If you love the pillowy texture of focaccia and the warm sweetness of a cinnamon roll, this recipe is going to make your kitchen smell like heaven. Imagine tearing into golden, slightly crisp edges of sourdough bread, only to find swirls of buttery cinnamon sugar inside. It’s rustic yet indulgent, simple but impressive—one of those bakes that blurs the line between breakfast, dessert, and afternoon snack.
What makes this recipe extra special is that it doesn’t rely on commercial yeast. Instead, the natural rise of your sourdough starter brings complex flavor and a tender crumb that store-bought breads just can’t match. And here’s the best part: with just a handful of pantry staples and a little patience, you’ll have a loaf that looks straight out of a bakery window.
Why You’ll Love This Cinnamon Roll Sourdough Focaccia
This bread is the kind of treat you bake once and instantly add to your repeat list. The dough itself is soft and slightly chewy thanks to the hydration from sourdough fermentation, but the cinnamon sugar filling makes it taste like a pastry. It’s not too sweet—just perfectly balanced so you can enjoy it in the morning with coffee or as a dessert with a drizzle of glaze.
Unlike traditional cinnamon rolls that require shaping and individual proofing, focaccia is a more relaxed bake. You spread the dough in a tray, fold in the filling, and let the oven do its magic. No fiddly rolling or cutting required. It’s approachable for beginners but still impressive enough to serve for brunch gatherings or holiday mornings.
Another reason you’ll fall in love with this recipe is versatility. It can be eaten plain, paired with fruit, or even transformed into bread pudding the next day. The fact that it uses sourdough starter also means you’re skipping unnecessary additives while gaining natural flavor complexity.
Ingredient Breakdown
Before we dive into the process, let’s talk about what makes each ingredient essential. Understanding the “why” helps you troubleshoot and even experiment with variations later.
For the dough, you’ll need all-purpose flour as the base, providing structure while still keeping the bread soft. A small portion of whole wheat flour adds depth of flavor and a slightly nuttier undertone. Water hydrates the flour, while salt balances sweetness and enhances flavor overall. The levain is your active sourdough starter at its peak, the natural leavening that brings rise and airy texture. A touch of sugar in the dough not only adds sweetness but also helps tenderize the crumb.
The filling is classic cinnamon roll simplicity: unsalted butter, softened so it spreads easily, mixed with brown sugar for its caramel-like depth, and plenty of ground cinnamon for that nostalgic bakery aroma. The paste is folded into the dough so every bite has ribbons of sweetness.
Step-by-Step: From Starter to Baked Focaccia
Like most sourdough bakes, this recipe has a rhythm rather than strict timing. The day begins by feeding your starter at 7:30 am so it’s active by mid-morning. Ten minutes later, you mix your flour, salt, sugar, and water, allowing the dough to hydrate before introducing levain.
After three to four hours, when your levain is at its bubbly peak, you incorporate it into the dough. This slow fermentation adds incredible depth to the final bread. You’ll then perform two sets of coil folds, spaced about 45 minutes apart. Instead of kneading, this gentle folding builds strength while keeping the dough airy.
Here’s where the magic happens: during the folding stage, you layer in the cinnamon sugar paste. It’s messy and delightful, creating streaks and swirls that caramelize in the oven. After folding, transfer the dough to a parchment-lined tray, where it rests until baking time.
By late afternoon, the dough is ready for the oven. At 350°F (177°C), it bakes for about 30 minutes until the top is golden and the kitchen smells like cinnamon heaven. Once slightly cooled, you can slice it into squares or pull pieces apart by hand.
Equipment Spotlight: The Perfect Mixing Bowl
Every baker knows that good tools make the process smoother, and for this recipe, a reliable mixing bowl is a must. I’ve been using the wide-opening mixing bowl from @whysko_us, and it has quickly become a favorite in my sourdough routine. The wide opening makes mixing less awkward, especially when incorporating sticky doughs, and the included lid is perfect for resting dough without worrying about covering it with plastic wrap.
Having a bowl that feels comfortable in your hands and is easy to clean may not seem like a big deal, but when you bake as often as I do, it truly makes a difference. It’s one of those investments that pays off every time you feed your starter or mix a new batch of dough.
Tips for the Best Cinnamon Roll Sourdough Focaccia
- Make sure your starter is active and bubbly before using. If it doesn’t pass the “float test” in water, give it another feeding.
- When folding in the cinnamon sugar paste, don’t worry if it looks messy. Those imperfect swirls are what make the bread beautiful once baked.
- Resist the urge to slice into the focaccia too soon. Letting it rest for at least 15 minutes helps the crumb set so it’s easier to cut.
Variations to Try
Once you’ve mastered the base recipe, there are endless ways to play with flavor. Instead of classic cinnamon sugar, try a filling of crushed pecans with maple syrup for a nutty twist. If you love fruity flavors, a thin spread of raspberry jam layered into the folds pairs beautifully with cinnamon. For chocolate lovers, sprinkling in mini chocolate chips turns it into a dessert bread that rivals babka.
Even the dough itself can be customized. Swap the whole wheat flour for spelt or rye for deeper, earthier notes. You could also experiment with cardamom or pumpkin spice instead of cinnamon for a seasonal variation.
Nutrition & Health Notes
While this bread leans more toward indulgence, it does offer some benefits from the sourdough fermentation process. Natural leavening can make bread easier to digest for some people, and it also slows down the glycemic impact compared to breads made with commercial yeast. The use of whole wheat flour adds a touch of fiber, and the absence of processed additives keeps the ingredient list clean.
That said, the butter and sugar filling make this more of a treat than an everyday staple. Enjoying it in moderation, alongside a balanced meal, is the best way to savor its flavor without overindulging.
Serving Suggestions & Pairings
This cinnamon roll focaccia is incredibly versatile when it comes to serving. Warm slices are heavenly with a morning latte or a pot of spiced tea. For brunch, it pairs beautifully with fresh fruit or a tangy yogurt parfait to balance the sweetness. If serving as dessert, try drizzling with a simple glaze made from powdered sugar and milk, or go bold with cream cheese frosting.
For a savory balance, you can serve it alongside eggs or even a cheese platter—yes, the sweet-salty contrast works wonders. If you’re planning a cozy breakfast spread, pair this bread with something like a baked apple oatmeal or a savory quiche for variety.
Storage and Make-Ahead Tips
Freshly baked sourdough focaccia is best enjoyed within the first two days, when the crumb is still soft and moist. Store leftovers at room temperature in an airtight container or wrapped in foil. If you’d like to extend its life, you can refrigerate, though the texture may firm up slightly.
For longer storage, freezing works beautifully. Slice the focaccia into squares, wrap tightly, and freeze for up to three months. Reheat in a warm oven or toaster oven for that freshly baked taste. You can also prepare the dough a day in advance, letting it rest in the refrigerator overnight before baking the next day—ideal for planning ahead for a brunch gathering.
Final Thoughts
This cinnamon roll sourdough focaccia brings together the best of two worlds: the rustic charm of homemade sourdough and the cozy sweetness of a cinnamon roll. It’s a recipe that feels indulgent yet approachable, perfect for bakers of all skill levels who want to try something new. With a little patience and some pantry staples, you’ll have a loaf that delights everyone at the table.
If you enjoyed this recipe, you might also love trying a sourdough brioche or a rustic apple galette for your next baking adventure. Each one brings its own personality to the kitchen, and together they’ll fill your recipe box with comforting, homemade goodness.
Cinnamon Roll Sourdough Focaccia
Ingredients
Method
- At 7:30 am, feed your sourdough starter so it is active and bubbly by mid-morning.
- At 7:40 am, mix all-purpose flour, whole wheat flour, salt, sugar, and water in a mixing bowl. Let rest.
- After 3–4 hours, when levain is at its peak, add it to the dough and mix until combined.
- Perform two sets of coil folds, spaced 45 minutes apart. During the folds, add the cinnamon sugar paste by spreading and folding it into the dough.
- Transfer the dough to a baking tray lined with parchment paper and let it proof until baking time.
- At 5:00 pm, bake the dough at 350°F (177°C) for 30 minutes, until golden brown and fragrant.
- Cool slightly before slicing and serving.
Notes
- Make sure your sourdough starter is active before using for best results.
- Let the bread cool slightly before cutting to avoid a gummy texture.
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