Sourdough Cinnamon Roll Focaccia

This cinnamon roll sourdough focaccia is sweet, soft, and packed with buttery brown sugar flavor—made easy with sourdough discard and instant yeast. A cozy twist on focaccia that tastes like cinnamon rolls but takes a fraction of the time!

If sourdough cinnamon rolls and sourdough focaccia had a baby, this would be it. Sweet, buttery, swirled with cinnamon and sugar—and made with sourdough discard—this focaccia has all the cozy vibes of a cinnamon roll with way less effort. It’s soft, fluffy, full of flavor, and perfect for brunch, dessert, or anytime you’re craving something extra special.

This recipe uses both sourdough discard and instant yeast to give you that sourdough tang with the quick rise of commercial yeast. And the best part? Instead of rolling, shaping, and fussing over dough, you simply pour a gooey brown sugar cinnamon topping right over the top, press it in with your fingers (hello, classic focaccia dimples), and bake. Once it’s golden, you’ll finish it with a drizzle of icing that melts right into those crevices.

Trust me—if you love the taste of cinnamon rolls but don’t have the time for a long sourdough bake, this discard focaccia will blow your mind.

Why you’ll love this recipe

• Cinnamon roll flavor, focaccia ease – no rolling or layering, just pour, dimple, and bake.
• Quick and simple – uses discard and yeast for reliable, fast rise and great flavor.
• Perfect for brunch or dessert – a sweet twist on a classic that always impresses.

If you love the idea of cozy, sweet breads that feel a little extra special (without all the extra work), you’ll definitely want to check out a few more favorites! Sourdough chocolate focaccia is a dream to make and east! My sourdough coffee cake is another great option when you’re craving something tender, buttery, and perfect for a slow morning. You might also enjoy classics like my sourdough cinnamon swirl bread or soft sourdough dinner rolls — both great if you’re looking for comforting, bakery-style treats made right at home.

How to make cinnamon roll focaccia with sourdough discard

This is just an overview. Scroll to the recipe card below for full instructions.

Step One: Mix the dough

In a large bowl, stir together the dough ingredients. Mix on low speed for 3-5 minutes, until a smooth, pliable ball of dough forms. Cover and let rise in a warm place until doubled— between 1 -2 hours.

Step Two: Shape and proof the dough

Grease a 9×13 baking pan with melted butter. Pour the dough into the pan and gently press it to stretch it to fill the space. Cover and let rest for another hour until doubled.

Step Three: Make the cinnamon topping

In a small saucepan, melt butter. Stir in brown sugar and cinnamon until combined. Set aside to cool slightly (for 5-10 minutes).

Step Four: Add the topping and dimple

Pour the warm cinnamon sugar topping evenly over the dough. Use your fingers to press into the dough and create deep dimples—this presses the topping into the bread and gives it that signature focaccia texture.

Step Five: Bake

Bake for 20–25 minutes, or until golden and puffed. Allow the focaccia to cool for about 20 minutes before icing. If the bread is too hot the icing will melt off.

Step Six: Drizzle with icing

Whisk together powdered sugar, vanilla, and milk to create a thick but pourable glaze. Drizzle over the warm focaccia and let it settle into all those beautiful ridges and crevices.

How to store

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5. Reheat briefly in the oven or microwave before serving. You can also freeze slices individually and reheat for a sweet treat anytime.

Jenni Ward – Sourdough Surprises

Sourdough Cinnamon Roll Focaccia

5 from 2 votes

This cinnamon roll sourdough focaccia is sweet, soft, and packed with buttery brown sugar flavor—made easy with sourdough discard and instant yeast. A cozy twist on focaccia that tastes like cinnamon rolls but takes a fraction of the time!

Print Recipe Pin Recipe

Prep Time 4 hours hrs 30 minutes mins

Cook Time 30 minutes mins

Total Time 5 hours hrs

Servings: 12 servings

Course: Bread

Cuisine: American

Calories: 334

Ingredients Method Nutrition Notes

Ingredients

  

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Dough:

• 550 grams all purpose flour
• 400 grams water room temperature
• 125 grams sourdough starter 100% hydration
• 2 Tablespoons butter melted
• 2 teaspoons active yeast
• 2 teaspoons salt
• 2 teaspoons granulated sugar

Topping:

• 7 Tablespoons unsalted butter divided
• 1/2 cup brown sugar
• 1 Tablespoon ground cinnamon

Icing:

• 1 cup powdered sugar
• 2 Tablespoons milk
• 1 teaspoon vanilla extract

Method

 

1. In the bowl of an electric mixer, combine the dough ingredients until they come together.
2. Using the dough hook, mix on low speed for 3-5 minutes, until a smooth and pliable ball of dough forms.
3. Grease the bowl and allow the dough to proof at room temperature until doubled, 1-2 hours.
4. Place 2 Tablespoons of melted butter into the bottom of a 9×13″ pan and spread to coat.
5. Place the dough into the pan and use your fingers to gently stretch and push and dimple the dough until it mostly fills the bottom of the pan.
6. Cover the pan with plastic wrap or a damp towel and allow to sit at room temperature until doubled, another 1-2 hours.
7. Preheat the oven to 425 F.
8. In a small bowl, combine 5 Tablespoons of melted butter with the brown sugar and cinnamon and mix until well combined.
9. Scoop and drizzle the cinnamon topping over the dough, distributing it as evenly over the top as you can.
10. Use your fingers to dimple the dough, pushing the cinnamon topping down as you make the trademark dimples in the focaccia.
11. Bake for 25-30 minutes, until the top of the dough is golden brown.
12. Allow to cool in the pan for 15 minutes, then carefully remove to a wire cooling rack.
13. When the focaccia has mostly cooled, mix the powdered sugar, milk and vanilla together to create an icing and drizzle over the top of the focaccia.

Nutrition

Serving: 1gCalories: 334kcalCarbohydrates: 58gProtein: 5gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 410mgPotassium: 76mgFiber: 2gSugar: 20gVitamin A: 268IUVitamin C: 0.03mgCalcium: 28mgIron: 2mg

Notes

This can be stored in a covered container at room temperature for up to 3 days.

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