Description
Warm, pillowy focaccia meets the sweet, buttery goodness of cinnamon rolls, perfect for brunch or dessert.
Ingredients
- 1 cup (240 g) active sourdough starter, fed and bubbly (100% hydration ideal)
- 1 1/2 cups (360 g) warm water (about 95–105°F / 35–40°C)
- 1 tbsp (13 g) honey (or maple syrup)
- 4 cups (500 g) all-purpose flour
- 2 tsp (12 g) salt
- 1/2 cup (113 g) unsalted butter, melted (plus extra for greasing)
- 3/4 cup (150 g) brown sugar (light or dark)
- 2 tbsp (16 g) ground cinnamon
- 1 cup (120 g) powdered sugar
- 2–3 tbsp milk (dairy or plant-based)
- 1/2 tsp vanilla extract
Instructions
- Whisk the active sourdough starter, warm water, and honey until the honey dissolves.
- Add the flour and salt. Mix with a spoon or your hands until a shaggy dough forms.
- Cover the bowl and let the dough rest for 30 minutes.
- Perform stretch-and-folds: wet your hands, grab one edge of the dough, stretch it upward, and fold it into the center. Repeat three more times.
- Cover and let the dough rise at room temperature for 4–6 hours.
- Refrigerate the dough for 8–12 hours (or overnight).
- Remove the dough from the fridge and let it come to room temperature for 1–2 hours.
- Line a 9×13-inch baking sheet with parchment and lightly oil it. Gently transfer the dough.
- Cover and allow the dough to rise for another 2–3 hours.
- Preheat the oven to 400°F (200°C).
- Mix the melted butter, brown sugar, and cinnamon into a thick paste.
- Drizzle or dollop the cinnamon mixture over the dough and dimple it.
- Bake for 20–25 minutes until golden brown.
- Cool for about 10 minutes, then drizzle with glaze.
Notes
Serve slices warm for the best texture and flavor. Store at room temperature for up to 24 hours.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American