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same day sourdough cinnamon roll focaccia bread

Cinnamon Roll Sourdough Focaccia Bread

This easy Cinnamon Roll Sourdough Focaccia Bread is a same-day recipe made with active starter and no yeast. Chewy and tangy, this cinnamon roll inspired focaccia is topped with a thick cream cheese frosting!
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Prep Time 20 minutes
Cook Time 30 minutes
Fermentation 7 hours
Total Time 7 hours 50 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 340 kcal

Equipment

Ingredients
  

Dough

  • 200 grams sourdough starter fed, active + bubbly
  • 525 grams bread flour
  • 350 grams warm water 90-95 degrees F
  • 1.5 tsp vanilla
  • 1.5 tsp salt
  • 2 tsp cinnamon
  • 2 tbsp sugar

For Greasing Pan

  • 2 tbsp olive oil
  • 2 tbsp butter

Cinnamon Filling

  • 1/3 cup brown sugar
  • 2 tbsp cinnamon

Cream Cheese Frosting

  • 1/4 cup softened butter unsalted
  • 4 ounces softened cream cheese from a block (8 tablespoons)
  • 2 tsp vanilla
  • 1/8 tsp salt
  • 1.5 cups powdered sugar

Instructions
 

Make Dough

  • Mix the active start and warm water in a large bowl. Add the flour, salt, vanilla, sugar, and cinnamon and mix well. Cover the dough and let rest for 30 minutes.
    200 grams sourdough starter, 525 grams bread flour, 350 grams warm water, 1.5 tsp vanilla, 1.5 tsp salt, 2 tsp cinnamon , 2 tbsp sugar
  • Perform one set of stretch and folds by pulling up one side of the dough and folding it over itself, working your way around each side of the dough. Repeat until the dough forms into a rough ball.
    Cover the dough again for 30 minutes.Do one more set of stretch + folds on the dough, then cover. Let the dough bulk ferment in a very warm location, 78 degrees F or higher. See notes for tips on bulk fermenting.
  • After 3-5 hours, the dough should be doubled in size, jiggly, and have some bubbles on the top. Ferment time is temperature dependent, so watch the dough for signs!  

Second Ferment

  • Grease a 9x13 pan generously with olive oil and one tablespoon of butter. Dump the dough into the prepared pan and push it into the rough shape of a rectangle.
    2 tbsp olive oil
  • In a small bowl, mix together the cinnamon and brown sugar. Liberally sprinkle the inside of the dough with the cinnamon sugar filling, leaving 1/2 inch space at the edge of the dough.
    1/3 cup brown sugar, 2 tbsp cinnamon
  • Fold the two ends of the dough into the center, then sprinkle cinnamon sugar on the folded dough (see photos). Roll the dough up and tuck the ends in, then rotate it so it is "long side" in the pan. 
  • Gently rub softened butter over the surface of the dough. Cover the dough with plastic wrap and let it ferment at 78 degrees F or higher for an additional 2-3 hours, or until the dough is very bubbly and doubles in size. 
    2 tbsp butter

Baking

  • Preheat oven to 375 degrees F and make sure the oven is in the lower middle rack. Dimple the dough by pressing your fingertips all the way to the bottom of the pan, and sprinkle the top with additional cinnamon sugar if desired.
  • Bake for 30-35 minutes or until the top of the bread is golden brown and the internal temperature should be 190-200 degrees F. 

Cream Cheese Frosting

  • Add softened butter, cream cheese, vanilla extract, and salt to a large bowl. Use a mixer and beat for 30 seconds, until smooth and creamy.
    Slowly add powdered sugar, beating until smooth.  Slather over focaccia and enjoy.
    1/4 cup softened butter, 4 ounces softened cream cheese , 2 tsp vanilla, 1/8 tsp salt, 1.5 cups powdered sugar

Notes

  • For a quick dough rise, make sure the room temperature of 78 degrees or higher, or use the warming option on your oven.
  • I do not have a warming option. I set my oven temperature to 200 degrees F, turn it off and cool for 10 minutes, then put my dough into the warm oven to rise. 
  • Signs that your dough is ready: Focaccia is over-fermented dough, so you want lots of air pockets in the dough and for it to be light, airy, and loose. When pulled away from the sides of the bowl you should see gluten strands (like spider webs). 
  • To get a nice cinnamon swirl, start your shaping when the dough is fully fermented, with air pockets, but not overly bubbly. The dough will continue to rise during the second ferment. 
  • Make sure to grease your pan very well to keep the dough from sticking. 

Nutrition

Calories: 340kcalCarbohydrates: 60gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 15mgSodium: 363mgPotassium: 74mgFiber: 2gSugar: 23gVitamin A: 191IUVitamin C: 0.1mgCalcium: 39mgIron: 1mg
Keyword bread, sourdough,
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