang balances the buttery cinnamon sugar and keeps the crumb light.
If you’re new to enriched sourdough, this is a forgiving place to start. You’ll mix, rest, swirl, and bake—no fancy shaping required.
What Makes This Special
- Focaccia texture, cinnamon roll flavor: Airy crumb, golden crust, and a ribbon of cinnamon sugar in every bite.
- No heavy frosting needed: A simple glaze or honey drizzle keeps it bright and not cloying.
- Sourdough you can schedule: Long, slow fermentation builds flavor and fits around your day.
- Easy pan bake: No tight shaping—just press, swirl, and bake in a well-oiled pan.
Ingredients
- For the dough:
- 400 g bread flour
- 50 g whole wheat flour
- 350 g water, room temperature
- 100 g active sourdough starter (100% hydration, bubbly and doubling)
- 8 g fine sea salt
- 30 g olive oil (plus more for the pan and dimpling)
- 25 g granulated sugar or light brown sugar
- 1 tsp vanilla extract (optional)
- For the cinnamon swirl:
- 70 g softened unsalted butter
- 110 g light brown sugar
- 2–2.5 tsp ground cinnamon
- Pinch of salt
- For the glaze (optional):
- 80 g powdered sugar
- 1–2 tbsp milk or cream
- 1/2 tsp vanilla extract
- Pinch of salt
How to Make It
- Mix the dough: In a large bowl, whisk water, starter, sugar, olive oil, and vanilla. Add flours and mix until no dry spots remain.
Rest 30 minutes, then sprinkle in salt and squish it through the dough until incorporated.
- Strengthen with folds: Over the next 60–90 minutes, do 3 sets of stretch-and-folds every 20–30 minutes. The dough should become smoother and bouncy.
- Bulk ferment: Cover and rest at warm room temp (75–78°F/24–26°C) until puffy and roughly doubled, about 3–4 hours total from mix, depending on your starter and room temp.
- Cold retard (optional but recommended): Chill the covered dough 8–16 hours. This boosts flavor and makes handling easier.
- Prep the pan: Generously oil a 9×13-inch pan or two 8–9 inch round pans.
Pour in 2–3 tbsp olive oil and tilt to coat.
- Pan the dough: Gently ease the dough into the pan. Let it relax 20 minutes, then press it toward the corners with oiled fingers. If it springs back, rest another 15 minutes and try again.
- Make the cinnamon filling: Stir butter, brown sugar, cinnamon, and a pinch of salt into a spreadable paste.
- Dimple and swirl: With oiled fingertips, deeply dimple the dough.
Dot or pipe the cinnamon paste into the dimples and in loose swirls across the top. Don’t overdo it in one spot or it may burn.
- Final proof: Let the dough rise, uncovered, until noticeably puffy and jiggly, 45–90 minutes depending on temperature. It should rise around the edges of the pan and hold dimples.
- Bake: Preheat the oven to 425°F (220°C).
Bake 22–28 minutes until the top is deep golden and the cinnamon swirls are bubbling but not scorched. If browning fast, tent loosely with foil for the last 5–8 minutes.
- Cool and glaze: Cool in the pan 15–20 minutes. Whisk glaze ingredients to a thick drizzle and streak it over the warm bread.
Slice into squares once set.
Storage Instructions
- Room temperature: Keep covered at cool room temp for up to 2 days. Rewarm slices at 300°F (150°C) for 6–8 minutes.
- Freeze: Wrap individual pieces tightly and freeze up to 2 months. Thaw at room temp, then refresh in a warm oven.
- Avoid the fridge: Refrigeration dries the crumb.
Freeze instead if storing longer than 2 days.
Why This is Good for You
- Sourdough fermentation: Longer proofing can make wheat easier to digest for some and develops complex flavor without excessive sugar.
- Balanced sweetness: You get a satisfying treat with less icing and more spice-driven flavor.
- Olive oil fat: Swapping part of the butter load for olive oil keeps things light yet tender.
Pitfalls to Watch Out For
- Underproofing: Dense crumb and tight bubbles. Look for a puffy, wobbly dough that slowly springs back when poked.
- Overloading cinnamon paste: Thick pockets can burn or leave gummy spots. Spread and swirl evenly.
- Too little pan oil: Focaccia loves oil.
Skimping can cause sticking and a pale bottom.
- Rushing the bake: Pulling too soon leads to a damp center. Aim for deep golden edges and bubbling swirls.
Alternatives
- Cardamom-maple: Swap half the cinnamon for cardamom and use maple sugar.
- Cream cheese drizzle: Mix softened cream cheese with powdered sugar, vanilla, and a splash of milk for a tangy topping.
- Raisin or pecan add-ins: Scatter 1/2 cup over the top before baking for extra texture.
- Dairy-free: Use vegan butter in the swirl and plant milk in the glaze.
- No whole wheat: Replace with bread flour and reduce water by 10–15 g if needed.
FAQ
Can I make this same day without the cold retard?
Yes. Let the dough rise at warm room temp until puffy, then proceed.
Flavor will be milder and the dough a bit softer to handle, but it will still be delicious.
How do I know my starter is ready?
It should be active, bubbly, and doubled within 4–6 hours of feeding at room temp. A small spoonful should float in water, though the float test isn’t perfect.
Can I use instant yeast instead of sourdough?
You can. Use 7 g instant yeast, reduce water to 330 g, and skip the long bulk.
Proof until doubled, then proceed with shaping and baking.
Will the sugar kill my starter?
No. The sugar is diluted in the dough and mainly feeds the yeast. Extremely sugary doughs can slow fermentation, but this formula is balanced.
How do I prevent burnt sugar on top?
Don’t pile the filling in thick mounds.
Swirl thinly, bake on the middle rack, and tent with foil if it darkens too quickly.
What pan size works best?
A 9×13-inch pan gives a nice thickness with big bubbles. Two round 8–9 inch pans also work and bake slightly faster.
In Conclusion
Cinnamon roll focaccia sourdough is cozy, easy, and not fussy. You get the best of both bakes: open-crumb focaccia and the warm spice of a cinnamon roll.
Mix it the night before, swirl in the morning, and you’ve got a crowd-pleaser with minimal effort. Keep it simple, keep it golden, and enjoy it warm.
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