Cinnamon Roll Sourdough Focaccia

Reminiscent of traditional Sourdough Cinnamon Rolls, this focaccia recipe is filled with warm, ooey gooey sweet filling. It is easy to make and can be made in just one day! If you love this recipe, be sure to checkout my Sourdough Pumpkin Cinnamon Roll Focaccia and Strawberry Lemon Focaccia!

Focaccia is one of my favorite types of sourdough recipes. I love getting creative with different toppings and flavors. All of my sourdough focaccia recipes start with the base of my Same Day Sourdough Focaccia recipe. Some of my favorite flavors include Sticky Pecan Sourdough Focaccia, Cranberry Orange Sourdough Focaccia, and Hawaiian Roll Sourdough Focaccia.

Why you will love this recipe

• This recipe is filled with a sweet, ooey gooey filling and cream cheese frosting. Giving you all the flavor of cinnamon rolls, without having to shape them.
• This recipe is beginner-friendly and does not require any kneading or special equipment. 
• This Cinnamon Roll Sourdough Focaccia recipe can be made from start to finish in just one day. 

Important Ingredients and Substitutions

• Active Sourdough Starter – This recipe is naturally leavened with a sourdough starter, so no commercial yeast is required! An active starter is one that has been recently fed, has doubled in size, and is bubbly. Learn more about caring for your sourdough starter.
• Bread flour– This focaccia recipe has a high-hydration dough so I prefer bread flour, but in a pinch, you can swap bread flour for all-purpose flour. I recommend cutting the amount of liquid by 25-50 grams as all-purpose flour does not absorb as much water.
• Cinnamon Sugar Filling.- A mixture of cinnamon and brown sugar creates the warm cinnamon roll flavor in the focaccia. 
• Butter- Instead of olive oil like traditional focaccia, this version uses butter as the oil that it is baked in to create a beautiful, crispy texture. 
• Cream cheese – Just like traditional cinnamon rolls this cinnamon roll focaccia bread has a sweet and tangy cream cheese frosting. 

See all the ingredients and amounts in the recipe card below.

Helpful tools

9×13 pan– I recommend using a metal 9×13 baking dish. 

Kitchen Scale –Measuring ingredients for sourdough bread with a kitchen scale will help give more accurate measurements compared to measuring spoons and cups. 

2 quart proofing container– This is the easiest way to tell when the dough has risen 50% for the first rise.

Instructions to make Cinnamon Roll Sourdough Focaccia 

In a large bowl or straight edge container, mix together the water, active sourdough starter, and salt until the starter is dissolved. Add the bread flour and mix until a shaggy dough is formed. Let sit in a warm spot covered for about 30 minutes. I like to cover with a lid or dinner plate instead of a tea towel so that the dough doesn’t dry out.

Perform 2-3 sets of stretch and folds to develop the dough with at least a 30 minute rest in between each set. To stretch and fold the dough, grab one side with a damp hand and gently shimmy the dough up, and then fold it on itself. Repeat this 3 more times rotating the bowl 90 degrees each time.

Continue to let the dough rise for bulk fermentation until it is risen 50% and is jiggly with bubbles forming around the sides of the bowl. With dough in the mid 70’s F, the first rise will take about 4-5 hours total.

In a small bowl, mix together melted butter, brown sugar, and cinnamon.

Spray a 9×13 inch baking pan with non-stick spray and spread a couple spoonfuls of the cinnamon sugar to the bottom and then add the focaccia dough. Pour half of the cinnamon sugar mixture on top of the dough and then fold the dough in half.

Add the remaining mixture on top.

Let it rise another hour or two covered in a warm spot until it has risen well and is puffy.

Dimple the dough with your fingers and bake in the oven at 425F degrees for 27-30 minutes or until golden brown and cooked through. 

While the focaccia is baking, whisk together the softened cream cheese, powdered sugar, and milk in a medium bowl. Stir until fully combined and smooth.

After the focaccia has finished baking, let it cool for 5-10 minutes.

Drizzle the cream cheese frosting on top while it is still warm and serve.

Sample Schedule

This is based on the dough temperature being in the mid 70s. There are many factors that can impact how slowly or quickly dough rises so use this as a guideline but look for the visual cues the dough is ready to move on.

Storage instructions

If the sourdough cinnamon roll focaccia does not have the cream cheese icing on top it can be stored in an airtight container on the counter for up to 3 days. If the icing is added, store leftovers in the fridge. It should be good for about 5 days.

To warm up slices of the focaccia place it in the microwave for about 15 seconds until heated through. To heat up the entire focaccia without the icing place it in a warm oven for 10-15 minutes until heated through and then top with the icing.

FAQ