Sourdough Cinnamon Roll Focaccia Muffins
These sourdough cinnamon roll focaccia muffins are the perfect combination of traditional focaccia with a sweet and gooey cinnamon roll.
I absolutely adore cinnamon rolls and I also adore focaccia bread! Both are so soft and fluffy, but when in sourdough form I cannot even handle how amazing they are! When I made these muffins for the first time my husband and father in law went nuts over them! they said they were the best bite they have ever had, BUT they wished that they were easier to bite into. I had used my sourdough bread recipe which results in a nice crunchy crust, amazing for bread, but can be a little bit harder to bite into. So, I went back to work to develop a softer exterior and am so happy with the final results. I can't wait for you to love them too!
Ingredients for Cinnamon Roll Sourdough Focaccia
For full ingredient list and amounts see the recipe card below.
- All Purpose Flour - you can also use bread flour, just make sure that it is unbleached.
- Sourdough Starter - it wouldn't be sourdough without an active and bubbly sourdough starter.
- Honey - adds a touch of sweetness to the dough.
- Salt - adds flavor and helps to develop the gluten in your dough.
- Butter - this is what helps to soften our dough and in the cinnamon sugar topping.
- Olive Oil - used to grease the muffin tins, but butter could be swapped here also.
- Brown Sugar - for our sweet and gooey cinnamon topping.
- Cinnamon - would it be cinnamon rolls without cinnamon?
- Powdered Sugar - for the glaze.
- Vanilla - gives the glaze a nice vanilla flavoring.
- Heavy Cream - for the glaze, add until you get the desired consistency.
How to Make Sourdough Cinnamon Roll Focaccia Muffins
- In a large bowl combine water, starter, and honey. Mix to combine.
- Add in flour, butter and salt. Mix to combine and knead dough for about 5 minutes.
- Place back into large mixing bowl, cover, and let rise for 8-10 hours (70F).
- Lightly oil the bottoms your muffin tins.
- After the bulk rise place dough onto the counter and separate into 12 pieces (about 75g each). Shape each into a round ball and place into oiled muffin tin. Cover and let rise for 1-2 hours.
- In a small bowl combine cinnamon sugar ingredients. Add approximately ½ tablespoon of mixture to the tops of each of the muffins. Using your fingertips lightly dimple the tops of the muffins.
- Bake at 425 for 20-25 minutes.
- Mix together glaze ingredients. Adding in heavy cream to your desired consistency.
- Remove muffins from the tin and dip each muffin into the glaze.
- Enjoy!
Want more Sourdough Recipes?
The Best Sourdough Chocolate Chip Cookies
Perfectly Fudgy Sourdough Discard Brownies
Soft and Fluffy Sourdough Cinnamon Rolls
Share Your Experience
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📖 Recipe
Sourdough Cinnamon Roll Focaccia Muffins
Ingredients
Instructions
- In a large bowl combine water, starter, and honey. Mix to combine.
- Add in flour, butter and salt. Mix to combine and knead dough for about 5 minutes.
- Place back into large mixing bowl, cover, and let rise for 8-10 hours (70F).
- Lightly oil the bottoms your muffin tins.
- After the bulk rise place dough onto the counter and separate into 12 pieces (about 75g each). Shape each into a round ball and place into oiled muffin tin. Cover and let rise for 1-2 hours.
- In a small bowl combine cinnamon sugar ingredients. Add approximately ½ tablespoon of mixture to the tops of each of the muffins. Using your fingertips lightly dimple the tops of the muffins.
- Bake at 425 for 20-25 minutes.
- Mix together glaze ingredients. Adding in heavy cream to your desired consistency.
- Remove muffins from the tin and dip each muffin into the glaze.
- Enjoy!
