Cinnamon roll sourdough focaccia is exactly what it sounds like… the BEST on the go breakfast EVER! Yes, just like most things “sourdough” there are stretch and folds and bulk fermentation and it takes a while. But, GREAT things come to those who wait!

I love to prepare this dough on a lazy Saturday morning, bulk ferment all afternoon while I go out with the family and then throw it in the fridge to bake Sunday and have for breakfast all week! Or if I have something to do Saturday, I make the dough Friday, or even Thursday if I need to because it can stay in the fridge to cold retard for two days!

I especially love this recipe because it is one of the rare sourdough focaccia recipes that you will find that doesn’t use yeast! As much as I LOVE a good yeast dough, I don’t always have it on hand. Then it cripples me when I want to make something like this for an easy, grab and go breakfast!

Hopefully you and your family love this recipe as much as mine do! And if you are a mom like me that wants my kids to have the benefits of sourdough fermentation but they just won’t eat the boules, then this is definitely your recipe! Well, this one and my favorite discard sandwich bread recipe listed below!

Related Recipes from Struggle Shuttle:

Giant Fluffy Cinnamon Roll Recipe

Favorite Sourdough Discard Sandwich Bread

So how do you prepare this amazing cinnamon roll sourdough focaccia??

Let’s start with what you need…

Shopping List:

Salt
Sugar
Bread Flour
Unsalted Butter
Olive Oil
Cinnamon
Brown Sugar
Powdered Sugar
Heavy Cream (milk or 1/2 and 1/2)
Vanilla Extract

Equipment:

Mixing bowl
9×13 baking pan

How to make cinnamon roll sourdough focaccia:

Cinnamon Roll Focaccia Dough:

MIX: Mix together bubbly, active starter, sugar, salt, water and flour until a sticky dough forms.
Cover with plastic wrap or a damp kitchen towel and let sit for 30 minutes.
STRETCH AND FOLDS: Remove the cover, wet fingers with cold water and stretch the dough from the top and fold into middle. Turn bowl 25 degrees and repeat. Repeat until you have stretched and folded 4x working your way round the bowl. This will build up the dough strength.
Cover and let rest 30 minutes.
Repeat stretch and folds after each 30 minute rest until you have done 4 rounds of stretch and folds or until the dough feels stronger and less sticky. (Up to 6x)
BULK FERMENTATION: After the last round of stretch and folds, cover the dough bowl with plastic wrap and let rest in a warm place until dough has risen 50-60%. This will take 2.5-3 hours at 78F. Will take longer in a cooler environment.

Filling:

While dough is fermenting, mix together brown sugar and cinnamon.

Pan Preparation:

Line a 9×13 baking pan with parchment paper. Coat the bottom of the pan with 50g of olive oil and 20 g of the meted butter.

Shaping the Dough:

Dump the risen dough into the pan and spread out with your fingers. Pour 2/3 of the cinnamon filling onto the top.
Fold the dough starting from the long sides, Fold the right side over the filling and into the middle of the dough and then fold the left side over the other fold (like you would a taco).
Sprinkle the remaining filling onto the top of the dough.
Now do the same fold, but from the short ends. You will end up with a square, folded dough.
Flip dough over (optional) and cover with plastic wrap.

Optional Cold Proofing:

At this time, you can refrigerate for up to 48 hours before moving onto the second proof and baking.

Second Proof:

Let filled dough rest in a warm place (78F) for 2-3 hours or until doubled in size. It should be quite puffy. If it’s not, let it rest for longer.
Once the dough is almost doubled, pre-heat the oven to 425F with rack in the center position.

Dimple the Dough:

Once puffy with lots of air bubbles, gentle pull the dough out to fill the entire pan.
Pour the remaining 30g of melted butter on top.
Using your fingers, gentle dimple the dough until the whole surface in covered with bubbles and dimples.

Bake Focaccia:

Bake focaccia in pre-heated oven on center rack for 25-30 minutes or until lightly golden brown and center temperature of 200F.
Cool for 10 minutes in the pan before removing to place on wire rack.

Making the glaze:

Combine glaze ingredients (butter, vanilla, milk/cream, and powdered sugar) until smooth.
Pour over warm focaccia and let set before slicing and serving!

Frequently Asked Questions:

Q. How do I begin a sourdough starter?

A. https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/

Q. How do I do stretch and folds?

A. https://www.theclevercarrot.com/2020/05/how-to-stretch-and-fold-sourdough/