Sourdough Cinnamon Roll Focaccia

Cinnamon Roll Focaccia is a delightful fusion of two beloved baked goods: the comforting warmth of cinnamon rolls and the rustic charm of Italian focaccia bread. This creation boasts a tender, pillowy crumb infused with swirls of fragrant cinnamon sugar and topped with a sweet glaze, making it a heavenly treat for any occasion.

Crafted from a soft, airy dough, this Cinnamon Roll Focaccia envelops your senses as the aroma of cinnamon fills the kitchen during baking. Finally, each bite reveals layers of buttery cinnamon goodness, perfectly balanced with the subtle tang of the dough.

Sourdough Cinnamon Roll Focaccia Ingredients

For the Sourdough Focaccia

• Organic Bread Flour
• Active Sourdough Starter
• Warm Water
• Coconut Sugar
• Pink Salt

For the Cinnamon-Sugar Topping

• Unsalted Butter
• Dark Brown Sugar
• Light Brown Sugar
• Ground Cinnamon

For the Cinnamon Roll Glaze

• Cream Cheese
• Powdered Sugar
• Mexican Vanilla
• Almond Malk

Crafting the Sourdough Cinnamon Roll Focaccia Dough

1. Using a Bosch Universal Mixer, combine the ingredients for the Sourdough Focaccia dough.
2. Next, turn the mixer to a speed 2 until the dough forms.
3. Then, increase the speed to 3 or 4 for about 2-3 minutes, or until the dough pulls away from the sides of the mixing bowl.
4. Finally, turn the mixer off. Place the dough into a Banneton or lightly oiled bowl and cover the bowl with a towel.

Combine the Ingredients in a Bosch Universal Mixer

Mix Until the Dough Forms; Place the Dough Into a Bowl

Stretching, Folding, and Rising the Focaccia Dough

1. First, allow the dough to rest in the bowl, covered with a towel, for 30 minutes.
2. Next, form the dough into a ball and place it back into the bowl, cover it with a towel, and let it rise for 30 minutes.
3. Then, remove the dough from the bowl and gently press it flat on a lightly floured surface.
4. Next, pull the edges of the dough into the center and then re-roll into a ball. Place it back into the bowl and cover the bowl with the towel. Allow the dough to rise for another hour.
5. Then, repeat steps 3-4 for the next two hours.
6. Finally, let the dough bulk until it has doubled in size (about 4-6 additional hours).

After the Dough Has Rested, Form It Into a Ball; Let It Rise

After the Dough Has Risen, Stretch and Fold the Dough

Preparing the Sourdough Cinnamon Roll Focaccia

1. First, prepare a sheet pan with parchment paper or a silicone baking sheet.
2. Next, combine the brown sugar and cinnamon into a mixing bowl.
3. Then, remove the bulked focaccia dough and place it onto the prepared baking sheet.
4. Next, gently push the dough across the baking sheet until it is close to touching all sides.
5. Then, pour the melted butter onto the top of the Sourdough Cinnamon Roll Focaccia dough. Sprinkle the cinnamon-sugar mixture over the top of the melted butter.
6. Next, press your fingers all over the dough until the dough “bubbles” and intentions are formed in the dough.
   • Note: This may be difficult to see once the brown sugars are sprinkled onto the dough, but you should see some indentations at the edges of the dough to indicate this has been accomplished.
7. Finally, allow the dough to rest and rise for another 1-3 hours, or until fluffy.

Combine the Brown Sugar and Cinnamon Into a Mixing Bowl

Place the Dough Onto a Baking Sheet; Push Dough to the Edges

Butter the Focaccia Dough; Sprinkle the Cinnamon Sugar Mixture on Top

Press Your Fingers Into the Dough to Make Indentions

Let the Sourdough Cinnamon Roll Focaccia Dough Rise Until Fluffy

Baking the Sourdough Cinnamon Roll Focaccia

1. Preheat the oven to 350 degrees Fahrenheit.
2. Next, place the Sourdough Cinnamon Roll Focaccia dough into the preheated oven and bake for 15-18 minutes.
3. Then, while the focaccia is baking, prepare the Cinnamon Roll glaze. Combine all of the ingredients in a mixing bowl and using either a dough or electronic whisk, combine the ingredients until smooth and you’ve reached the desired consistency.
4. Next, remove the baked focaccia from the oven and set it on the stove to cool for 5 minutes.
5. Finally, drizzle the glaze all over the top of the focaccia. Allow the glaze to set for 2-3 minutes before cutting the bread.

Bake the Sourdough Cinnamon Roll Focaccia for 15-18 Minutes

Prepare the Glaze

Remove the Baked Focaccia; Let It Cool for 5 Minutes

Drizzle the Glaze and Let It Set

Serving and Storing the Sourdough Cinnamon Roll Focaccia

Once the Sourdough Cinnamon Roll Focaccia has cooled and the glaze has set, cut it into squares using a sharp knife or pizza cutter. Place the slices of focaccia onto a serving plate or platter, and serve immediately.

To store the Sourdough Cinnamon Roll Focaccia, place it into an airtight container, and leave it on the counter for up to 3 days. You can enjoy the leftovers at room temperature or slightly reheated in the microwave.

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Sourdough Cinnamon Roll Focaccia

Yield: 1 Large Focaccia

Prep Time: 5 minutes

Cook Time: 15 minutes

Additional Time: 12 hours

Total Time: 12 hours 20 minutes

Cinnamon Roll Focaccia is a delightful fusion of two beloved baked goods: the comforting warmth of cinnamon rolls and the rustic charm of Italian focaccia bread. This creation boasts a tender, pillowy crumb infused with swirls of fragrant cinnamon sugar and topped with a sweet glaze, making it a heavenly treat for any occasion.

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Ingredients

For the Focaccia Dough

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• 3 1/2 - 4 c. Organic Bread Flour
• 1 1/4 c. Active Sourdough Starter
• 1 1/4 c. Warm Water
• 2 tbsp. Coconut Sugar
• 1 tsp. Pink Salt

For the Cinnamon-Sugar Mixture

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• 3 tbsp. Unsalted Butter, Melted
• 1/4 c. Dark Brown Sugar
• 1/2 c. Light Brown Sugar
• 3 tbsp. Ground Cinnamon

For the Glaze

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• 4 oz. Cream Cheese, Room Temperature
• 1 1/2 c. Powdered Sugar, Sifted
• 1 tsp. Mexican Vanilla
• 1 tbsp. Almond Malk

Instructions

Crafting the Sourdough Focaccia Dough

1. Using a Bosch Universal Mixer, combine the ingredients for the Sourdough Focaccia dough.
2. Next, turn the mixer to a speed 2 until the dough comes together.
3. Then, increase the speed to 3 or 4 for about 2-3 minutes, or until the dough pulls away from the sides of the mixing bowl.
4. Finally, turn the mixer off. Place the dough into a Banneton or lightly oiled bowl and cover the bowl with a towel.

Stretching, Folding, and Rising the Dough

1. First, allow the dough to rest in the bowl, covered with a towel, for 30 minutes.
2. Next, form the dough into a ball and place it back into the bowl, cover it with a towel, and let it rise for 30 minutes.
3. Then, remove the dough from the bowl and gently press it flat on a lightly floured surface.
4. Next, pull the edges of the dough into the center and then re-roll into a ball. Place it back into the bowl and cover the bowl with the towel. Allow the dough to rise for another hour.
5. Then, repeat steps 3-4 for the next two hours.
6. Finally, let the dough bulk until it has doubled in size (about 4-6 additional hours).

Preparing the Sourdough Cinnamon Roll Focaccia

1. First, prepare a sheet pan with parchment paper or a silicone baking sheet.
2. Next, combine the brown sugar and cinnamon into a mixing bowl.
3. Then, remove the bulked focaccia dough and place it onto the prepared baking sheet.
4. Next, gently push the dough across the baking sheet until it is close to touching all sides.
5. Then, pour the melted butter onto the top of the Sourdough Cinnamon Roll Focaccia dough. Sprinkle the cinnamon-sugar mixture over the top of the melted butter.
6. Next, press your fingers all over the dough until the dough "bubbles" and intentions are formed in the dough. (Note: This may be difficult to see once the brown sugars are sprinkled onto the dough, but you should see some indentations at the edges of the dough to indicate this has been accomplished).
7. Finally, allow the dough to rest and rise for another 1-3 hours, or until fluffy.

Baking the Sourdough Cinnamon Roll Focaccia

1. Preheat the oven to 350 degrees Fahrenheit.
2. Next, place the Sourdough Cinnamon Roll Focaccia dough into the preheated oven and bake for 15-18 minutes.
3. Then, while the focaccia is baking, prepare the Cinnamon Roll glaze. Combine all of the ingredients in a mixing bowl and using either a dough or electronic whisk, combine the ingredients until smooth and you've reached the desired consistency.
4. Next, remove the baked focaccia from the oven and set it on the stove to cool for 5 minutes.
5. Finally, drizzle the glaze all over the top of the focaccia. Allow the glaze to set for 2-3 minutes before cutting the bread.

Serving and Storing the Sourdough Cinnamon Roll Focaccia

Once the Sourdough Cinnamon Roll Focaccia has cooled and the glaze has set, cut it into squares using a sharp knife or pizza cutter. Place the slices of focaccia onto a serving plate or platter, and serve immediately.

To store the Sourdough Cinnamon Roll Focaccia, place it into an airtight container, and leave it on the counter for up to 3 days. You can enjoy the leftovers at room temperature or slightly reheated in the microwave.

Nutrition Information:

Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 266Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 79mgCarbohydrates: 52gFiber: 2gSugar: 9gProtein: 7g