This Cinnamon Roll Sourdough Focaccia is a sweet twist on the classic bread! It combines soft, doughy layers with a delightful cinnamon filling, perfect for breakfast or dessert.
Just picture this: warm, gooey cinnamon filling topped with icing. It’s an absolute treat that makes your kitchen smell heavenly. Trust me, sharing is hard when you taste it! 🍴
Key Ingredients & Substitutions
Sourdough Starter: Active starter is crucial here for a nice rise and flavor. If you don’t have one, you can use instant yeast (approximately 1.5 tsp) though it’ll alter the taste slightly.
Flour: All-purpose flour is great for this focaccia. However, if you’re looking for more nutrition, you can replace half with whole wheat flour for a nuttier flavor.
Milk: I used whole milk for richness, but any milk (dairy or non-dairy) works well. Almond or oat milk are nice alternatives if you want a dairy-free option.
Butter: Unsalted butter is best to control the saltiness of the dough. You can also substitute it with coconut oil for a dairy-free version!
Cinnamon: Ground cinnamon is a must for that delicious warmth. If you’re feeling adventurous, try adding a dash of nutmeg or cardamom for a unique twist!
How Do I Properly Knead the Dough?
Kneading is essential for developing gluten, making the focaccia stretchy and soft. Here’s how to do it effectively:
- First, mix your ingredients until they form a shaggy dough.
- Turn the dough onto a floured surface and begin to fold and push the dough using the palms of your hands.
- Keep folding it over itself and rotating it every few turns for about 8-10 minutes.
- If you poke the dough gently, it should spring back if it’s well-kneaded, indicating good structure.
Don’t rush this step. Kneading by hand can be a great workout! A stand mixer does speed it up but kneading by hand gives you a feel for the dough’s texture.
Cinnamon Roll Sourdough Focaccia
Ingredients You’ll Need:
For the Dough:
- 150g active sourdough starter (100% hydration)
- 350g all-purpose flour
- 150g whole milk, room temperature
- 50g granulated sugar
- 60g unsalted butter, softened
- 1 large egg
- 5g salt
For the Cinnamon Filling:
- 100g brown sugar, packed
- 2 tablespoons ground cinnamon
- 60g unsalted butter, melted
For the Glaze:
- 100g powdered sugar
- 2-3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and then needs about 4-6 hours for the dough to rise. After that, you’ll spend about 30 minutes baking it. With a little patience for rising, you’ll enjoy a delicious treat in no time!
Step-by-Step Instructions:
1. Preparing the Dough:
In a large mixing bowl, combine the sourdough starter, milk, sugar, softened butter, and egg. Mix everything together until it’s well combined. Then add the flour and salt to the wet mixture and stir until a shaggy dough forms—no need to overmix!
2. Kneading the Dough:
Transfer the dough to a clean surface and knead it by hand or use a stand mixer with a dough hook for about 8-10 minutes. You’ll know it’s ready when the dough is smooth and elastic. Place the kneaded dough in a lightly greased bowl, cover it, and let it rise at room temperature for about 4-6 hours until it has doubled in size.
3. Making the Cinnamon Filling:
While the dough rises, prepare the filling. In a bowl, mix together the brown sugar and ground cinnamon until well combined. This will be lusciously sweet!
4. Assembling the Focaccia:
Once the dough has risen, turn it out onto a floured surface. Roll it into a rectangle about 12×15 inches. Brush the melted butter generously over the surface of the dough. Next, sprinkle the cinnamon sugar mixture evenly on top.
Now, starting from the long edge, roll the dough tightly into a log. Use a sharp knife or some dental floss to slice the log into 8 equal pieces.
5. Baking the Rolls:
Grease a round 9-inch baking pan and arrange the rolls cut side up. Make sure to space them a little apart for expansion. Cover the pan and allow them to rise for another 1-2 hours until they’re puffy.
Preheat the oven to 375°F (190°C). Bake the focaccia for 25-30 minutes until it’s golden brown and cooked through.
6. Drizzling with Glaze:
While the focaccia is baking, mix the powdered sugar, vanilla extract, and enough milk to achieve a drizzling consistency. Once the focaccia has baked, let it cool slightly. Then, drizzle the glaze over the top for that lovely finishing touch.
7. Enjoy!
Serve warm or let it cool to room temperature. This Cinnamon Roll Sourdough Focaccia is deliciously sweet and fluffy—a perfect blend of flavors that everyone will love!
Can I Use a Different Type of Flour?
Yes! While all-purpose flour works perfectly, you can substitute half of it with whole wheat flour for a nuttier flavor and extra nutrition. Just keep in mind it may alter the texture slightly.
What If My Sourdough Starter Isn’t Active?
If your sourdough starter isn’t active, you can boost its activity by feeding it a few hours before using it. If you need immediate results, consider using about 1.5 teaspoons of instant yeast as a substitute, although the flavor will differ slightly.
How Do I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for about a month. Just reheat in the oven or microwave when you’re ready to enjoy!
Can I Make This Recipe Vegan?
Absolutely! You can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use plant-based milk and butter alternatives. Most plant-based options work well for the glaze, too!
