There’s nothing quite like combining the pillowy goodness of cinnamon rolls with the chewy, tangy bite of focaccia bread. Enter: sourdough cinnamon roll focaccia, the ultimate bake that blurs the line between breakfast, dessert, and snack. If you’ve ever found yourself torn between a warm cinnamon roll and a slice of rustic sourdough, this sweet-savory fusion is your dream come true.
What makes sourdough cinnamon roll focaccia so special is its ability to hold on to the deep fermented flavor of sourdough while delivering the sticky cinnamon-sugar topping you love. It’s slightly crisp on the outside, fluffy inside, and crowned with gooey cinnamon swirls that caramelize to perfection in the oven. It’s a showstopper for brunch, a cozy weekend treat, or a creative twist to impress your bake-loving friends.
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Table of Contents
Sourdough Cinnamon Roll Focaccia: The Ultimate Sweet & Tangy Twist You’ll Love
A fusion of sweet cinnamon rolls and rustic sourdough focaccia, this treat is fluffy, tangy, and sticky-sweet—perfect for brunch, dessert, or an anytime snack.
- 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
- 1 cup active sourdough starter (fed)
- 3 cups all-purpose flour
- 1 cup warm milk or water
- 1 tablespoon honey or maple syrup
- 1 tablespoon olive oil
- 1½ teaspoons salt
- ½ cup brown sugar
- 2 tablespoons ground cinnamon
- ¼ cup unsalted butter (softened)
- 1 teaspoon vanilla extract
- ½ cup powdered sugar (optional, for drizzle)
Instructions
- Feed your sourdough starter 6–8 hours before use and let it double in size.
- In a bowl, mix the starter, flour, milk or water, honey/maple syrup, olive oil, and salt into a shaggy dough.
- Let rest for 30 minutes, then perform stretch and folds every 30 minutes for 2 hours.
- Cover and let dough bulk ferment at room temperature for 8–12 hours.
- Transfer to a well-oiled baking pan, stretch gently to fit, and dimple the surface.
- Spread softened butter over the dough, then sprinkle with brown sugar and cinnamon.
- Let rise again for 1–2 hours until puffy.
- Bake at 425°F (220°C) for 20–25 minutes until golden.
- Cool slightly, then drizzle with powdered sugar icing or cream cheese glaze if desired.
Notes
Customize with nuts, raisins, or chocolate chips. Use the poke test for ideal proofing. Great served warm with coffee or chai.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 12g
- Sodium: 310mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg
Why You’ll Love This Sourdough Cinnamon Roll Focaccia
A Perfect Fusion of Sweet and Savory
If you love the complex, tangy notes of sourdough and the sugary spice of a classic cinnamon roll, then this focaccia hits all the right notes. It’s a bake that captures the depth of fermentation and pairs it with buttery, cinnamon-sugar decadence—think artisan meets comfort food.
Unlike overly sweet pastries, this bake keeps things balanced. The savory undertone from the sourdough starter complements the gooey topping, giving you a nuanced flavor profile with every bite. It’s both rustic and indulgent, perfect for those who like their desserts with a touch of complexity.
Why Sourdough Elevates This Cinnamon Roll Focaccia
Using sourdough in this recipe isn’t just about flavor—it’s about texture, digestion, and natural fermentation. The live culture in sourdough helps the dough rise slowly, developing a rich crumb and chewy crust. It adds depth and complexity that commercial yeast simply can’t replicate.
Beyond taste, sourdough offers a gut-friendly bonus. Thanks to the long fermentation, gluten is partially broken down, making the focaccia easier to digest. It’s also a smart way to use up your starter discard while baking something truly unique.
Don’t miss our guide on how to use sourdough starter in sweet breads to expand your baking skills with other hybrid recipes.
Ingredients You’ll Need
Essential Dough Ingredients with Sourdough Starter
To make the perfect sourdough cinnamon roll focaccia, start with a strong, active sourdough starter. This is your natural leavening agent and the foundation for that iconic tangy flavor. Unlike traditional focaccia that uses commercial yeast, the sourdough approach gives you depth, texture, and a healthier fermentation process.
Here’s what you’ll need for the dough:
| Ingredient | Purpose |
|---|---|
| Active sourdough starter (fed) | Provides rise and flavor |
| All-purpose flour | Base structure of the dough |
| Milk or warm water | Hydrates and softens the crumb |
| Olive oil | Richness and a tender texture |
| Honey or maple syrup | Slight sweetness that balances tang |
| Salt | Enhances all the flavors |
Your dough will need time—at least 8 to 12 hours of fermentation at room temperature or an overnight cold proof in the fridge. This slow rise allows the gluten to develop and the sour flavor to deepen.
Don’t miss our take on cottage cheese banana bread for another sweet bake using simple pantry staples.
Sweet Cinnamon Filling and Topping Components
Now let’s talk about the swirl and crown—the cinnamon-sugar goodness that defines this recipe. Think sticky, buttery, caramelized ridges that you can peel away with your fingers. Here’s what you’ll need:
| Ingredient | Purpose |
|---|---|
| Brown sugar | Rich molasses flavor for depth |
| Cinnamon | The main aromatic driver |
| Unsalted butter (softened) | Helps caramelize and spread the flavor |
| Vanilla extract | Enhances sweetness |
| Powdered sugar (for drizzle) | Optional but great for presentation |
For a richer taste, you can also mix in a bit of cream cheese into the drizzle or add chopped pecans for a nutty finish.
Check out how we top our earl grey cookies for ideas on flavor layering and decorative finishes.
How to Make Sourdough Cinnamon Roll Focaccia
Preparing and Feeding Your Sourdough Starter
Before you start mixing your dough, make sure your sourdough starter is healthy and active. If it’s been in the fridge, feed it 6–8 hours before using. You want it bubbly and doubled in size.
How to prep your starter:
- Discard all but 1 tablespoon of your starter.
- Feed it with equal weights of flour and water (e.g., 50g flour + 50g water).
- Let it rest at room temperature, loosely covered.
- When it’s doubled and bubbly, it’s ready for use.
An active starter ensures your dough rises well and gets that perfect airy focaccia crumb. If you don’t have a starter yet, you can follow our complete guide to building one from scratch in just a week.
Don’t miss our pumpkin banana loaf for another slow-rise, moist, sweet bake!
Step-by-Step Dough Mixing, Proofing, and Shaping
Here’s how to bring your sourdough cinnamon roll focaccia to life from scratch:
Step 1: Mix the Dough
In a large bowl, combine:
- 1 cup active sourdough starter
- 3 cups all-purpose flour
- 1 cup warm milk or water
- 1 tablespoon honey or maple syrup
- 1 tablespoon olive oil
- 1½ teaspoons salt
Mix by hand until all ingredients come together in a shaggy dough. Let it rest (autolyse) for 30 minutes.
Step 2: Stretch and Fold
Every 30 minutes over the next 2 hours, perform a stretch-and-fold technique to develop gluten. Cover and rest the dough at room temp for 8–12 hours.
Step 3: Shape and Add Filling
After bulk fermentation, transfer the dough into an oiled baking pan. Gently stretch it to the corners without deflating too much air. Dot the top with softened butter, cinnamon, and brown sugar. Use your fingers to dimple the dough and spread the filling into pockets.
Step 4: Second Proof
Cover and let the dough rise again for 1–2 hours until puffy.
Step 5: Bake
Preheat oven to 425°F (220°C). Bake for 20–25 minutes or until golden and bubbling on top. Cool slightly before adding any drizzle or cream cheese glaze.
Discover great ideas like our muddy buddies if you love creative sweet snacks!
Tips for the Best Results
Mastering the Dough Texture and Rise Time
To achieve that signature chewy-meets-soft bite in your sourdough cinnamon roll focaccia, you need to master hydration, fermentation time, and dough handling. Here’s what makes all the difference:
- Hydration is key: A wetter dough (around 70–75% hydration) helps create that airy focaccia crumb. Don’t be tempted to over-flour.
- Don’t skip stretch and folds: This method gently strengthens gluten while preserving the open crumb you want.
- Long proof = more flavor: Letting the dough bulk ferment overnight (12–16 hours) brings out the sourdough tang and softens the texture.
- Oil generously: Olive oil not only prevents sticking, it crisps the bottom and edges to golden perfection.
Over-proofed dough will be flat and weak, while under-proofed dough will bake up dense. Use the poke test: press your finger into the dough—if it springs back slowly, it’s ready to bake.
Looking for inspiration? Try our vegan Middle Eastern recipes for more bold, flavorful food ideas.
Flavor Enhancing Techniques and Baking Hacks
Here’s how to push your sourdough cinnamon roll focaccia from “yum” to “can I get the recipe?” status:
- Infuse your dough: Try steeping milk with cinnamon sticks or cloves before mixing. Let it cool, then use it as your dough liquid.
- Brown your butter: For the filling, brown butter brings nutty depth that plays beautifully with the sourdough base.
- Layer your cinnamon: Sprinkle a second round of cinnamon sugar halfway through baking for extra caramelization.
- Finish with a glaze: Drizzle a thin powdered sugar icing or a maple cream cheese glaze after baking for a decadent finish.
Want more twists? Fold in raisins, chopped dates, or crushed nuts with the cinnamon swirl layer for more texture and taste.
Check out our take on peanut butter and jelly oats if you’re into reinventing familiar flavors.
By now, you’ve probably realized that sourdough cinnamon roll focaccia is not only fun to bake—it’s wildly customizable. And that’s the secret to keeping it exciting every single time you pull it out of the oven.
Variations to Try
Nutty, Fruity, or Chocolate Twist Ideas
The beauty of sourdough cinnamon roll focaccia lies in how easy it is to customize. Whether you’re baking for a holiday, a brunch, or just a creative craving, adding new layers of flavor makes each bake your own.
Here are some mouthwatering variations to try:
| Add-In | Why It Works |
|---|---|
| Toasted pecans or walnuts | Crunchy contrast and earthy flavor |
| Dried cranberries or raisins | Chewy sweetness that pairs well with cinnamon |
| Mini chocolate chips | Melts slightly, creating gooey pockets |
| Orange zest | A citrusy lift that brightens the richness |
| Chopped dates or figs | Deep caramel flavor that complements the sourdough |
For best results, fold the add-ins into the dough after the bulk ferment or sprinkle them on top with the cinnamon sugar swirl.
Discover great ideas like our matcha pan bread if you’re into creative flavor combinations.
Gluten-Free and Vegan Cinnamon Roll Focaccia Options
Adapting this recipe for dietary preferences? Totally doable.
- Gluten-Free: Use a 1:1 gluten-free baking flour blend, but note that fermentation may be shorter and dough stickier.
- Vegan: Substitute dairy milk with oat or almond milk, and use plant-based butter for the swirl and topping.
For the starter, use a gluten-free sourdough starter if avoiding gluten. Vegan starters are simply fed with flour and water—no need for any animal-based ingredients.
This makes sourdough cinnamon roll focaccia inclusive, without sacrificing taste or texture. Everyone at your table can enjoy a warm slice!
Serving Suggestions
Best Pairings for Brunch or Dessert
Sourdough cinnamon roll focaccia walks the line between indulgent and wholesome, which makes it incredibly versatile on the table.
Serve it with:
- Fresh fruit & coffee: A light balance to the sweetness.
- Mascarpone or whipped cream: Soft spreads make each bite richer.
- Yogurt and honey: If serving for brunch, this adds a creamy, tangy counterpoint.
It also plays beautifully with fall flavors. Try pairing it with a hot chai latte or spiced cider for the ultimate seasonal combo.
Learn more about cozy flavors in our earl grey cookies recipe—another crowd-pleasing favorite.
How to Style It for Special Occasions
Presentation matters, especially when your bake is as visually impressive as this. A few quick ideas:
- Use a cast iron skillet: It bakes evenly and gives a rustic, bakery-style look.
- Drizzle in zigzags or spirals: Makes it look just as good as it tastes.
- Add powdered sugar dusting before serving: Instant elegance.
- Slice it into squares or wedges: Easy for serving at parties or potlucks.
Want to go the extra mile? Top each piece with a swirl of glaze and a few toasted nuts. Your guests will think you picked it up at an artisan bakery.
How to Store and Reheat
Storage Options: Fridge, Freezer, and Airtight Tips
The flavor of sourdough cinnamon roll focaccia deepens after baking, making it even more delicious the next day—if it lasts that long. But storing it correctly is key to maintaining its soft crumb and sticky-sweet topping.
Here’s how to store it right:
| Storage Method | How-To | How Long |
|---|---|---|
| Room Temperature | Wrap in foil or store in airtight container | 1–2 days |
| Refrigerator | Store slices in an airtight bag or container | Up to 5 days |
| Freezer | Wrap slices in plastic + foil, or use freezer bags | Up to 2 months |
Always allow the focaccia to cool completely before storing to prevent condensation and sogginess.
Don’t miss our article on cottage cheese banana bread for more smart storage tips for baked goods.
Best Ways to Reheat Without Losing Texture
Reheating the right way helps bring back that just-baked texture—chewy bottom, gooey topping, soft middle.
Here’s how to do it:
- Oven method (recommended): Preheat to 350°F (175°C), wrap in foil, and bake for 8–10 minutes.
- Toaster oven: Perfect for single slices—bake uncovered for 5–6 minutes.
- Microwave (for speed): Place a slice on a plate, cover with a damp paper towel, and heat for 20–30 seconds. Great for softness but skip this if you want the crust to stay crisp.
Tip: Add a tiny pat of butter or drizzle of glaze after reheating to revive the flavor and shine.
FAQs About Sourdough Cinnamon Roll Focaccia
How long to let sourdough focaccia rise?
Typically, you’ll let your dough bulk ferment for 8–12 hours at room temperature. The second rise (after shaping and filling) should be about 1–2 hours until the dough is puffy and jiggly.
Why is my sourdough focaccia not bubbly?
A lack of bubbles often means your sourdough starter isn’t active enough. Make sure it’s bubbly and passes the float test before using. Under-proofing or not enough hydration can also limit the airy rise.
How long can focaccia dough sit in the fridge?
You can cold-proof sourdough cinnamon roll focaccia dough for up to 48 hours. Longer fermentation increases flavor, but after 2 days, it might start to over-ferment and break down.
How do you store sourdough focaccia?
Cool completely, then wrap tightly in foil or an airtight container. Store at room temp for 1–2 days, in the fridge for 4–5 days, or freeze for up to 2 months for long-term storage.
Final Thoughts
Sourdough cinnamon roll focaccia is more than a recipe—it’s a celebration of contrasts. Sweet yet tangy, pillowy yet crisp, simple yet impressive. It’s the kind of bake that turns heads, brings smiles, and instantly becomes a household favorite. Whether you’re an experienced sourdough baker or just experimenting, this hybrid bread offers a unique way to explore fermentation and flavor.
With endless possibilities for customization—nuts, fruits, spices, or glazes—you can make it your own every time. Serve it for brunch, dessert, holidays, or even as a special gift from your kitchen.
And remember: the magic isn’t just in the ingredients. It’s in the love, the patience, and the joyful anticipation as that golden, cinnamon-streaked focaccia comes out of the oven.
Looking for more delicious hybrids? Check out our favorite matcha pan bread recipe for a naturally vibrant, fluffy treat.