Sourdough Cinnamon Roll Focaccia That Tastes Like Home

The Story Behind Sourdough Cinnamon Roll Focaccia

A cinnamon roll twist with a sourdough soul

Sourdough cinnamon roll focaccia isn’t just a recipe—it’s a memory, a craving, and a little bit of baking magic all rolled into one. The first time I made it, I had no grand plan. Just a half-full jar of sourdough starter, a deep need for comfort, and a wild idea to combine two of my favorite things: the chewy airiness of focaccia and the sugary warmth of a cinnamon roll.

It smelled like my childhood—sweet spice swirling through the kitchen—and looked like something from a bakery window. That contrast between crisp, golden crust and pillowy middle was everything I didn’t know I needed. The tang from the sourdough starter made each bite just interesting enough to keep going back for more.

This recipe feels like something my grandmother would’ve loved, even though she never once uttered the word “focaccia.” And that’s what makes it special. It blends the old and the new, the sweet and the savory, the cozy and the bold.

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Why this sourdough focaccia works every time

The sourdough cinnamon roll focaccia brings together flavor and function. The naturally fermented dough delivers a complexity that store-bought yeast can’t touch. It also gives the focaccia its distinct chew and deeper color, not to mention a longer shelf life—though it rarely lasts past the second day.

If you’re already baking classics like cinnamon roll focaccia, this sourdough version will take your brunch table up a notch. Pair it with something bright and savory like Greek shrimp pasta salad for a balanced spread, or let it shine solo with a hot cup of coffee.

We’re just getting started—next up, I’ll guide you through the dough process step by step, including how to fix that too-wet texture and prevent sticking.

How to Make Sourdough Cinnamon Roll Focaccia Dough Right

The key to balancing hydration in sourdough focaccia

Sourdough cinnamon roll focaccia starts with a dough that’s wetter than your average loaf—but that’s exactly what gives it its signature texture. If you’ve ever felt like your dough was too wet, you’re not wrong. Sourdough tends to slack a bit more due to natural fermentation, but that doesn’t mean it should be unworkable.

Aim for 75–80% hydration if you’re using bread flour. That means if you’re using 400g of flour, you’ll want around 300–320g of water. The dough will feel sticky, especially during mixing, but after a couple of stretch-and-folds and a solid bulk rise, it tightens up nicely. I recommend mixing by hand and letting it rest for 30 minutes before the first fold—this lets the flour absorb the water and improves structure without overmixing.

One note: if your starter is runnier than usual or the humidity’s high, scale back the water slightly at first. It’s easier to add a splash later than to deal with batter-like dough.

Tips for avoiding dough sticking to the pan

One of the most common frustrations with sourdough cinnamon roll focaccia is sticking to the pan—and I’ve been there. The trick is using the right type of pan and being generous with your fat. A heavy metal pan gives the best golden bottom, but it needs a solid coat of butter or oil (or both). Line it with parchment if you’ve had trouble before—it won’t affect the bake, and it makes lifting the focaccia out much easier.

After your final rise, dimple the dough gently with oiled fingers. That classic focaccia texture isn’t just for looks—it helps catch all that cinnamon-sugar butter in little pockets. And yes, you’ll be swirling that butter in soon, just like we do in the original cinnamon roll focaccia.

Want to pair your sweet focaccia with something unexpected? Try a bite next to Louisiana Voodoo Fries—salty heat meets cinnamon-sweet in a way that just works.

Important Ingredients for Sourdough Cinnamon Roll Focaccia

Every great sourdough cinnamon roll focaccia starts with the right ingredients in the right balance. Your sourdough starter should be active and bubbly—this is what gives the dough its rise and signature tang. Make sure it passes the float test before mixing.

Here’s what you’ll need:

• Bread flour (higher protein gives better structure)
• Water (filtered, for flavor and fermentation control)
• Active sourdough starter (fed 4–8 hours before mixing)
• Salt (just enough to balance sweetness)
• Brown sugar, cinnamon, and unsalted butter (for the filling)
• Vanilla or cream cheese glaze (optional but worth it)

This isn’t the time to swap bread flour for all-purpose. The hydration and fermentation times are built around strong gluten development. Want a slightly savory kick? A sprinkle of sea salt on top after baking makes this sourdough cinnamon roll focaccia truly unforgettable.

How to Make Cinnamon Roll Sourdough Focaccia

Bulk Fermentation

Once your dough is mixed, bulk fermentation is where the magic begins. Cover and let it rest at room temperature (around 70–72°F) for 4 to 6 hours, performing stretch-and-folds every 30–45 minutes during the first half. You’ll see the dough go from shaggy to smooth—this is your sourdough cinnamon roll focaccia base forming its structure.

If your kitchen runs cold, extend the time slightly or use a proofing box. If it’s warm, keep an eye on the dough so it doesn’t overproof too quickly.

Shaping Dough

After the bulk is complete, gently turn the dough out into a well-greased or parchment-lined pan. Avoid knocking out all the gas—you want those bubbles. Lightly oil your fingertips and press the dough to the edges without tearing it. Cover and let it rest again, just until it starts to puff slightly.

Sprinkle your cinnamon sugar blend generously across the top, then dot with softened butter. You can swirl it gently with your fingers or a spatula for a cinnamon roll effect. This layering makes the sourdough cinnamon roll focaccia rich and flavorful in every bite.

Cold Ferment and Proofing

Cover the pan tightly and refrigerate overnight. This cold ferment gives the focaccia deeper flavor and a more tender texture. Plus, it lets the cinnamon soak into the dough slowly for even more roll-like flavor.

The next day, remove the dough from the fridge and let it sit at room temp for 1–2 hours while your oven preheats. It should be visibly puffy and slightly jiggly when ready to bake.

Baking

Preheat to 425°F and place your pan on the center rack. Bake your sourdough cinnamon roll focaccia for 22–26 minutes, or until the top is deep golden and the edges are pulling slightly away from the pan. A toothpick won’t help here—look for color and smell.

Let it cool 10–15 minutes before glazing or slicing. The glaze will set better and the texture will hold when slightly cooled.

For a closer look at results and texture, check the visuals in the original cinnamon roll focaccia post—it’s a great visual reference for this version, too.

Glazing, Slicing, and Serving Sourdough Cinnamon Roll Focaccia

How to glaze sourdough cinnamon roll focaccia

After your sourdough cinnamon roll focaccia comes out golden and bubbly, let it cool for at least 10 minutes. This helps the crumb set, making it easier to slice and preventing the glaze from melting right off.

You’ve got two great options for glaze:

• A classic vanilla glaze (milk, powdered sugar, and vanilla)
• A tangy cream cheese glaze for more cinnamon roll flavor

Whisk the glaze until smooth and drizzle over the cooled focaccia using a spoon or squeeze bottle. You want ribbons—not puddles. Let it sit for 5–10 minutes until the glaze sets slightly. The result is a perfect balance of sweet, tangy, and chewy in every bite of your sourdough cinnamon roll focaccia.

How to serve, slice, and store

Slice the focaccia into squares or strips, depending on your crowd. It’s soft enough to tear but holds together like bread. Perfect for brunch spreads, afternoon snacks, or even as dessert after something savory like Louisiana Voodoo Fries.

To store, wrap leftovers tightly in foil or place in an airtight container. It keeps at room temperature for up to two days or in the fridge for five. Warm slices in the oven at 300°F for 5–7 minutes before serving again—it revives the texture without drying it out.

Need a lighter side dish to balance it? Serve alongside Greek shrimp pasta salad for a sweet-and-savory mix that works like a charm.

Frequently Asked Questions

Conclusion

Sourdough cinnamon roll focaccia might sound like an unexpected mash-up, but once you try it, you’ll see—it’s the kind of bake that lingers in your memory. From the tangy base to the sweet swirls and tender glaze, it’s what happens when comfort food gets creative.

Whether you’re feeding brunch guests or just yourself on a slow morning, this recipe brings warmth and joy to the table. And if it sticks a little or rises too much, that’s okay. That’s how you learn. That’s how recipes become yours.

So go ahead—mix, stretch, swirl, and bake. And smile while you stir. Because that’s what makes it taste right.

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