This Cinnamon Roll Sourdough Focaccia is the perfect blend of sweet and fluffy. With its soft texture and a swirl of cinnamon sugar, it’s like a hug in bread form!
It’s super fun to make, and the scent of cinnamon filling the kitchen is just heavenly. I love having a slice warm with a cup of coffee—it feels like a little treat any time of day!
Key Ingredients & Substitutions
Sourdough Starter: A high-quality, active starter is key to this recipe. If you don’t have one, you could use store-bought pizza dough but the flavor won’t be as nice. Alternatively, you can make your own starter from scratch if you’re feeling adventurous!
All-Purpose Flour: This is the best choice for a soft texture. If you want more whole grain flavor, substitute half of the flour with whole wheat flour. Just remember to adjust the liquid slightly.
Brown Sugar: Brown sugar adds moisture and a rich flavor. If you’re out, you can use granulated sugar, but consider adding a bit of molasses for that deeper taste. Light brown or dark brown sugar works depending on how rich you want the filling.
Unsalted Butter: I always use unsalted butter to control the saltiness of my baked goods. If you’re dairy-free, swap it with coconut oil or a plant-based butter. Just ensure it’s softened for spreading!
How Do I Get the Dough to Rise Properly?
Getting that perfect dough rise is crucial for a fluffy focaccia. Here’s how to ensure your dough rises well:
- Make sure your sourdough starter is active. Feed it the night before if necessary!
- Keep the dough in a warm, draft-free environment to help it rise. A turned-off oven with the light on is a great spot.
- Cover the bowl well to keep moisture in and prevent a crust from forming.
- Be patient! It can take longer in cooler temperatures. A rise of 4-6 hours is usually ideal.
With these tips, you’ll have a delicious Cinnamon Roll Sourdough Focaccia that’s sure to please everyone! Enjoy the delightful blend of flavors and the warm, comforting scent wafting through your kitchen.
Cinnamon Roll Sourdough Focaccia Recipe
Ingredients You’ll Need:
For the Dough:
- 1 cup (240g) active sourdough starter (100% hydration)
- 3 cups (360g) all-purpose flour
- 1/2 cup (120ml) warm milk
- 2 tbsp (25g) granulated sugar
- 1/4 cup (60g) unsalted butter, melted, plus more for greasing
- 1 tsp salt
For the Filling:
- 1/2 cup (100g) brown sugar, packed
- 2 tbsp ground cinnamon
- 3 tbsp (45g) unsalted butter, softened
For the Glaze:
- 1 cup (125g) powdered sugar
- 2 tbsp milk or cream
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 4-6 hours for the dough to rise. After that, you’ll need roughly 30-35 minutes to bake. So in total, plan for at least 5-6 hours until you can enjoy your delicious focaccia!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the active sourdough starter, warm milk, melted butter, and sugar. Stir everything together until well mixed. Next, add the flour and salt to the wet ingredients. Mix until a rough dough starts to form.
2. Knead the Dough:
Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes until the dough is smooth and elastic. This helps develop the gluten, which gives the focaccia its perfect texture!
3. First Rise:
Place the kneaded dough in a lightly greased bowl. Cover it with a damp towel or plastic wrap. Allow the dough to rise at room temperature for 4-6 hours, or until it has doubled in size and is bubbly.
4. Prepare the Filling:
While you wait for the dough to rise, mix together the brown sugar and cinnamon in a small bowl. This will be your delicious filling!
5. Shape the Dough:
Once the dough has risen, turn it out onto a floured surface. Roll it out into a large rectangle, about 12×16 inches. Now, brush the softened butter evenly over the dough, and then sprinkle the cinnamon sugar mixture all over the surface.
6. Roll and Cut:
Starting from one of the long edges, tightly roll the dough into a log shape. After rolling, cut the log into 8-10 equal pieces. These will become your beautiful cinnamon roll spirals!
7. Second Rise:
Grease a rectangular or square baking pan with butter. Place the cut cinnamon roll pieces cut side up, fitting them snugly in the pan. Cover the pan loosely with plastic wrap or a towel and let them proof for another 1-2 hours until they are puffy.
8. Bake:
Preheat your oven to 350°F (175°C). Once the rolls are ready, bake them for 25-30 minutes, or until they are golden brown and cooked through.
9. Prepare the Glaze:
While the rolls are baking, mix the powdered sugar, milk, and vanilla extract in a small bowl to create a lovely glaze.
10. Finish and Serve:
Once baked, remove the focaccia from the oven and let it cool in the pan for about 10 minutes. Drizzle the glaze generously over the top, then serve warm. Enjoy the delightful notes of cinnamon, sweetness, and sourdough tang!
This Cinnamon Roll Sourdough Focaccia is a delightful blend of flavors and textures. Enjoy every fluffy, sweet bite!
Can I Use a Different Type of Flour?
Absolutely! While all-purpose flour gives the best texture, you can substitute half of it with whole wheat flour for a nuttier flavor. Just adjust the liquid slightly as whole wheat flour absorbs more moisture.
What Should I Do If My Dough Doesn’t Rise?
If your dough isn’t rising, it could be due to a sluggish sourdough starter. Make sure your starter is active and bubbly before using it. Additionally, ensure the dough is kept in a warm, draft-free area while it rises.
How to Store Leftovers?
Store leftover Cinnamon Roll Sourdough Focaccia in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate it, but be aware it may dry out a bit. Just reheat slices in the microwave or briefly in the oven to enjoy them warm again!
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the dough and let it complete the first rise, then shape the rolls and place them in the pan. Cover and refrigerate overnight. Let them come to room temperature before the final rise and baking the next day.
