Focaccia bread is my go-to dish for potlucks or group brunches. I love it because it’s simple and easy to make, plus you can create endless flavor variations from my original focaccia recipe. One of my favorite treats to bring for brunch is this cinnamon roll focaccia bread.
Sourdough cinnamon roll focaccia bread features a soft fluffy interior with a crisp crust and a deliciously gooey topping. It offers the wonderful flavor of sourdough cinnamon rolls without the intimidation of rolling and cutting the individual rolls. This makes it a definite win-win!
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Tips for perfecting your cinnamon roll focaccia
- Focaccia bread is inherently high hydration, meaning it should be sticky and doughy. This recipe includes a bit more honey for added sweetness, which also contributes to the extra stickiness.
- I use a 9×13-inch glass baking dish, which allows the dough to rise a couple of inches. Using a larger dish will result in thinner bread, while a smaller dish may cause it to be too thick and potentially undercooked.
- Make sure to spray your baking dish with nonstick spray, butter, or oil. The honey and sugars in the bread will make it sticky, and it can be quite difficult to remove the bread from the dish after baking if you don’t grease it properly.
Tools You Will Need
Baking Dish
Mixing Bowls
Bread Whisk
Measuring Cups
Bowl Covers
Digital Scale
Sourdough Cinnamon Roll Focaccia Bread
Prep Time
10 minutes
Cook Time
25 minutes
rise time
12 hours
Ingredients
Focaccia Bread
- 1/3 cup Active Starter (3.5oz)
- 1 1/2 cups Warm Water (400g)
- 5 tbsp Honey
- 2 tsp Salt
- 4 cups Flour
Cinnamon Topping
- 1/2 cup Brown Sugar
- 3 tbsp Melted Butter
- 2 tsp Ground Cinnamon
Cream Cheese Frosting
- 4 oz Softened Cream Cheese
- 1 1/2 cups Powdered Sugar
- 4 tbsp Milk
- 1 tsp Vanilla
- 3 tbsp Softened butter
Instructions
1
In a large bowl, combine active starter and warm water until well mixed. Once combined, add honey, salt, and flour. Mix until well combined. At a certain point, it may become easier to mix with your hands.
2
Once mixed well cover bowl with a damp towel or lid. Then let rest for 30 minutes. Then perform your first round of stretch and folds. Repeat two more times. Cover and let bulk ferment at room temperature for 8 to 10 hours, or until the dough has at least doubled in size.
3
Prep your baking dish with oil. Turn your dough out into your baking dish and gently spread the corners to try to fill the dish. (try to avoid popping all the bubbles) Cover and let rest for 30 minutes to an hour.
4
Next, use your fingers to dimple the bread. (wetting your fingers with water or oil may make this easier) Once dimpled, mix melted butter, brown sugar, and cinnamon together until well-mixed. Pour over the dough encouraging it to fill into the dimples.
5
Preheat oven to 425°F. Bake the bread for 25 minutes or until golden brown. once done, pull the focaccia out and let cool a bit while you make the cream cheese frosting.
6
Mix softened cream cheese, softened butter, and milk until smooth. Add Powdered sugar and vanilla until smooth and creamy. Drizzle the frosting over the focaccia while it’s still slightly warm. Allowing the frosting to soak into the bread a bit.
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Meet Marissa
Hello, friends! I’m Marissa, a stay-at-home mom with two feral, energetic kids. I spend my days chasing after my little ones and our chickens, baking, and learning how to garden. I’ve developed a passion for baking for my family, and I’ve decided to share my journey and the recipes I love with all of you. I hope you enjoy it!
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