Cinnamon Roll Pull-Apart Sourdough Focaccia Recipe
This Cinnamon Roll Pull-Apart Sourdough Focaccia is a delightful fusion of tangy sourdough bread and sweet cinnamon roll flavors. Prepared with an active sourdough starter and layered with a cinnamon-sugar butter mixture, these pull-apart pieces bake to a golden perfection with a soft, airy crumb. Finished with a smooth vanilla glaze, this treat makes for an irresistible breakfast or snack, combining the best of rustic bread and cinnamon roll indulgence.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 12 hours 40 minutes
- Yield: 10 servings
- Category: Breakfast, Brunch, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Sourdough Focaccia:
- 100 grams Active Sourdough Starter
- 10 grams Salt
- 430 grams Warm Water
- 520 grams All Purpose Flour
For the Cinnamon Roll Portion:
- 1 stick Unsalted Butter, divided, melted
- 1 cup Granulated Cane Sugar
- 1 tbsp Ground Cinnamon
- 1/8 tsp Ground Nutmeg
- 1 cup Powdered Sugar
- 3 tbsp Milk
- 1 tsp Vanilla Extract
Instructions
- Feed Sourdough Starter: Start by feeding your sourdough starter in the morning around 8-9am to prepare for the dough.
- Mix Dough: In a large mixing bowl, combine the active sourdough starter, salt, and warm water. Mix thoroughly. Add the all-purpose flour and stir until all flour is fully incorporated and a dough forms. Cover and rest the dough in a warm place for 30 minutes to allow hydration.
- Perform First Fold: Imagine the bowl divided into four corners. Gently scoop dough from the bottom and lift one corner as high as it will go without breaking, then fold it towards the center. Rotate the bowl and repeat this process 4-6 times total. This helps develop gluten structure.
- Bulk Fermentation with Folds: Cover the dough and let it rest in a warm environment for 4-12 hours until doubled in volume. During this period, perform three additional folds periodically to strengthen the dough’s structure.
- Refrigerate Overnight: Place the dough in the refrigerator and let it rest for 8-12 hours, which enhances flavor and improves texture.
- Prepare Pan and Cinnamon-Sugar Mixture: The next morning, line a 9″ x 13″ baking pan with parchment paper. Melt 5 tablespoons of butter and place in a bowl. In another bowl, combine granulated cane sugar with ground cinnamon for the cinnamon-sugar coating.
- Shape Dough Pieces: Pinch off 3-4 tablespoons portions of the sourdough focaccia dough. Dip each piece into the melted butter, shaking off excess, then dredge in the cinnamon-sugar mixture. Arrange each coated piece in the prepared baking pan to create the pull-apart effect.
- Second Rise: Cover the pan and let the dough pieces rise for 2-3 hours until very jiggly and puffy, indicating readiness for baking.
- Preheat Oven: Preheat your oven to 400°F (204°C).
- Add Remaining Butter and Create Dimples: Drizzle the remaining 3 tablespoons of melted butter evenly over the arranged dough. Use your fingers to gently press and create dimples on the dough surface for the classic focaccia texture.
- Bake: Bake in the preheated oven for 20-25 minutes, rotating the pan halfway through to ensure even browning. The focaccia is done when golden brown, set on top, and firm to the touch.
- Cool: Remove from oven and let the focaccia cool to room temperature before glazing.
- Prepare and Apply Glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled focaccia and let it set for about 20 minutes before serving.
Notes
- The sourdough starter should be active and bubbly for best results.
- Resting and folding the dough improves gluten development and texture.
- Refrigeration overnight enhances flavor complexity.
- The cinnamon roll coating can be adjusted in sweetness and spice intensity to your preference.
- Ensure the focaccia is cool before glazing to prevent melting and running of the glaze.
- Use parchment paper for easier cleanup and to prevent sticking.
