This recipe brings two favorites together: the pillowy texture of focaccia and the cozy flavors of a cinnamon roll. It’s simple to make, rewarding to eat, and perfect for weekend baking or a special breakfast. You’ll get the light chew of sourdough with swirls of cinnamon-sugar and a touch of vanilla glaze.
No fancy techniques, just hands-off resting and a hot oven. If you love warm, spiced bread that feels a little special, this one’s for you.
What Makes This Recipe So Good
- Low-lift, high-reward: Most of the “work” is resting time. You’ll mix, fold a couple times, then let the dough rise.
- Incredible texture: Airy, dimpled sourdough crumb topped with buttery cinnamon sugar that caramelizes at the edges.
- Balanced sweetness: Not too sugary—just enough to feel like a cozy treat without being dessert-heavy.
- Great for sharing: Bakes in a pan, easy to slice, perfect for brunch or snacks.
- Flexible schedule: The dough can rest in the fridge overnight for better flavor and convenience.
Shopping List
- Sourdough starter (100% hydration) – active and bubbly
- Bread flour (or all-purpose in a pinch)
- Water – room temperature
- Salt – fine sea salt or kosher
- Olive oil
- Unsalted butter – melted
- Brown sugar
- Granulated sugar
- Ground cinnamon
- Vanilla extract
- Powdered sugar (for glaze)
- Milk or cream (for glaze)
- Optional: Pinch of nutmeg, flaky sea salt for finishing
How to Make It
- Mix the dough: In a large bowl, stir together 100 g active sourdough starter, 375 g water, and 500 g bread flour until no dry spots remain.
Cover and rest 30 minutes (autolyse).
- Add salt and oil: Sprinkle in 10 g salt and add 2 tbsp olive oil. Pinch and fold the dough until incorporated, about 1–2 minutes. The dough will be sticky—that’s good.
- Stretch and fold: Over the next 60–90 minutes, do 2–3 rounds of stretch-and-folds every 30 minutes.
Cover between rounds. This builds strength and bubbles.
- Bulk rise: Let the dough rise at room temp until puffy and increased by about 60–75%, 3–5 hours depending on room temperature. It should wobble and show bubbles.
- Pan and rest: Generously oil a 9×13-inch pan (or a large sheet pan). Gently tip in the dough, drizzle a bit more olive oil on top, and rest 30 minutes.
Then gently stretch it toward the corners; don’t force it.
- Second rise: Cover and let it rise until very puffy, 45–90 minutes. Alternatively, cover and refrigerate overnight for easy morning baking and deeper flavor.
- Make cinnamon topping: Stir together 60 g melted butter, 80 g brown sugar, 40 g granulated sugar, 2–3 tsp ground cinnamon, and 1 tsp vanilla. It should be spreadable.
- Dimple and top: Heat oven to 425°F (220°C).
Oil your fingers and press deep dimples across the dough. Dollop and spread the cinnamon mixture gently over the surface, letting some sink into the dimples.
- Bake: Bake 18–24 minutes until golden at the edges and the center springs back. If the top darkens too fast, tent loosely with foil for the last few minutes.
- Glaze: Whisk 120 g powdered sugar with 1–2 tbsp milk and 1/2 tsp vanilla until smooth and pourable. Cool focaccia 10 minutes, then drizzle.
Finish with a tiny pinch of flaky salt if you like.
- Serve: Slice warm. The edges will be caramelized, the center soft and cinnamon-swirled.
Keeping It Fresh
- Room temp: Store covered for 1–2 days. Refresh slices in a 300°F (150°C) oven for 5–7 minutes.
- Fridge: Not ideal—tends to dry bread.
If needed, wrap tightly and warm before serving.
- Freeze: Wrap slices well and freeze up to 1 month. Thaw at room temp, then reheat to revive the texture.
Benefits of This Recipe
- Uses your starter: A tasty way to put that bubbly culture to work.
- Forgiving dough: High hydration means open crumb without kneading.
- Make-ahead friendly: Overnight chill fits busy schedules and boosts flavor.
- Shareable: Easy to transport and slice for groups.
Pitfalls to Watch Out For
- Under-proofing: If the dough isn’t puffy and wobbly, it will bake dense. Give it more time.
- Overloading sugar: Too much topping can burn.
Stick to the amounts or tent with foil.
- Cold pan shock: Baking straight from a very cold fridge may need a few extra minutes. Watch color and spring.
- Heavy handling: Don’t press out all the gas when dimpling—gentle is key.
Variations You Can Try
- Apple pie twist: Add thin apple slices on top under the cinnamon mix. Bake until tender.
- Maple glaze: Swap milk for maple syrup in the glaze and add a pinch of cinnamon.
- Raisin or pecan: Sprinkle raisins or chopped toasted pecans over the dough before topping.
- Cream cheese drizzle: Mix softened cream cheese, powdered sugar, and milk for a tangy finish.
- Cardamom warmth: Replace half the cinnamon with ground cardamom for a bakery-style vibe.
FAQ
Can I use instant yeast instead of sourdough?
Yes.
Use 2 tsp instant yeast, increase water slightly if the dough feels stiff, and shorten the rise times to about half. You’ll lose the tang, but it’ll still be soft and tasty.
Do I need bread flour?
Bread flour gives a chewier, more open crumb. All-purpose works fine—just expect slightly less structure.
If using AP, reduce water by 10–15 g if the dough feels too loose.
How do I know when it’s proofed?
The dough should look puffy with visible bubbles and jiggle when the pan moves. A light fingertip press should slowly spring back, leaving a faint impression.
Can I make it less sweet?
Absolutely. Reduce the sugars in the topping by 25–30% and skip or thin the glaze.
The cinnamon flavor will still shine.
Why did my topping burn?
Ovens run hot. Bake on a middle rack, check at 15 minutes, and tent with foil if browning quickly. Also, avoid broiler mode and keep sugars within the suggested amounts.
In Conclusion
This cinnamon roll sourdough focaccia is cozy, simple, and crowd-pleasing.
You get the ease of a pan bake with the comfort of warm cinnamon sugar and a soft, open crumb. Keep the steps gentle, give the dough time, and enjoy a bakery-worthy treat at home—no fuss, all flavor.
