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Sourdough discard cinnamon roll focaccia with vanilla glaze drizzled over the golden brown cinnamon sugar topping.

Sourdough Discard Cinnamon Roll Focaccia

This sourdough discard cinnamon roll focaccia is soft, fluffy, bubbly, and topped with buttery cinnamon sugar pockets and vanilla glaze.
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Course: Breakfast, Dessert, Side Dish, Snack
Prep Time: 25 minutes
Cook Time: 19 minutes
Total Time: 2 hours
Servings: 12
Author: Stephanie

Ingredients

  • ⅔ cup sourdough discard unfed and at room temperature, 150 grams
  • 1 ½ cups warm water 350 grams
  • 2 ¼ teaspoons active dry yeast 7 grams
  • 3 tablespoons plus 1 teaspoon granulated sugar 40 grams
  • 3 ½ cups all-purpose flour 500 grams
  • 1 ¾ teaspoons fine salt or 2 teaspoons kosher salt 10 grams
  • 3 tablespoons unsalted butter melted and slightly cooled, 40 grams
  • 2 tablespoons unsalted butter softened or melted, for greasing the pan, 28 grams

For the Cinnamon Sugar Topping

  • 6 tablespoons unsalted butter softened, 85 grams
  • ½ cup packed brown sugar 120 grams
  • 1 tablespoon ground cinnamon 8 to 10 grams
  • Pinch of salt

For the Vanilla Glaze

  • 1 cup powdered sugar 120 grams
  • 2 to 3 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

  • Add the warm water, sugar, and yeast to a large mixing bowl or the bowl of a stand mixer.
  • Let it sit for about 5 minutes, until the yeast begins to look foamy.
  • Add the sourdough discard, flour, salt, and melted butter.
  • Mix until everything is well combined and no dry flour remains. If using a stand mixer, mix on low speed for about 3 to 4 minutes.
  • The dough should be very soft and sticky, but it should still have enough structure to stretch.
  • Cover the bowl and let the dough rest for 30 minutes.
  • With damp hands, gently stretch one side of the dough upward and fold it toward the center.
  • Turn the bowl and repeat on all four sides.
  • Cover and allow the dough to rise for about 1 ½ to 2 hours, or until noticeably puffy and approximately doubled in size.
  • Generously grease a 9x13-inch baking pan with the 2 tablespoons butter.
  • Gently transfer the risen dough to the prepared pan.
  • Use buttered or damp fingertips to gently stretch the dough toward the edges of the pan.
  • If the dough springs back, let it rest for 10 to 15 minutes and then stretch it again.
  • Cover and let rise for another 45 to 75 minutes, until the dough looks light, bubbly, and puffy.
  • While the dough finishes rising, combine the softened butter, brown sugar, cinnamon, and pinch of salt.
  • Mix until a thick cinnamon butter paste forms.
  • Preheat the oven to 425°F.
  • Once the dough has risen, lightly wet or butter your fingertips.
  • Press your fingers deeply into the dough to create dimples all across the surface. Be careful not to completely deflate the dough.
  • Drop small spoonfuls of the cinnamon butter mixture over the dough.
  • Use your fingertips to gently press some of the cinnamon mixture down into the dimples.
  • Spread the remaining mixture loosely over the surface.
  • Bake at 425°F for 22 to 28 minutes, or until the focaccia is puffed, golden brown, and baked through in the center.
  • If the cinnamon sugar begins browning too quickly, loosely cover the pan with foil during the last few minutes of baking.
  • Allow the focaccia to cool in the pan for about 10 to 15 minutes before transferring it to a cooling rack.
  • Let it cool until just slightly warm before adding the glaze.
  • Whisk together the powdered sugar, 2 tablespoons milk, and vanilla extract.
  • Add more milk, a small amount at a time, until the glaze reaches your preferred consistency.
  • Drizzle the glaze generously over the cinnamon roll focaccia.
  • Slice and serve slightly warm or at room temperature.

Notes

This recipe is written for 100% hydration sourdough discard.
The dough should be soft and sticky. Avoid adding extra flour unless the dough is unusually loose.
Handle the dough gently so you do not press out all of the air bubbles.
Pressing some of the cinnamon butter into the dimples creates pockets of cinnamon sugar filling.
For a thicker glaze, use less milk.
For a cream cheese frosting, replace the vanilla glaze with your favorite cream cheese frosting.
Store leftovers in an airtight container at room temperature for 1 to 2 days, or refrigerate for up to 4 days.