Sourdough Cinnamon Roll Focaccia: A Sweet Twist on Classic Focaccia blends pillowy sourdough texture with a cinnamon roll–style swirl for a cozy brunch treat. It develops flavor overnight and bakes into a golden, shareable pan. Pair it with simple treats like 2-ingredient banana donut holes for an easy brunch spread.

Why You’ll Love This Sourdough Cinnamon Roll Focaccia: A Sweet Twist on Classic Focaccia

Sweet cinnamon-roll flavor with airy focaccia crumb.
Hands-off overnight fridge ferment for deep flavor.
Easy to scale for family breakfasts or brunch gatherings.
Excellent reheats and leftovers that stay soft.
Kid-friendly and great for meal prep or hosting.

Ingredients Needed

Dough:
- 1 cup (240g) active sourdough starter (fed and bubbly)
- 1 1/2 cups (360g) warm water
- 1 tbsp (13g) honey
- 4 cups (500g) all-purpose flour
- 2 tsp (12g) salt
Filling:
- 1/2 cup (113g) unsalted butter, melted
- 3/4 cup (150g) brown sugar
- 2 tbsp (16g) ground cinnamon
Glaze:
- 1 cup (120g) powdered sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla extract

Step-by-Step Instructions

In a large mixing bowl, combine the active sourdough starter, warm water, and honey; mix until the honey dissolves. Add the flour and salt and mix until a shaggy dough forms with no dry flour remaining.
Cover the bowl and let the dough rest at room temperature for 30 minutes, then perform a series of stretch-and-folds: wet your hands, grab an edge, stretch up, fold over the center, rotate 90 degrees and repeat a total of four times.
Cover and let rise 4–6 hours at room temperature until doubled and puffy with bubbles, then place the dough in the refrigerator for 8–12 hours (or overnight) to develop flavor.
The next day, let the dough sit at room temperature 1–2 hours. Line a 9×13 inch baking sheet with parchment, then gently stretch the dough to fit, working from the center outward; if it keeps springing back, let it rest 10 minutes.
Cover and let dough rise another 2–3 hours until puffy. Preheat oven to 400°F (200°C).
Mix melted butter, brown sugar, and cinnamon into a thick paste; drizzle over the dough, then use your fingers to create deep dimples and swirls across the surface.
Bake 20–25 minutes until golden and hollow-sounding when tapped. Whisk powdered sugar, milk, and vanilla until smooth, let focaccia cool 10 minutes, then drizzle glaze and serve warm.

Serving Suggestions Sourdough Cinnamon Roll Focaccia: A Sweet Twist on Classic Focaccia

Serve warm with extra glaze on the side for dunking.
Pair with fresh berries and whipped cream for a brunch board.
Add a side of plain yogurt or mascarpone for richness.
Balance the sweetness with a light salad like sushi cucumber salad.
Slice into squares and serve with coffee, tea, or a spiced latte.

Tips for Success Sourdough Cinnamon Roll Focaccia: A Sweet Twist on Classic Focaccia

Use a fed, bubbly starter for reliable rise and flavor.
Don’t skip the overnight chill; it deepens sourdough complexity.
Dimples and swirls help the cinnamon paste seep into the crumb—press confidently.
Watch bake time closely; oven temperatures vary so aim for a golden top.
Store wrapped at room temp up to 2 days, or refrigerate up to 5 days.

Variations

Here are a few easy ways to change it up:

Nutty crunch: sprinkle chopped pecans or walnuts over the cinnamon paste before baking.
Apple twist: add thin apple slices tucked into the swirls for fruit-forward flavor.
Dairy-free: swap vegan butter and plant-based milk in the glaze for a dairy-free option.

Sourdough Cinnamon Roll Focaccia

A sweet twist on classic focaccia that combines pillowy sourdough texture with cinnamon roll flavors, perfect for brunch.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 25

Total Time 10

Course Brunch, Dessert

Cuisine American

Servings 12 pieces

Calories 300 kcal

Ingredients

Dough

1 cup 1 cup (240g) active sourdough starter (fed and bubbly) Use a fed, bubbly starter for reliable rise and flavor.
1.5 cups 1 1/2 cups (360g) warm water
1 tbsp 1 tbsp (13g) honey
4 cups 4 cups (500g) all-purpose flour
2 tsp 2 tsp (12g) salt

Filling

1/2 cup 1/2 cup (113g) unsalted butter, melted
3/4 cup 3/4 cup (150g) brown sugar
2 tbsp 2 tbsp (16g) ground cinnamon

Glaze

1 cup 1 cup (120g) powdered sugar
2-3 tbsp 2-3 tbsp milk
1/2 tsp 1/2 tsp vanilla extract

Instructions

Preparation

In a large mixing bowl, combine the active sourdough starter, warm water, and honey; mix until the honey dissolves.
Add the flour and salt and mix until a shaggy dough forms with no dry flour remaining.
Cover the bowl and let the dough rest at room temperature for 30 minutes.
Perform a series of stretch-and-folds: wet your hands, grab an edge, stretch up, fold over the center, rotate 90 degrees and repeat a total of four times.
Cover and let rise 4–6 hours at room temperature until doubled and puffy with bubbles.
Place the dough in the refrigerator for 8–12 hours (or overnight) to develop flavor.

Baking

The next day, let the dough sit at room temperature for 1–2 hours.
Line a 9×13 inch baking sheet with parchment, then gently stretch the dough to fit, working from the center outward; if it keeps springing back, let it rest for 10 minutes.
Cover and let dough rise another 2–3 hours until puffy.
Preheat oven to 400°F (200°C).
Mix melted butter, brown sugar, and cinnamon into a thick paste; drizzle over the dough, then use your fingers to create deep dimples and swirls across the surface.
Bake for 20–25 minutes until golden and hollow-sounding when tapped.
Whisk powdered sugar, milk, and vanilla until smooth, let focaccia cool for 10 minutes, then drizzle glaze and serve warm.

Notes

Serve warm with extra glaze on the side for dunking. Pair with fresh berries and whipped cream for a brunch board.

Keyword Baked Goods, Brunch Recipe, cinnamon roll, Sourdough Focaccia, Sweet Bread