Sourdough Discard Cinnamon Roll Focaccia

5 from 1 vote

Sourdough Discard Cinnamon Roll Focaccia

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.

Course Bread, Dessert

Cuisine American

Prep Time 12

Cook Time 30

Cool Time 30

Total Time 13

Servings pieces

Calories 166kcal

Author Ashley Petrie, RDN, LDN

Equipment

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.