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!
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Holy moly... My entire family devoured it!!! Thank you Jess for your guidance to sourdough success, even the sweet stuff!
- Kelly
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.
- Looking for other cinnamon roll recipes? Try my classic Sourdough Discard Cinnamon Rolls, and this Sourdough Discard Apple Pull Apart Bread.
- 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.
- You might like these Sourdough Discard Cinnamon Sugar Pretzel Bites, too!
Ingredients
The ingredients needed for this recipe are pantry staples. You'll be on your way in no time!
- 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.
- Learn more about how to make a sourdough starter.
- 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.
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 (200g). You will also need to adjust the rise times.
- 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).
- Try this Sourdough Discard Cinnamon Roll Pull Apart Bread for another fun cinnamon roll variation!
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!
- Interested in other sourdough discard brunch recipes? Try these Sourdough Discard Scones and these Sourdough Discard Waffles.
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 FAQs
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 (200g). You will also need to adjust the rise times.
More Sourdough Discard Cinnamon Roll Recipes
If you tried these Sourdough Discard Cinnamon Roll Focaccia or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
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 confectioner's sugar
- 1 ½ Tablespoons milk non-dairy or regular dairy
- 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 (230℃) 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!
Renee Nicholls says
Holy Smokes! My new favorite discard recipe. Chewy, crunchy, sweet and oh so delicious!
MELANIE BUTLER says
suggestions on how to bake in individual loaf pans for gifts?
Jessica Vogl says
I haven't tried this! Keep an eye on the baking time as if the dough is thicker / thinner than it would've been in a 9x13-inch pan, it may need more / less baking time.
JillS says
This is fabulous... it would be really good with apple pie filling. Next time I will triple the cinnamon topping.
Sintia says
Everyone loved this recipe! I love being able to use by sourdough discard for a great recipe.
Travis justin Horness says
Third recipie I've used of yours and absolutely devine! Wish we could upload pictures. Thanks so much.
KC says
I want to make this for a breakfast and i'll be using active starter/no yeast. I'm thinking I can do the bulk ferment in the evening and then put it in the baking pan and put it in the fridge overnight. In the morning, take it out and let it warm up/finish rising and then bake. Does that sound about right?
Jessica Vogl says
That sounds about right!
Andrea says
I realize you made this in a metal pan—I do not have a metal pan that size. I have an 8x8 metal, a ten inch cast iron skillet, and a 9x13 glass pan. Any chance I can still make this successfully?
Jessica Vogl says
Hmm. A glass pan will heat differently than a metal pan, but this might be your best option. You could also cut the recipe in half and do it in the 8x8in metal pan (if you're ok with a smaller portion).
Shana says
I’m confused why in the notes it says omit the yeast if If using active sourdough starter. I thought discard was active? I’m confused. I put both in anyway so we’ll see what happens.
Jessica Vogl says
If you're using active starter, you don't need to use yeast. If you're making the recipe with sourdough discard, add yeast. Discard is not active. If you used active starter plus yeast, it'll definitely work, you'll just have extra rise.
Stephanie Kesner says
Do you have to adjust the temp or cooking time if you’re using a glass pan not a metal one?
Jessica Vogl says
Hi Stephanie! I highly recommend a metal pan! Glass conducts heat very differently.
Molly says
Is it ok to let this cold ferment overnight before baking?
Jessica Vogl says
Yes, that should be fine!