Cinnamon Roll Focaccia

Yeast or sourdough, absolutely delicious!

Sweet, soft, and swirled with brown sugar and cinnamon — this cinnamon roll focaccia is the coziest bake to fill your kitchen with that buttery, bakery-style aroma. It’s like a tray of cinnamon rolls, but easier — no rolling, no shaping, just stretch, dimple, and bake.

And the best part? You can make it either with sourdough starter or instant yeast, depending on your schedule.

🥣 Ingredients

Base Dough:

• 550 g bread or all-purpose flour

• 300 g water

• 10 g melted butter

• 10 g honey

• 12 g salt

Choose your leavening:

• Sourdough option: 100 g active sourdough starter (100% hydration)

• Yeast option: 7 g (1 packet) instant yeast + add 20 g extra water

🍞 Directions

1. Mix the Dough

In a large bowl, combine the flour, water, melted butter, honey, salt, and your choice of leavening (sourdough starter or yeast mixture). Mix until no dry flour remains.

The dough should be soft and a little tacky — if it feels too wet, add a sprinkle of flour; if too dry, add a small splash of water.

2. Develop the Dough

If using sourdough: Let rest for 30 minutes, then perform three sets of stretch-and-folds about 30 minutes apart.

If using yeast: Knead by hand or mixer for about 5–7 minutes, until smooth and elastic.

3. First Rise

• Sourdough: Cover and let rise overnight at room temperature (8–12 hours), until doubled and bubbly.

• Yeast: Cover and let rise in a warm spot for 1–2 hours, until doubled.

4. Shape & Second Rise

Generously oil a 9x13” pan. Gently stretch the dough to fit the pan, cover, and let it rise again until soft and puffy:

• Sourdough: 1–2 hours

• Yeast: 30–45 minutes

5. Brown Sugar–Cinnamon Filling

In a small bowl, mix together:

• ⅓ cup brown sugar

• 1-3 tsp cinnamon ( I prefer mine with extra cinnamon!)

Drizzle the dough with melted butter, sprinkle the brown sugar–cinnamon mixture evenly over the top, and use your fingertips to gently dimple the surface — pressing that buttery sugar right into the dough’s little pockets.

6. Bake

Bake at 350°F (175°C) for 30–35 minutes, until golden on top and the edges are lightly crisp.

7. Butter Glaze

While warm, brush with this simple buttery glaze:

• 2 tbsp melted butter

• 1 tbsp milk

• ½ tsp vanilla extract

• 1/2-1 cup powder sugar

Whisk together and drizzle (or brush) over the top right after baking for a glossy, fragrant finish.

💡 Tips

• Swap honey for maple syrup for a cozy fall twist.

• Sprinkle chopped pecans or walnuts on top before baking for crunch.

✨ Final Thoughts

Whether you let it rise slowly with sourdough or whip it up quickly with yeast, this cinnamon roll focaccia hits that perfect sweet spot — soft inside, crisp-edged, and packed with buttery cinnamon flavor. It’s an easy, crowd-pleasing bake that tastes like a cozy weekend morning.

Thank you for your support!

Lauren Morgan

• The Weeknight Homemaker