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Cinnamon Roll Sourdough Focaccia

A close-up of a sliced cinnamon roll sourdough focaccia loaf drizzled with white icing.
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A sweet sourdough focaccia swirled with cinnamon sugar and topped with cream cheese frosting, perfect for a holiday brunch or dessert.

Ingredients

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  • 150g active sourdough starter
  • 350g warm water
  • 500g all-purpose flour
  • 10g salt
  • 50g granulated sugar
  • 100g unsalted butter, softened
  • 100g packed brown sugar
  • 2 tbsp ground cinnamon
  • For the frosting: 100g cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 tsp vanilla extract
  • 100g powdered sugar

Instructions

  1. In a large bowl, combine the active sourdough starter and warm water. Stir to dissolve the starter.
  2. Add the all-purpose flour, salt, and granulated sugar to the bowl. Mix until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
  4. Transfer the dough to a lightly oiled bowl, cover, and let it rest at room temperature for 1 hour.
  5. While the dough rests, prepare the cinnamon-sugar filling: In a small bowl, cream together the softened butter, brown sugar, and cinnamon until well combined.
  6. After the dough has rested, gently stretch and fold it in the bowl. Repeat this process 2 more times, with 30-minute intervals between folds.
  7. Generously oil a 9×13 inch baking pan. Transfer the dough to the prepared pan, pressing it gently to fill the bottom.
  8. Spread the cinnamon-sugar filling evenly over the dough.
  9. Cover the pan and let the dough proof at room temperature for 2-3 hours, or until puffy and nearly doubled in size.
  10. Preheat your oven to 375°F (190°C).
  11. Bake the focaccia for 25-30 minutes, or until golden brown and cooked through.
  12. While the focaccia bakes, prepare the cream cheese frosting: In a medium bowl, beat together the softened cream cheese, softened butter, vanilla extract, and powdered sugar until smooth and creamy.
  13. Once the focaccia is out of the oven, let it cool in the pan for 10 minutes before inverting it onto a wire rack.
  14. Drizzle the cream cheese frosting over the warm focaccia. Slice and serve.

Notes

  • For a quicker process, you can use a commercial yeast recipe for focaccia and incorporate the cinnamon swirl.
  • Ensure your sourdough starter is active and bubbly before using it in this recipe.
  • You can adjust the amount of cinnamon and sugar to your preference.
  • This bread is best served warm.
  • Consider this a delightful alternative to traditional meal planning for special occasions.

Nutrition

Find it online: https://cutcooktaste.com/cinnamon-roll-sourdough-focaccia/