Description
A delightful fusion of sourdough focaccia and cinnamon rolls, this sweet and buttery bake is perfect for brunch or gatherings.
Ingredients
- 1 cup (240 g) active sourdough starter, fed and bubbly
- 1 1/2 cups (360 g) warm water (about 75–80°F / 24–27°C)
- 1 tbsp (13 g) honey
- 4 cups (500 g) all-purpose flour
- 2 tsp (12 g) salt
- 1/2 cup (113 g) unsalted butter, melted
- 3/4 cup (150 g) brown sugar
- 2 tbsp (16 g) ground cinnamon
- 1 cup (120 g) powdered sugar
- 2–3 tbsp milk (adjust for glaze consistency)
- 1/2 tsp vanilla extract
Instructions
- In a large bowl, whisk together the active starter, warm water, and honey until the honey dissolves.
- Stir in the flour and salt until a rough, shaggy dough forms.
- Cover and let rest for 30 minutes.
- Stretch and fold the dough four times, covering after each fold.
- Let the dough rise for 4–6 hours at room temperature until puffy.
- Refrigerate the dough for 8–12 hours.
- Remove from fridge and let sit for 1–2 hours.
- Transfer the dough into a lined 9×13 inch baking sheet and let rise for 2–3 hours.
- Preheat oven to 400°F (200°C).
- Combine melted butter, brown sugar, and cinnamon for the topping.
- Drizzle the cinnamon-butter paste over the dough and dimple the surface.
- Bake for 20–25 minutes until golden brown.
- Let cool for 10 minutes, then drizzle with a glaze made from powdered sugar, milk, and vanilla.
- Serve warm.
Notes
For a nuttier flavor, consider browning the butter for the topping. This recipe allows for flexible timing across two days, suitable for brunch preparations.