This cinnamon roll sourdough focaccia is a delightful twist on two favorites! It’s fluffy, sweet, and packed with delicious cinnamon and sugar swirls, making it perfect for breakfast or a snack.
Honestly, I can’t get enough of that gooey cinnamon filling! Pair it with a cup of coffee, and you’ve got a cozy moment waiting to happen. You’ll want to share, but good luck with that! 😄
Key Ingredients & Substitutions
Sourdough Starter: Use an active, bubbly starter for the best rise. If you don’t have one, you can replace it with an equal amount of instant yeast (about 2-3 teaspoons), but it will change the flavor slightly.
All-Purpose Flour: This is perfect for a light and fluffy texture, but you can swap it with bread flour for chewier rolls. Gluten-free flour blends can also work, but the texture will differ.
Granulated Sugar: For a deeper flavor, you could use brown sugar instead. It adds moisture and a slight caramel note to the dough.
Cinnamon: Ground cinnamon is the classic choice, but you can add nutmeg or cardamom for an extra flavor punch! Just use half the amount of nutmeg as it’s strong.
Butter: Feel free to substitute with margarine or coconut oil for a dairy-free version. Just make sure they’re melted before mixing.
How Do I Achieve a Great Rise in My Dough?
Getting the dough to rise perfectly is key, and here’s how to help it along:
- Make sure your sourdough starter is active and bubbly. Feed it 4-6 hours before using, so it’s at its peak.
- Knead the dough well for 8-10 minutes. This builds gluten, which helps with the structure.
- Let it rise in a warm, draft-free spot. If your kitchen is cool, consider placing it near the oven or a warm window.
- Don’t rush the second proof! Allow it enough time to puff up.
Following these tips will give you that fluffy, airy focaccia you’re aiming for! 🍞✨
How to Make Delicious Cinnamon Roll Sourdough Focaccia
Ingredients You’ll Need:
For the Dough:
- 150g (about 2/3 cup) active sourdough starter (100% hydration)
- 350g (2 3/4 cups) all-purpose flour
- 60g (1/4 cup) granulated sugar
- 7g (1 tsp) salt
- 1 large egg
- 120ml (1/2 cup) whole milk, room temperature
- 60g (1/4 cup) unsalted butter, melted and cooled
- 1 tsp vanilla extract
For the Cinnamon Filling:
- 80g (1/2 cup) firmly packed brown sugar
- 2 tbsp ground cinnamon
- 40g (3 tbsp) unsalted butter, softened
For the Icing:
- 100g (3/4 cup) powdered sugar
- 1-2 tbsp milk or cream
- 1/2 tsp vanilla extract
Time Needed:
This delightful Cinnamon Roll Sourdough Focaccia takes about 4-6 hours of rising time plus 1 hour for the preparation and baking, totaling around 5-7 hours. But don’t worry, a lot of that time is just letting the dough rise and you can use it to relax or do other things!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the active sourdough starter, flour, granulated sugar, and salt. Mix these dry ingredients well. In a separate bowl, whisk together the egg, room temperature milk, melted butter, and vanilla extract. Pour this wet mixture into the dry ingredients. Stir until a rough dough forms.
2. Knead and Bulk Ferment:
Turn the dough out onto a floured surface. Knead for about 8-10 minutes until the dough feels smooth and elastic. Once kneaded, place the dough in a lightly greased bowl. Cover it with a damp towel or plastic wrap and let it rise at room temperature for 4-6 hours, or until it has roughly doubled in size.
3. Prepare the Filling:
In a small bowl, mix the brown sugar and ground cinnamon together. Set this mixture aside for the filling.
4. Shape the Rolls:
After the dough has risen, turn it out onto a floured surface again. Roll it out into a rectangle that measures about 10×14 inches. Evenly spread the softened butter over the surface of the dough, then sprinkle the cinnamon sugar mixture evenly on top.
5. Roll and Cut:
Starting from one long edge, tightly roll the dough into a log shape. Using a sharp knife, cut the log into about 12 equal pieces.
6. Arrange in Pan:
Place the cut rolls into a lightly greased round cake pan or a similar-sized baking dish, ensuring to leave some space between them for expansion as they rise.
7. Second Proof:
Cover the pan loosely with plastic wrap or a damp towel and allow the rolls to proof for another 2-3 hours at room temperature, until they puff up nicely.
8. Bake:
Preheat your oven to 350°F (175°C). Bake the cinnamon roll focaccia for 25-30 minutes, or until they are golden brown and cooked through. If they start to brown too quickly, you can lightly tent them with foil.
9. Make the Icing:
While the rolls are baking, whisk together the powdered sugar, milk, and vanilla extract in a bowl until smooth. Adjust the consistency by adding more milk or sugar if necessary.
10. Glaze and Serve:
Once baked, remove the rolls from the oven and allow them to cool slightly for about 10 minutes. Drizzle the icing generously over the warm rolls. Enjoy them warm or at room temperature!
Enjoy your soft, fluffy, and sweet Cinnamon Roll Sourdough Focaccia! It’s sure to be a hit! 🥳
Can I Use a Different Type of Flour?
Yes! You can substitute all-purpose flour with bread flour for a chewier texture. If you need a gluten-free option, look for a gluten-free flour blend, but keep in mind that the texture may vary.
How Do I Store Leftovers?
Keep any leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, consider freezing the rolls. Wrap them tightly in plastic wrap and store in a freezer bag for up to 3 months. Thaw them at room temperature before enjoying.
Can I Make This Recipe Without Sourdough Starter?
Absolutely! You can replace the active sourdough starter with instant yeast. Use about 2-3 teaspoons of instant yeast mixed into the dry ingredients. However, the flavor will differ slightly as sourdough contributes a unique tang.
What Should I Do If My Dough Doesn’t Rise Properly?
If your dough doesn’t rise as expected, it may be due to inactive starter or too cool of a room. Ensure your sourdough starter is bubbly and active before using it. Additionally, try placing the dough in a warmer area or letting it rise longer for better results.
