This post may contain affiliate links . Read my full Disclosure Policy.
This cinnamon roll sourdough focaccia is a beginner-friendly, same-day recipe that delivers all the flavor of classic cinnamon rolls with less effort. It’s layered with buttery cinnamon sugar and topped with a tangy cream cheese icing, making it an easy option for brunch or dessert.
Save & Summarize
“Made this yesterday and my family absolutely loved it. I will definitely add to my recipes!!!” –Zaira
Reminiscent of Sourdough Cinnamon Rolls, Sourdough Cinnamon Roll Cookies, and Sourdough Monkey Bread, this sweet focaccia makes things easy by skipping the rolling and slicing. Everything is spread into a 9×13 pan, layered with buttery cinnamon sugar, and baked until soft, fluffy, and bubbly. If you love this version be sure to try my Sourdough Pumpkin Cinnamon Roll Focaccia and Sourdough Gingerbread Cinnamon Roll Focaccia.
Why you will love this recipe
- Great for beginners- This beginner-friendly recipe doesn’t require kneading, special equipment, or shaping.
- Baked in a 9×13 pan- No dutch oven needed.
- Same-day recipe- This Cinnamon Roll Sourdough Focaccia recipe can be made from start to finish in just one day. For an even quicker option, try my Sourdough Discard Cinnamon Rolls.
- Perfect texture– Just like my same-day sourdough focaccia, this bakes up with crisp edges and a soft, fluffy center.
Important Ingredients and Substitutions
- Active Sourdough Starter – This recipe is naturally leavened with a sourdough starter, so no commercial yeast is required! If you want to use sourdough discard instead, add 5-7 grams of instant yeast to the recipe and reduce rise times.
- 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 50 grams as all-purpose flour does not absorb as much water.
- Butter- Similar to the Sticky Pecan Sourdough Focaccia this recipe swaps olive oil for butter for a sweet, buttery flavor. This can be replaced with oil or vegan butter.
- Cream cheese – If you don’t want a cream cheese icing you can make a simple icing with powdered sugar and milk like in my Sourdough Apple Pie Pull-Apart Bread.
See all the ingredients and amounts in the recipe card below.
Instructions to make Cinnamon Roll Sourdough Focaccia
Step 1: In a large bowl or straight edge container, mix together the water, active sourdough starter, and salt. Add the bread flour and mix. The dough will be very wet at this stage. Cover the dough and let it rest at 75°F for 30 minutes.
Step 2: Perform 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. After each set cover the dough and keep at 75°F to keep a similar timeline.
Step 3: Continue to let the dough rise until it is risen 50% and is jiggly with bubbles forming around the sides of the bowl.
With dough at 75°F this will take 4-5 hours total from the time the dough is mixed.
Step 4: In a small bowl, mix together melted butter, brown sugar, and cinnamon.
Step 5: Grease a 9×13 inch baking pan and add a spoonful of the cinnamon sugar to the bottom. Dump the focaccia dough on top and spread it out to fill the pan. Top with half of the buttery cinnamon sugar.
Step 6: Pull the bottom of the dough up about two-thirds of the way over itself, then fold the top down to create a trifold.
Step 7: Rotate the dough 90 degrees so it lines up with the longer side of the pan. Cover the pan and leave at 75°F.
With dough at 75°F this will take 2-3 hours.
Step 8: Once the dough fills the pan, top with the remaining butter and cinnamon sugar.
Step 10: Using damp hands, gently press your fingers straight down into the dough, reaching the bottom of the pan to create dimples. Repeat across the entire surface of the dough.
Bake at 425°F for 27-30 minutes. If the top is burning you can cover with foil for the last 10-15 minutes.
Step 9: 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.
Step 10: Let the focaccia cool for 5-10 minutes before drizzling the icing over top.
Sample Schedule
This is a guideline based on the dough temperature being at 75°F however, this can vary so look for the visual cues.
If the dough is cooler it will take longer to rise and if it is warmer it will go quicker. If you would like to let the dough rise overnight for the first rise, leave the dough around 68-70°F for 8-10 hours.
| Step | Time |
| Feed sourdough starter a 1:5:5 ratio (15 grams starter: 70 grams flour: 70 grams water) | Night before 10 pm |
| Mix dough together | Next morning 8 am |
| Stretch & Folds | 8:30-9:30 am |
| Add dough to 9×13 pan | 12:30 pm |
| Bake | 3:00 pm |
Recipe Tips
- Focaccia dough is wet and sticky! If your dough is really wet after the initial mix that is to be expected. Through stretch and folds it will become stronger.
- Let the dough get puffy and rise fully. Baking it too early will result in a denser focaccia.
- If you want to bake this for breakfast or brunch, you have two options. You can let the dough do its first rise overnight at 68–70°F for about 8–10 hours, then complete the second rise in the morning. Alternatively, finish both rises the day before, refrigerate the dough overnight, and in the morning bring it to room temperature before dimpling and baking.
- To speed up the process, find a warmer spot for the dough to rise, and use warm water (80-90°F) when mixing the dough. Learn my top tips to keep your sourdough starter and dough warm here.
Storage instructions
If the sourdough cinnamon roll focaccia does not have the cream cheese icing on top it can be covered and left 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.
Leftovers can also be placed in a freezer-safe ziploc bag and placed in the freezer for up to 3 months. Warm leftovers in the oven or microwave.
FAQ
Yes, you can bake it in a 12-13 inch cast iron skillet instead of a 9×13 pan. Just keep in mind that it will be thicker and take longer to bake through.
Yes, this recipe is freezer-friendly. I recommend freezing the focaccia without any frosting. Let it cool completely and then wrap it in foil and place it in a large freezer-safe bag. When you are ready to eat, take it directly from the freezer and add it to a 400°F oven wrapped in the foil for 15 minutes and then an additional 3 minutes without the foil. Then drizzle over the frosting and enjoy!
This is normal. A higher-hydration dough is naturally more wet and sticky. The dough will get stronger during the stretch and folds and be easier to work with.
If your focaccia is gummy, it is likely either underproofed or underbaked. If the dough isn’t bubbly and jiggly when you go to bake it, it is likely underproofed, which can lead to a gummier texture. Or if it seems light and airy, it likely just needs a few more minutes to bake.
More sourdough Focaccia Recipes
Sourdough Bread Recipes
Sticky Pecan Sourdough Focaccia
Sourdough Bread Recipes
Sourdough Pumpkin Cinnamon Roll Focaccia
Sourdough Bread Recipes
Same Day Sourdough Focaccia Recipe
Sourdough Focaccia Recipes
Lemon Blueberry Sourdough Focaccia
Tried this Cinnamon Roll Sourdough Focaccia or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!
Cinnamon Roll Sourdough Focaccia
Ingredients
Active Sourdough Starter (Levain)
- 15 grams active sourdough starter, 1 Tablespoon
- 70 grams all-purpose or bread flour, ½ cup
- 70 grams water, ⅓ cup
Focaccia
- 400 grams water, 1¾ cups
- 10 grams salt, 1½ teaspoon
- 150 grams active sourdough starter, ⅔ cup
- 500 grams bread flour, 3⅔ cups
Cinnamon Sugar Mixture
- 85 grams butter, melted, 6 Tablespoons
- 110 grams brown sugar, ½ cup
- 3 grams cinnamon, 1½ teaspoon
Cream Cheese Frosting
- 113 grams cream cheese, softened, ½ cup
- 240 grams powdered sugar, 2 cups
- 45-60 grams milk, 3-4 Tablespoons
Instructions
- If you have active, bubbly starter ready, you can skip this step. Feed starter: 10–12 hours before making the dough, make a levain or simply feed your sourdough starter and leave it covered at around 70–72℉ to double in size. 15 grams active sourdough starter, 70 grams all-purpose or bread flour, 70 grams waterIf you want to make the dough the same day, feed your starter at a 1:1:1 ratio (50 g starter, 50 g flour, 50 g water). Let rise at 77–80°F for 3–4 hours, until doubled and bubbly.
- Mix dough: In a large bowl or straight edge container, mix together the water, active sourdough starter, and salt. Add the bread flour and mix. The dough will be very wet at this stage. Cover the dough and let it rest at 75°F for 30 minutes.400 grams water, 10 grams salt, 150 grams active sourdough starter, 500 grams bread flour
- Stretch and folds: Perform 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. After each set cover the dough and keep at 75°F to keep a similar timeline.
- First rise: Continue to let the dough rise until it is risen 50% and is jiggly with bubbles forming around the sides of the bowl.With the dough at 75°F this will take 4-5 hours total from the time the dough is mixed.
- Mix filling: In a small bowl, mix together the melted butter, brown sugar, and cinnamon. 85 grams butter, melted, 110 grams brown sugar, 3 grams cinnamon
- Dough in pan: Grease a 9×13-inch baking pan and add a spoonful of the cinnamon sugar to the bottom. Dump the focaccia dough on top and spread it out to fill the pan. Top with half of the buttery cinnamon sugar.
- Fold in filling: Pull the bottom of the dough up about two-thirds of the way over itself, then fold the top down to create a trifold. Rotate the dough 90 degrees so it lines up with the longer side of the pan. Cover the pan and leave at 75°F.With the dough at 75°F, this will take 2-3 hours.
- Second rise: Cover the pan and leave it at 75°F until the dough has filled the pan and is puffy. With the dough at 75°F, this will take 2-3 hours.
- Dimple: Top with the remaining butter and cinnamon sugar. Using damp hands, gently press your fingers straight down into the dough, reaching the bottom of the pan to create dimples. Repeat across the entire surface of the dough.
- Bake: Bake in the oven at 425℉ degrees for 27-30 minutes or until golden brown and cooked through. If the top is burning you can cover with foil for the last 10-15 minutes.
- Prepare icing: 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. If the icing is too thick, add a little more milk until you reach your desired consistency. 113 grams cream cheese, softened, 240 grams powdered sugar, 45-60 grams milk
- Add icing: After the focaccia has finished baking, let it cool for a few minutes. Drizzle the cream cheese frosting on top while it is still warm and serve.
Notes
- Focaccia dough is wet and sticky! If your dough is really wet after the initial mix that is to be expected. Through stretch and folds, it will become stronger but will still be wet until the end.
- Let the dough get puffy and rise fully. Baking it too early will result in a denser focaccia.
- If you want to bake this for breakfast or brunch, you have two options. You can let the dough do its first rise overnight at 68–70°F for about 8–10 hours, then complete the second rise in the morning. Alternatively, finish both rises the day before, refrigerate the dough overnight, and in the morning bring it to room temperature before dimpling and baking.
- To speed up the process, find a warmer spot for the dough to rise, and use warm water (80-90°F) when mixing the dough. Learn my top tips to keep your sourdough starter and dough warm here.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made this twice now and it is SO GOOD. My only question is how do I stop the cinnamon sugar mixture from caramelizing and hardening to the bottom of the bread? It makes about 1-2” around the whole bread inedible and more of the bottom still pretty hard. I tried not putting the mixture on the bottom the second time I made it, but it still seeps out or drips off the top too. Should I use class instead of a metal pan? Thank you!
I LOVE your pumpkin cinnamon roll focaccia recipe – it turns out so soft! How does the texture of this recipe compare to the pumpkin?
Yeah I would say the texture is comparable!
Made this today with my Grandson and it is absolutely delicious. So much easier than cinnamon rolls but just as tasty!
Thanks so much!
Thank You Emily! What great Focaccia breads! I’ve tried the Cheesy focaccia
and the cinnamon rolll focaccia. They both got great reviews from those I shared with.
My question is, I don’t know what I’m doing wrong. The internal crumb is gummy. I did do it overnight after the bulk fermentation was at 50%, I let it come to room temp for almost 6 hours the next morning. They were nice and bubbly and responded beautifully when I dimpled them. My oven is shy about 20 degrees, so I upped my oven and let the breads bake until golden brown and an internal temp of 206, but still it was gummy….any ideas what I need to change…my homemm is on the cooler side….thank You😊
Hi Theresa thanks for the review glad you are enjoying the flavors. If your second proof is 6 hours I’m wondering if they are overproofing. Does the focaccia deflate? Overproofing can lead to a gummy crumb.
I was so afraid this wasn’t going to come together because my dough was so wet, maybe because of where I live. But I am shocked at how absolutely phenomenally delicious this turned out. I will be making this over and over again this season. Amazing!
Yeah focaccia dough is quite wet and sticky at the beginning. I’m glad you stuck with it!
I just pulled this out of the oven. It is unbelievably delicious! I didn’t have cream to you so I just used a powdered sugar and heavy cream glaze. But it is mind blowing, truly.
Thanks Gigi I’m so glad you enjoyed it.
I’ve made this twice now and it has been a huge hit with my family each time. The second time, I added ⅓ c of quick oats to the brown sugar/butter/cinnamon mixture and it turned out SO good. The oats in the middle almost melted away into the gooey texture and the ones on top got a little toasty in the bake.
Oh I love the idea of the oats. I’ll have to try that. Thanks!
Made this yesterday and my family absolutely loved it. I will definitely add to my recipes!!! Thank you!!
Thank you so much Zaira! Glad you enjoyed the recipe.
My family (and I!) didn’t really like it when it was warm, BUT once cooled we couldn’t stop eating it!!
That’s so interesting you liked it better cooled but glad you ended up liking it!
Sorry…I don’t t understand direction #5. Spread dough in 9×13
Sprinkle with half the sugar mix then “fold it over “
What exactly do you mean with fold it over?
Thanks
I appreciate it that you have cup, teaspoon & tablespoon amounts in your recipes. I do not fully understand the other amounts. I am amoust 87 and feel I am too old to learn them. Thank you.