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This Sourdough Gingerbread Cinnamon Roll Focaccia with Vanilla Cream Cheese Icing is filled with warm spices, a swirl of cinnamon sugar, and topped with a tangy cream cheese icing. This recipe packs a punch with gingerbread flavor, making your home smell just like Christmas!
This sourdough focaccia is filled with ground ginger and molasses for the most delicious, chewy bread. Then it has layers of cinnamon sugar and vanilla cream cheese icing, just like a Sourdough Cinnamon Roll. The warm spices and flavors are both decadent and comforting. If you love these flavors, don’t miss my Sourdough Gingerbread Scones and Sourdough Gingerbread Pancakes.
Why you will love this recipe
- Same day recipe – This recipe can be made in just one day just like my Sourdough Cinnamon Roll Focaccia.
- Beginner-friendly – Sourdough Focaccia Recipes are great for beginners and do not require any fancy equipment or tools.
- Filled with holiday flavors – These flavors are everything you love about the holidays in one bite!
- Serve for dessert or breakfast – This Sourdough Gingerbread Cinnamon Roll focaccia is versatile enough for dessert or a special breakfast treat on Christmas morning.
Important Ingredients and Substitutions
- Taylor & Colledge Organic Madagascan Vanilla Extract– This pure, high-quality vanilla extract uses fairtrade Madagascan vanilla beans and adds the most beautiful, rich vanilla flavor to the dough and icing.
- 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.
- Ginger – Ground ginger is added to the dough to create the gingerbread flavor in this focaccia recipe.
- Molasses – The molasses sweetens the dough and adds to the signature gingerbread flavor.
- Cinnamon – Cinnamon is mixed with brown sugar to create the sweet ribbons throughout the dough.
- Cream Cheese – The tang from the cream cheese in the icing pairs perfectly with the sweetness of the dough and filling.
- Butter – Instead of olive oil, like traditional sourdough focaccia, this recipe uses butter to coat the dough.
See all the ingredients and amounts in the recipe card below.
Instructions to make Sourdough Gingerbread Cinnamon Roll Focaccia
Step 1: In a large mixing bowl or straight edge container, mix together the molasses, water, active sourdough starter, vanilla extract, ginger, and salt until the starter is starting to dissolve. Add the bread flour and mix until a shaggy dough is formed. Let it 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.
Step 2: Perform 3 sets of stretch and folds to develop the dough with 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.
Step 3: 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 at 75℉, this will take about 4-5 hours total. In the meantime, mix the cinnamon and sugar for the filling in a small bowl.
Step 4: Spray a 9×13-inch baking pan with non-stick spray and then add ¼ cup butter to the bottom of the pan. Dump the focaccia dough into the pan and gently press it out to the edges. Sprinkle half of the cinnamon sugar mixture over the surface. Fold one long side of the dough over itself, about two-thirds of the way across. Sprinkle half of the remaining cinnamon sugar on top, then fold the opposite long side over. Add the rest of the cinnamon sugar, then fold the dough in half the other direction to finish layering.
Step 5: Cover and let it rise another 2-3 hours in a warm spot until it has risen and is puffy. You will likely need to gently spread the dough to fill the pan.
Step 6: Pour the remaining 1/4 cup of butter on the dough and dimple the dough with your fingers.
Step 7: Bake in a preheated oven at 425°F for 27-30 minutes or until golden brown and cooked through. If the focaccia is getting too dark, tent with foil for the last 10 minutes.
Step 8: While the focaccia is baking, whisk together the softened cream cheese, powdered sugar, vanilla extract, and milk in a medium bowl. Stir until fully combined and smooth.
Step 9: After the focaccia has finished baking, let it cool for 5-10 minutes. Drizzle the cream cheese frosting on top of the gingerbread focaccia while it is still warm, and slice and serve.
Recipe Tips
- Let the dough get puffy and rise fully. Baking it too early will result in a denser focaccia.
- To speed up the process, find a warmer spot for the dough to rise, and be sure to use warm water when mixing the dough. You can also use a temperature-regulated dough mat (use code country10 for 10% off) or proofing box to keep it warm. Learn more about tips to keep your dough warm.
- If you want to bake the next day, let the dough rise in the pan for the second rise about 80% of the way, and then place it in the fridge for up to 24 hours. An hour or two before baking, let the dough sit out to reach room temperature and finish rising until puffy. Then bake as directed.
Sample baking schedule
This is based on the dough temperature being at 75°F. 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.
| Step | Time |
| Feed sourdough starter a 1:5:5 ratio (15 grams starter: 70 grams flour: 70 grams water) | 10 pm |
| Mix dough together | 8 am |
| Stretch & Folds | 8:30-9:30 am |
| Add dough to 9×13 pan | 1 pm |
| Bake | 2:00 pm |
Storage instructions
If the sourdough gingerbread 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.
Recipe FAQ
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.
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!
Yes, focaccia dough is naturally stickier than traditional sourdough because it has a higher hydration level, meaning more water compared to flour. To keep it from clinging to your hands, use damp hands during the stretch and folds. As you continue, the gluten will strengthen and the dough will become much easier to handle.
More Holiday sourdough Focaccias
Sourdough Focaccia Recipes
Hot Chocolate Sourdough Focaccia
Sourdough Focaccia Recipes
Cranberry Orange Sourdough Focaccia
Sourdough Bread Recipes
Sticky Pecan Sourdough Focaccia
Sourdough Bread Recipes
Sourdough Pumpkin Cinnamon Roll Focaccia
Tried this Sourdough Gingerbread Cinnamon Roll 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!
Sourdough Gingerbread Cinnamon Roll Focaccia
Ingredients
Levain (active sourdough starter)
- 15 grams active sourdough starter, 1 Tablespoon
- 70 grams all-purpose or bread flour, ½ cup
- 70 grams water , ¼ cup + 1 Tablespoon
Focaccia
- 100 grams molasses, ¼ cup + 1 Tablespoon
- 320 grams water, 1 ⅓ cups
- 150 grams active sourdough starter, ½ cup + 2 Tablespoons
- 10 grams salt, 1 ½ teaspoon
- 6 grams ground ginger, 3 teaspoons
- 10 grams Taylor & Colledge Organic Madagascan Vanilla Extract, 2 teaspoons
- 500 grams bread flour, 3 ⅔ cups
Cinnamon Sugar Mixture
- 113 grams butter, melted, ½ cup
- 110 grams brown sugar, ½ cup
- 4 grams cinnamon, 2 teaspoons
Cream Cheese Frosting
- 113 grams cream cheese, softened, ½ cup
- 240 grams powdered sugar, 2 cups
- 45-60 grams milk, 3-4 Tablespoons
- 5 grams Taylor & Colledge Organic Madagascan Vanilla Extract, 1 teaspoon
Instructions
- About 10 hours before making this recipe, feed your sourdough starter a 1:5:5 ratio (15 grams sourdough starter: 70 grams flour: 70 grams water) and leave at 70-72°F until doubled in size and bubbly. If you already have 150 grams of active starter on hand, feel free to skip this step and move right into making the focaccia.15 grams active sourdough starter, 70 grams all-purpose or bread flour, 70 grams water
- In a large bowl or straight edge container, mix together all the ingredients except for the flour until the starter is dissolved. Add the bread flour and mix until the flour is fully combined. The dough will be wet and sticky. Let it 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. 100 grams molasses, 320 grams water, 150 grams active sourdough starter, 10 grams salt, 6 grams ground ginger, 10 grams Taylor & Colledge Organic Madagascan Vanilla Extract, 500 grams bread flour
- Perform 3 sets of stretch and folds to develop the dough with 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 at 75℉ this will take about 4-5 hours total.
- In a small bowl, mix the brown sugar and cinnamon. 113 grams butter, melted110 grams brown sugar, 4 grams cinnamon
- Grease a 9×13-inch baking pan and then add ¼ cup melted butter to the bottom of the pan.
- Dump the focaccia dough into the pan and gently press it out to the edges. Sprinkle half of the cinnamon sugar mixture over the surface. Fold one long side of the dough over itself, about two-thirds of the way across. Sprinkle half of the remaining cinnamon sugar on top, then fold the opposite long side over. Add the rest of the cinnamon sugar, then fold the dough in half the other direction to finish layering.
- Cover and let it rise another 2-3 hours in a warm spot until it has risen and is puffy.
- Pour the remaining ¼ cup melter butter over the dough. Gently spread the dough to fill the pan. Dimple the dough with your fingers and bake in the oven at 425℉ degrees for 27-30 minutes or until golden brown and cooked through. If the dough is getting too dark, tent with foil for the last 10 minutes.
- While the focaccia is baking, whisk together the softened cream cheese, powdered sugar, milk, and vanilla in a medium bowl. Stir until fully combined and smooth.113 grams cream cheese, softened, 240 grams powdered sugar, 45-60 grams milk, 5 grams Taylor & Colledge Organic Madagascan Vanilla Extract
- 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
- See sample schedule included in the post above.
- Let the dough get puffy and rise fully. Baking it too early will result in a denser focaccia.
- To speed up the process, find a warmer spot for the dough to rise, and be sure to use warm water when mixing the dough.
- If you want to bake the next day, let the dough rise in the pan for the second rise about 80% of the way, and then place it in the fridge for up to 18 hours. An hour or two before baking, let the dough sit out to reach room temperature and finish rising until puffy. Then bake as directed.
- If you’d like to let the dough rise overnight for the first rise, reduce the starter to 50 grams and let the dough rest at 68–70°F for 8–12 hours, or until it has risen about 50%. Reducing the starter slows fermentation and helps prevent the dough from over-proofing while it rests. In the morning add the dough to the pan with cinnamon sugar and place in a warmer spot to rise until puffy and doubled. Bake as directed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Perfect recipe! It’s delicious and I can’t wait to give it away with Christmas goodies. Thank you!
Thanks so much Abby!
This is a winner! We all loved it and I’ll be making it again!
Yay so happy to hear that! Thank you
Couldn’t you do step 8 overnight?? a) who wants to get up and 3 hrs before breakfast to let this guy warm back up before baking? b) it’s winter and “warm rooms” are a bit of a luxury. LOL
Hi Krista! If you wanted to let step 8 sit overnight, I would do 50 grams of starter. The dough would likely overproof sitting out overnight with 150 grams of starter. Then you would just need to accommodate for a longer first rise the day before and then before bed put it in the pan for the second rise.
The flavors on this gingerbread cinnamon roll focaccia are so good! It tastes just like gingerbread but in focaccia form. You are going to love this one.