This Cinnamon Roll Sourdough Focaccia is a fluffy delight. It’s packed with warm cinnamon and sweet sugar, making it a perfect treat for breakfast or dessert!
Picture this: warm, gooey cinnamon goodness right from the oven. I love drizzling icing on top for that extra sweetness! Trust me, you’ll want seconds. 😋
Key Ingredients & Substitutions
Bread Flour: This ingredient gives the focaccia structure and chewiness. If you’re in a pinch, all-purpose flour can work, but the texture won’t be as chewy. I recommend sticking with bread flour for the best results.
Sourdough Starter: An active sourdough starter is key for flavor. If you’re short on time, you can substitute with instant yeast, but it will lose that distinctive tang. I love the depth that natural fermentation brings!
Brown Sugar: This adds rich sweetness and a hint of molasses. If you don’t have brown sugar, you can use white sugar mixed with a little molasses, or just use white sugar alone for a lighter flavor.
Unsalted Butter: I use unsalted butter to control the sodium levels. If you only have salted butter, just reduce the added salt in the dough by a pinch. Melted butter enhances the cinnamon filling’s richness!
How Do You Get the Dough to Rise Well?
One of the keys to making fluffy focaccia is the fermentation process. Follow these tips for a great rise:
- Be patient! Allow the dough to rise at room temperature for 4-6 hours after kneading.
- Perform stretch and folds during the first two hours. Gently pull one side of the dough and fold it over onto itself. Repeat every 30 minutes.
- If you’re short on time, instant yeast can be added to speed up the rise. This ensures softer rolls quicker.
Remember, a longer fermentation develops more flavor and texture, so it’s worth the wait if you can manage it! Enjoy your baking adventure!
Cinnamon Roll Sourdough Focaccia
Ingredients You’ll Need:
For the sourdough focaccia dough:
- 500g (about 4 cups) bread flour
- 375g (1.5 cups plus 2 tbsp) water, lukewarm
- 100g (1/2 cup) active sourdough starter (100% hydration)
- 10g (2 tsp) salt
- 50g (3.5 tbsp) sugar
- 60g (1/4 cup) unsalted butter, melted and cooled slightly
- 2 tsp instant yeast (optional, for faster rise)
For the cinnamon roll filling:
- 100g (1/2 cup) brown sugar, packed
- 2 tbsp ground cinnamon
- 40g (3 tbsp) unsalted butter, melted
For the icing glaze:
- 120g (1 cup) powdered sugar
- 2 tbsp whole milk or cream
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 30 minutes of active prep time and approximately 4-6 hours of fermentation time, plus an additional 25-30 minutes for baking. If you refrigerate the dough overnight, you can prep it in the evening and bake it fresh for breakfast the next day!
Step-by-Step Instructions:
1. Making the Dough
In a large mixing bowl, combine the bread flour, lukewarm water, active sourdough starter, sugar, and instant yeast (if using). Mix until you have a shaggy dough. Cover the bowl with a towel and let it rest for 30 minutes. This resting time is called autolyse and helps develop the gluten.
2. Kneading the Dough
After the autolyse, add the salt and melted butter to the dough. Knead by hand or use a mixer with a dough hook until the dough is smooth and elastic, which should take about 8-10 minutes.
3. Fermenting the Dough
Place the dough in an oiled bowl, cover, and let it ferment at room temperature for 4-6 hours. To strengthen the dough, perform stretch and folds every 30 minutes during the first 2 hours. Alternatively, you can refrigerate the dough overnight for a slower fermentation process, which enhances the flavor.
4. Shaping the Dough
Once the dough has fermented, turn it out onto a lightly floured surface. Roll or stretch it into a large rectangle about 12×18 inches wide.
5. Preparing the Cinnamon Filling
In a small bowl, mix the brown sugar and cinnamon together. This will be your sweet filling!
6. Assembling the Rolls
Brush the melted butter over the dough rectangle evenly. Then, sprinkle the cinnamon-sugar mixture on top generously. Starting from one long edge, tightly roll the dough into a log, pinching the seam to seal it.
7. Cutting the Rolls
Using a sharp knife, cut the rolled dough into slices about 1.5 to 2 inches wide.
8. Proofing the Rolls
Grease a 9×13 inch baking pan with butter or oil. Place the rolls cut-side up in the pan, arranging them snugly with a little space for expansion. Cover with a towel or plastic wrap and let them proof for 1.5 to 2 hours, or until they’re puffy.
9. Baking the Focaccia Rolls
While the rolls are proofing, preheat your oven to 375°F (190°C). Once the rolls are ready, bake them for about 25-30 minutes until they are golden brown and cooked through.
10. Preparing the Icing
While the rolls cool slightly, make the icing by whisking together the powdered sugar, milk, and vanilla extract in a bowl until smooth.
11. Drizzling the Icing
Once the rolls have cooled a bit, drizzle the icing generously over the top of the warm focaccia rolls. This adds a sweet touch that complements the cinnamon beautifully!
12. Serving
Enjoy your Cinnamon Roll Sourdough Focaccia warm or at room temperature. Each bite will be a delightful mix of soft dough with sweet cinnamon and sugar pockets. Perfect for breakfast, dessert, or a sweet treat any time of day!
This recipe combines the airy, bubbly texture of sourdough focaccia with the beloved flavors of cinnamon rolls, topped with a lovely glaze for sweetness. Enjoy the deliciousness!
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can use all-purpose flour, but keep in mind that the texture will be a bit softer and less chewy compared to using bread flour. For the best results, stick with bread flour if you can!
How Can I Make This Dough Ahead of Time?
Absolutely! You can prepare the dough the night before and let it ferment in the refrigerator overnight. This slow fermentation enhances the flavor. Just let it come to room temperature before shaping and cutting it into rolls!
What Should I Do If My Sourdough Starter Isn’t Active?
If your sourdough starter isn’t active, it’s best to feed it and let it rise until it doubles in size before using it in the recipe. Alternatively, you can substitute with instant yeast for a quicker rise, though it will lack the unique sourdough flavor.
How Do I Store Any Leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate them for about a week. To reheat, just pop them in the microwave for a few seconds or warm them in the oven!
