This Sourdough Discard Cinnamon Roll Focaccia recipe brings together two all-time favorites: focaccia and cinnamon rolls. It has the soft dough texture (and bubbles!) of a focaccia, and the sweet topping of cinnamon rolls. It's a delicious same-day recipe that is perfect for a sweet treat or dessert and using up some of your sourdough discard!
If you're looking for other sourdough discard recipes, check out these Sourdough Discard Cinnamon Sugar Pretzels, Sourdough Discard Apple Pull Apart Bread, and Sourdough Discard Pumpkin Bread.
As you might guess, this recipe is based on my Sourdough Discard Focaccia and my Sourdough Discard Cinnamon Rolls. They're delicious, too!
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Why you'll love this recipe
- This is a same-day focaccia recipe that is easy to make. Even better: the fold-and-stretch while rising is optional!
- Sourdough Discard Cinnamon Roll Focaccia is a delicious treat, perfect for an afternoon sweet or dessert.
- This is a great recipe to use some of your sourdough discard, but you can also make an easy substitution to use active sourdough starter instead.
- This recipe freezes well! Enjoy some right out of the oven, then freeze the rest for later.
Ingredients
The ingredients needed for this recipe are pantry staples. You'll be on your way in no time!
- Granulated sugar: You will use 2 teaspoons of granulated sugar in the dough. This is to feed the yeast (the majority of the sweetness in this recipe comes from the brown sugar and cinnamon topping).
- Active dry yeast: Even though we are using sourdough starter, we still need to use a leaving agent (in this case, yeast) to ensure the dough rises predictably. If you make the substitution to use active sourdough starter, you will not use commercial yeast.
- All-purpose flour: Using all-purpose flour will help give us a fluffy, light focaccia. If you used bread flour, you could expect a crustier version of this recipe.
- Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed for a 1:1 sourdough starter (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
- Butter: You will use butter to grease the pan (instead of olive oil, as you normally would with focaccia) and to create the brown sugar and cinnamon mixture for the topping.
- Powdered sugar: This is the base for the frosting. You do not need to sift the powdered sugar before mixing.
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use active sourdough starter - To use active sourdough starter, omit the commercial yeast and substitute active sourdough starter for the sourdough discard (1:1 substitution). You will also need to adjust the rise times.
- Use regular dairy milk - This recipe is written using non-dairy milk because I'm lactose intolerant, but regular dairy milk will work as well.
- Adjust the thickness of the frosting: The frosting is more of a drizzle in this recipe, but you can easily adjust the thickness by adding more or less milk. Less milk will give you a thicker frosting (more like that of cinnamon rolls), and more milk will give you a thinner frosting (more like a glaze).
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to make Sourdough Discard Cinnamon Roll Focaccia
The key to this recipe is patience with the rises, but otherwise it comes together in just a few steps!
- Step 1: In the bowl of a stand mixer, or a large mixing bowl, combine warm water and granulate sugar. Sprinkle with yeast and let bloom.
- Step 2: Add flour, sourdough discard, and salt and mix on low until combined and no dry spots remain.
- Step 3: This will be a very shaggy, wet dough (you couldn't knead it if you tried!). Transfer to a large, oiled bowl and cover with plastic wrap. Let rise for 2-3 hours, until doubled in size.
- Step 4: Brush a 9x13-inch baking pan with melted butter.
- Step 5: Transfer the dough into the pan, then cover with plastic wrap or a clean kitchen towel and let rise 1 ½-2 hours, until it fills or nearly fills the pan.
- Step 6: With wet fingers, press dimples all over the dough.
- Step 7: Melt the butter for the topping and combine with the brown sugar and cinnamon.
- Step 8: Pour the butter and brown sugar mixture over the dimpled dough.
- Step 9: Bake until golden and crusty.
- Step 10: Let the loaf cool, then drizzle with the frosting. Slice and serve!
Expert Baking Tips
- The dough will be very wet. Don't worry! This is not a dough that you could knead, even if you wanted to.
- Make sure to let the dough rise long enough. The rise time is what gives the focaccia those wonderful airy bubbles. A longer rise will give you more, larger bubbles.
- Trust the process when pouring on the brown sugar and cinnamon mixture. It looks a bit messy, but it will bake into the focaccia wonderfully and look great in the end!
- Let the focaccia cool before you add the frosting. If you don't, the frosting will melt right off!
Equipment
I like to use a KitchenAid 5-Quart Stand Mixer to mix the dough, but this is optional. You can also mix this dough in a large bowl with a wooden spoon.
Use a kitchen scale to measure your sourdough starter. You will also need a 9x13-inch baking pan.
kitchen essentials
My Favorite 9x13-inch Pan
This versatile pan is perfect for both sweet and savory baking!
Storage
Room Temperature Storage: If you're planning to eat this focaccia in the next 1-2 days, store the focaccia in an airtight container at room temperature. You can reheat it in the microwave for 15-30 seconds to make it soft and warm again.
Freezer Storage: This focaccia also freezes well. Once fully cooled, cut the focaccia into slices, then place each piece into a freezer-safe bag or bags, and freeze for up to 3 months. Reheat the focaccia in the microwave for about 60 seconds before serving to make warm and soft again.
Recipe FAQ
Sourdough discard is what is leftover after you feed your sourdough starter. You can either literally discard it (in the trash or compost), or use it in sourdough discard recipes like this one.
If you're new to working with sourdough, check out these in-depth posts on how to feed your sourdough starter, how to use sourdough discard, and tips for struggling sourdough starter.
Yes! To do so, omit the yeast and substitute the sourdough discard for active sourdough starter (a 1:1 substitution). You will also need to adjust the rise times.
Yes, it does! After baking, let the focaccia cool completely, then slice into individual servings. Place each piece in a freezer-safe bag or airtight container and freeze for up to 3 months. Reheat in the microwave for about 60 seconds to make warm and soft again.
Sourdough Discard Cinnamon Roll Focaccia
Equipment
Ingredients
For the Dough
- 2 cups warm water
- 2 teaspoons granulated sugar
- 1 ¼ teaspoons active dry yeast
- 4 ½ cups all-purpose flour
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 2 teaspoons kosher salt
- 2 Tablespoons unsalted butter, melted to grease the baking pan
For the Topping
- 5 Tablespoons unsalted butter melted
- ½ cup brown sugar packed
- 2 teaspoons ground cinnamon
For the Frosting
- 1 cup powdered sugar
- 1 ½ Tablespoons non-dairy or regular dairy milk
- 1 teaspoon vanilla extract
Instructions
- In the bowl of a stand mixer fitted with a dough hook*, combine the warm water and granulated sugar. Sprinkle yeast on top and let sit for 5 minutes until foamy. If the yeast does not foam, it is dead (your dough will not rise) and you will need to start over with fresh yeast.
- Add flour, sourdough discard, and salt and mix on low until combined and no dry spots remain. This will be a very shaggy, wet dough (you couldn't knead it if you tried!).
- Transfer the dough to a large, oiled bowl and cover with plastic wrap. Let rise for 2-3 hours, until doubled in size.
- Brush a 13x9-inch pan with 2 Tablespoons melted butter and set aside**.
- Once the dough has risen, use a spatula to scrape around the perimeter of the bowl, deflating the dough. Transfer the dough to the center of the prepared 13x9-inch pan. Cover with plastic wrap or a clean kitchen towel and let rise 1 ½-2 hours, until doubled in size and the dough fills (or nearly fills) the pan.
- Near the end of the rise, preheat the oven to 450°F and make the topping. Melt the butter in a small saucepan over low heat. Remove from heat and stir in the brown sugar and cinnamon.
- With wet fingers, press deep dimples all over the dough. Drizzle the dough evenly with the butter and brown sugar mixture. This will look a bit messy!
- Bake for 25-30 minutes, until the focaccia is golden and crusty. Let cool for 10 minutes in the pan, then transfer to a cooling rack to cool fully.
- Combine powdered sugar, milk and vanilla extract in a small bowl. Whisk until smooth and combined. If you want a thinner frosting, add more milk. Drizzle the frosting over the focaccia, slice and serve!
Debbie says
My first time making it (or focaccia in general) and it got overcooked bc of a work mtg running over - still delicious just very crunchy lol- my topping never went through the dough - did I need to do better at creating holes? Thank you!
Jessica Vogl says
You can definitely press all the way through the dough when you're dimpling, but the topping will really stay on the top half of the focaccia (it won't be swirled through, if that makes sense).
Natalie says
This recipe looks fantastic. My dough is currently on the first rise. But I’m very worried about it. A shaggy dough never formed and it very much looked like batter the whole time. It still kind of does. I added more flour until it started to slightly shape up. It took almost 2 c more! But it’s still relatively runny to what usual focaccia doughs feel like. It is NOT like the consistency in the video. I followed the recipe exactly. I have no clue what went wrong. I’ll see what becomes of it.
Treasure Bengtson says
Was wondering if I'm using my active starter, do I still add discard?
Jessica Vogl says
Hi Natalie! If you want to use active starter, you omit the yeast and you replace the sourdough discard with active starter (200g). You'll also need to increase the rise times.
Tracy says
I wonder…did you measure flour out with measuring cup or with gram scale. I recently realized that a cup of flour weighs closer to 140g, not 120g as Alexia told me. Just a thought and assessment of my baking needing more flour.
Jessica Vogl says
Hey there! Measuring flour can vary hugely across brands, creators, different measuring cups, different flours, etc. (it's actually really crazy when you get into it). I highly recommend measuring at least the flour with a scale when you can. I have metric measurements on my recipes, so you can easily toggle between cups / metric measurements, but for me, 1 cup of flour is about 148g, and that's how I write all my recipes.
Linda says
This is the best ever so yummy had visitors unfortunately, it disappeared really quickly so making more tomorrow
Meagan says
Are the calories per slice?
Jessica Vogl says
Assuming you're cutting 10 slices total, yes.
Melissa says
Great recipe!
Rhonda says
Should there be stretch and folds performed?
Jessica Vogl says
You don't need to!
Fern McCloud says
Loved this recipe! Although dough stuck to wet fingers! We (hubby helped) managed to get the holes and topping done. It was wonderful.
Sarah says
Making this for my child’s teachers. Best way to reheat in the morning?
Jessica Vogl says
If you're reheating just a piece or a portion, I'd reheat that piece on a plate in the microwave for about 30 seconds. If you want to reheat the whole bread in the pan, you could do that in the oven at 350 F for about 10 minutes until it's warm again. Keep in mind, the icing will tend to melt into the bread a bit more with the reheating.
Louise says
This was delicious although I used a bit of an idea from another recipe where I folded in some cinnamon and diced apples before letting it rise in the pan. I also added some more diced apple to the top when pouring over the melted sugar-cinnamon mixture. Yummy!
DCope says
Made this yesterday and OMG! Easy and so good! I doubled the topping and it was amazing! I am a beginning sourdough maker and only baked my first two loaves last week. I have discard and decided to give this a try! So glad I did.
Thank you for this step by step it was amazing!
Sarah says
How do you measure your flour? I'm measuring in grams (120g/cup ap), but the dough is super slack when I move it to the baking dish—it fills it right away instead of needing to relax out.
Thanks!
Jessica Vogl says
There are grams measurements included in the recipe! On the recipe card by the ingredients list, you can toggle between "US Customary" and "Metric" measurements. For me, one cup of flour is about 148g.
Sarah says
Thanks! I wasn't sure if that was just a plugin that converted volume instead of actual ingredient weight.
Jessica Vogl says
I totally get that! They're manual conversions entered by me, so hopefully they really help!
Jami Carda says
Hi,
Can I put the dough in the fridge overnight before baking? At what step do you suggest?
Jessica Vogl says
I'd recommend doing the first rise in the fridge overnight, then continue the next day!
Michelle says
I want to make this in 2 8x8 pans instead- how might you tweak the recipe for that? Thank you!
Jessica Vogl says
Unfortunately I don't have any measurements for that! You could try it, but know that your focaccia will be thinner since it's more spread out, so may not need to cook as long (it will also be more crusty since there is more surface area).
Edith Binford says
Ready to make my 1st focaccia and decided on your delicious looking cinnamon recipe. I will be substituting the sourdough starter discard and yeast with my active sourdough starter. My question is, do I use the same amount of water (2 cups)?
Jessica Vogl says
If you're using active starter, you would omit the yeast in the recipe and replace the sourdough discard with active starter (200g). All other ingredients will remain the same. You'll need to increase the rise times as well.
Edith Binford says
Thanks so much!! If permitted will post a pic of the final.
Jessica says
OH MY WORD
Delicious and fluffy