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

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

Ingredients

Scale
  • 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

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

Find it online: https://www.joyfulbiterecipes.com/cinnamon-roll-sourdough-focaccia/