Description
A delightful fusion of tangy sourdough and sweet cinnamon roll filling, this Cinnamon Roll Sourdough Focaccia is perfect for brunch or dessert.
Ingredients
Scale
- 500g high-protein bread flour
- 350g water
- 150g active sourdough starter
- 10g salt
- 30g olive oil
- 60g dark brown sugar
- 2 tbsp ground cinnamon
- Unsalted butter, softened
- Flaky sea salt
- Optional: pinch of cardamom or nutmeg
- Optional: vanilla glaze (powdered sugar, milk, vanilla)
Instructions
- Feed your sourdough starter 6–12 hours ahead so it’s bubbly.
- Combine bread flour, water, and starter in a large bowl and mix until no dry flour remains. Cover and autolyse for 30–45 minutes.
- Add salt and olive oil, then perform four sets of stretch-and-folds at 30-minute intervals.
- Let the dough rise at room temperature for 3–4 hours, with one or two additional stretch-and-folds, then refrigerate overnight.
- Divide the chilled dough into two pieces. Roll out one piece into a rectangle and spread half of the softened butter on it.
- Sprinkle with brown sugar and cinnamon mixture, roll tightly into a log, and coil into a spiral. Repeat with the second piece.
- Place spirals in an oiled 9×13-inch pan and proof until puffy, about 1–2 hours.
- Preheat oven to 425°F (220°C) and brush the dough with an egg wash or browned butter.
- Bake for 20–30 minutes until golden and internal temperature reaches about 200°F (93°C).
- Cool slightly, then add glaze or sprinkle with flaky sea salt before serving warm.
Notes
For added flavor, consider folding in sautéed apples, nuts, or herbs. Store leftovers wrapped at room temperature for up to two days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg
Keywords: cinnamon roll, sourdough, focaccia, brunch, baking, sweet bread
