This Cinnamon Roll Sourdough Focaccia is a sweet twist on the classic bread! It blends the soft, fluffy texture of focaccia with the delightful flavors of cinnamon and sugar, making it perfect for brunch.
Is there anything better than warm, gooey cinnamon rolls? Yes! A focaccia that tastes like one! I always enjoy mine with a cup of coffee. It’s a cozy treat that brightens my day! ☕️
Key Ingredients & Substitutions
Sourdough Starter: Active starter is key! If you’re starting with a new culture, make sure it’s bubbly and fed. If you can’t use sourdough, you could try a store-bought dough, but it won’t have the same flavor.
All-Purpose Flour: This is great for structure, but whole wheat flour can lend a nuttier taste. Just know that it might change the texture slightly. You can also mix different flours for more flavor!
Milk: Whole milk gives richness, but feel free to use almond, oat, or any plant-based milk. Just make sure it’s warm to help the yeast activate.
Instant Yeast: Using instant yeast speeds up the process. If you want a longer fermentation, skip it; your dough will rise slower and develop more flavor.
Cinnamon: Ground cinnamon adds warmth. If you’re adventurous, try adding nutmeg or cardamom for a unique flavor twist!
How Do I Make Sure My Dough Rises Properly?
A key step in making this focaccia perfect is controlling the rise. Start by creating a warm environment for the dough. You want cozy conditions, about 75-80°F (24-27°C), for the yeast to thrive. Here’s how:
- Preheat your oven to the lowest setting for a minute, then turn it off. Place the covered dough inside.
- Alternatively, put the dough in a sunny spot in your kitchen.
- Check regularly; the dough should double in size. If it’s cooler in your kitchen, expect it to take longer.
Once it’s doubled, don’t rush it! A thorough rise means better flavor and texture.
Cinnamon Roll Sourdough Focaccia
Ingredients You’ll Need:
For the Dough:
- 1 cup (240g) active sourdough starter (100% hydration)
- 3 cups (360g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/2 cup (120ml) whole milk, warm
- 2 teaspoons instant yeast (optional, for faster rise)
- 1/2 teaspoon salt
- 1/4 cup (60g) unsalted butter, melted and cooled
- 1 large egg
For the Cinnamon Filling:
- 1/2 cup (100g) brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 cup (60g) unsalted butter, softened
For the Icing:
- 1 cup (120g) powdered sugar
- 2 tablespoons cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 2 tablespoons milk (or more for desired consistency)
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delicious Cinnamon Roll Sourdough Focaccia will take about 20 minutes to prepare, plus around 4-5 hours for dough rising. Baking will take an additional 25-30 minutes. Total time is about 4-5 hours, including rising and baking time. The great news is most of that is just waiting time!
Step-by-Step Instructions:
1. Preparing the Dough:
In a large mixing bowl, combine the active sourdough starter, warm milk, egg, melted butter, and sugar. Mix these ingredients together well. Then, add the flour, salt, and instant yeast if you’re using it. Stir until a shaggy dough forms.
2. Kneading the Dough:
Turn the dough out onto a floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. If you have a stand mixer, you can use that with a dough hook for about 6-8 minutes on medium speed.
3. First Rise:
Place the kneaded dough in a lightly greased bowl, and cover it with a damp towel or plastic wrap. Let it rise in a warm place for about 2-3 hours or until it’s doubled in size. If you’re not using yeast, it might take longer, so be patient!
4. Preparing the Cinnamon Filling:
In a small bowl, mix together the softened butter, brown sugar, and ground cinnamon until it’s all well combined and can be spread easily.
5. Shaping the Dough:
After the dough has risen, gently punch it down. Roll it out on a floured surface into a rectangle about 12×16 inches. Next, spread the cinnamon filling evenly over the dough.
6. Rolling and Slicing:
Start at the long side and tightly roll the dough into a log. Use a sharp knife or a string to cut the log into slices that are about 1.5 to 2 inches thick.
7. Arranging in the Pan:
Grease a round or square baking pan (around 9×9 inches). Place the slices cut side up closely next to each other in the pan, creating a circular or grid pattern. Cover lightly and let this rise again for about 1-2 hours until they are puffy.
8. Baking the Focaccia:
Preheat your oven to 375°F (190°C). Bake the focaccia for 25-30 minutes, or until it’s golden brown and cooked through. It should smell amazing!
9. Prepare the Icing:
Once out of the oven, let the focaccia cool for about 10 minutes. While it cools, whisk together the powdered sugar, cream cheese, butter, vanilla extract, and milk until it’s smooth. You can add extra milk for a thinner drizzle consistency if you prefer.
10. Drizzling and Serving:
Drizzle the icing generously over the warm focaccia. Serve it warm or let it cool a bit, but enjoy every bite of this delightful mix of sourdough and cinnamon roll flavors!
This yummy treat is perfect for breakfast, a snack, or even dessert! Enjoy your baking adventure!
Can I Use a Different Type of Flour?
Absolutely! While all-purpose flour works great, you can substitute with whole wheat flour for a nuttier flavor. Keep in mind that it may change the texture slightly, so consider a 50/50 mix for the best results!
What If My Dough Doesn’t Rise?
If your dough isn’t rising, check the temperature in your kitchen; it should be around 75-80°F (24-27°C). Ensure that your sourdough starter is active and bubbly. You can also extend the rising time as needed for a slower fermentation.
Can I Make This Recipe Vegan?
Yes, you can make this recipe vegan! Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water), use plant-based milk, and replace the butter with a vegan alternative. Ensure your icing ingredients are also vegan-friendly!
How Should I Store Leftovers?
Store any leftover focaccia in an airtight container at room temperature for up to 2-3 days. For longer storage, you can refrigerate it for about a week or even freeze slices. Just thaw and reheat them gently in the oven or microwave!
