Go Back

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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Resting & Proofing 8 hours 30 minutes
Total Time 9 hours 30 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 290
Ingredients Method Notes

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

Method
 

Step-by-Step Instructions
  1. At 7:30 am, feed your sourdough starter so it is active and bubbly by mid-morning.
  2. At 7:40 am, mix all-purpose flour, whole wheat flour, salt, sugar, and water in a mixing bowl. Let rest.
  3. After 3–4 hours, when levain is at its peak, add it to the dough and mix until combined.
  4. 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.
  5. Transfer the dough to a baking tray lined with parchment paper and let it proof until baking time.
  6. At 5:00 pm, bake the dough at 350°F (177°C) for 30 minutes, until golden brown and fragrant.
  7. 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.