Sourdough Cinnamon Roll Focaccia
This sourdough cinnamon roll focaccia without any yeast is super easy, incredibly tasty, and absolutely the perfect sweet sourdough recipe for beginners. If you’ve been hunting for a sourdough recipe that uses loads of active starter, this one’s my go-to. It skips the instant yeast and leans entirely on sourdough starter for that beautiful rise and tangy flavor.
I’m here to show you how to break all the usual sourdough “rules” in this beginner-friendly recipe. There’s no fancy folding involved and no long bulk fermentation times to worry about. This is truly a same-day sourdough focaccia, perfect for a cozy holiday breakfast, a fun dinner party dessert, or just a sweet after-school treat for the family.
Keep scrolling for the recipe card, step-by-step instructions with photos, and an easy baking schedule to help you plan.
If you adore the cozy flavor of cinnamon rolls but want that chill focaccia vibe (plus a nice tang from sourdough), this recipe is calling your name. It uses only your active sourdough starter—no instant yeast here—and keeps things super approachable for those new to sourdough baking. The whole thing happens in a single day and tosses out a few usual baking “rules”: just one gentle stretch-and-fold session, no long complicated dough handling, and a nifty warm-proofing trick using your oven light or a slightly warmed oven to speed things up.
Get ready to work with a wet, sticky dough that transforms into a bubbly, soft, and pillowy beauty as it rises. You’ll finish it off with a rich, buttery cinnamon-brown-sugar topping and a simple vanilla glaze for that classic cinnamon roll touch. This recipe makes about 12 slices and includes timing guidance to help you plan—around 30 minutes for prep, 30 minutes for baking, and about 10 hours total including roughly 9 hours for fermentation. You can decide whether to bake it all on the same day or chill the dough overnight for later.
Below, you’ll find a clear recipe card, lots of detailed instructions with photos for every step, a helpful same-day baking schedule, equipment recommendations (like a 9×13 glass pan, mixing bowls, dough whisk, and kitchen scale if you go grams), plus my best tips—especially on how to use warmth to get your dough rising nicely. Stick with me, and you’ll have a sweet, crowd-pleasing sourdough cinnamon roll focaccia ready to slice and share in no time.
Ingredients
Sourdough Focaccia Dough
- 200 g active sourdough starter about 1 cup
- 400 g warm water about 1 ⅔ cups (warm water between 100℉ – 110℉, no hotter)
- 10 g salt 1 ½ teaspoons
- 510 g unbleached flour about 3 ½ cups
- avocado cooking spray or cooking spray of choice for spraying 2nd mixing bowl and baking dish
Cinnamon Roll Focaccia Topping
- 113 g salted butter 1/2 cup or 1 stick
- 250 g brown sugar about 3/4 cup
- 4 g vanilla extract about 1 teaspoon
- 6.5 g ground cinnamon about 2 ½ teaspoons
Vanilla Icing Glaze
- 120 g powdered sugar about 1 cup
- 4 g vanilla extract about 1 teaspoon
- 30-45 g milk or cream 2-3 Tablespoons (more for thinner glaze, less for thicker glaze)
How to Make Sourdough Cinnamon Roll Focaccia Bread: Step-by-Step (With Photos)
- Combine active sourdough starter and warm water in a large bowl and whisk until smooth.
- Add salt and flour, whisk until a wet, sticky dough forms; cover and rest 30 minutes.
- Do one set of stretch-and-folds: with slightly wet fingers stretch one edge up and fold toward the center, rotating and repeating 8–10 times.
- Lightly spray a second mixing bowl with cooking spray, transfer the dough to the bowl, cover with a damp towel, and place in a turned-off oven with the light on for a warm bulk ferment.
- Bulk ferment until the dough has risen about 50–75%, looks bubbly and jiggly, and passes the poke test (wet finger leaves a slight mark and springs back slowly), about 3 hours.
- Spray a 9×13 glass baking pan with cooking spray, transfer the dough into the pan, and perform one gentle stretch-and-fold to tuck it in.
- Cover the pan with a damp towel and return it to the warm oven (light on) for a second proof until puffy and nearly fills the pan, about 1 hour.
- Remove the pan from the oven, set it on the counter, and preheat the oven to 425°F.
- In a small saucepan over medium heat melt the butter, then add brown sugar, cinnamon, and vanilla; whisk until smooth and remove from heat.
- Moisten your fingers and dimple the dough all over, spreading it evenly in the pan.
- Pour the cinnamon-sugar topping evenly over the dimpled dough.
- Bake at 425°F for 25–30 minutes until golden, bubbling, and cooked through.
- While the focaccia cools slightly in the pan, whisk together powdered sugar and vanilla, adding milk or cream gradually until the glaze reaches desired consistency.
- Drizzle the glaze over the slightly cooled focaccia and slice to serve.
How to Make Ahead
You can totally make this ahead and refrigerate it overnight. After the dough finishes its first rise and you’ve transferred it to your greased glass baking dish, give it that second easy stretch and fold. Cover it tightly and slide it into the fridge for up to 12 hours before moving on to second proof and baking.
When it’s baking day, take the dough out of the fridge and let it come up to room temp on your counter. Follow the second proof step, giving it a bit more time since it’s chilled. Once it’s puffed up nicely and filling the pan, dimple it, add your topping, and bake away.
How to Serve
This focaccia is so good served alongside a cozy egg casserole and some fresh fruit for a special holiday breakfast. Or, pair it with a cup of warm decaf coffee for a sweet little after-dinner treat the whole family will love.
How to Store
Keep any leftovers in an airtight container at room temperature. It should stay fresh for 3-4 days—although, between us, it probably won’t last that long!
Frequently Asked Questions
Do I have to use a glass baking pan?
I’ve always stuck with a glass baking pan for this recipe because it heats evenly. If you use metal, just watch your baking time and temperature carefully since metal pans can brown faster or require adjustments in bake time.
How do you store sourdough focaccia?
The best way is to keep it in an airtight container at room temperature. This keeps the focaccia soft and tasty for a few days.
Is sourdough focaccia the same as regular focaccia bread?
Not quite. Sourdough focaccia relies on natural sourdough starter for its rise and flavor, while regular focaccia usually uses commercial yeast. This affects both how it tastes—more tangy and complex—and how long it takes to rise.
This sourdough cinnamon roll focaccia recipe (no added yeast!) is absolutely perfect for anyone starting their sourdough journey. It uses plenty of active starter and comes out amazing with minimal fuss. It’s a crowd-pleaser around here, and I hope you love it just as much!
Drop a comment below to share how it turned out for you or if you have any questions—I’d love to hear from you!
Ingredients and Pantry Notes
- 200 g active sourdough starter (about 1 cup)
- 400 g warm water (about 1 2/3 cups; warm between 100°F–110°F)
- 10 g salt (about 1 1/2 teaspoons)
- 510 g unbleached flour (about 3 1/2 cups)
- Avocado cooking spray or your favorite cooking spray (for greasing the second mixing bowl and the 9×13 baking dish)
- 113 g salted butter (1/2 cup or 1 stick)
- 250 g brown sugar (about 3/4 cup)
- 4 g vanilla extract (about 1 teaspoon)
- 6.5 g ground cinnamon (about 2 1/2 teaspoons)
- 120 g powdered sugar (about 1 cup)
- 4 g vanilla extract (about 1 teaspoon)
- 30–45 g milk or cream (2–3 tablespoons; add more for thinner glaze, less for thicker)
Make It: Timeline and Steps
The #1 KEY TIP for this same-day recipe is using warmth to help the dough rise faster. Keep it cozy by putting it in the oven with the light on, next to a warm stove, or in an oven warmed to 170°F then turned off and slightly cooled with the door open before placing the dough inside.
Morning7:30amFeed your sourdough starter and place it in a warm spot. Let it get bubbly and active for about 4 hours.
*If you want to speed things up, feed your starter the night before and let it sit out overnight so you can start mixing dough bright and early.11:30amMix the focaccia dough and let it rest for 30 minutes in a bowl covered with a damp towel.Afternoon12:00pm Do one set of stretch and folds. Move the dough to a greased bowl, cover with a damp towel, and place in the oven with the light on.Let it bulk ferment for about 3 hours. Peek in from time to time to see how it’s rising.3:00pmCheck dough with the poke test.
Wet a finger and press gently. If the dough springs slowly and leaves a slight dent, it’s ready. If it springs back fast, give it some more time.If ready, transfer dough to the greased glass baking pan, do a second set of stretch and folds, cover again with a damp towel, and back into the warm oven for a 1-hour second proof.4:00pm Pull the pan from the oven once risen and place on the counter. Preheat your oven to 425°F and whip up the cinnamon roll topping.Dimple the dough well, pour the topping evenly over it, and bake for 25-30 minutes until golden.4:30pmWhisk up the vanilla glaze and drizzle it over the focaccia once it’s slightly cooled. Slice and dig in!
This recipe is honestly one of the easiest sourdough desserts you’ll ever make! Let’s walk through the full process together.
Step 1: Mix Dough – Combine your active sourdough starter and warm water in a large bowl. Whisk until the starter is completely mixed in and smooth.
Step 2: Add the salt and flour, then whisk thoroughly until a sticky dough forms. It’ll be wet and won’t come together immediately, but that’s just right! Cover it and let it rest for 30 minutes.
Step 3: Now do your one set of stretch and folds. After that 30-minute rest, gently stretch one side of the dough up and fold it over into the center. Rotate the bowl and repeat 8-10 times until you’ve folded all sides. The dough will still be sticky and stretchy – that’s perfect.
How to stretch and fold: Wet your fingers a bit so the dough doesn’t stick. Grab the edge of the dough, lift upwards, and fold it into the center. This gentle folding builds structure without any complicated moves.
Step 4: For bulk fermentation, spray your second bowl with avocado or cooking spray to prevent sticking. Transfer the dough into this bowl, cover with a damp towel, and pop this into your oven with the light on (oven off).
Step 5: Let it bulk ferment for about 3 hours or until it’s grown by half to three-quarters and looks bubbly and jiggly. Use the poke test to check readiness.
How to do the poke test: Wet a finger and press gently into the dough. If the impression holds and the dough springs back slowly, it’s ready. Quick bounce back means more proofing time needed.
Step 6: After proofing, spray your 9×13 glass pan with avocado oil or cooking spray. Transfer the dough into the pan and fold it over gently one more time. If you’re planning ahead, you can cover and refrigerate it overnight here.
Overnight option: Refrigerate the dough for up to 12 hours. When ready to bake, bring it back to room temperature and allow extra time to proof before baking.
Step 7: 2nd Proof – Cover the pan with a damp towel and return it to the oven with the light on for about one hour, or until the dough looks puffed and has almost doubled, reaching close to the pan edges.
Step 8: Remove the pan from the oven and set on the counter. Preheat your oven to 425℉ while you make the topping.
Step 9: Make Cinnamon Roll Topping – In a small saucepan, melt butter over medium heat. Add brown sugar, cinnamon, and vanilla extract, whisking until the mixture is smooth. Remove from heat immediately.
Step 10: Dimple Dough – Wet your fingers again and poke all over the dough to make dimples. Gently spread the dough evenly in the pan—it should be bubbly and full of dimples.
Step 11: Bake Focaccia – Pour the cinnamon sugar topping evenly over the dimpled dough. Bake for 25-30 minutes, until golden brown and bubbling.
Step 12: Mix and Add Glaze – While the focaccia cools in the pan, mix the glaze by combining powdered sugar and vanilla. Add milk or cream gradually until you get your preferred pourable consistency. Drizzle over the focaccia, slice it up, and enjoy!
Let me tell you, this is hands down one of the easiest, most beginner-friendly sourdough dessert recipes out there! Follow these steps, and you’ll have amazing cinnamon roll focaccia on your table.
Step 1: Mix Dough – Pour your active sourdough starter and warm water into a large bowl. Whisk gently until all the starter dissolves into the water.
Step 2: Add the salt and flour, then whisk again until a wet, sticky dough starts to form. It won’t come together neatly right away, and that’s totally expected! Cover the bowl and let the dough rest for 30 minutes.
Step 3: Time for one set of stretch and folds! After the rest, with slightly wet hands, gently grab one edge of the dough, stretch it up, and fold it into the center. Spin the bowl and repeat 8-10 times until you’ve folded all edges in. The dough will still be sticky and elastic—perfect!
How to stretch and fold: Keep your fingers damp so the dough doesn’t stick. Pull one side upward and fold it toward the middle. Turn the bowl and do the same on each side.
Step 4: Bulk Fermentation (1st Proof) – Spray a second mixing bowl with avocado or preferred cooking spray. Pour the sticky dough carefully into it, cover with a damp kitchen towel, and place it inside an oven with just the light on (oven off).
Step 5: Let the dough proof for about 3 hours until it rises 50-75% and looks bubbly and jiggly. Use the poke test to check if it’s ready.
How to do the poke test: Wet finger, poke dough gently. When it springs slowly and leaves a gentle dent, it’s ready to move on. If it bounces right back, give it a little more time.
Step 6: Spray your 9×13 glass pan with avocado oil or cooking spray. Transfer the dough carefully into it, then do one more gentle stretch and fold to tuck the dough in. Cover and either proceed to the next step or refrigerate overnight.
Overnight option: Pop the covered dough in the fridge and take it out when ready to bake. It’ll need extra time to rise during the second proof.
Step 7: 2nd Proof – Cover the pan with a damp kitchen towel. Return it to your warm oven (light on, oven off) for about 1 hour, or until the dough has doubled and fills most of the pan.
Step 8: Take the pan out and set it on your counter. Preheat your oven to 425℉ while you prepare the topping.
Step 9: Make Cinnamon Roll Topping – Melt butter in a small saucepan over medium heat, add brown sugar, cinnamon, and vanilla extract, whisk to combine, then remove from heat immediately.
Step 10: Dimple Dough – Wet your fingers and carefully poke the dough all over to create dimples. Gently stretch dough to fill the pan evenly and give it that bubbly, dimpled look.
Step 11: Bake Focaccia – Pour the cinnamon sugar mixture over the dough and bake for 25-30 minutes until golden and bubbly.
Step 12: Mix and Add Glaze – While focaccia cools slightly, mix powdered sugar, vanilla, and milk or cream to create the glaze. Drizzle it over your focaccia, then slice up and enjoy!
Pro Tips for Best Results
This focaccia is so good served alongside a cozy egg casserole and some fresh fruit for a special holiday breakfast. Or, pair it with a cup of warm decaf coffee for a sweet little after-dinner treat the whole family will love.
The #1 KEY TIP to nail this speedy sourdough focaccia is using warmth to jumpstart the rise. Keep your dough cozy in warm spots like a turned-off oven with the light on, near a warm stove, or inside an oven preheated to 170°F and then cooled slightly with the door ajar before adding the dough.
Morning7:30amFeed your sourdough starter and keep it cozy until bubbly and active—about 4 hours.
*Pro tip: Feeding starter the night before and letting it sit out overnight can help you start your dough earlier.11:30amMix your focaccia dough and cover to rest for 30 minutes.Afternoon12:00pm Do your first set of stretch and folds. Transfer and cover the dough in a greased bowl, then proof in the warm oven.Let it bulk ferment for about 3 hours, checking occasionally for readiness.3:00pmPerform the poke test to check dough readiness.
Wet finger, poke dough; slow spring back with a slight dent means it’s ready.If ready, move dough into a greased glass pan, do another stretch and fold, cover, and proof for 1 hour in the oven.4:00pm Remove from oven, preheat oven to 425℉, and make the cinnamon topping.Dimple dough, pour topping over, and bake 25-30 minutes until golden.4:30pmWhisk glaze and drizzle it on warm focaccia. Slice and savor!
Enjoy this focaccia slice with an egg casserole and fresh fruit for a memorable holiday brunch, or with a soothing cup of decaf coffee for a sweet finish to your day.
Flavor Swaps and Add-Ins
- If you prefer, use unsalted butter for the topping—just add a pinch of salt (about 1/8 to 1/4 teaspoon) to balance the sweetness.
- Try swapping brown sugar for dark brown sugar for a richer molasses flavor, or use coconut sugar to add a gentle caramel note.
- For some crunch and texture, sprinkle chopped pecans or walnuts over the topping before baking, or toss in ½ cup of raisins or dried cranberries into the dough after dimpling.
- Add a citrus twist by mixing 1–2 teaspoons of orange zest into the cinnamon-sugar topping or glaze.
- Switch out the vanilla glaze for a luscious cream-cheese glaze—softened cream cheese mixed with powdered sugar, a splash of milk, and vanilla extract—for an ultra-rich finish.
- If you want a savory twist, skip the cinnamon and brown sugar, brush the dough with olive oil, and top with fresh rosemary and flaky sea salt using the same dough method.
- You can swap your glass baking dish for a metal 9×13 pan, but watch the baking time and temperature carefully, as metal can brown faster. Also, feel free to substitute up to about 20% of the flour with whole wheat for a nuttier flavor—just expect a small adjustment in hydration and rising behavior.
Keep, Freeze, and Reheat
You can totally make this ahead and refrigerate it overnight. After the dough finishes its first rise and you’ve transferred it to your greased glass baking dish, give it that second easy stretch and fold. Cover it tightly and slide it into the fridge for up to 12 hours before moving on to second proof and baking.
When it’s baking day, take the dough out of the fridge and let it come up to room temp on your counter. Follow the second proof step, giving it a bit more time since it’s chilled. Once it’s puffed up nicely and filling the pan, dimple it, add your topping, and bake away.
Keep any leftovers in an airtight container at room temperature. It should stay fresh for 3-4 days—although, between us, it probably won’t last that long!
This focaccia is fantastic to make ahead! After your dough has done its first rise and you’ve transferred it to the greased glass baking pan, gently stretch and fold it again, cover, and pop it in the fridge overnight or up to 12 hours before baking.
When you’re ready to bake, bring the dough to room temperature on your counter. Give it plenty of time to rise during the second proof since it’s been chilled. Once it’s puffed and filling the pan, dimple it, add your topping, and bake using the instructions above.
Any leftovers store beautifully in an airtight container at room temp for 3-4 days. Although, believe me, it usually disappears faster than that!
Common Questions Answered
Do I have to use a glass baking pan?
I’ve always stuck with a glass baking pan for this recipe because it heats evenly. If you use metal, just watch your baking time and temperature carefully since metal pans can brown faster or require adjustments in bake time.
How do you store sourdough focaccia?
The best way is to keep it in an airtight container at room temperature. This keeps the focaccia soft and tasty for a few days.
Is sourdough focaccia the same as regular focaccia bread?
Not quite. Sourdough focaccia relies on natural sourdough starter for its rise and flavor, while regular focaccia usually uses commercial yeast. This affects both how it tastes—more tangy and complex—and how long it takes to rise.
Do I have to use a glass baking pan?
While glass pans work perfectly here, you can use a metal pan if that’s what you have. Just keep an eye on baking times and temperature, as metal heats differently—bake time might be a bit shorter or the temp a bit lower.
How do you store sourdough focaccia?
Store it in an airtight container at room temperature to keep it soft and fresh for a few days.
Is sourdough focaccia the same as regular focaccia bread?
They’re similar but not the same! Sourdough focaccia relies on your natural starter for both flavor and rise, giving a signature tang and longer fermentation times. Regular focaccia usually uses commercial yeast and rises faster. The taste and texture have their own special charm depending on which you choose.
