Cinnamon Roll Sourdough Focaccia

5 from 5 votes

This Cinnamon Roll Sourdough Focaccia is soft and chewy with a sweet cinnamon sugar filling and a tangy cream cheese frosting.

Prep Time15

Cook Time40

Rise time7

Course: Dessert

Cuisine: American

Servings: servings

Author: Emily Christensen

Equipment

Ingredients

400 grams water 1 ¾ cups
10 grams salt 1 ½ teaspoon
150 grams active sourdough starter ½ cup + 2 Tablespoons
500 grams bread flour 3 ⅔ cups

Cinnamon Sugar Mixture

113 grams butter, melted ½ cup
110 grams brown sugar ½ cup
2 grams cinnamon 1 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

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.
400 grams water, 10 grams salt, 150 grams active sourdough starter, 500 grams bread flour
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 ℉, the first rise will take about 4-5 hours total.
In a small bowl, mix together the melted butter, brown sugar, and cinnamon.
113 grams butter, melted, 110 grams brown sugar, 2 grams cinnamon
Spray a 9×13 inch baking pan with non-stick spray and spread a couple spoonfuls of the cinnamon sugar mixture to the bottom of the pan. Then add the focaccia dough. Pour half of the cinnamon sugar mixture on top of the dough. Then, fold it over and 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 425℉ 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.
113 grams cream cheese, softened, 240 grams powdered sugar, 45-60 grams milk
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 24 hours. When you are ready to bake let the dough sit out while the oven preheats and then dimple the dough. Bake as directed.

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