Cinnamon Roll Focaccia Sourdough – A Soft, Swirled Sweet Treat

This mash-up brings the pillowy texture of focaccia together with the cozy flavors of a cinnamon roll. It’s soft, airy, and swirled with cinnamon sugar, then finished with a simple glaze. If you love sourdough but want something a little sweeter, this hits the spot.

It’s perfect for brunch, holidays, or a lazy weekend bake. You’ll get the joy of sourdough with the fun of a shareable, tear-and-enjoy pan bread.

What Makes This Recipe So Good

• Light and airy crumb: The focaccia base is soft with those classic, irregular sourdough bubbles.
• Warm cinnamon flavor: A buttery cinnamon-sugar swirl gives each bite that nostalgic cinnamon roll taste.
• Easy to shape: No intricate rolling—just dimple and swirl.
• Make-ahead friendly: The cold proof builds flavor and makes morning baking simple.
• Not too sweet: It’s balanced—sweet enough for dessert, but still great with coffee or tea.

Ingredients

• Dough
  • 450 g bread flour (or strong all-purpose)
  • 50 g whole wheat flour (optional, for flavor)
  • 375 g water, room temperature
  • 100 g active sourdough starter (100% hydration, bubbly and ripe)
  • 10 g fine sea salt
  • 30 g olive oil, plus more for the pan and dimpling
• Cinnamon Swirl
  • 60 g unsalted butter, melted
  • 120 g light brown sugar
  • 1.5 tbsp ground cinnamon
  • Pinch of salt
• Simple Glaze
  • 120 g powdered sugar
  • 2–3 tbsp milk (or cream), plus more as needed
  • 1/2 tsp vanilla extract
  • Pinch of salt

Step-by-Step Instructions

1. Mix the dough (autolyse): In a large bowl, whisk the flours. Add water and mix until no dry spots remain.

   Cover and rest 30 minutes.

2. Add starter and salt: Add the sourdough starter, salt, and olive oil. Pinch and fold until combined. The dough will be sticky—that’s good.
3. Bulk ferment with folds: Over 2–3 hours at room temp (75°F/24°C ideal), perform 3–4 sets of stretch-and-folds every 30 minutes.

   Let the dough rise about 50–75%.

4. Pan and cold proof: Generously oil a 9×13-inch pan or a large rimmed sheet pan. Gently turn the dough into the pan, coat the top with oil, and stretch it toward the edges without tearing. Cover and refrigerate 8–16 hours.
5. Make the cinnamon swirl: Stir melted butter, brown sugar, cinnamon, and a pinch of salt until sandy and spreadable.

   Set aside.

6. Final rise: Remove dough from the fridge and let it warm for 45–60 minutes. Heat oven to 425°F (220°C).
7. Dimple and swirl: With oiled fingers, press deep dimples all over the dough. Dollop the cinnamon mixture across the surface.

   Use your fingers to swirl it into the dimples, creating ribbons. Avoid pooling too much in one spot to prevent soggy pockets.

8. Bake: Bake 18–24 minutes until puffed, edges are crisp-golden, and the center registers about 200°F (93°C). Rotate once if needed for even browning.
9. Cool and glaze: Cool in the pan 10 minutes, then whisk the glaze ingredients to a pourable consistency. Drizzle generously over the warm focaccia.
10. Serve: Cut into squares or pull apart.

    Best slightly warm.

How to Store

• Room temperature: Keep covered for up to 2 days. Rewarm at 300°F (150°C) for 8–10 minutes to refresh.
• Fridge: Not ideal; it dries out. If needed, wrap well and reheat before serving.
• Freeze: Wrap pieces tightly and freeze up to 2 months.

  Thaw at room temp, then warm in the oven and add a fresh drizzle of glaze if desired.

Benefits of This Recipe

• Lower waste: A great way to use active starter on the day it peaks.
• Flexible timing: The cold proof lets you bake on your schedule.
• Shareable: Bakes in one pan, easy for parties and brunch tables.
• Less fuss than rolls: All the cinnamon-roll flavor without individual shaping.

Pitfalls to Watch Out For

• Underproofing: If the dough hasn’t risen enough, the crumb will be tight. Let it puff and feel airy before baking.
• Too much filling in one spot: This can cause soggy tunnels. Spread the cinnamon mixture evenly.
• Overbaking: The sugar can darken quickly.

  Check at 18 minutes and tent with foil if browning too fast.

• Weak starter: If your starter isn’t bubbly and active, the dough may be dense. Feed it and use at peak.

Recipe Variations

• Cream cheese glaze: Beat 60 g cream cheese with powdered sugar and milk for a tangy finish.
• Maple pecan: Add chopped toasted pecans and swap some sugar for maple syrup in the swirl.
• Apple cinnamon: Scatter finely diced, sautéed apples over the dough before swirling.
• Cardamom twist: Add 1/2 tsp ground cardamom to the cinnamon mixture for a bakery-style aroma.
• Raisin or cranberry: Sprinkle a handful of plumped dried fruit over the surface before baking.

FAQ

Can I make this without sourdough starter?

Yes. Replace the starter with 5 g instant yeast and add 50 g more water and 50 g more flour to balance hydration.

Bulk ferment about 1–2 hours until puffy, then proceed.

How do I know my starter is ready?

It should at least double after feeding, look airy with lots of bubbles, and pass a float test. Use it at peak or just after for the best rise and flavor.

Can I bake in a cast-iron skillet?

Absolutely. Use a well-oiled 12-inch skillet.

Bake time may be a couple of minutes shorter due to better heat retention, so keep an eye on color.

Why is my focaccia dense?

Common causes are a weak starter, cool dough temperatures, or cutting bulk fermentation short. Give it more time and warmth, and ensure gentle handling.

Can I reduce the sugar?

You can. Cut the brown sugar in the swirl to 80–90 g.

The flavor will be less sweet but still cinnamon-forward.

In Conclusion

Cinnamon roll focaccia sourdough brings together the lift and chew of classic focaccia with a buttery cinnamon swirl and an easy glaze. It’s simple to shape, reliable to bake, and a crowd-pleaser at any brunch table. With a little planning and a lively starter, you’ll get a golden, tender crumb that tastes like a cozy weekend morning.

Bake it once, and it might become your new favorite sweet sourdough.