Cinnamon Roll Sourdough Focaccia: Because Sometimes You Want Dessert Bread to Be Extra

Welcome to the world where cinnamon roll sourdough focaccia exists. Yes, cinnamon roll sourdough focaccia is a thing. And no, your taste buds are not ready for this level of delicious rebellion. It’s sweet. It’s sourdough. It’s focaccia. It’s cinnamon roll. It’s like the baking gods just said, “Why not all of the above?”

Why Make This?

Because regular focaccia is great, and cinnamon rolls are iconic—but cinnamon roll sourdough focaccia is what happens when the two decide to level up and become the main character.

You’re not just making bread. You’re crafting a chewy, golden-crusted, cinnamon-sugar layered edible miracle. It’s the dessert-breakfast hybrid you didn’t know you needed until it came out of your oven and stole your heart.

Let’s break it down meme-style:

• Crispy on the outside = bread with armor.
• Gooey cinnamon sugar pockets = sticky joy explosions.
• Tangy sourdough base = that gourmet energy.
• Cream cheese glaze? Literal dessert drizzle from heaven.

Plus, it looks like you tried really hard… even if your main effort was just waiting for the dough to rise. 10/10 recommend.

And if you’re already spiraling into sourdough madness, this one’s calling your name.

Cinnamon Roll Sourdough Focaccia: Because Sometimes You Want Dessert Bread to Be Extra

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A mind-blowing hybrid of cinnamon roll and sourdough focaccia—gooey, tangy, chewy, golden-crusted, and unapologetically extra.

• Author: Chef Emily
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 5 hours (including rise)
• Yield: 1 large focaccia 1x
• Category: Dessert
• Method: Baking
• Cuisine: Hybrid / Experimental
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 500g bread flour (or all-purpose if you’re wild)
• 100g active sourdough starter (bubbly vibes only)
• 375g water
• 10g salt
• 30ml olive oil (go big)
• 100g brown sugar
• 2 tbsp cinnamon
• 50g softened butter
• For glaze: 100g cream cheese, 50g powdered sugar, 1-2 tbsp milk

Cook Mode Prevent your screen from going dark

Instructions

1. Mix flour, starter, water, and salt. Let it rest and bulk ferment for 3 hours with stretch and folds every 30 mins.
2. Mix softened butter, brown sugar, and cinnamon to create a rich paste.
3. Grease your pan generously with olive oil. Spread half of the dough, slather on cinnamon sugar, then top with the other half. Swirl like you’re channeling abstract art.
4. Proof again for about 1.5 hours until puffy and full of dreams.
5. Bake at 400°F (200°C) for 25–30 minutes until golden and dramatic.
6. Let it cool slightly and glaze with cream cheese mixture like you’re icing for Beyoncé’s birthday.

Notes

For best texture, use high hydration dough and don’t rush the rise. Store unglazed and glaze just before serving for max wow factor.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 14g
• Sodium: 350mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 25mg

The Dough Details (a.k.a. where the magic starts)

Alright, let’s talk dough—because this is where the alchemy begins. You’re not just mixing ingredients, you’re summoning a soft, tangy, cinnamon-swirled legend.

Here’s the low-down, meme-style:

• Flour: Bread flour, because your focaccia deserves chew with confidence. All-purpose? Sure, if you like to live on the edge.
• Sourdough Starter: Active and bubbly? Perfect. Discard? Still iconic. This dough isn’t picky—it’s flexible like a yoga teacher on oat milk.
• Water & Salt: They’re here to do their job quietly, like the rhythm section in a funk band.
• Olive Oil: Not just a drizzle. We’re talking full-blown grease-the-pan-like-you’re-being-paid-for-it energy.
• Cinnamon & Brown Sugar: The stars of the show. They didn’t come to play—they came to slay.
• Butter: Because cinnamon sugar without butter is just sadness.
• Cream Cheese Glaze: Technically optional. Emotionally? Mandatory.

Want to see how the cinnamon swirl can take on a personality of its own? Let this beauty convince you.

Real Talk: The Process (with Extra Sass)

This isn’t just baking—it’s a full-blown emotional journey. You’ll stretch, you’ll swirl, you’ll question your life choices (around step 3), and then you’ll take one bite and forget everything else existed.

1. Bulk Ferment = Netflix & Zone Out

Mix your dough. Let it sit. Stretch and fold a few times like you’re coaxing a house cat off the counter. Then walk away. Seriously—go do something useless on your phone. The dough needs “me time” to puff and prove it’s worth your love.

2. Cinnamon Sugar Slather Party

Time to make your cinnamon-sugar-butter paste. And listen: if it doesn’t look like something Paula Deen would bathe in, you’re doing it wrong. Spread it like it owes you rent. Get messy.

3. Proof Again, or As We Call It: The Final Glow-Up

Let the dough rise once more. It’s fluffing up and getting that bakery bounce. This is its pre-bake selfie moment. Don’t rush it.

4. Bake It Till It’s Gold & Bold

Pop it in the oven at 400°F and just wait. Your kitchen will smell like a cozy hug. Golden crust? Check. Cinnamon craters? Double check.

5. Glaze It Like a Drama Queen

Cream cheese glaze—warm, glossy, over-the-top. Drizzle it like you’re icing a birthday cake for Beyoncé. The goal is sticky fingers and zero regrets.

Still not convinced? This version will wreck your willpower. You’ve been warned.

Sample Timeline (for Those Who Like Schedules with Vibes)

Here’s your baking itinerary, complete with mood swings and snack breaks:

8:00 AM – Mix the dough
→ Feeling ambitious. “I’m gonna make art with flour.”

9:00 AM – 12:00 PM – Bulk fermentation
→ Suddenly a sourdough philosopher. “Dough needs time to become itself.”
→ Also you: scrolling memes and forgetting you’re baking.

12:30 PM – Slather on cinnamon sugar
→ The kitchen smells like sugar and victory.

1:00 PM – 2:30 PM – Final proof
→ Stare at your dough like it’s a sleeping baby. Contemplate the universe.
→ Consider starting a baking Instagram.

2:45 PM – Bake it!
→ Your house now smells like heaven opened a bakery.
→ Neighbor dogs are barking. Even they know.

3:15 PM – Glaze like nobody’s watching
→ Proceed to eat half the pan “just to test.”

Tips for Dough That Hits Different

Want your cinnamon roll sourdough focaccia to come out like a soft, chewy, sugar-laced dream? Here’s how to level up:

• Hydration is the key
  High hydration dough = soft, open crumb = chef’s kiss. Don’t fear a sticky situation.
• Stretch and fold like it’s yoga for dough
  Gentle = good. Overworked = sadness.
• Let it rise in peace
  No poking. No peeking. Just trust the process like it’s a 2000s rom-com plot.
• Oil your pan like your life depends on it
  No one wants their beautiful focaccia to be emotionally (and physically) stuck to the dish.
• Swirl your cinnamon like it’s abstract art
  There are no mistakes. Only happy sugar accidents.

Storage Like a Pro

You baked it. You loved it. Now what?

• Room Temp Royalty
  Wrap it tightly. Foil, beeswax wrap, or cling wrap—whatever keeps it cozy. Keeps 2–3 days if you can resist that long.
• Freezer Friend
  Slice before freezing like a grown-up. Defrost one piece at a time so you can pretend you’re being responsible. Reheat in toaster oven for peak performance.
• Fridge? Only if you must.
  Will it survive? Yes. Will it be a little dense and sad? Also yes. Stick to room temp or freezer.
• Glaze Game
  Store unglazed for longer shelf life. Glaze it fresh when you’re ready to bless your senses.

FAQS – Because You Know You Were Gonna Google These Anyway

Final Thoughts (a.k.a. This Is Your Sign to Bake It Already)

So let’s recap. You just discovered that cinnamon roll sourdough focaccia is real. Like bake-it-today, hoard-it-tonight, reheat-it-tomorrow kind of real.

It’s soft. It’s swirly. It’s got that sweet-salty-tangy-glazed energy that regular bread can only dream of.

You’re not just baking a dessert. You’re making an event. A moment. A carb-fueled mic drop.

And the best part? You made it with your own two hands (plus a bowl, a spatula, and enough butter to scare a nutritionist). Honestly? You crushed it.

So go ahead—slice it, drizzle that glaze like you’re in a Food Network slow-mo shot, and savor every sticky, cinnamon-loaded bite. Because cinnamon roll sourdough focaccia isn’t just bread. It’s a lifestyle choice. And you chose wisely.

Want more dreamy baking content to obsess over next weekend?
Don’t miss our ultimate sourdough hybrid lineup—sweet, bold, and unapologetically extra.