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Sourdough Cinnamon Roll Focaccia: The Ultimate Sweet & Tangy Twist You’ll Love

Sourdough cinnamon roll focaccia slice drizzled with cream cheese glaze
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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.

Ingredients

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  • 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

  1. Feed your sourdough starter 6–8 hours before use and let it double in size.
  2. In a bowl, mix the starter, flour, milk or water, honey/maple syrup, olive oil, and salt into a shaggy dough.
  3. Let rest for 30 minutes, then perform stretch and folds every 30 minutes for 2 hours.
  4. Cover and let dough bulk ferment at room temperature for 8–12 hours.
  5. Transfer to a well-oiled baking pan, stretch gently to fit, and dimple the surface.
  6. Spread softened butter over the dough, then sprinkle with brown sugar and cinnamon.
  7. Let rise again for 1–2 hours until puffy.
  8. Bake at 425°F (220°C) for 20–25 minutes until golden.
  9. 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

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