As I stood in my kitchen, the warm scent of cinnamon swirling around me, I couldn’t resist the urge to create something truly magical. Enter the Sourdough Cinnamon Roll Focaccia—a delightful blend of sweet, gooey cinnamon rolls and the airy goodness of focaccia. This same-day recipe is perfect for those who crave homemade comfort but don’t have the luxury of time or yeast on hand. Imagine sinking your teeth into its fluffy center, where buttery cinnamon goodness meets crispy edges—a treat that’s suitable for breakfast, dessert, or even an afternoon snack. Plus, it’s incredibly beginner-friendly, making it an exciting adventure for novice bakers. Are you ready to elevate your baking game and indulge in this sweet creation? Let’s dive into the recipe that will make your taste buds dance!
Why choose Sourdough Cinnamon Roll Focaccia?
Uniqueness: This recipe marries two beloved treats, giving you the comforting flavor of cinnamon rolls with the innovative twist of focaccia.
Beginner-Friendly: You don’t need to be a baking expert! This recipe is crafted for novice bakers, ensuring a rewarding experience.
Same-Day Delight: No long waits or yeast delays—enjoy this homemade treat fresh out of the oven in just a few hours!
Crowd-Pleasing Versatility: Perfect for any occasion, whether it’s a cozy breakfast, a sweet snack, or a festive brunch when paired with fresh fruit.
Irresistible Flavor: The combination of warm cinnamon sugar with a crispy, buttery exterior delivers flavor that keeps you coming back for seconds.
Sourdough Cinnamon Roll Focaccia Ingredients
For the Dough
- Active Sourdough Starter – Vital for a delightful rise and the distinct tanginess of sourdough.
- Warm Water – Hydrates your dough and activates the starter; aim for about 100°F – 110°F for optimal fermentation.
- Salt – A must-have to enhance flavor while ensuring proper gluten development.
- Unbleached Flour – Gives your focaccia structure; don’t hesitate to swap this with all-purpose flour if needed.
For the Topping
- Salted Butter – Enriches the cinnamon topping, creating that luscious moistness we all crave; feel free to use unsalted instead.
- Brown Sugar – Provides sweetness and a delightful caramelization to your topping; coconut sugar makes for a lovely substitute.
- Ground Cinnamon – The star of your topping, adjust its quantity based on your love for cinnamon flavor!
- Vanilla Extract – Optional but highly recommended for that extra aromatic sweetness that elevates the overall experience.
For the Icing
- Powdered Sugar – Creates that beautiful glaze; alternatives like coconut sugar can also do the trick.
- Milk or Cream – Helps achieve the perfect consistency for your icing; feel free to use any dairy or dairy-free options you prefer.
With these ingredients for your Sourdough Cinnamon Roll Focaccia, you’re one step closer to creating a masterpiece that’ll warm your kitchen and delight your senses!
Step‑by‑Step Instructions for Sourdough Cinnamon Roll Focaccia
Step 1: Mix Dough
In a large bowl, whisk together your active sourdough starter and warm water until fully dissolved. This mixture should be warm, around 100°F – 110°F, to activate the starter perfectly. Once combined, stir in the salt and unbleached flour, creating a wet and sticky dough.
Step 2: Rest the Dough
Let your dough rest for 30 minutes, allowing the flour to hydrate and the gluten to begin developing. During this time, you may notice the dough becoming slightly easier to handle, which indicates it’s setting up nicely for the next steps of your Sourdough Cinnamon Roll Focaccia.
Step 3: Stretch and Fold
After resting, perform a set of stretch and folds on the dough. Moisten your hands to help prevent sticking, then gently pull one side of the dough and fold it over itself. Repeat this on all sides. This technique will help strengthen the gluten structure while keeping the dough moist and shaggy.
Step 4: Bulk Fermentation (1st Proof)
Transfer your dough to a greased bowl and cover it with a damp towel. Place it in a warm area to ferment for about 3 hours. During this time, the dough should expand to 50%-75% larger and become bubbly, indicating that the fermentation is working its magic.
Step 5: Prepare Baking Dish
Grease a 9×13 glass baking pan with cooking spray to prevent sticking. After the first proof, transfer the dough into the pan and gently perform another set of stretch and folds directly in the dish. This helps shape your Sourdough Cinnamon Roll Focaccia while maintaining its airy texture.
Step 6: 2nd Proof
Cover the pan with a towel and let the dough rise again in a warm place for about 1 hour. It should double in size during this time, indicating that the sourdough has fully developed. Look for a soft and airy dough that springs back gently when poked.
Step 7: Make Topping
While the dough is rising, melt the salted butter in a small saucepan over low heat. Once melted, remove it from the heat and whisk in the brown sugar, ground cinnamon, and vanilla extract to create a rich topping. Set this mixture aside to cool slightly before using.
Step 8: Dimple Dough
Once the dough has risen, use wet fingers to create dimples across the surface of the dough. This technique not only adds visual interest but also helps incorporate the topping evenly when added, ensuring that every bite of your Sourdough Cinnamon Roll Focaccia is deliciously sweet.
Step 9: Bake
Carefully pour the prepared topping over the dimples in the dough, spreading it evenly. Preheat your oven to 425°F and bake the focaccia for 25-30 minutes, or until golden brown on top and visibly puffed. The glorious aroma of cinnamon will fill your kitchen at this point.
Step 10: Glaze and Serve
Once baked, remove the focaccia from the oven and let it cool slightly. For the icing, mix powdered sugar with milk or cream until you reach a drizzleable consistency. Drizzle the icing over the warm focaccia, slice it, and serve, delighting in the sweet experience of your homemade Sourdough Cinnamon Roll Focaccia.
Make Ahead Options
These Sourdough Cinnamon Roll Focaccia are fantastic for meal prep, allowing you to enjoy this delightful treat with minimal last-minute effort! You can prepare the dough (steps 1 through 6) up to 24 hours in advance. Just follow the initial steps and, before the second proof, cover the greased baking dish tightly with plastic wrap and refrigerate it. This method helps retain moisture and texture, ensuring it remains just as delicious. When ready to bake, let the dough sit at room temperature for about 30 minutes, then proceed with the dimple and topping steps. Enjoy the lovely aroma of fresh-baked goodness without the stress of same-day prep!
What to Serve with Sourdough Cinnamon Roll Focaccia
Delightful and versatile, this sweet treat is perfect for creating a memorable meal experience.
- Fresh Berries: The natural sweetness and acidity of mixed berries beautifully contrast the rich, buttery focaccia, adding refreshing notes to each bite.
- Creamy Scrambled Eggs: The creamy texture of scrambled eggs rounds out the meal, providing a savory element that balances the sweetness of the focaccia.
Imagine pairing it with fluffy scrambled eggs, where each bite of the soft focaccia is complemented by a rich, buttery palate. It’s like a warm embrace of flavors.
- Crisp Green Salad: A simple salad with arugula, lemon vinaigrette, and Parmesan adds a burst of freshness, helping to cleanse your palate between bites.
- Vanilla Ice Cream: For dessert, a scoop of vanilla ice cream on the side creates an indulgent treat that makes the sweet flavors of the focaccia even more irresistible.
- Hot Coffee or Tea: Pairing a warm slice of focaccia with a cup of brewed coffee or herbal tea enhances your tasting experience while indulging in cozy moments.
These pairings not only complement the unique flavors of the Sourdough Cinnamon Roll Focaccia but also create a delightful balance on your plate.
Expert Tips for Sourdough Cinnamon Roll Focaccia
• Dough Consistency: Make sure your dough remains wet and sticky; this helps create that soft interior that you’re after. If it’s too dry, your focaccia won’t rise properly.
• Proofing Temperature: Warmth is key! If your kitchen is too cool, try placing the dough near a preheated oven or a sunny window to encourage rising.
• Watch the Time: Baking times can vary based on your oven; check for a golden brown top, and do the poke test to ensure it’s fully baked.
• Dimpling Technique: Use wet fingers to dimple the dough before adding the topping. This creates lovely pockets for the buttery goodness to soak in, making each bite irresistible.
• Storage Tips: If you have leftovers, store your Sourdough Cinnamon Roll Focaccia in an airtight container to keep it fresh for up to 3-4 days.
Sourdough Cinnamon Roll Focaccia Variations
Feel free to explore your creativity and customize this delightful recipe to suit your taste and needs!
- Maple Sugar: Substitute brown sugar with maple sugar for a more complex sweetness that complements the cinnamon beautifully.
- Nutty Delight: Add chopped walnuts or pecans to the topping for a delightful crunch that balances the softness of the focaccia. Nuts bring a heartiness that will keep you coming back for another slice!
- Dried Fruits: Incorporate raisins, cranberries, or chopped dried apricots into the topping for a chewy texture and a burst of natural sweetness, enhancing every bite’s complexity.
- Cream Cheese Icing: Swap out the vanilla icing for a creamy cream cheese frosting that pairs perfectly with the warmth of the cinnamon, adding a touch of tanginess to each mouthful.
- Chocolate Chips: Mix in some semi-sweet or dark chocolate chips for a luscious, decadent treat that satisfies your sweet tooth while marrying well with the cinnamon flavor.
- Spicy Twist: Sprinkle in a dash of cayenne pepper or chili powder with the cinnamon for a warm, spicy kick that beautifully contrasts the sweetness. Warm up your palate, and you just might ignite taste buds you didn’t know you had!
- Citrus Zest: Grate some orange or lemon zest into the icing or dough for a refreshing citrus note that brightens the overall flavor profile. This twist adds a lovely brightness that will surprise and delight your taste buds.
- Gluten-Free: Substitute the flour with a 1-to-1 gluten-free baking blend to enjoy the same delicious experience without the gluten. You can savor this delicious focaccia no matter your dietary needs!
Feel free to experiment with your own ideas and let this Sourdough Cinnamon Roll Focaccia become a canvas for your baking creativity! Happy baking!
Storage Tips for Sourdough Cinnamon Roll Focaccia
Room Temperature: Store your focaccia in an airtight container at room temperature for up to 3-4 days for optimal freshness and flavor.
Fridge: If you prefer extended freshness, wrap the focaccia in plastic wrap and refrigerate for up to a week. Warm it gently in the oven before serving for that fresh-baked taste.
Freezer: For longer storage, freeze slices of the Sourdough Cinnamon Roll Focaccia individually wrapped in plastic and then placed in a freezer bag. They’ll last for up to 3 months—simply thaw and reheat when ready to enjoy!
Reheating: To revive the focaccia, pop it in a preheated oven at 350°F for about 10-15 minutes until warmed through, ensuring it’s still soft and delightful.
Sourdough Cinnamon Roll Focaccia Recipe FAQs
What kind of flour should I use for the dough?
For the best results, I recommend using unbleached flour, which provides excellent structure and texture to your Sourdough Cinnamon Roll Focaccia. If you don’t have it on hand, all-purpose flour works well as a substitute.
How do I know when my dough is ready to bake?
You can determine if your dough is ready through visual cues and the poke test. After the second proof, it should be visibly puffed and have doubled in size. If you gently poke the dough, it should spring back slowly. If it springs back quickly or leaves no dent, give it a bit more time to rise!
Can I store leftover Sourdough Cinnamon Roll Focaccia?
Absolutely! Store any leftovers in an airtight container at room temperature for up to 3-4 days. For longer freshness, wrap it tightly and refrigerate it for up to a week. Just warm it up in the oven before serving for that freshly baked taste!
What’s the best way to freeze Sourdough Cinnamon Roll Focaccia?
To freeze, slice your focaccia and wrap each slice tightly in plastic wrap. Place these in a freezer bag and store them in the freezer for up to 3 months. When you’re ready to enjoy, thaw the slices overnight in the refrigerator, then reheat them in a preheated oven at 350°F for about 10-15 minutes.
How can I customize the topping for my focaccia?
The topping is quite versatile! You can substitute brown sugar with maple sugar for a different sweetness profile. Consider adding chopped nuts or dried fruits for additional texture. Another delicious twist is to try a cream cheese frosting instead of the vanilla icing for an extra kick of flavor.
Any dietary considerations I should be aware of?
When making this Sourdough Cinnamon Roll Focaccia, you can easily adjust ingredients for dietary needs. Use unsalted butter if sodium intake is a concern. For lactose-free versions, dairy alternatives can replace milk and cream, and coconut sugar can serve as a refined sugar alternative for those avoiding processed sugars.
Sourdough Cinnamon Roll Focaccia for Sweet Beginners
Ingredients
Equipment
Method
- In a large bowl, whisk together your active sourdough starter and warm water until fully dissolved.
- Let your dough rest for 30 minutes, allowing the flour to hydrate and gluten to develop.
- Perform a set of stretch and folds on the dough to strengthen the gluten structure.
- Transfer your dough to a greased bowl, cover with a damp towel, and ferment for about 3 hours.
- Grease a 9x13 baking pan, transfer the dough, and perform another set of stretch and folds in the dish.
- Cover the pan and let the dough rise in a warm place for about 1 hour, until doubled in size.
- Melt the salted butter and whisk in brown sugar, ground cinnamon, and vanilla extract to create the topping.
- Create dimples across the surface of the dough with wet fingers for even topping incorporation.
- Pour the topping over the dimples in the dough, spread evenly, and bake at 425°F for 25-30 minutes.
- Mix powdered sugar with milk or cream for icing, drizzle over warm focaccia, slice, and serve.
