Sourdough Cinnamon Roll Focaccia Bread Recipe
Introduction
This Sourdough Cinnamon Roll Focaccia Bread is a delightful fusion of two beloved baked goods: fluffy focaccia and sweet cinnamon rolls. The result is a soft, tender bread that’s infused with the warm flavors of cinnamon and sugar, making it perfect for breakfast, brunch, or an indulgent snack. Using a sourdough starter adds a depth of flavor and a delightful tanginess that perfectly balances the sweetness of the cinnamon filling.
Ingredients
For the Dough:
- 1 cup (240g) active sourdough starter (fed and bubbly)
- 1 ½ cups (360ml) warm water
- 3 tablespoons (45g) sugar
- 2 teaspoons (10g) salt
- 2 tablespoons (30ml) olive oil (plus more for greasing)
- 4 cups (480g) all-purpose flour (plus more for dusting)
For the Cinnamon Filling:
- ½ cup (100g) brown sugar
- 2 tablespoons (15g) ground cinnamon
- 4 tablespoons (60g) unsalted butter, softened
For the Glaze:
- 1 cup (120g) powdered sugar
- 2-3 tablespoons (30-45ml) milk or water
- 1 teaspoon vanilla extract (optional)
Equipment
- Mixing bowls
- Whisk
- Rubber spatula
- 9×13-inch baking dish or large rimmed baking sheet
- Plastic wrap or a clean kitchen towel
- Rolling pin
- Measuring cups and spoons
- Small bowl for mixing the filling and glaze
Instructions
Step 1: Prepare the Dough
- Mix Ingredients: In a large mixing bowl, combine the active sourdough starter, warm water, and sugar. Whisk together until well combined.
- Add Salt and Oil: Add the salt and olive oil to the mixture, stirring until incorporated.
- Add Flour: Gradually add the flour, one cup at a time, mixing with a rubber spatula or your hands until a shaggy dough forms.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 5-10 minutes, or until the dough is smooth and elastic. Alternatively, you can use a stand mixer fitted with a dough hook to knead for about 5-7 minutes.
- First Rise: Lightly grease a large bowl with olive oil, place the dough inside, and cover with plastic wrap or a clean kitchen towel. Let it rise at room temperature for 4-6 hours or until it has doubled in size.
Step 2: Prepare the Cinnamon Filling
- Mix Filling Ingredients: In a small bowl, combine the brown sugar, ground cinnamon, and softened butter. Mix until smooth and well combined. Set aside.
Step 3: Shape the Focaccia
- Prepare the Baking Dish: Grease a 9×13-inch baking dish or large rimmed baking sheet with olive oil.
- Deflate the Dough: Once the dough has risen, punch it down to release any air bubbles. Turn it out onto a lightly floured surface.
- Roll Out the Dough: Use a rolling pin to stretch the dough into a rectangle approximately 12×16 inches. Aim for an even thickness.
- Spread the Filling: Evenly spread the cinnamon filling over the rolled-out dough, leaving a small border around the edges.
- Roll and Slice: Starting from one long side, carefully roll the dough tightly into a log. Once rolled, pinch the seams to seal. Cut the log into 12 equal pieces using a sharp knife or bench scraper.
Step 4: Second Rise
- Arrange in the Baking Dish: Place the sliced rolls, cut side up, in the prepared baking dish. Arrange them in a 3×4 grid, allowing space between each roll for expansion.
- Cover and Rise: Cover the baking dish with plastic wrap or a kitchen towel and let the rolls rise for another 1-2 hours, or until they have puffed up.
Step 5: Bake the Focaccia
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Bake: Once the rolls have risen, remove the cover and place the baking dish in the preheated oven. Bake for 25-30 minutes, or until golden brown and the rolls sound hollow when tapped.
- Cool: Allow the focaccia to cool in the baking dish for about 10 minutes before transferring it to a wire rack to cool completely.
Step 6: Prepare the Glaze
- Make the Glaze: In a small bowl, whisk together the powdered sugar, milk or water, and vanilla extract (if using) until smooth and drizzleable. Adjust the consistency by adding more liquid if necessary.
Step 7: Serve
- Drizzle and Enjoy: Once the focaccia is cool, drizzle the glaze over the top. Slice into squares or pull apart the rolls for serving.
- Store: Leftover focaccia can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. Reheat gently in the oven if desired.
Conclusion
This Sourdough Cinnamon Roll Focaccia Bread combines the best of both worlds, offering a delightful treat that’s perfect for any occasion. With its tender, flavorful dough and sweet cinnamon filling, this recipe is sure to become a new favorite. Enjoy it warm with a cup of coffee or tea, or share it with friends and family for a delicious brunch experience!