Cinnamon roll focaccia sourdough is the one sweet focaccia recipe that should be on your radar. Yes, I said it—sweet. cinnamon roll. sourdough. focaccia. Crispy crust? Check. Soft cinnamon roll center? Check. Cream cheese glaze and that legit cinnamon swirl? Double check. Oh, and we don’t do leftovers here. Ever. This bread disappears faster than your Wi-Fi when you’re winning.
Table of Contents
Cinnamon Roll Focaccia Sourdough: This Bread? It’s NOT a Drill.
Cinnamon roll focaccia sourdough is crispy, chewy, sticky-sweet, and tangy all at once—like if cinnamon rolls and sourdough bread threw a party and invited your cravings.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 13 hours
- Yield: 8 servings 1x
- Category: Brunch, Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
- 5g sourdough starter
- 55g flour (for levain)
- 55g water (for levain)
- 350g high-protein bread flour
- 275g water
- 1 tablespoon sugar
- 1½ teaspoons salt
- 3 tablespoons brown sugar
- 2 teaspoons ground cinnamon
- 3 tablespoons melted butter
- 2 tablespoons olive oil
- 2 oz cream cheese
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Mix levain: combine 5g starter, 55g flour, and 55g water. Let sit overnight.
- Next day, mix flour, water, sugar, salt, and levain until sticky dough forms.
- Do 4 coil folds every 30 mins. Rest dough at 78°F until it increases by 50–60% in volume.
- Fold cinnamon sugar into the dough in layers. Shape gently.
- Option 1: Chill dough in fridge overnight (12–48 hrs) for flavor. Bring to room temp for 2–3 hours before baking.
- Option 2: Let rise in warm spot (78–80°F) for 1.5–3 hours until puffy and jiggly.
- Drizzle melted butter and olive oil on top. Dimple dough.
- Bake at 425°F for 20–25 minutes until golden and crisp.
- Mix cream cheese, powdered sugar, milk, vanilla, and salt for glaze. Drizzle after baking.
Notes
Chill overnight for bold sourdough tang or bake same day for instant joy. Use strong starter and watch proofing cues for bubbly, airy texture.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 14g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg
Why People Can’t Stop Talking About Cinnamon Roll Focaccia Sourdough
Cinnamon roll focaccia sourdough has taken over baking blogs and weekend kitchens—and once you try it, you’ll understand why. This recipe isn’t just another sweet bread—it’s a showstopper that merges the tangy charm of long-fermented sourdough with the gooey comfort of a cinnamon roll. Think: crispy golden edges, soft interior layers, swirls of cinnamon sugar, and that perfect cream cheese glaze melt on top. It’s brunch-worthy, dessert-ready, and downright irresistible.
Don’t miss our complete guide on how to make sourdough cinnamon roll focaccia for a step-by-step look at layering, folding, and baking this sweet sourdough masterpiece.
A Perfect Fusion of Sweet Meets Savory
Let’s be honest: you’ve probably never had anything like it. The bread delivers the hearty chew of focaccia with the satisfying stickiness of cinnamon roll glaze. It doesn’t go overboard on sweetness either—thanks to the sourdough’s tang, every bite stays balanced and nuanced.
Looking for inspiration? Try vegan Middle Eastern recipes for more exciting flavor contrasts.
That Texture Everyone Talks About
One word: layers. This focaccia has crispy edges from being baked in butter and olive oil, while inside it remains light, puffy, and just a little chewy. The cinnamon sugar melts into caramelized crevices that break apart with a fork—making it a dream for both texture lovers and visual perfectionists.
Check out peanut butter and jelly oats if you’re all about classic flavor combos with a twist.
Built for Flavor Lovers and Sourdough Fans Alike
The fermented depth of sourdough plays beautifully with the buttery swirl. Unlike instant yeast doughs, sourdough takes its time to develop real character. That patience pays off in rich, aromatic flavor and improved digestibility too.
Don’t miss our cottage cheese banana bread for another slow-rise bake packed with pantry flavor.
Cinnamon Rolls, But Make Them Gourmet
If you’ve ever found cinnamon rolls to be too sugary or too one-note, this version is your remedy. Cinnamon roll focaccia sourdough tones down the sweetness, cranks up the fermentation magic, and delivers something elegant yet comforting. It’s a bake that feels familiar but tastes like something you’d find in a boutique bakery.
So, why is everyone obsessed? Because it’s the best of all worlds—artisan meets comfort food, sweet meets savory, and traditional meets trend. Once you make it, you’ll wonder why it took you so long to try it.
Don’t miss our next-level twist:
👉 This cinnamon roll focaccia sourdough is soft, dramatic, and totally unforgettable.
How It Goes Down: The Timeline for Greatness
Baking with sourdough? Time is your bestie. Here’s the breakdown:
- Day 1 (8:00 PM): Mix your 1:10:10 levain and let it do its thing overnight.
- Day 2 (8:00 AM – 5:00 PM): It’s showtime: dough mixing, bulk fermentation, folds, and baking. Overnight option? Yup.
Don’t miss our cottage cheese banana bread for another baking adventure.
The Core Crew: What You’ll Need
- Sourdough Starter: Must be bubbly, mild-smelling, and doubled in size. Your levain deserves the VIP treatment.
- Focaccia Dough: Go all-in with high-protein bread flour (12.5%+). All-purpose? Only if you reduce the water.
- Cinnamon Filling: Brown sugar + cinnamon = flavor bomb.
- Cream Cheese Glaze: Powdered sugar, cream cheese, milk, vanilla, and salt. Pure icing magic.
- Olive Oil & Butter: Light olive oil + melted butter = that crispy bottom crust.
Let’s Get Hands-On: Making the Dough
- Levain Magic
Mix 5g starter + 55g water + 55g flour. Let it rise overnight.
Short on time? Use a 1:1:1 levain instead (35g each) and be ready in 4 hrs. - Bulk Up
Combine levain, flour, water, sugar, and salt. Mix into sticky dough.
Perform 4 rounds of coil folds every 30 mins. Trust the process.
Cover and rest at 78°F until it puffs up 50-60%. - Shape That Beauty
Cinnamon sugar meets dough in layers. Fold, sprinkle more, fold again. It’s messy—in the best way.
Check out this vegan Middle Eastern recipes collection for unique flavor pairings.
Chill or Bake? Choose Your Adventure
When it comes to baking cinnamon roll focaccia sourdough, the path you take after shaping the dough makes all the difference. Do you chill it for deeper flavor? Or go straight to the oven for instant gratification? Both options are game-changers, and your choice depends on how much time you’ve got—and how bold you want your flavor to be.
The Cold Ferment Route: Maximize Flavor
Want the most complex, tangy, and well-developed cinnamon roll focaccia sourdough possible? Pop that pan in the fridge. An overnight cold ferment (or even up to 48 hours) slows everything down, allowing the natural acids and yeasts in your sourdough starter to fully develop the dough’s texture and flavor. Think rich tang, perfect chew, and a deeply golden crust.
Here’s what to do:
- After folding in the cinnamon sugar, cover the dough and slide it into the fridge.
- Let it rest overnight or longer—12 to 48 hours max.
- When you’re ready to bake, pull it out and let it rise at room temperature until light, jiggly, and fully proofed (about 2–3 hours depending on room temp).
This method is ideal if you’re baking for a weekend brunch or prepping in advance for a special occasion.
The Bake-Now Method: Instant Comfort
Pressed for time or just too excited to wait? You can go straight to the bake phase after a warm rise. Here’s how:
- Once your dough is shaped and filled, cover it and let it rise in a warm spot (78–80ºF) for 1.5 to 3 hours.
- Watch for visual cues: the dough should be puffed up, soft, and full of visible air bubbles. When you press a finger into it, the indentation should spring back slowly.
- Once it’s airy and alive, drizzle with melted butter, dimple the dough, and bake at 425°F until golden and crisp.
This method still delivers incredible flavor, especially if your starter was strong and active—and you’re just craving something now.
Pro Tips: Picking Your Path
| Option | Flavor Profile | Time Required | Best For |
|---|---|---|---|
| Cold Ferment (Chill) | Tangy, complex | 12–48 hrs + rise | Weekend baking, dinner parties |
| Warm Proof (Bake Now) | Mild, satisfying | 3–5 hrs total | Quick brunch, same-day sweet craving |
Don’t miss our cottage cheese banana bread for another bake that balances quick prep with rich flavor.
Which One’s Best?
Honestly? You can’t go wrong either way. If you’re looking for maximum flavor and don’t mind planning ahead, chilling is the way to go. But if you’re riding that wave of baking inspiration and want cinnamon-spiced comfort sooner than later, baking after a warm rise still gives you all the buttery, gooey joy you’re craving.
Cinnamon roll focaccia sourdough isn’t about rigid rules—it’s about flexibility, creativity, and making your bake work for your life.
FAQs: Let’s Clear the Air
How long to proof sourdough focaccia?
For cinnamon roll focaccia sourdough, the total proofing time depends on temperature and fermentation method.
Bulk Fermentation: 8–12 hours at room temp (overnight) or up to 48 hours cold in the fridge.
Final Rise (after shaping): 2–3 hours at 78–80°F until the dough is puffed, jiggly, and airy.
Use the poke test: press gently with your fingertip—if the indentation bounces back slowly, it’s ready to bake.
Is focaccia bread better warm or cold?
Warm focaccia is almost always better, especially with gooey cinnamon sugar and melty glaze. Right out of the oven, the cinnamon roll focaccia sourdough has a crispy edge, soft center, and the aroma of spiced sugar that’s hard to resist. However, it still tastes amazing at room temperature the next day—just reheat it briefly for that fresh-baked texture.
What is the secret to great focaccia?
There are three major secrets:
Hydration: Use a high-hydration dough (70–75%) for an open, airy crumb.
Fermentation Time: Long, slow fermentation (especially cold proofing) enhances texture and flavor.
Olive Oil + Dimpling: Generously oil the pan and dimple the dough to create crispy edges and deep flavor pockets.
When making cinnamon roll focaccia sourdough, the added butter and cinnamon swirl take this classic even further.
Why is my sourdough focaccia not bubbly?
Bubbles in focaccia come from strong fermentation and proper proofing. If your cinnamon roll focaccia sourdough isn’t bubbly:
Your starter might not be active enough—make sure it doubles and passes the float test.
You may have under-proofed or not given the dough enough time during bulk fermentation.
Your dough could be too dry—wet dough creates better air pockets.
Lastly, avoid over-handling or deflating it before baking.
Conclusion: Why Cinnamon Roll Focaccia Sourdough Belongs in Your Recipe Rotation
Sweet meets tangy. Soft meets crisp. Old-world sourdough meets cinnamon roll comfort. That’s the magic of cinnamon roll focaccia sourdough—a bake that brings something truly special to your kitchen.
Whether you’re prepping a weekend brunch, baking a surprise treat for guests, or just exploring creative sourdough ideas, this hybrid delivers on every level. It’s rich in flavor, stunning in appearance, and endlessly customizable. From cold-proofing tips to buttery cinnamon swirls, you now have everything you need to master it.
And remember, like every good sourdough recipe—it gets better with time and love.
Don’t miss our peanut butter and jelly oats for another nostalgic-meets-modern recipe twist.