As the warm scent of cinnamon rolls wafted through my kitchen, I couldn’t help but feel a rush of nostalgia. There’s something magical about transforming a simple sourdough starter into a sweet treat, and this Sourdough Cinnamon Roll Focaccia is the perfect way to do it. Not only is it beginner-friendly and yeast-free, but it also offers the flexibility of being baked the same day—perfect for those last-minute brunch plans or cozy afternoon cravings. With just a few hours of patience, you’ll end up with a soft, fluffy creation that’s ideal for sharing or indulging in all by yourself. Are you ready to bring the delightful taste of this unique fusion into your own kitchen? Let’s dive in!
Why is this recipe a must-try?
Beginner-Friendly: This Sourdough Cinnamon Roll Focaccia simplifies sourdough baking, making it perfect for anyone, regardless of skill level.
No Yeast Required: With a lively sourdough starter, you can enjoy delicious rolls without the hassle of yeast, ensuring a straightforward baking experience.
Same-Day Delight: Forget lengthy fermentation! In just a few hours, you can pull a warm, sweet treat straight from your oven, making it ideal for spontaneous gatherings.
Indulgent Flavor: The rich caramelized topping combined with soft, fluffy dough creates an irresistible treat that’s perfect for breakfast or dessert.
Versatile Serving: Whether enjoyed with coffee or paired with fruit preserves, this focaccia is sure to impress your guests—just like those delightful Basil Beef Rolls straying from traditional fare.
Get ready to put a twist on your baking routine!
Sourdough Cinnamon Roll Focaccia Ingredients
For the Dough
- Active Sourdough Starter – Acts as the primary leavening agent, ensuring that your focaccia rises beautifully without any yeast.
- Warm Water – Hydrates the flour and starter; aim for a temperature between 100℉ – 110℉ to activate fermentation effectively.
- Salt – Enhances flavor and strengthens gluten structure; feel free to substitute with kosher salt if that’s what you have on hand.
- Unbleached Flour – Provides a tender bite; you can switch it with bread flour for a chewier texture.
- Avocado Cooking Spray – Prevents sticking in bowls and baking dishes; olive oil is a great alternative as well.
For the Topping
- Salted Butter – Adds a rich, buttery flavor; use unsalted butter if you want to control the salt content.
- Brown Sugar – Sweetens the topping and helps it caramelize during baking; you can replace it with white sugar, but the flavor will be slightly different.
- Vanilla Extract – Enhances aroma and flavor; imitation vanilla is a viable option if needed.
- Ground Cinnamon – Provides that quintessential cinnamon roll flavor; you can adjust the amount to suit your taste.
For the Icing Glaze
- Powdered Sugar – Essential for a smooth icing; if you’re looking for a less refined option, coconut sugar can be substituted.
- Milk or Cream – Helps you achieve the perfect glaze consistency; feel free to use any milk, even plant-based options.
With these ingredients ready to go, you’re on your way to creating a delightful Sourdough Cinnamon Roll Focaccia that’s sure to be a crowd-pleaser!
Step‑by‑Step Instructions for Sourdough Cinnamon Roll Focaccia
Step 1: Mix Dough
In a large mixing bowl, combine your active sourdough starter with warm water, whisking until well blended. Add salt and unbleached flour, mixing until you form a wet dough. Cover the bowl with a damp towel and allow it to rest for 30 minutes—this autolyse step helps with gluten development.
Step 2: Stretch and Fold
After the rest period, perform a set of stretch and folds on the dough. With wet hands, gently lift one side of the dough and fold it over itself, rotating the bowl as you go. This technique helps incorporate air without overworking the dough, creating a nice structure for your Sourdough Cinnamon Roll Focaccia.
Step 3: Bulk Fermentation
Transfer the dough to an oiled bowl and cover it with the damp towel. Let it rise in a warm area for approximately 3 hours, or until it expands by 50-75%. Check readiness by performing the poke test—if the dough springs back slowly, it’s time to move on.
Step 4: Prepare Baking Dish
Grease a 9×13 glass baking pan with avocado cooking spray to prevent sticking. Gently scrape the risen dough into the pan and perform another set of stretch and folds right in the dish. Ensure that the dough is distributed evenly for a delightful rise.
Step 5: Second Proof
Cover the baking pan with a towel and let the dough proof in a warm spot for about 1 hour. The dough should become bubbly and feel pillowy when pressed. This is crucial for achieving that soft texture characteristic of Sourdough Cinnamon Roll Focaccia.
Step 6: Make Topping
While the dough is proofing, melt the salted butter in a small saucepan over low heat. Once melted, whisk in brown sugar, ground cinnamon, and a splash of vanilla extract. Stir until everything is well combined and the mixture is smooth—this topping will enhance the flavor of your focaccia.
Step 7: Dimple Dough
After the second proof, use your wet fingers to poke deep dimples into the dough across the surface. This not only adds a nice texture but also helps the topping adhere. Pour the buttery cinnamon mixture over the dough, spreading it evenly with a spatula to coat every dimple.
Step 8: Bake
Preheat your oven to 425℉ (220℃). Bake the Sourdough Cinnamon Roll Focaccia for 25-30 minutes, or until it turns golden brown and bubbles appear on the surface. The aroma will fill your kitchen, signaling that a delicious treat is on the way.
Step 9: Glaze
Once out of the oven, let the focaccia cool slightly before preparing the vanilla icing. In a small bowl, mix powdered sugar with milk or cream until you reach your desired thickness. Drizzle this glaze generously over the focaccia while it’s still warm to create a beautiful finish.
Sourdough Cinnamon Roll Focaccia Variations
Feel free to make this delightful recipe your own with these fun and creative twists!
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Nutty Crunch: Add chopped walnuts or pecans for a satisfying crunch in the topping. This nutty addition beautifully complements the sweet flavors of cinnamon and sugar, creating a delightful texture contrast.
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Fruitful Delight: Incorporate diced apples or raisins into the dough for a fruity twist. The juicy apples will soften as they bake, adding a succulent quality that pairs wonderfully with the rich, buttery topping.
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Spice It Up: Experiment by using different spices like nutmeg or pumpkin spice. A touch of nutmeg can elevate the warmth of the flavors, making it an even cozier treat for autumn mornings.
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Chocolate Lovers: Drizzle melted chocolate over the top instead of icing for a decadent finish. Each bite transforms into a sweet indulgence that any chocolate lover would adore, especially when paired with a hot cup of coffee.
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Dairy-Free Option: Swap the butter and cream for coconut oil and plant-based milk. Creating a delicious dairy-free version is simple, and the coconut will add a subtle tropical twist!
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Salted Caramel: Drizzle with a caramel sauce before serving for an extra layer of indulgence. The sweet and salty combination will take your focaccia to the next level!
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Cinnamon Sugar Swirls: For a bolder cinnamon flavor, mix extra ground cinnamon with sugar in a bowl and sprinkle it throughout the dough layers before baking. Each slice will unveil sweet swirls that delight with every bite.
While you’re getting creative, why not explore more delicious recipes like these scrumptious Basil Beef Rolls for a complete meal? Let your imagination and taste buds guide you!
Expert Tips for Sourdough Cinnamon Roll Focaccia
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Check Dough Temperature: Ensure your warm water is between 100℉ – 110℉ for proper fermentation; too hot can kill your sourdough starter and hinder the process.
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Avoid Overwork: Be gentle during the stretch and fold. Overworking your dough can lead to a tough texture in the Sourdough Cinnamon Roll Focaccia.
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Use the Poke Test: Instead of guessing, use the poke test to check dough readiness. If it springs back slowly, it’s perfectly risen and ready for the next step!
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Even Spreading: When adding the buttery topping, ensure it’s evenly distributed across the dimples for a consistent flavor throughout the focaccia, avoiding any dry spots.
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Cooling Time: Allow the focaccia to cool slightly before glazing. This helps the icing adhere better and enhances your final presentation for serving.
What to Serve with Sourdough Cinnamon Roll Focaccia
Indulging in this sweet, fluffy delight opens the door to a world of delicious pairings that enhance its comforting flavors.
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Fresh Fruit Salad: Juicy seasonal fruits complement the cinnamon sweetness, offering a refreshing contrast that brightens every bite.
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Whipped Cream: Light and airy, whipped cream adds a touch of decadence and balances the rich buttery topping perfectly.
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Scrambled Eggs: Creamy, fluffy scrambled eggs create a delightful savory contrast, making it ideal for a brunch experience. Pairing these flavors provides a satisfying morning feast.
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Coffee or Espresso: A warm cup of coffee or a rich espresso enhances the sweet notes of the focaccia, creating a cozy café vibe at home.
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Vanilla Yogurt: Creamy vanilla yogurt adds smoothness and a slight tang, beautifully complementing the cinnamon and sugar.
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Maple Syrup Drizzle: Elevate each slice by drizzling with pure maple syrup, which intensifies the sweetness and adds an aromatic touch.
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Nut Butters: Nutty spreads like almond or cashew butter add protein and richness, making for an indulgent afternoon snack.
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Cream Cheese Icing: A spreadable cream cheese icing provides a tangy contrast, elevating the overall sweetness of the focaccia.
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Chai Tea: The spiced warmth of chai tea pairs wonderfully with the cinnamon flavors, creating a calming and flavorful afternoon treat.
Make Ahead Options
These Sourdough Cinnamon Roll Focaccia are perfect for busy home cooks looking to save time! You can mix the dough and let it rise, then refrigerate it for up to 24 hours during the second proof. This allows for a longer fermentation, enhancing the flavor while keeping the dough perfectly ready for baking. When you’re ready to bake, simply let the dough come to room temperature for about 30 minutes before dimpling and adding your topping, then bake as directed. Just remember to keep it covered in the refrigerator to prevent drying out. You’ll achieve that deliciously fluffy focaccia with minimal morning effort!
How to Store and Freeze Sourdough Cinnamon Roll Focaccia
Room Temperature: Store leftover focaccia in an airtight container for up to 3 days to maintain its soft texture and flavor.
Fridge: For extended freshness, refrigerate in an airtight container for up to a week. However, note that refrigeration may slightly alter the texture.
Freezer: Freeze slices wrapped tightly in plastic wrap, then in foil, for up to 3 months. Thaw at room temperature or warm in the oven before serving.
Reheating: To enjoy warm, reheat slices in the oven at 350℉ for about 10 minutes or until warmed through, restoring that fresh-baked aroma and taste of your Sourdough Cinnamon Roll Focaccia.
Sourdough Cinnamon Roll Focaccia Recipe FAQs
How do I select the right sourdough starter?
Absolutely! When choosing a sourdough starter, look for one that is active and bubbly, which indicates it’s ready for baking. The ideal starter should double in size within 4-6 hours of feeding. If you’re new, consider using a starter shared by a friend or one from a reliable source to kickstart your baking adventure.
How should I store leftover Sourdough Cinnamon Roll Focaccia?
To keep your focaccia fresh, store leftover pieces in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, but be aware that this can slightly affect the texture. If you want to keep it longer, follow the freezing instructions below!
Can I freeze Sourdough Cinnamon Roll Focaccia? How?
Yes, you can easily freeze your focaccia! Wrap slices tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will stay fresh in the freezer for up to 3 months. When you’re ready to enjoy it, thaw at room temperature or warm it in the oven at 350℉ for about 10 minutes until heated through, bringing back that delightful texture and flavor.
What if my dough isn’t rising well?
Very! If your dough isn’t rising adequately, it might be due to the temperature. Ensure your environment is warm enough—ideally around 75℉ to 80℉. You can also check that your sourdough starter is active and bubbly. If it’s not rising after the recommended time, try placing the bowl in a warmer spot or wrapping it in a blanket to keep it cozy!
Can I make this recipe gluten-free?
Indeed! For a gluten-free version of Sourdough Cinnamon Roll Focaccia, you can swap the all-purpose flour with a gluten-free flour blend that contains xanthan gum. Note that results may vary, and it might be helpful to add a bit more liquid to achieve the right dough consistency. Always check for individual allergens if someone has gluten sensitivities.
Can dogs eat Sourdough Cinnamon Roll Focaccia?
No, it’s best to avoid feeding your dog Sourdough Cinnamon Roll Focaccia. Ingredients like sugar and some spices may not be suitable for them. If you want to share a treat with your furry friend, consider making a dog-friendly version using flour, pumpkin puree, and peanut butter. Always consult your vet for dietary concerns!
Sourdough Cinnamon Roll Focaccia: Your New Sweet Indulgence
Ingredients
Equipment
Method
- In a large mixing bowl, combine your active sourdough starter with warm water, whisking until well blended. Add salt and unbleached flour, mixing until you form a wet dough. Cover the bowl with a damp towel and allow it to rest for 30 minutes.
- After the rest period, perform a set of stretch and folds on the dough. With wet hands, gently lift one side of the dough and fold it over itself, rotating the bowl as you go.
- Transfer the dough to an oiled bowl and cover it with the damp towel. Let it rise in a warm area for approximately 3 hours, or until it expands by 50-75%.
- Grease a 9x13 glass baking pan with avocado cooking spray to prevent sticking. Gently scrape the risen dough into the pan and perform another set of stretch and folds.
- Cover the baking pan with a towel and let the dough proof in a warm spot for about 1 hour.
- While the dough is proofing, melt the salted butter in a small saucepan over low heat. Whisk in brown sugar, ground cinnamon, and a splash of vanilla extract until well combined.
- After the second proof, use wet fingers to poke dimples into the dough. Pour the buttery cinnamon mixture over the dough, spreading it evenly.
- Preheat your oven to 425℉ (220℃). Bake the focaccia for 25-30 minutes, until golden brown.
- Once out of the oven, let the focaccia cool slightly before preparing the vanilla icing. Mix powdered sugar with milk or cream until you reach the desired thickness, then drizzle it over the focaccia.
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