Cinnamon Roll Sourdough Focaccia
This Cinnamon Roll Sourdough Focaccia combines the pillowy softness of sourdough focaccia with the warm, buttery sweetness of a classic cinnamon roll. Made with a naturally leavened dough and swirls of cinnamon-sugar filling, it’s a cozy, bakery-style treat perfect for breakfast, brunch, or dessert. With golden crisp edges and a tender crumb, this recipe brings together the best of sweet pastry and rustic bread baking.
Ingredients
For the Dough
- 300 g all-purpose flour
- 50 g whole wheat flour
- 300 g water
- 10 g salt
- 70 g levain (active sourdough starter)
- 30 g sugar
For the Filling
- 0.5 stick unsalted butter softened
- 0.5 cup brown sugar
- 1 tbsp ground cinnamon
Instructions
Step-by-Step Instructions
- 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.