This Sourdough Discard Cinnamon Roll Focaccia blends classic cinnamon roll sweetness with the light, chewy texture of focaccia. It’s easy to make and works great whether you bake it the same day or let it ferment overnight.
My original sourdough discard focaccia recipe is one of the most popular on the blog. It’s crispy on the outside, soft and bubbly inside, with that perfect chewy texture — a fantastic blank canvas for all kinds of toppings.
Recently, when I was craving something sweet but only had discard on hand, I decided to experiment with a dessert-style focaccia.
Since I love cinnamon rolls, I thought, why not combine the two? That’s how this sourdough discard cinnamon roll focaccia was born.
Using my trusty discard focaccia dough, I dimpled it with a buttery cinnamon sugar mixture, baked it to golden perfection, and finished it off with a simple icing drizzle.
Honestly, I couldn’t stop eating it! Five pieces disappeared before I knew it. I had to call my neighbors to come take it away from me before I ate it all.
So, if you love cinnamon rolls and focaccia, this recipe is for you. I hope you give it a try and enjoy it as much as I do.
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Using fresh discard (less than a week old) ensures enough active yeast for proper rise and fermentation. You can also use active sourdough starter if your discard isn't fresh or you prefer faster fermentation.
- Bread Flour- Provides the strong gluten structure needed for chewy, airy focaccia. You can substitute with all-purpose flour, but the texture may be less chewy and the rise less pronounced.
- Warm Water- Should be about 80–90°F to encourage fermentation without killing the yeast.
- Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If you’re using Morton’s or table salt, use half as much or weigh it out for best results.
- Cinnamon Sugar Filling- A classic combo of brown sugar, cinnamon, and butter that adds sweetness and warmth. You can adjust cinnamon to taste.
- Icing- A simple mix of powdered sugar, melted butter, milk, and vanilla adds a sweet, creamy finish to this cinnamon roll focaccia.
Tips for Success
- Measure ingredients with a scale. Weighing your ingredients ensures accuracy and helps you get the perfect dough texture every time.
- Use fresh discard or active starter. Fresh discard (less than a week old) has enough live yeast for a good rise, while older discard may slow fermentation. Use active starter if your discard is on the older side.
- Be thorough with stretch and folds. Performing all 6 sets of stretch and folds develops gluten strength and creates that soft, chewy texture with good structure.
- Don’t rush bulk fermentation. Allow the dough to double in size for full flavor and optimal rise. This can take anywhere from 4 to 12 hours depending on your starter and kitchen temperature.
- Use an aluminum baking pan. Aluminum heats evenly and helps develop a nicely browned, crispy crust on your focaccia.
How to Make Sourdough Discard Cinnamon Roll Focaccia
Here’s an easy step-by-step guide (with pictures) to show you how to make cinnamon roll sourdough focaccia.
Step 1: Mix dough. Combine flour, water, sourdough discard, and salt until a wet dough forms. Rest 15 minutes.
Step 2: Stretch and fold. Wet hands, the stretch and fold dough around the bowl 16 times. Rest 15 minutes. Repeat 5 more times (6 sets total).
Step 3: Bulk fermentation. Transfer dough to buttered container. Cover and let rise until doubled (4–12 hours).
Step 4: Shape and proof. Spread dough evenly into prepared pan. Cover and proof until puffy, 2–4 hours (or refrigerate overnight).
Step 5: Add cinnamon sugar. Mix melted butter, brown sugar, and cinnamon. Drizzle over dough and press in dimples with fingertips.
Step 6: Bake. Bake at 375°F for 25–30 minutes until golden.
Step 7: Make icing and serve. Whisk powdered sugar, melted butter, milk, and vanilla. Drizzle focaccia with icing, cut, and serve.
Baker's Timeline
A sample schedule to guide you through making sourdough discard cinnamon roll focaccia from start to finish:
- 8:00–8:30 AM: Mix dough and rest 15 minutes.
- 8:30–10:00 AM: Perform 6 stretch-and-fold sets, 15 minutes apart.
- 10:00 AM–4:00 PM (or longer): Bulk fermentation until dough doubles in size (timing varies).
- 4:00–6:00 PM: Transfer dough to pan, spread, and proof until puffy (2–4 hours or refrigerate overnight).
- 6:00–6:30 PM: Add cinnamon sugar topping and bake.
- 6:30–7:00 PM: Cool focaccia and prepare icing.
- 7:00–7:15 PM: Drizzle icing, slice, and serve.
Note: Times vary depending on starter strength and room temperature - use visual cues to know when your dough is ready.
How to Store
Store cinnamon roll sourdough focaccia in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days.
For longer storage, freeze it in a freezer-safe container for up to 3 months. Thaw at room temperature and reheat gently in the oven to restore freshness.
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Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Discard Cinnamon Roll Focaccia
Ingredients
Focaccia
- 4 cups + 3 tablespoon (500 grams) bread flour
- 1 ¾ cups + 2 tablespoons (450 grams) warm water 80-90℉
- ½ cup (100 grams) sourdough starter discard less than one week old (or active sourdough starter)
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt if using Morton's brand or table salt, reduce to 2 teaspoons or measure in grams
- 4 tablespoons unsalted butter melted (divided)
Cinnamon Sugar Filling
- ½ cup brown sugar packed
- 4 tablespoons unsalted butter melted
- 1 tablespoon ground cinnamon
Icing
- 1 cup powdered sugar
- 2 tablespoons unsalted butter melted
- 1 ½ tablespoons whole milk or water
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, mix together the bread flour, warm water, sourdough discard, and kosher salt until combined. The dough will be quite wet, almost like a thick batter. Cover and let rest for 15 minutes.4 cups + 3 tablespoon (500 grams) bread flour, 1 ¾ cups + 2 tablespoons (450 grams) warm water, ½ cup (100 grams) sourdough starter discard, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- Wet your hand, then grab one edge of the dough and quickly stretch it up and fold it over itself. Rotate the bowl 90° and repeat this stretch-and-fold about 16 times total, working your way around the bowl several times until the dough starts to feel elastic. Cover and rest for 15 minutes. Repeat the stretch-and-fold process every 15 minutes for a total of 6 sets.
- Add 2 tablespoons of melted butter into a straight-sided proofing container or clean bowl. Transfer the dough into the buttered container, making sure it doesn’t stick to the sides. Brush some of the butter over the top. Cover and let the dough rise until doubled in size, about 4–12 hours depending on room temperature.
- Line a 9"x13" aluminum baking pan with parchment paper and brush it with the remaining 2 tablespoons of melted butter. Gently transfer the dough to the pan and use your fingers to spread it out evenly. If it springs back, cover and rest for 10 minutes, then try again.
- Cover the dough and proof until it’s noticeably puffed and airy, about 2–4 hours. For a more tangy flavor, refrigerate the dough overnight after spreading, then bring to room temperature and proof before baking.
- About 20 minutes before baking, preheat your oven to 375°F and position a rack in the center.
- In a small bowl, whisk together 4 tablespoons of melted butter, brown sugar, and cinnamon. Drizzle this cinnamon sugar mixture evenly over the dough. Use your fingertips to gently press the mixture into the dough and create dimples, helping redistribute air bubbles.½ cup brown sugar, 1 tablespoon ground cinnamon
- Bake for 25–30 minutes, until the focaccia is golden brown and cooked through.
- While baking, whisk together powdered sugar, 2 tablespoons melted butter, whole milk, and vanilla extract to make the icing.1 cup powdered sugar, 1 ½ tablespoons whole milk, 1 teaspoon vanilla extract
- When baked, let the focaccia cool in the pan for 10 minutes. Then transfer it to a wire rack and cool for about 20 more minutes.
- Drizzle the icing evenly over the focaccia, cut into squares, and serve.
Notes
- Storage: Store cooled leftover focaccia in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
Mary Ann says
Delicious! Instead of a banneton, I proofed it in the fridge in a buttered 10x5 loaf pan. The next day, I took it out of the fridge and let it rise to just above the edges of the pan and baked at 425 for 20 minutes and then 375 for 20 minutes and it came out perfect. It's so moist and flavorful. I think I could eat the whole loaf!
Ashley Petrie, RDN, LDN says
Thank you so much, Mary Ann! I’m so happy to hear it came out perfect. And I totally get it... I had to give mine away to my neighbors because I ate four pieces as soon as it came out of the oven 😅 Thanks for sharing!