Cinnamon Roll Sourdough Focaccia

This Cinnamon Roll Sourdough Focaccia combines fluffy sourdough bread with cinnamon sugar filling and vanilla glaze.

If cinnamon rolls and sourdough focaccia had a baby, this would be it. This Cinnamon Roll Sourdough Focaccia combines the light, airy texture of long-fermented sourdough with a gooey cinnamon sugar swirl and a sweet vanilla glaze. It’s soft, fluffy, lightly tangy, and packed with warm cinnamon flavor in every bite.

This recipe is perfect for slow weekends, holidays, or when you want a show-stopping sourdough bake that feels indulgent but still grounded in classic fermentation. The overnight rise develops incredible flavor, while the cinnamon sugar filling melts into the dough, creating pockets of sweetness throughout.

Why You’ll Love This Recipe

• Made with naturally leavened sourdough
• Long fermentation for incredible flavor and texture
• Soft, fluffy interior with crisp edges
• Cinnamon roll flavors without the shaping fuss
• Perfect for brunch, holidays, or dessert

Ingredient Breakdown & Substitutions

Sourdough Focaccia

• Active Sourdough Starter – Provides rise and that signature tangy flavor. Be sure it’s bubbly and active.
• All-Purpose Flour – Creates a soft, tender crumb. Bread flour can be used for a slightly chewier texture.
• Water – Hydrates the dough and helps create an airy focaccia crumb.
• Salt – Enhances flavor and strengthens the dough.
• Olive Oil – Keeps the focaccia moist and creates a golden, crisp exterior.

Cinnamon Sugar Filling

• Butter – Adds richness and helps the cinnamon sugar melt into the dough.
• Brown Sugar – Brings deep caramel-like sweetness.
• Cinnamon – Warm, cozy spice that gives this bread its cinnamon roll flavor.

Glaze

• Powdered Sugar – Creates a smooth, classic glaze.
• Vanilla Extract – Adds warmth and bakery-style flavor.
• Heavy Cream – Makes the glaze rich and drizzle-worthy. Milk can be substituted if needed.

How to Make Cinnamon Roll Sourdough Focaccia

The Day Before

Start by mixing your active sourdough starter with water in a large bowl. Add the flour and salt, mixing until a shaggy dough forms. Cover and allow the dough to rest for 30 minutes.

Perform two sets of stretch and folds, spaced 30 minutes apart, to build structure. Cover the dough and let it ferment in a warm spot for about 8 hours, then transfer it to the refrigerator overnight for a slow, flavorful cold ferment.

The Next Morning

Drizzle olive oil into a 9×13-inch baking dish. With oiled hands, gently transfer the dough to the pan and stretch it from underneath to fit.

Allow the dough to rest at room temperature for 2–3 hours, until puffy, jiggly, and nearly doubled in size. Preheat the oven to 425°F.

Mix the melted butter, brown sugar, and cinnamon. Use your hands to evenly distribute the cinnamon sugar mixture over the dough, dimpling deeply to press it into the focaccia. Drizzle with additional olive oil.

Bake for 20–30 minutes, until golden brown and baked through. Let cool for at least 20 minutes before removing from the pan.

Whisk together the glaze ingredients and drizzle generously over the cooled focaccia. Slice and enjoy.

Tips for Perfect Sweet Focaccia

• Use a fully active starter for the best rise
• Don’t skip the overnight ferment—it adds depth of flavor
• Dimple deeply to get cinnamon sugar throughout the dough
• Let the focaccia cool slightly before glazing to avoid melting

Serving Ideas

This cinnamon roll sourdough focaccia is perfect served:

• Warm with coffee or tea
• As a brunch centerpiece
• For holiday mornings
• As a dessert-style bread

Leftovers can be stored covered at room temperature for a day or refrigerated and gently reheated.

If you give this Cinnamon Roll Sourdough Focaccia a try, I’d love to hear how it turned out! Leave a comment below and be sure to follow along on Instagram for more sourdough and cozy baking recipes.