Sourdough Cinnamon Roll Focaccia – A Joyful Twist on Tradition

Sourdough Cinnamon Roll Focaccia Inspiration & Story

From Grandma’s Kitchen to Sweet Focaccia Magic

Sourdough cinnamon roll focaccia came to life in my kitchen as a happy accident rooted in nostalgia. Hi there—I’m Raelynn, the cook behind BestEverRecipes.com. Growing up in Stillwater, Minnesota, Sundays were filled with the smell of warm bread and sweet treats drifting from my grandma’s oven. Her cinnamon rolls were legendary—pillowy, buttery, and always shared with neighbors. Years later, as I fell in love with sourdough baking, I found myself craving that same sweet comfort, but with a twist. That’s when I thought: what if I gave those cinnamon rolls a golden, chewy focaccia makeover? The result is this irresistible mash-up.

There’s something magical about combining the tang of sourdough with brown sugar and cinnamon. It’s a little rustic, a little luxurious. And unlike regular cinnamon rolls, this version skips the tight rolling and slicing—no stress if your spirals aren’t perfect. Instead, it’s layered and dimpled like classic focaccia, with a buttery cinnamon swirl hiding in every bite.

This bake isn’t just a novelty—it’s downright addictive. The texture hits all the right notes: crisp edges, soft middle, and those signature sourdough bubbles throughout. Whether you’re serving it at brunch or sneaking a slice with your evening tea, this is the kind of comfort food that gets remembered.

What Makes Sourdough Cinnamon Roll Focaccia Unique?

Here’s the sweet truth: this isn’t just focaccia with cinnamon or a cinnamon roll with fancy dough. Sourdough cinnamon roll focaccia blends the two concepts in a way that celebrates both. The levain brings a natural rise and signature tang, while the enriched filling brings warm, sugary bliss.

What makes this recipe stand out is how easily it fits into any home baker’s rhythm. You build a simple levain overnight, then mix and fold the dough the next day. It’s a slow rise process, but not fussy. And the payoff is huge: a golden, chewy focaccia layered with buttery cinnamon sugar and topped with a cream cheese glaze that melts into every dimple.

You’ll learn how to keep the dough soft but sturdy, how to prevent it from sticking to the pan (yes, really), and how to get that caramelized bottom layer that tastes just like the best part of a cinnamon bun.

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Crafting the Perfect Sourdough Cinnamon Roll Focaccia Dough

Building a Strong Levain for Tangy Depth

The soul of this sourdough cinnamon roll focaccia lies in its levain—a simple, slow-fermented mixture of sourdough starter, flour, and water that brings natural rise and complexity. For best results, build your levain using a 1:10:10 ratio (5g starter, 55g flour, 55g water) and let it ferment for 10 to 12 hours at around 78°F. When it’s ready, it should look airy, slightly domed, and smell pleasantly sweet and tangy.

This isn’t the kind of dough that rushes. It needs time to develop flavor and texture. But don’t let that scare you—this is about rhythm, not perfection. While your levain works its magic, get your tools and ingredients prepped: bread flour, filtered water, olive oil, butter, sugar, and salt.

Once your levain is ripe, you’ll mix 100 grams of it with 385 grams of water and a bit of sugar. Stir to dissolve, then add your bread flour and salt. The dough will be shaggy and wet at first—this is totally normal. A series of stretch-and-folds over a few hours will strengthen it into a bouncy, elastic dough that’s ready to rise.

This step-by-step rhythm might remind you of other bakes like my sourdough sandwich bread, where hydration and time work together to create a light, chewy crumb.

Mastering Dough Hydration & Texture

This dough is on the higher hydration side, coming in around 77%. That means it will feel wetter than a traditional cinnamon roll dough—but don’t panic. Wet dough = airy, open crumb = the kind of focaccia texture that sings when baked.

To handle this kind of dough, skip the floury work surface and embrace the coil fold or stretch-and-fold technique. You’ll do 3 to 4 rounds of folds over a 3-hour period, spaced about 30 minutes apart. Each fold will give the dough more strength and structure without overworking it.

After its bulk rise, your dough should look puffed with visible fermentation bubbles. It should jiggle slightly and pull away from the bowl when tilted. From here, you’ll transfer it into a well-greased and buttered pan, layering it with melted butter on the bottom to prevent sticking and add flavor. It’s like the best parts of butter-rich dinner rolls and olive oil focaccia came together in one glorious pan.

The Sweet Swirl – Cinnamon Filling & Assembly

Creating That Classic Cinnamon Roll Flavor

What makes sourdough cinnamon roll focaccia truly shine is the decadent cinnamon swirl layered throughout. It’s simple, but powerful—just brown sugar and cinnamon blended together until the mixture resembles wet sand. This filling melts into the dough as it bakes, creating rich, caramelized ribbons in every bite.

Once your dough has finished its bulk rise, generously butter the bottom of your baking pan with half of the melted butter (about 25g). Transfer the dough into the pan gently, trying not to deflate all that beautiful fermentation. Let it relax for 15–20 minutes so it can stretch naturally toward the edges.

Now comes the layering. Sprinkle the cinnamon-sugar mixture evenly across the surface, pressing gently so it clings to the dough. Then, with lightly oiled fingers, fold parts of the dough over itself, tucking in that sweet filling like you’re layering a babka, but less precise. It’s rustic, forgiving, and deliciously messy.

Once folded, let the dough proof in the pan until bubbly and nearly doubled. This could take 1 to 2 hours, depending on your kitchen’s temperature.

Focaccia Meets Cinnamon Roll: The Layering Process

The final touch before baking? Dimples. Gently press your fingers into the surface of the dough, just like classic focaccia, to create pockets that trap melted butter and filling. Drizzle the remaining 25g of melted butter across the top, letting it pool into those golden craters.

Preheat your oven to 400°F (200°C) while the dough rests for its last rise. When ready, bake the focaccia for 28–35 minutes, or until the top is deeply golden and the edges pull away slightly from the pan. If your house smells like a bakery at this point, you’re doing it right.

Once out of the oven, let it cool for about 10 minutes before removing from the pan. This resting time helps the structure set and prevents any sticking. If you’ve had trouble with sticking in the past, you’ll appreciate how the butter-and-oil combo in this recipe works like magic. Still unsure? My no-fail focaccia base follows a similar technique and always delivers a crisp release.

While your focaccia cools, whip up the cream cheese glaze and get ready for the best part—drizzling.

Finishing Touches & Serving Ideas

Baking Techniques, Troubleshooting & Pan Tips

Now that your sourdough cinnamon roll focaccia is golden and fragrant, it’s time to make sure everything finishes beautifully—and troubleshoot any bumps along the way. First up: the pan. If your focaccia stuck to the pan, you’re not alone. The key is using plenty of butter and olive oil, both under and over the dough. It not only adds flavor but also creates a barrier that prevents sticking. For best results, opt for a metal or enamel-coated pan rather than glass, which tends to cling to sticky dough.

Still stuck? Let the focaccia cool for a full 10–15 minutes before attempting to lift it out. Use a thin spatula or offset knife to gently loosen the edges. Next time, try lining the pan with parchment if you’re unsure—but honestly, when well-greased, this recipe usually slips right out with ease.

Now for the icing on the focaccia—literally. Combine cream cheese, powdered sugar, milk, vanilla, and a pinch of salt for that classic tangy-sweet glaze. Spread it across the still-warm bread and watch it melt into every crevice, much like the topping on traditional cinnamon rolls. It’s soft, shiny, and totally irresistible.

If your dough felt too wet while mixing or shaping, that’s likely due to the high hydration. Wet hands and a flexible dough scraper will be your best tools. Just like with my sourdough ciabatta rolls, a sticky dough means an airy crumb—don’t be afraid of it.

Cream Cheese Icing & How to Serve It Warm

The icing is where everything comes together. It’s rich, smooth, and just sweet enough to enhance without overpowering the sourdough flavor. Want a thicker drizzle? Use less milk. Want it more pourable? Add a splash more. You can even make it ahead and keep it chilled until you’re ready to use it.

This focaccia is best served warm, right after the icing goes on. Slice into squares or long strips and serve with coffee for breakfast, tea for an afternoon snack, or as a holiday brunch centerpiece. It’s a showstopper that tastes as good as it looks.

Leftovers (if there are any) can be stored in an airtight container at room temp for a day or two, or in the fridge for longer. Reheat gently in a low oven or microwave to bring back that soft, buttery texture.

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Conclusion

Sourdough cinnamon roll focaccia is what happens when two comfort food icons meet in the middle—and it’s everything you want in a bake. Chewy, fluffy, cinnamon-swirled, and finished with a tangy glaze, it’s perfect for cozy mornings, brunch tables, or just because you love baking something beautiful. You don’t need to be a pro—just bring your starter, a little time, and a lot of love.

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