Hey there, baking friends! If you’re anything like me, there’s nothing more comforting than the smell of freshly baked goods wafting through your kitchen. Today, I’m thrilled to share a recipe that’s not only delightful but also has a twist that makes it so unique: Sourdough Cinnamon Roll Focaccia. Imagine fluffy sourdough focaccia slathered with cinnamon sugar and topped with a creamy vanilla glaze – it’s a treat that will surely evoke warm memories and delicious moments.
Whether you’re prepping for brunch, a cozy dessert, or just a tasty snack, this treat is here to steal the show! So, roll up your sleeves, and let’s get started on this delightful culinary adventure.
Why You’ll Love This Sourdough Cinnamon Roll Focaccia
So, why should you whip up this delightful Sourdough Cinnamon Roll Focaccia? Well, for starters, it beautifully combines two of the best baked items in the world: the airy fluffiness of focaccia and the sweet, comforting flavors of cinnamon rolls. But it’s more than just a delicious hybrid!
- Easy Steps for a Showstopper: While it sounds impressive, the steps are straightforward, making it a perfect project for both experienced bakers and those just starting out.
- Using Your Sourdough Starter: If you have a bubbly sourdough starter sitting in your fridge, this is the perfect way to bring it back to life and use it up in a tasty recipe.
- Perfect for Any Occasion: Whether it’s a lazy Saturday morning or a special gathering with friends, this focaccia fits right in.
- Versatile Flavor Profiles: The basic recipe serves as a lovely canvas for other flavors. You can customize toppings or fillings to match your taste and mood.
- A Sense of Achievement: Nothing beats the pride of pulling a homemade treat out of the oven, especially one as eye-catching as this Sourdough Cinnamon Roll Focaccia!
How to Prepare Sourdough Cinnamon Roll Focaccia
Now, let’s dive right into making this delightful treat! I promise, you won’t regret a single moment spent in the kitchen.
Ingredients:
- 200 g active sourdough starter (about 1 cup)
- 400 g warm water (about 1 ⅔ cups, warm water between 100°F – 110°F, no hotter)
- 10 g salt (1 ½ teaspoons)
- 510 g unbleached flour (about 3 ½ cups)
- Avocado cooking spray or cooking spray of choice (for spraying 2nd mixing bowl and baking dish)
- 113 g salted butter (1/2 cup or 1 stick)
- 250 g brown sugar (about 3/4 cup)
- 4 g vanilla extract (about 1 teaspoon)
- 6.5 g ground cinnamon (about 2 ½ teaspoons)
- 120 g powdered sugar (about 1 cup)
- 4 g vanilla extract (about 1 teaspoon)
- 30-45 g milk or cream (2-3 tablespoons, more for thinner glaze, less for thicker glaze)
Step-by-Step: Making Sourdough Cinnamon Roll Focaccia
- Prepare Dough: In a large mixing bowl, combine your active sourdough starter and warm water. Mix them well. Next, stir in the salt and gradually add the flour until a soft dough forms.
- Knead the Dough: Knead the dough for about 5 to 10 minutes until it’s elastic and smooth. If you have a stand mixer, you can do this using a dough hook.
- First Rise: Cover the bowl with a damp towel and let your dough rise in a warm, draft-free area until it has doubled in size, about 4 to 6 hours.
- Prepare the Cinnamon Filling: In a separate bowl, cream together the softened butter, brown sugar, cinnamon, and vanilla extract until smooth.
- Assemble: Once the dough has risen, punch it down. Roll it out into a rectangle on a floured surface. Spread the cinnamon filling evenly over the dough, then roll up tightly, pinching seals along the edges.
- Shape and Second Rise: Cut your dough into equal-sized rolls. Grease your baking dish and arrange the rolls in the pan, leaving some space for them to expand again. Cover and let them rise for about 1 to 2 hours.
- Bake: Preheat your oven to 375°F (190°C). Bake the focaccia for 25 to 30 minutes until golden brown and cooked through.
- Icing Glaze: While the focaccia cools, mix the powdered sugar, vanilla extract, and milk until you achieve your desired consistency.
- Drizzle and Serve: Finally, drizzle the icing glaze over your cooled focaccia before serving.
Best Ways to Serve Sourdough Cinnamon Roll Focaccia
Once you’ve baked this beauty, it’s time to dig in! Here are a few delightful ways to serve Sourdough Cinnamon Roll Focaccia:
- For Breakfast: Slice and serve warm, with coffee or tea. It makes for a perfect breakfast treat on a lazy weekend.
- Dessert: Top with whipped cream or serve alongside vanilla ice cream for a truly indulgent dessert.
- Sharing: It’s excellent for potlucks or brunch gatherings. Everyone will be asking for the recipe once they take a bite!
Keeping Your Sourdough Cinnamon Roll Focaccia Fresh
To keep this delicious focaccia fresh, wrap it in plastic wrap and store it at room temperature. If you want to keep it for longer, place it in an airtight container in the fridge for up to a week. You can also freeze slices for later enjoyment. Just thaw them at room temperature or pop them in the microwave for a few seconds.
Expert Tips for Perfect Sourdough Cinnamon Roll Focaccia
- Room Temperature Ingredients: Ensure your ingredients, especially butter and eggs if using, are at room temperature for better mixing.
- Kneading: Don’t skip kneading! A well-kneaded dough helps create that delightful chewy texture.
- Watch Your Oh So Important Temperature: When measuring warm water, make sure it’s the right temperature, as water that’s too hot can kill your active starter.
- Garnish Smartly: Think about nuts or dried fruits as added toppings for some extra texture.
Creative Twists on Sourdough Cinnamon Roll Focaccia
This recipe leaves a lot of room for creativity! Here are some variations you can try:
- Fruity Delight: Incorporate chopped apples or pears into your cinnamon filling for added sweetness and texture.
- Nutty Flavor: Add walnuts or pecans for crunch and flavor to your filling or topping.
- Spiced Up: Try mixing in other spices like nutmeg or ginger for a different flavor profile.
FAQs
- Can I use a different type of flour?
- Yes, you can use whole wheat flour or another substitute, but keep in mind that it may alter the texture and flavor slightly.
- How can I tell when my focaccia is done baking?
- Your focaccia should be golden brown on top, and when you tap the bottom, it should sound hollow.
- What if my sourdough starter is not rising?
- Make sure it’s active and bubbly. If not, try feeding it again and waiting until it doubles in size before using it in the recipe.
So there you have it, a delightful journey into baking Sourdough Cinnamon Roll Focaccia! Your kitchen is going to smell heavenly, and your tastebuds will thank you. As you take that first warm bite, I hope you feel the love and joy that goes into baking. Happy baking, my friends!
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Sourdough Cinnamon Roll Focaccia
- Total Time: 150 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful fusion of fluffy sourdough focaccia and sweet cinnamon rolls topped with a creamy vanilla glaze.
Ingredients
- 200 g active sourdough starter (1 cup)
- 400 g warm water (1 ⅔ cups, 100°F – 110°F)
- 10 g salt (1 ½ teaspoons)
- 510 g unbleached flour (3 ½ cups)
- Avocado cooking spray or cooking spray (for bowls and baking dish)
- 113 g salted butter (1/2 cup or 1 stick)
- 250 g brown sugar (3/4 cup)
- 4 g vanilla extract (1 teaspoon)
- 6.5 g ground cinnamon (2 ½ teaspoons)
- 120 g powdered sugar (1 cup)
- 4 g vanilla extract (1 teaspoon)
- 30–45 g milk or cream (2–3 tablespoons)
Instructions
- In a large mixing bowl, combine your active sourdough starter and warm water. Mix well. Stir in the salt and gradually add flour until a soft dough forms.
- Knead the dough for 5 to 10 minutes until elastic and smooth.
- Cover the bowl with a damp towel and let it rise in a warm area until doubled in size, about 4 to 6 hours.
- In a separate bowl, cream together softened butter, brown sugar, cinnamon, and vanilla extract until smooth.
- Once the dough has risen, punch it down and roll it into a rectangle on a floured surface. Spread the cinnamon filling evenly over the dough, then roll up tightly.
- Cut dough into equal-sized rolls, grease your baking dish, and arrange the rolls in it. Cover and let them rise for 1 to 2 hours.
- Preheat your oven to 375°F (190°C). Bake for 25 to 30 minutes until golden brown.
- While the focaccia cools, mix powdered sugar, vanilla extract, and milk to achieve desired glaze consistency.
- Drizzle the icing glaze over cooled focaccia before serving.
Notes
Serve warm for breakfast or as a dessert. Store wrapped at room temperature or in an airtight container in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg