This is the kind of bake that makes the whole kitchen smell like a warm hug. Think pillowy sourdough focaccia, kissed with cinnamon sugar, and finished with a silky cream cheese icing. It’s sweet, but not cloying, and still has that light tang from the starter.
Great for brunch, holidays, or a lazy weekend treat. If you love cinnamon rolls but want something a little easier and more rustic, this is your new go-to.
What Makes This Special
This recipe blends the texture of classic focaccia with the cozy flavor of cinnamon sugar. You get a soft, airy crumb with golden edges, thanks to olive oil and a high-hydration dough.
The sourdough brings gentle tang and deeper flavor that balances the sweetness. And the cream cheese icing brings everything together with a creamy finish you can drizzle or spread thick.
Ingredients
- Sourdough Dough:
- 500 g bread flour
- 375 g water (room temperature)
- 100 g active sourdough starter (100% hydration, bubbly and ripe)
- 10 g fine sea salt
- 35 g olive oil, plus more for the pan and drizzling
- Cinnamon Sugar Topping:
- 80 g granulated sugar
- 2 tsp ground cinnamon
- Pinch of fine sea salt
- 30 g melted butter (or more olive oil, if preferred)
- Cream Cheese Icing:
- 115 g cream cheese, softened
- 45 g unsalted butter, softened
- 120–160 g powdered sugar, to taste
- 1–2 tbsp milk or cream (as needed for drizzling)
- 1 tsp vanilla extract
- Pinch of salt
Step-by-Step Instructions
- Mix the dough: In a large bowl, whisk water and starter until cloudy. Add flour and mix until no dry spots remain.
Rest 30 minutes (autolyse).
- Add salt and oil: Sprinkle in salt and add olive oil. Pinch, fold, and squeeze the dough until the oil is absorbed. The dough will feel sticky—that’s okay.
- Strengthen the dough: Over the next 1.5–2 hours, perform 3–4 sets of stretch-and-folds every 30 minutes.
Cover between sets. The dough should become smoother and bouncy.
- Bulk ferment: Cover and let rise at warm room temperature (75–78°F/24–26°C) until puffy and roughly doubled, 3–5 hours depending on starter strength and room temp.
- Pan and cold proof: Generously oil a 9×13-inch pan or sheet pan. Gently transfer dough to the pan and fold edges underneath to form a rough rectangle.
Cover and refrigerate 8–12 hours (overnight) for flavor and easier handling.
- Final proof: Remove from the fridge and let sit 60–90 minutes until relaxed and airy. Preheat oven to 425°F (220°C).
- Make cinnamon sugar: Stir sugar, cinnamon, and a pinch of salt together. Melt butter and set aside.
- Dimple and top: Oil your fingers and press deeply into the dough to create dimples.
Drizzle with melted butter, then sprinkle cinnamon sugar evenly over the surface. Press lightly so it clings.
- Bake: Bake 18–24 minutes until edges are golden and the center springs back. If browning too fast, tent loosely with foil for the last few minutes.
- Make icing: Beat cream cheese and butter until smooth.
Add powdered sugar, vanilla, and salt, then thin with milk to a drizzleable consistency.
- Finish: Cool focaccia 10–15 minutes. Drizzle or spread icing over the warm bread. Slice into squares and serve.
How to Store
- Room temperature: Store slices in an airtight container for up to 2 days.
The icing softens at room temp, so layer parchment between pieces.
- Refrigerator: Keeps 4–5 days. Rewarm briefly at 300°F (150°C) for 8–10 minutes, then refresh icing if needed.
- Freezer: Freeze un-iced squares, well wrapped, up to 2 months. Thaw at room temperature and add fresh icing before serving.
Benefits of This Recipe
- Big flavor, simple method: No shaping skills required—just stretch, dimple, and bake.
- Make-ahead friendly: The overnight cold proof fits your schedule and boosts flavor.
- Balanced sweetness: The sourdough tang keeps the cinnamon sugar from being too sweet.
- Crowd-pleaser: Easy to slice and share at brunches, potlucks, or holidays.
Common Mistakes to Avoid
- Using a weak starter: If your starter isn’t bubbly and doubling, your dough won’t rise well.
- Skipping the oil: Oil in the dough and pan creates that signature tender crumb and crisp edges.
- Underproofing: Dough should look airy and jiggly before baking.
Dense dough = dense focaccia.
- Overbaking: Pull it when the edges are golden and the center is set. Too long dries it out.
- Heavy icing on hot bread: Let it cool slightly or the icing will melt into a glaze you can’t see.
Recipe Variations
- Maple Cream Cheese Icing: Swap part of the powdered sugar for maple syrup and reduce milk.
- Brown Sugar Cinnamon: Use half granulated, half light brown sugar for deeper caramel notes.
- Raisin or Pecan Add-In: Sprinkle 1/2 cup raisins or toasted chopped pecans over the dough before the cinnamon sugar.
- Cardamom Twist: Add 1/2 tsp ground cardamom to the cinnamon sugar for a fragrant lift.
- Mini Focaccia: Divide dough between two 8-inch pans for smaller, giftable loaves.
FAQ
Can I make this with instant yeast instead of sourdough?
Yes. Use 7 g instant yeast, increase water to 390 g, and skip the starter.
Bulk ferment will be faster (1–2 hours). You’ll lose the tang, but it’s still delicious.
Do I have to cold proof overnight?
No, but it helps flavor and handling. If skipping, let the dough rise at room temperature in the pan until very puffy, then proceed.
Can I reduce the sugar?
Absolutely.
Use 50–60 g sugar in the topping and 80–100 g in the icing. It’ll be less sweet but still satisfying.
What if my dough is too sticky to handle?
That’s normal with focaccia. Keep your hands oiled, avoid adding flour, and use a bench scraper to help transfer.
How do I know it’s baked through?
Look for deep golden edges and a springy center.
An instant-read thermometer should read around 200–205°F (93–96°C) in the middle.
Can I make the icing ahead?
Yes. Refrigerate up to 3 days. Bring to room temperature and whisk in a splash of milk if it thickens.
Final Thoughts
This cinnamon sugar focaccia takes everything you love about sourdough and gives it a cozy, bakery-style finish.
It’s unfussy, make-ahead friendly, and great for sharing. Keep the steps simple, trust your dough, and don’t skimp on the icing. One warm slice and you’ll see why this is a keeper.
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