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!
Bailee says
This is absolutely fantastic! It tastes delicious and is a great way to use up sourdough discard! I will definitely be making this again! Thanks for the recipe!
Elle says
I made this recipe a few months ago and it was delicious! Do you think I could use active starter if I didn’t have yeast?
Jessica Vogl says
Definitely! There are notes for using active sourdough starter in the substitions section above.
Amanda says
could I refrigerate the dough at final proofing in pan overnight prior to baking?
Jessica Vogl says
Hi Amanda! This isn't something that I've tried. I'd recommend doing the first rise in the fridge overnight, then continuing the next day.
Lori wilson says
I made the dough, it rose beautifully and baked minimum time but it came out thin and crunchy. What went wrong?
Jessica Vogl says
Interesting! You said it rose well before baking? Did you use discard or active starter? If it rose before baking, but then fell in the oven, it sounds like it overproofed. Did you let it rise a lot longer than the recipe calls for?
Kelli says
would this be able to proof overnight in the fridge so it'd be ready to bake in the morning? if so, at what stage would you suggest putting it in fridge, after first or second proof?
Jessica Vogl says
I'd recommend doing the first rise in the fridge overnight.
Lindsay says
So after mixing, stick it in the fridge? Or let it do the first rise, and then put it in the fridge?
Jessica Vogl says
The first rise would be in the fridge. So mix all of the dough ingredients together, trasnfer to your oiled bowl, cover, and place that bowl in the fridge overnight. You would continue with the recipe the next morning.
Stella says
I almost didn’t make this because of the time commitment involved but I am so glad I decided to try it! The lack of quick gratification was worth it because this turned out perfectly - crispy on the outside and oh-so pillowy fluffy on the inside. I sprinkled a bit of extra cinnamon sugar on top when it came out of the oven which added to the crispy outer layer. It doesn’t necessarily look pretty but it’s a winner flavour and texture-wise.
Will make again for sure when I have extra time to wait for the rising.
Thanks for sharing this wonderful recipe.
Jessica Vogl says
Love to hear it! Yes, it's time-consuming, but so much of that is rise time where you don't need to do anything. And the end result.... *chef's kiss*! So worth it!
Jessica Dearmon says
Absolutely delicious!!! They were easy to make and a huge hit!!! Can’t wait to make more!
C walters says
Wow!
Added 3 tbs of butter to sugar mix. Tbs of cinnamon. Doubled the icing. Was amazing. Definitely making it again.
Lindsay Zoubek says
I am making this now, but my dough mixture seems really runny? ANy thoughts or suggestions? It doesn't look shaggy but runny. THX!
Jessica Vogl says
It shouldn't be runny, but it will definitely be very wet! Like, you couldn't knead this dough if you tried. I'd say, trust the process on this one!
Caroline Pinto says
I followed the directions to a T and used active starter (skipped yeast and sugar) and it seems dryer than what you are describing it as.. it fits the shaggy description but I don’t consider it wet? Thoughts?
Jessica Vogl says
Did you finish baking it? How did it turn out? It's very hard to tell without actually seeing the dough!
Sophia Sharpe says
I made this recipe with gluten free baking flour and it worked beautifully. I also used active sourdough starter instead and I had no issues. Wonderful recipe, thank you!
Kristin says
Did you also use GF sourdough starter/discard? How did it rise and how was the texture?
Christy says
Following for an answer because I have friends who need to be gluten-free, this would be interesting to have that alternate recipe for them that they could bake up every holiday season
Debby says
OMG! I mixed this dough up the night before and refrigerated it overnight. This is the week, prior to school starting that our grands spend the week with us. It was a huge hit at the breakfast table this morning. This recipe will be repeated many times in our household. Thank you so much.
Jessica Vogl says
Love that! So glad it was a hit!
Heather Clendenin says
at what stage did you put it in the refrigerator?
Makenzi Gillis Crouse says
What spot do you stick in the Fridge? Right before baking?
Emilie says
At what step did you put it in the fridge?
Kelli says
did you find this out? I'm wanting to make it now so it's ready to bake in the morning, but also unsure what point I can put it in fridge for overnight
Jessica Vogl says
I'd recommend doing the first rise in the fridge overnight.
Renee says
I am wondering if you think I could split this recipe into 2 8x8 pans?
Jessica Vogl says
Yes, that should work! It'll be pretty close. If anything, keep an eye during the last few minutes of baking as the dough will be slightly thinner in the two 8x8-inch pans (rather than a 9x13-inch pan).
Fran says
Could you use instant/rapid rise yeast instead of active dry yeast?
Jessica Vogl says
You could. In that case, you wouldn't need to let the yeast bloom on the liquid, and could just continue with adding the other ingredients, etc.
Nathalie St-Amant says
made that recipe a few time so far, it was always a succes.
I had to adapt it to my situation by replacing the butter with margarine. ( I developped a strong intolerance to all milk product last year, I am in the réintégration /test process) .
nevertheless, everyone loved it
Lorraine Kraus says
Hi!
I made this recipe today & disappointing! I used bread flour which was all I had. All was well til end of last rise...dough was so wet & sloppy there was no way I could press deep dimples, or any dimples into the dough! I finished per recipe but would love to know where I went wrong?
Thanks so much!
Jessica Vogl says
Hi there! The dough will definitely be wet and sticky. Did you drizzle evenly with the butter and sugar mixture before dimpling? The butter in that mixture is what will help to keep your fingers from sticking to the dough. Another option would've been to put some melted butter directly on your fingers and then dimple (if it seems like the butter and sugar mixture is a unevenly spread, this might be a more fool-proof route). Hope that helps!
Cheryl Vath says
I too had the same issue…..as I was making it, noticed it’s 100% hydration making it really gloppy compared to all the other focaccia recipes I make at an 85% hydration….you’re using 580g liquid (480g of water plus 100g water from the discard) and only 540g flour….so actually it’s OVER 100% hydration….I will try again and increase the flour to equate to 85% hydration:)
Jessica Vogl says
Hi Cheryl! Wanted to jump in here quickly as your measurements are a bit off of what I share in the recipe. If you click on "metric" by the ingredients listed in the recipe, you'll see my metric measurements. This recipe has 454g water (plus 100g from the discard), and 665g flour (plus 100g from the discard). So this is not 100% hydration or over, it's about 72% if I'm doing the math correctly. Just wanted to make sure we're measuring in the same way as that will make a big difference.
Cheryl Vath says
Hi Jessica! I did indeed use the metric measurements….here was my snafoo! 4 1/2 cups of “my” flour equates to 540g of flour! Soooo….I am going into the recipe right now and changing it to 665g of flour which will make a huge difference!! But I must add - even though it was like a batter vs a dough….it turned out delicious!! But you’ve peaked my interest to make a do-over! Your recipes are fantastic!
Jessica Vogl says
Thanks! You also inspired me to try a really high hydration focaccia recipe yesterday just to see how it went. I'm not sure it'll make the site, but it did in fact work out! Ceratinly a different texture to the focaccia (and seeing the dough that wet seems wild!).
Cheryl Vath says
And?? I used 480ml (2 cups) water….so that too was more than the 454g of water your recipe calls for…..thanks so much for correcting my mistakes!
Ashley says
Absolutely love this recipe! I’ve made it with over proofed sourdough and as the recipe is written and both turn out amazingly! New favorite dessert in my house!
Ash says
If you're using active starter (fed yesterday), you would omit the sugar, yeast, and water? A portion of the water?
Excited to make this recipe!!
Jessica Vogl says
There are directions in the substitutions section above! You should omit the yeast and replace the sourdough discard with active starter (1:1 substitute). You'll also need to adjust the rise times.
Hayley says
Hi! Wanting to try this recipe but I’ve tried with 4 different packets of active dry yeast and cannot get it to activate with these measurements. I want to confirm I’m using the correct measurements: 2 cups warm water, 2 tsp sugar, 1 1/4 tsp active dry yeast. Have let sit for 10+ mins 4 times and it’s never fully activiating
Jessica Vogl says
Hi! Yes, those measurements are correct and I can confirm that the recipe is, in fact, written correctly. When you say the yeast isn't activating, do you mean that you're not seeing it foam on the warm water? It should only need to sit for 5 minutes (or less) to foam. If you're letting it sit longer, it's possible that it has foamed and sunk (it's activated, no problem). Did you continue with baking the recipe any of those times you've tried? I'd suspect the yeast activated and sunk, and that's ok for you to continue!
Jenna says
Hi! I see in the substitutions area it says you can use active starter as 1:1 replacement for the yeast, just verifying that means only 1 1/4 tsp of the starter ?
Jessica Vogl says
If you want to use active starter, that would be a replacement for the discard (so instead of 200g discard, you would use 200g active starter and you would omit the 1 1/4 tsp of commercial yeast).
Samantha M says
If I wanted to make this the night before serving, would it be better to bake the day before and heat up day of? Or can one of the rises be done overnight in the fridge then bake the next day? If so, which one?
Thank you! Looking forward to making this one!
Jessica Vogl says
You could do the first rise in the fridge overnight. Then, in the morning when you're ready, let it come to room temperature and continue with the recipe as written.
Patti says
came out delicious. I didn't need to dimple the dough, it naturally happened while baking. I added pecans for crunch. And didn't use yeast or freshly fed starter (my starter had been feed 4 days ago. I let it double, which took about 6 hours, popped it in the fridge and baked the next day without the second rise and it was still very fluffy.
Carrie says
Patti did you put the dough in the pan before popping in the fridge or did you leave it in the mixing bowl?
Dawn Palen says
Can you let dough rest over night in fridge
Jessica Vogl says
Yes, you could!