Think of this as the cozy mashup you didn’t know you needed: plush sourdough focaccia meets gooey cinnamon roll. It’s simple to assemble, fun to swirl, and perfect for brunch or a sweet afternoon treat. The dough is light and pillowy with a crisp edge, while the cinnamon-brown sugar topping melts into little caramelized pockets.

You’ll finish with a quick vanilla glaze for that classic cinnamon roll vibe. If you love sourdough baking but want something different, this one’s a winner.

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What Makes This Recipe So Good

Overhead shot of cinnamon roll focaccia just out of the oven in a well-oiled 9x13 metal pan: golden

Texture heaven: Airy, open-crumb focaccia meets sticky-sweet cinnamon swirl.
Make-ahead friendly: The cold ferment builds flavor and makes timing flexible.
Low-effort, high payoff: No complicated shaping—just dimples and drizzle.
Balanced sweetness: Not cloying, thanks to tangy sourdough and a light glaze.
Brunch showstopper: Looks fancy, but it’s easy enough for a lazy weekend.

Shopping List

Active sourdough starter (100% hydration, bubbly and ripe)
Bread flour (or all-purpose in a pinch)
Water (room temperature)
Fine sea salt
Olive oil
Unsalted butter (melted, for the topping)
Brown sugar (light or dark)
Cinnamon (ground)
Vanilla extract
Powdered sugar (for the glaze)
Milk or cream (for the glaze)
Optional: Pinch of cardamom, orange zest, flaky salt

How to Make It

Close-up, three-quarter angle of a sliced square of cinnamon roll focaccia on a matte white plate: p

Mix the dough: In a large bowl, combine 100 g active starter, 375 g water, and 450 g bread flour. Stir to a shaggy mass.
Rest 20–30 minutes (autolyse).
Add salt and oil: Sprinkle in 10 g fine sea salt and 20 g olive oil. Pinch and fold until incorporated and the dough smooths slightly.
Bulk ferment with folds: Over 2–3 hours at warm room temp, perform 3–4 sets of stretch-and-folds every 30 minutes. Dough should become elastic and puffy by ~50–75% rise.
Cold ferment: Lightly oil the bowl, cover, and refrigerate 8–24 hours for flavor and easier handling.
Pan and proof: Generously oil a 9×13-inch pan (or a well-oiled sheet pan for thinner focaccia).
Tip in the dough and gently stretch. If it resists, rest 10 minutes and stretch again. Cover and proof until noticeably puffy, 45–90 minutes depending on room temp.
Make the cinnamon topping: Mix 60 g melted butter, 100 g brown sugar, 2–3 tsp cinnamon, a pinch of salt, and 1 tsp vanilla.
Stir to a thick, spoonable paste.
Dimple and swirl: Heat oven to 425°F (220°C). Oil your fingertips and deeply dimple the dough. Spoon the cinnamon mixture in thin ribbons across the surface, then use a butter knife to gently swirl.
Avoid pooling too much in one spot.
Bake: Drizzle a little olive oil around the edges for crispness. Bake 18–24 minutes, until golden with caramelized spots and an internal temp around 200°F (93°C). If browning too quickly, tent with foil near the end.
Glaze: Whisk 100 g powdered sugar with 1–2 tbsp milk or cream and 1/2 tsp vanilla until smooth and pourable.
Cool focaccia 10–15 minutes, then drizzle. Finish with a pinch of flaky salt if you like.
Slice and serve: Cut into squares or long sticks. Best slightly warm.

How to Store

Room temperature: Keep covered for 1–2 days.
Rewarm at 300°F (150°C) for 8–10 minutes to refresh.
Freeze: Wrap pieces well and freeze up to 2 months. Thaw at room temp, then re-crisp in the oven.
Avoid the fridge: It dries the crumb faster than you’d think.

Benefits of This Recipe

Less sugar than classic rolls: Sweet, but not heavy.
Sourdough tang: Adds depth and balances the topping.
No knead drama: Gentle folds do the work; no mixer required.
Flexible timeline: Cold ferment fits your schedule and enhances flavor.

What Not to Do

Don’t skip a ripe starter: Weak starter = dense, sluggish dough.
Don’t rush the proof: Underproofed dough won’t dimple well and bakes up tight.
Don’t flood with topping: Too much butter-sugar creates soggy spots. Aim for thin, even ribbons.
Don’t overbake: Cinnamon sugar can burn fast.
Watch the last minutes closely.

Variations You Can Try

Maple Pecan: Swap half the brown sugar for maple sugar and scatter chopped pecans.
Orange Cardamom: Add 1 tsp orange zest and 1/4 tsp cardamom to the topping; glaze with orange juice.
Cream Cheese Drizzle: Beat softened cream cheese with powdered sugar and a splash of milk for a tangy topping.
Apple Cinnamon: Dot the surface with finely diced apples before swirling the topping.
Salted Honey Glaze: Replace vanilla glaze with warm honey and a pinch of flaky salt.

FAQ

Can I use instant yeast instead of sourdough?

Yes. Use 2 tsp instant yeast, increase water slightly if needed, and skip the cold ferment or shorten it to 2–4 hours. Flavor will be milder but still delicious.

How do I know the dough is ready to bake?

It should look puffy, hold the dimples, and spring back slowly when poked.

If it snaps back quickly, give it more time.

Can I bake this in a cast-iron skillet?

Absolutely. A well-oiled 12-inch skillet gives great edge crisp. Watch the bake time—it may run a couple minutes shorter.

What if my topping leaks to the sides?

That’s fine.

The edges will caramelize and turn candy-crisp. Just loosen with a thin spatula while warm.

Is there a dairy-free option?

Use olive oil or vegan butter in the topping and make a simple water-vanilla-powdered sugar glaze.

My dough is sticky—did I do something wrong?

Sticky is normal for focaccia. Oil your hands and pan, and rely on gentle folds plus rest periods instead of adding flour.

Final Thoughts

Cinnamon roll focaccia sourdough brings together comfort and ease in one pan.

It’s simple, flexible, and impressive without being fussy. Keep your starter lively, let the dough get puffy, and swirl with a light hand. You’ll end up with a golden, tender bake that tastes like weekend morning sunshine.