cinnamon roll focaccia sourdough discard is what I make when I open the fridge, spot that jar of leftover starter, and feel personally offended by the idea of wasting it. You know that moment when you want cinnamon rolls, but you do not want to babysit perfectly shaped spirals or wait forever for them to proof. This recipe is my shortcut to the same cozy smell, the same gooey cinnamon vibe, and a fun, shareable pan of bread you can snack on all day. It is soft in the middle, a little crisp on the edges, and ridiculously good with coffee. If your discard is piling up, this is your sign to bake something that feels like a treat but still counts as bread.
Why You’ll Love This Recipe
I have a soft spot for recipes that look impressive but do not ask me to be a perfectionist. This one hits that sweet spot. You mix, rest, press it into a pan, and let cinnamon sugar do the heavy lifting.
- Uses up sourdough discard in a way that actually tastes special, not like a leftover project.
- No fussy shaping, because focaccia is meant to be rustic and forgiving.
- Big cinnamon roll energy with a shareable, pull apart vibe.
- Customizable, so you can go extra gooey, add nuts, or drizzle icing like you mean it.
- Great for mornings, but honestly I have eaten it as an afternoon snack and dessert too.
Also, if you love the cinnamon roll vibe but want something bite sized later, I have a serious weakness for these gooey sourdough discard cinnamon roll bites. Different shape, same cozy feeling.
How to Make Sourdough Discard Cinnamon Roll Focaccia
This is the part where you realize it is way easier than it looks. The dough is soft and a little sticky, which is normal. Just keep your hands lightly oiled and you will be fine.
Ingredients you will need
- 200 g sourdough discard (unfed is totally fine)
- 300 g warm water
- 2 tablespoons honey or sugar
- 2 teaspoons salt
- 420 to 480 g all purpose flour (start lower and add as needed)
- 2 teaspoons instant yeast (optional, but makes it quicker and fluffier)
- 3 to 4 tablespoons softened butter or neutral oil for the pan and top
Cinnamon sugar topping
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
- 3 to 4 tablespoons melted butter
- Optional: pinch of salt, handful of chopped pecans, or mini chocolate chips
Simple icing (optional but very loved)
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- 1/2 teaspoon vanilla
Step by step directions
1) In a big bowl, whisk together the warm water, honey, sourdough discard, and yeast if you are using it. Add salt.
2) Add the flour and stir until you have a sticky dough. It should look shaggy and stretchy, not dry like a kneading dough. If it feels soupy, add a little more flour a tablespoon at a time.
3) Cover the bowl and let it rest for 20 minutes. Then do a quick set of stretch and folds in the bowl. Basically grab one side, lift, and fold it over itself. Do that 4 times. Cover again.
4) Let it rise until puffy. With yeast, this can take about 60 to 90 minutes depending on your kitchen. Without yeast, it can take longer, usually 4 to 8 hours. You are looking for visible puffiness and bubbles.
5) Butter or oil a 9×13 pan generously. Scoop the dough into the pan and gently press it outward. If it snaps back, wait 10 minutes and try again. Dough needs little breaks sometimes, just like us.
6) Let the dough rest in the pan for about 30 to 45 minutes until it looks airy.
7) Mix brown sugar and cinnamon. Drizzle melted butter over the dough, then sprinkle the cinnamon sugar all over. Now dimple the dough with your fingertips, pressing down to make lots of little wells that catch the buttery sugar.
8) Bake at 425 F for 20 to 25 minutes, until the top is deeply golden and the edges look crisp. If you want extra gooey spots, you can spoon any cinnamon butter pooled in the corners back over the top when it comes out.
9) Cool for 10 to 15 minutes. Drizzle icing on top if you want that classic cinnamon roll finish.
When I make cinnamon roll focaccia sourdough discard for friends, I cut it into squares and serve it warm. People always go back for the corner pieces first because those edges get caramelized in the pan. Fair warning, you may want to guard them.
Expert Baking Tips
I have made this enough times to learn what actually matters and what you can relax about.
Tip 1: Do not chase a perfect dough texture. Focaccia dough is supposed to be sticky. If you add too much flour, it bakes up more bready and less soft.
Tip 2: Use an oiled hand, not extra flour. When pressing the dough into the pan or dimpling it, a little oil on your fingers helps a lot.
Tip 3: Wait for real puff. If the dough has not gotten airy, it will bake up dense. Give it time, especially if you skip yeast.
Tip 4: Go darker than you think. That deep golden top is where the flavor lives. Pale focaccia tastes fine, but golden focaccia tastes like a bakery.
Tip 5: Icing timing matters. If you want the icing to melt in, drizzle it while the bread is warm. If you want it to sit on top like a frosting, wait until it is closer to room temp.
And if your household is full of cinnamon roll fans, bookmark this recipe too: easy sourdough cinnamon rolls. That one is more classic, but still very doable.
Substitutions & Variations
This recipe is flexible, which is probably why I keep coming back to it. Here are my favorite swaps.
No yeast: You can skip it. Just plan for a longer rise. The flavor will be more tangy and sourdough like, which I personally love in cinnamon recipes.
Flour options: All purpose is easiest. You can replace up to 1/3 with bread flour for a slightly chewier bite. Whole wheat works too, but I would keep it to 1/4 so it stays soft.
Sweet add ins: Raisins, chopped apples (pat them dry), toasted pecans, or mini chocolate chips. Add them after you press the dough into the pan so they stay closer to the top.
Glaze flavors: Add maple extract, a little cream cheese, or a pinch of cinnamon to your icing. A tiny bit of espresso powder in the icing is also amazing if you like coffee vibes.
Make it extra gooey: After baking, brush the top with another tablespoon of melted butter and a light sprinkle of brown sugar. It melts into the dimples and tastes like the center of a cinnamon roll.
When people ask me what it is, I tell them it is cinnamon roll focaccia sourdough discard, and they immediately understand the mission. Cozy, sweet, and meant to be shared.
What Baking Pan To Use?
This is one of those recipes where the pan really changes the end result, mostly because of how the edges caramelize.
9×13 metal pan: My go to. You get crispier edges and more browning. If you love those corner pieces, choose metal.
9×13 glass pan: Works great, but it tends to bake a little softer and sometimes needs an extra few minutes. Keep an eye on the color.
Cast iron skillet: So good for a smaller batch. Use a 10 or 12 inch skillet and bake until golden. The bottom gets beautifully crisp.
Sheet pan: If you want thinner, more snackable pieces, spread it out on a well oiled sheet pan. Bake a bit less since it is thinner.
No matter what pan you use, grease it generously. That buttery cinnamon sugar wants to stick, and you deserve an easy release.
Common Questions
Can I make this the night before?
Yes. Mix the dough, let it start rising for about 30 to 60 minutes, then cover and refrigerate overnight. The next day, let it warm up and get puffy, then top and bake.
My sourdough discard is very sour. Will it taste weird?
Not weird, just a bit tangier. Cinnamon and brown sugar balance it out. If you are sensitive to sour flavor, use a newer discard and add a touch more honey.
How do I store leftovers?
Keep it covered at room temp for 1 day, or in the fridge for up to 4 days. Reheat in the microwave for 10 to 15 seconds to bring back the softness.
Can I freeze it?
Yes. Slice it, wrap pieces well, and freeze for up to 2 months. Thaw and warm gently. Add fresh icing after reheating if you want it pretty.
Why is my focaccia dense?
Usually it needed more rise time, or the water was too cool and everything moved slowly. Next time, wait until it looks airy and jiggly before baking.
A sweet, cozy bake you should try this week
If you bake this once, you will get why I keep coming back to cinnamon roll focaccia sourdough discard whenever I want something comforting but low stress. It is simple, forgiving, and the payoff is huge for how little effort it takes. If you want to compare other takes and pick up extra ideas, I really enjoyed reading Sourdough Discard Cinnamon Roll Focaccia – This Jess Cooks, plus Cinnamon Roll Sourdough Focaccia – Amy Bakes Bread, and Sourdough Cinnamon Roll Focaccia Bread – The Pantry Mama. Now go grab that discard jar and make your kitchen smell like cinnamon sugar heaven. You have got this, and you are going to want a second piece.
Print
Sourdough Discard Cinnamon Roll Focaccia
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A sweet, cozy bake using sourdough discard to create a soft and shareable cinnamon roll focaccia.
Ingredients
- 200 g sourdough discard (unfed)
- 300 g warm water
- 2 tablespoons honey or sugar
- 2 teaspoons salt
- 420 to 480 g all purpose flour
- 2 teaspoons instant yeast (optional)
- 3 to 4 tablespoons softened butter or neutral oil for the pan and top
- 1/2 cup brown sugar (for topping)
- 1 tablespoon cinnamon (for topping)
- 3 to 4 tablespoons melted butter (for topping)
- 1 cup powdered sugar (for icing)
- 1 to 2 tablespoons milk (for icing)
- 1/2 teaspoon vanilla (for icing)
Instructions
- Whisk together the warm water, honey, sourdough discard, and yeast if using. Add salt.
- Add the flour and stir until you have a sticky dough. If it feels soupy, add more flour a tablespoon at a time.
- Cover the bowl and let it rest for 20 minutes. Do a quick set of stretch and folds in the bowl. Cover again.
- Let it rise until puffy, about 60 to 90 minutes with yeast or longer without.
- Butter or oil a 9×13 pan and scoop the dough into the pan, gently pressing it outward.
- Rest the dough in the pan for about 30 to 45 minutes until airy.
- Mix brown sugar and cinnamon. Drizzle melted butter over the dough, sprinkle with cinnamon sugar, and dimple the dough with fingers.
- Bake at 425°F for 20 to 25 minutes until golden.
- Cool for 10 to 15 minutes and drizzle icing on top if desired.
Notes
If your discard is very sour, use a newer discard and add a touch more honey. This recipe is customizable, allowing for various toppings and variations.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 20g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg
Keywords: sourdough, cinnamon roll, focaccia, dessert, baking
