This cinnamon roll sourdough focaccia tastes like a cozy bakery morning crossed with your favorite weekend bread. It’s fluffy and tender with a crackly, olive oil–kissed crust, then finished with a buttery cinnamon-sugar swirl and a simple glaze. You get the comfort of cinnamon rolls without the fuss of shaping individual buns.

If you love sourdough, this is a fun, low-stress way to use your starter and make something special. Perfect for brunch, holidays, or an afternoon coffee break.

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What Makes This Recipe So Good

Overhead shot of freshly baked cinnamon roll sourdough focaccia just out of the oven in a 9x13 pan,

Big cinnamon roll flavor, focaccia ease: No rolling pins or tight shaping. Just press, dimple, and bake.
Overnight rise for better taste: Sourdough adds gentle tang and depth that balances the sweet topping.
Perfect texture: Airy crumb inside, crisp edges outside, and buttery cinnamon-sugar pockets in every bite.
Flexible timing: The dough can chill in the fridge, so you can bake fresh when you want.
Great for sharing: Bakes in one pan and slices easily into squares or strips.

Shopping List

Active sourdough starter (100% hydration, bubbly and recently fed)
Bread flour (or a mix of bread and all-purpose)
Water (room temperature)
Fine sea salt
Granulated sugar
Olive oil (for the pan and dough)
Unsalted butter
Ground cinnamon
Vanilla extract
Powdered sugar (for glaze)
Milk or cream (for glaze; dairy-free works too)
Optional: flaky sea salt, orange zest, raisins or chopped pecans

How to Make It

Close-up detail of a sliced square of cinnamon roll sourdough focaccia on a matte white plate, airy

Mix the dough: In a large bowl, whisk 120 g active starter with 375 g water until milky.
Add 500 g bread flour and 10 g fine sea salt. Stir until no dry spots remain. The dough will be shaggy and sticky.
Rest and strengthen: Cover and rest 30 minutes.
Perform 3 rounds of stretch-and-folds every 20–30 minutes to build structure. Lightly oil your hands if needed. The dough should become smoother and slightly bouncy.
Bulk rise: Cover and let rise at room temp until puffy and about 50% larger, 3–5 hours depending on warmth.
For more flavor and flexibility, transfer to the fridge and cold-proof 8–18 hours.
Prep the pan: Generously oil a 9×13-inch pan or a half sheet pan with 2–3 tablespoons olive oil. This helps crisp the bottom crust.
Pan the dough: Gently coax the dough into the pan. If it springs back, rest 10 minutes, then stretch again until it mostly fills the pan.
Final proof: Cover and let the dough relax and puff until airy and slightly jiggly, 45–90 minutes.
Warm kitchens move faster.
Make the cinnamon butter: Melt 60 g unsalted butter. Stir in 100 g granulated sugar, 2–3 teaspoons ground cinnamon, and 1 teaspoon vanilla. It should be syrupy and spoonable.
Dimple and swirl: With oiled fingers, press deep dimples across the dough.
Spoon the cinnamon mixture over the top, letting it pool in the dimples. Use a spoon to drag gentle swirls so it spreads but doesn’t flood the edges.
Bake: Heat oven to 425°F (220°C). Bake 18–25 minutes, until the top is golden and the edges are sizzling.
If browning too fast, tent loosely with foil for the last few minutes.
Glaze: Whisk 120 g powdered sugar with 1–2 tablespoons milk and a splash of vanilla until smooth and pourable. While the focaccia is warm but not hot, drizzle in zigzags. Optional: finish with a pinch of flaky sea salt.
Cool and slice: Let rest 15–20 minutes.
Lift from the pan, then cut into squares. Serve warm or at room temp.

How to Store

Room temperature: Keep covered for 1–2 days. Rewarm at 300°F for 5–8 minutes to refresh.
Fridge: Not ideal, but works for up to 4 days.
Reheat to soften the crumb.
Freeze: Wrap slices tightly and freeze up to 2 months. Thaw at room temp, then warm in the oven.

Benefits of This Recipe

Less effort than classic rolls: All the flavor, none of the individual shaping.
Sourdough goodness: Natural fermentation adds depth and can be easier on digestion for some people.
Make-ahead friendly: The cold-proof window gives you scheduling freedom.
Versatile: Brunch centerpiece, dessert, or a sweet snack with coffee.

Pitfalls to Watch Out For

Underproofing: If the dough isn’t puffy and jiggly before baking, it may come out dense.
Overloading with butter: Too much topping can pool and burn. Stick to the measured amounts.
Cold dough in the pan: If using a long chill, let the dough take the chill off so it stretches without tearing.
Dry edges: Oil the pan well and avoid spreading the cinnamon mix right to the rim.

Recipe Variations

Cardamom Twist: Swap half the cinnamon for ground cardamom and add orange zest to the glaze.
Maple Pecan: Use half sugar, half maple syrup in the topping and scatter chopped pecans before baking.
Raisin Swirl: Sprinkle a handful of raisins over the dough after dimpling, then add the cinnamon butter.
Cream Cheese Drizzle: Beat softened cream cheese with powdered sugar, vanilla, and a splash of milk for a tangy glaze.
Dairy-Free: Use plant butter and a non-dairy milk for the glaze; olive oil still carries the crust.

FAQ

Can I use all-purpose flour instead of bread flour?

Yes.

The focaccia will be slightly less chewy but still delicious. If using all-purpose, reduce water by about 10–15 g if the dough feels too slack.

How active should my starter be?

Use it at peak or just past peak, when it’s bubbly and doubles after feeding. A sluggish starter will slow your rise and dull the flavor.

Can I bake this the same day without a cold proof?

Absolutely.

Let the dough bulk at room temperature until puffy, then proceed. Flavor is a bit milder, but the texture is still great.

Why did the topping sink?

If the dough is very airy, some topping will settle into the dimples. That’s normal and tasty.

If it disappears entirely, the dough may have been under-dimpled or the topping too thin.

How do I know it’s done?

The top should be deep golden, edges sizzling, and the center should spring back lightly when pressed. An internal temp around 200–205°F is a safe check.

Wrapping Up

Cinnamon roll sourdough focaccia brings the best parts of two favorites into one easy pan bake. It’s simple to make, big on flavor, and flexible enough for busy schedules.

Keep this one in your rotation for brunches, bake sales, or a cozy treat any day of the week. One slice usually leads to another.