This article explores how to make sourdough cinnamon roll focaccia, blending the rich, bubbly texture of Italian focaccia with the comforting swirl of cinnamon rolls. You’ll learn how to ferment, shape, and bake this hybrid dessert, troubleshoot texture issues, and answer common questions about rise times and storage.
Table of Contents
Sourdough Cinnamon Roll Focaccia recipe
- Total Time: 10 hours
- Yield: 1 large focaccia 1x
Description
A swirled cinnamon dessert focaccia made with tangy sourdough, perfect for brunch or sweet snacking.
Ingredients
2 cups active sourdough starter
2 ½ cups all-purpose flour
1 tsp salt
3 tbsp olive oil (plus more for pan)
¼ cup brown sugar
2 tsp cinnamon
2 tbsp softened butter
Instructions
1. In a large bowl, mix starter, flour, salt, and 2 tbsp olive oil until dough forms.
2. Cover and bulk ferment at room temperature for 6–8 hours.
3. Transfer to fridge overnight for cold proof.
4. The next day, stretch dough gently into an oiled 9×13 pan.
5. Let rise 45 minutes. Dimple dough deeply with oiled fingers.
6. Mix cinnamon, brown sugar, and butter. Swirl gently into dough.
7. Drizzle with 1 tbsp olive oil.
8. Bake at 425°F for 25–30 minutes until golden.
9. Cool 15 minutes before slicing and serving.
Notes
You can add chopped pecans or chocolate chips for extra flair.
Optional glaze: ½ cup powdered sugar + 1 tbsp milk.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: dessert
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 7g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 8mg
Keywords: sourdough cinnamon roll focaccia, sourdough dessert focaccia, cinnamon swirl bread
Baking Joy: The Story Behind My Sourdough Cinnamon Roll Focaccia
If you’d wandered into my kitchen one snowy February morning, you would’ve caught the scent of something wild and sweet rising slowly on the counter. That was the first time I merged my love for sourdough with the nostalgia of cinnamon rolls, layering brown sugar and cinnamon into airy, golden focaccia dough. My starter—affectionately named Goldie—had just hit its stride, and I’d been experimenting with ways to use overproofed dough. The result? Sourdough cinnamon roll focaccia that was sweet, chewy, a little tangy, and totally irresistible.
I’ve always found comfort in the patient rhythm of natural fermentation. There’s a grounded joy in turning flour, water, and salt into something alive. When I first shared this on my site alongside the sourdough discard cinnamon roll cake and cinnamon sugar knots, readers went wild for this unexpected dessert twist.
This recipe is sweet without being over-the-top, with caramelized swirls that bubble into the focaccia’s crisped edges. It doesn’t need icing (though you can absolutely drizzle some). It’s the kind of bake you can bring to brunch or wrap up for a cozy afternoon gift. This sourdough cinnamon roll focaccia celebrates what I love about baking: slow joy, a bit of magic, and the kind of recipe that sticks in your memory long after the last bite.
From Starter to Swirl: The Fermentation Behind Sourdough Cinnamon Roll Focaccia
Sourdough cinnamon roll focaccia starts with a well-fed starter, but the real transformation happens during fermentation. Because this is an enriched dough with a sweet filling, you’ll need a bit of patience to let the sourdough work its slow magic. The dough should be pillowy and elastic after bulk fermentation, with visible air pockets just under the surface. That’s when you know it’s ready for shaping—and those signature cinnamon swirls.
To keep the rise on track, use a warm environment (around 75°F is ideal). Since enriched doughs ferment slower than basic sourdough, don’t rush this stage. For my version, I let the dough rest for 6–8 hours at room temp, then refrigerate it overnight to develop flavor and structure. After that, I gently press it into an oiled pan, similar to how I treat the dough for sourdough cinnamon donut bread. Be generous with olive oil; it creates those crisp, golden edges that contrast beautifully with the soft center.
The cinnamon sugar layer isn’t just rolled in like traditional buns—it’s swirled into the focaccia with a light hand, like marbling. I use the back of a spoon or my fingertips to nestle it just below the surface before the final proof. If you’re familiar with my cinnamon roll bites, think of that same cozy flavor but in a beautifully rustic, shareable format.
This method is forgiving, but timing matters. Overproofed? No worries—this dough still bakes beautifully into a dessert that’s both artful and approachable. In the next section, we’ll dive into shaping, flavor variations, and how to ensure that signature focaccia texture with a cinnamon roll soul.
Sweet Pockets & Crispy Edges: Shaping and Baking Your Cinnamon Focaccia
Shaping sourdough cinnamon roll focaccia is where the magic really comes together. After its cold fermentation, the dough should feel airy and relaxed, ready to gently stretch into your pan. Unlike tight cinnamon rolls, this dessert focaccia is all about giving the dough room to rise and create beautiful bubbles. You’re not pressing it flat—you’re coaxing it outward, letting those fermented gas pockets work their magic.
Once the dough is spread, give it 30–60 minutes for a final rise, covered with a damp towel. Then dimple it deeply with oiled fingers, pressing in like you would for a traditional savory focaccia. This helps hold onto the swirls of cinnamon sugar while giving the loaf its trademark texture.
The swirl layer itself should be soft but not too wet. I use a mix of brown sugar, cinnamon, and a touch of softened butter—just like the filling in my apple fritters. Sprinkle it generously over the dough, then use your fingertips to gently swirl it into the top few layers without tearing the surface. You can even layer in chopped nuts or bits of dried fruit if you want a little surprise in each bite.
Bake at 425°F (220°C) until the top is deeply golden and the edges are crisp, about 25–30 minutes. Let it cool for at least 15 minutes before slicing—this helps the crumb set. The result should be bubbly, soft, and slightly caramelized around the edges, similar to what you’d find in my sourdough discard cinnamon sugar crisps, but with a breadier bite.
The contrast between that spiced swirl and the chewy sourdough base is exactly what makes this dessert shine. Coming up next: storage tips, creative variations, and answers to your most asked questions.
Twist, Store, Enjoy: Variations + FAQs for Sourdough Cinnamon Roll Focaccia
This sourdough cinnamon roll focaccia is flexible enough to dress up or down. If you’re feeling playful, try folding chopped pecans or mini chocolate chips into the cinnamon filling. For a fruitier twist, layer in thin slices of apple or spoonfuls of fruit preserves—raspberry or fig are both gorgeous. Want it to lean more breakfast than dessert? Drizzle a simple glaze made from powdered sugar and milk after baking, much like the finish on my raspberry cream cheese danishes.
Storage is simple: keep leftovers in an airtight container at room temperature for up to two days. For longer storage, refrigerate it—but let it come to room temp or give it a quick toast to revive the crust. Like my coffee cake, it also freezes beautifully. Wrap slices individually and thaw whenever the craving hits.
FAQs: Sourdough Cinnamon Roll Focaccia
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Do you have to let sourdough focaccia rise?
Yes, the rise is key to creating a light, bubbly texture. A proper bulk fermentation and final proof give this focaccia its signature airiness and chewy crumb.
Does cinnamon roll focaccia need to be refrigerated?
Not immediately. It keeps well at room temperature for up to two days, but refrigeration is best for extending freshness. Just rewarm it slightly before serving to revive that tender crumb.
Can I turn overproofed sourdough into focaccia?
Absolutely. Focaccia is the perfect way to rescue overproofed dough. Its open structure and generous use of oil make it very forgiving.
Why is my sourdough focaccia not bubbly?
This could be from underproofing, weak starter, or overhandling the dough. Make sure your starter is active, and allow enough time for bulk fermentation without overmixing during shaping.
Conscusion
Whether you bake it for brunch, dessert, or just because it’s Tuesday, this sourdough cinnamon roll focaccia is a celebration of flavor and fermentation. It’s humble, joyful, and just fancy enough to impress.
