Why I Love This Recipe
This Cinnamon Roll Focaccia is the perfect fusion of rich, soft bread and indulgent cinnamon roll flavors. The dough is made with bubbly, active sourdough starter for a slightly tangy flavor and incredible texture, while the cinnamon topping gives it that warm, comforting cinnamon roll taste. The cream cheese frosting drizzled on top takes it to the next level, adding a luscious, sweet finish to the bread. The best part? It’s surprisingly easy to make, and the fermentation process does most of the work for you overnight. Perfect for breakfast, dessert, or a cozy snack, this focaccia is sure to impress!
Recipe Details
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Fermentation Time: 12 Hours
Total Time: Approx. 12 Hours 35 Minutes
Servings: 12
Ingredients
For the Dough:
- 100 grams bubbly, active sourdough starter
- 360 grams filtered water
- 25 grams honey
- 450 grams all-purpose flour
- 50 grams whole wheat flour
- 9 grams salt
For the Cinnamon Topping:
- 6 tbsp unsalted butter, melted
- 1/4 cup brown sugar
- 1 tsp cinnamon
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1/2 cup half and half
- 1/4 cup maple syrup
- 1 tsp vanilla extract
Instructions
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Feed Your Starter (Morning):
Start by feeding your sourdough starter in the morning, ensuring it’s bubbly and active by the time you’re ready to mix your dough in the afternoon. -
Mix the Dough:
In the afternoon, when your starter is bubbly and has doubled in size, prepare the dough. In a large mixing bowl (or stand mixer), whisk together the sourdough starter, water, and honey until the starter is fully dissolved, forming a milky liquid. -
Add the Dry Ingredients:
Add the all-purpose flour, whole wheat flour, and salt to the liquid mixture. Mix until a cohesive dough begins to form. If using a stand mixer, the dough may feel a bit wet. If it’s too wet to handle, let it rest for 10 minutes to allow the gluten to relax. -
Rest and Perform Stretch & Fold:
After the initial mixing, cover the dough and let it rest for 1 hour. Once rested, perform one stretch and fold on the dough to help develop the structure. Then, cover the dough with a damp towel or plastic wrap and let it ferment on the counter overnight for 12 hours. -
Prepare the Baking Dish (Morning):
The next morning, coat your baking dish with 1 tablespoon of olive oil. Transfer your dough to the oiled baking dish and flip it over so it’s coated in oil. Cover with a damp towel and leave it to proof for 1-2 hours until the dough is puffy. -
Prepare the Cinnamon Topping:
While the dough is proofing, make the cinnamon topping. In a small saucepan, melt butter, brown sugar, and cinnamon together until fully combined. Let the mixture cool to room temperature. -
Make the Cream Cheese Frosting:
In another saucepan over low heat, melt the cream cheese, half and half, and maple syrup. Use an immersion blender to blend everything together until smooth and fully combined. -
Preheat the Oven:
Preheat your oven to 425°F (220°C). -
Dimple the Dough and Add Cinnamon Topping:
Once the dough has doubled in size, oil the tips of your fingers and gently dimple the top of the dough. Spoon the brown sugar butter mixture over the dough evenly. Bake for 20 minutes until golden brown and caramelized. -
Cool and Add Frosting:
Once baked, let the focaccia cool slightly before drizzling the cream cheese frosting generously over the warm bread. Let it sit for 20 minutes before slicing to allow the frosting to set. -
Serve:
Slice the focaccia into 12 pieces and enjoy this warm, decadent treat!
Tips & Tricks
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Starter Activation: Make sure your starter is bubbly and active before you begin. If it’s not bubbly enough, feed it and wait until it has doubled in size.
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Wet Dough: If your dough appears too wet after mixing, don’t worry! Let it rest for 10 minutes before kneading to allow the gluten to relax and make it easier to work with.
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Proofing: The dough will need at least 1 to 2 hours of proofing after being transferred to the baking dish to become puffy. If the dough isn’t quite puffy after that time, let it proof a bit longer.
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Cream Cheese Frosting Variations: If you prefer a thicker frosting, reduce the amount of half and half or let it cool for a bit before drizzling.
Notes
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Storage: This cinnamon roll focaccia is best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. If you need to store it longer, refrigerate it for up to 5 days or freeze for up to 1 month. To reheat, warm slices in the oven for a few minutes or microwave for 20-30 seconds.
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Gluten-Free Option: For a gluten-free version, you can substitute the all-purpose flour and whole wheat flour with a gluten-free flour blend, but be mindful that the texture may differ slightly.
FAQs
1. Can I skip the overnight fermentation?
The long fermentation time develops the flavor of the dough, but if you’re short on time, you can cut the fermenting time to 4-6 hours at room temperature. The dough will still be delicious, but the flavor may be less tangy.
2. Can I use something other than honey?
Yes, you can substitute maple syrup or agave syrup in place of honey. The sweetness may slightly vary, but the results will still be great!
3. Can I make this ahead of time?
Yes, you can prepare the dough the night before and bake it in the morning. This recipe is perfect for meal prep or for making ahead for a brunch gathering.
4. How can I make this bread vegan?
To make this bread vegan, substitute the cream cheese with a dairy-free alternative and use plant-based milk for the frosting. Replace the eggs in the dough with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
This Cinnamon Roll Focaccia is a beautiful combination of flavors and textures, with the tang of sourdough and the sweetness of cinnamon rolls. The creamy frosting adds a luscious finish, making it perfect for any occasion. Whether you’re treating yourself or serving it to friends, this is a recipe that’s sure to impress
