Cinnamon Roll Pull-Apart Sourdough Focaccia
Transform your viral sourdough focaccia into an irresistible cinnamon roll treat. This pull-apart focaccia combines the soft, airy texture of sourdough with classic cinnamon roll flavor: vanilla butter, a brown sugar cinnamon coating, and your choice of a sweet vanilla glaze or a rich cream cheese frosting. It tastes like the gooey middle of a cinnamon roll with none of the rolling or slicing.
Ingredients
For the Sweet Sourdough Dough:
- 500 g bread flour 4 cups
- 400 g water room temperature (1 3/4 cups)
- 75 g active sourdough starter fed and bubbly (1/3 cup)
- 8 g salt 1 1/2 teaspoons
- 30 g sugar 2 tablespoons + 1 teaspoon
- 10 g vanilla extract 2 teaspoons
- 14 g butter melted (1 tablespoon)
- 1-2 g ground cinnamon 1/4 to 1/2 teaspoon
For the Pan:
- 28 g butter melted (2 tablespoons)
For the Vanilla Butter Dip:
- 85 g butter melted (6 tablespoons)
- 5 g vanilla extract 1 teaspoon
For the Cinnamon Sugar Coating:
- 150 g brown sugar packed (3/4 cup)
- 7 g cornstarch 1 Tablespoon
- 12-15 g ground cinnamon 1½ to 2 tablespoons
For the Classic Cinnamon Roll Glaze:
- 180 g powdered sugar 1 1/2 cups
- 45-60 g milk or cream 3 to 4 tablespoons
- 5 g vanilla extract 1 teaspoon
- Pinch of salt
OR For the Buttercream Cheese Frosting (Upgraded Option):
- 113 g unsalted butter softened (1/2 cup / 1 stick)
- 113 g full-fat cream cheese cold (1/2 cup / 4 oz)
- 425 g powdered sugar sifted (3 1/2 cups)
- 15 g buttermilk powder optional (1 tablespoon)
- 2-4 g ground cinnamon (1/2 to 1 teaspoon)
- 5 g vanilla extract or paste 1 teaspoon
- 3 g fine sea salt 1/2 teaspoon
Instructions
Day 1: Make the Sweet Sourdough Dough
- Mix the dough: In a large bowl, combine water, active sourdough starter, sugar, vanilla extract, and melted butter. Mix until combined. Add the flour, salt, and cinnamon, then mix until no dry flour remains. The dough will be sticky and shaggy.
- Rest: Cover the bowl with a damp towel or plastic wrap and let rest for 1 hour at room temperature.
- Stretch and fold: Perform one set of stretch and folds to build strength in the dough. Wet your hands, grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl 90 degrees and repeat 4-6 times total until you’ve worked around the entire dough ball.
- Bulk fermentation (room temperature proof): Cover the bowl and let the dough proof at room temperature for approximately 8-12 hours, or until at least doubled, even tripled in size and puffy. The exact time will depend on your kitchen temperature and starter strength.
Day 2: Shape, Rise, and Bake
- Prepare your pan: Line a 9x13 inch baking pan with parchment paper. Pour 28g (2 tablespoons) of melted butter into the bottom of the pan and spread it around evenly. This creates a golden, caramelized bottom.
- Prepare vanilla butter: Melt 85g butter and stir in 5g vanilla extract. Set aside in a bowl for dipping.
- Prepare cinnamon sugar: Mix brown sugar, cornstarch and cinnamon in a shallow bowl or plate. This will coat each dough ball.
- Shape into balls: Turn the dough out onto a lightly floured/sprayed with oil, surface. Divide and shape into approximately 16-20 equal-sized balls (or your preferred size). You can use a bench scraper to divide evenly.
- Dip and coat: Dip each ball into the vanilla butter, allowing excess to drip off, then roll generously in the cinnamon sugar mixture. Make sure each piece is well-coated for maximum flavor!
- Arrange in pan: Place the coated dough balls in the prepared pan, spacing them slightly apart. They should just barely touch, they’ll expand and connect during the second rise.
- Drizzle with butter: Pour any remaining vanilla butter over the arranged dough balls. This creates an incredible caramelized bottom layer.
- Second rise: Cover and let rise for 2 hours at room temperature, or until puffy and the balls have grown together into one cohesive pull-apart bread.
- Bake: Preheat oven to 375°F (190°C).
- Dimple the focaccia balls with your fingers
- Bake for 25-30 minutes, or until golden brown on top. The internal temperature should reach about 190-200°F for perfectly baked bread.
- Cool slightly: Let cool in the pan for 10-15 minutes before glazing.
Make the Cinnamon Roll Glaze
- Prepare glaze: While the focaccia cools slightly, whisk together 180g powdered sugar, milk/cream (starting with 45g), 5g vanilla extract, and a pinch of salt until smooth.
- Add more milk if needed to reach a drizzling consistency, you want it thick but pourable.
OR Make the Buttercream Cheese Frosting (Alternative)
- Prepare buttercream cheese frosting:
- Cream 113g softened butter on medium-high speed for 2 minutes until pale and fluffy.
- Add 113g cold cream cheese and beat just until combined, don’t overmix or it will become too soft.
- Mix in 1 tsp vanilla extract and 1/2 tsp fine sea salt.
- Sift together 425g powdered sugar, 1/2-3/4 tsp ground cinnamon, and 1 tbsp buttermilk powder (if using).
- Add the sifted dry ingredients gradually on low speed until fully incorporated and smooth. About 1/4 cup at a time.
- Taste and adjust: add more cinnamon or salt if desired for your perfect flavor balance.
- Frost or glaze: Generously spread the buttercream cheese frosting (or drizzle the glaze) over the warm focaccia. The warmth will help the frosting melt slightly into the layers, creating an irresistible finish.
Serve: Serve warm and pull apart to enjoy! Each piece should separate easily with that signature pull-apart texture.
Notes
Make ahead, two ways:
Option 1, night before: Evening, mix the dough and proof overnight at room temperature. Morning, shape the balls, dip and arrange, rise 1 to 2 hours, then bake and ice.
Option 2, day before: Morning, mix the dough and proof all day. Evening, shape the balls, dip and arrange, cover well and refrigerate overnight. Next morning, bring to room temperature for 1 to 2 hours, then bake and ice.
Both ways give the same delicious result. Follow the signs of a complete proof, not just the clock. The dough should be soft and slightly sticky. This is what creates the tender, fluffy texture. Spray a little avocado or olive oil on your work surface before you turn out the dough, and use damp or oiled hands. Resist adding extra flour. Do not skimp on the butter dip. It creates amazing caramelization with the cinnamon sugar and keeps the bread moist. Choose your topping. The simple glaze is quick and sweet. The cream cheese frosting is richer and more indulgent. For the frosting, use cold cream cheese so it does not become too soft, and spread it while the focaccia is still warm for that melty finish. For extra indulgence, reserve a small amount of the vanilla butter to brush on top right after baking, before adding the glaze or frosting. Temperature matters. A cold kitchen means longer rises, a warm kitchen means faster ones. Watch the dough, not just the clock. Even sizing. Keep your dough balls roughly the same size so they bake evenly. Storage: Store leftovers covered at room temperature for up to 2 days. Refrigerate if you used the cream cheese frosting. Reheat individual portions in the microwave for 15 to 20 seconds, or in a 300°F oven until warmed through. To freeze, cool completely, freeze without glaze, then defrost, warm, and ice fresh. No sourdough starter? Use the same day yeast version. See the separate yeast recipe card on this post.
Option 1, night before: Evening, mix the dough and proof overnight at room temperature. Morning, shape the balls, dip and arrange, rise 1 to 2 hours, then bake and ice.
Option 2, day before: Morning, mix the dough and proof all day. Evening, shape the balls, dip and arrange, cover well and refrigerate overnight. Next morning, bring to room temperature for 1 to 2 hours, then bake and ice.
Both ways give the same delicious result. Follow the signs of a complete proof, not just the clock. The dough should be soft and slightly sticky. This is what creates the tender, fluffy texture. Spray a little avocado or olive oil on your work surface before you turn out the dough, and use damp or oiled hands. Resist adding extra flour. Do not skimp on the butter dip. It creates amazing caramelization with the cinnamon sugar and keeps the bread moist. Choose your topping. The simple glaze is quick and sweet. The cream cheese frosting is richer and more indulgent. For the frosting, use cold cream cheese so it does not become too soft, and spread it while the focaccia is still warm for that melty finish. For extra indulgence, reserve a small amount of the vanilla butter to brush on top right after baking, before adding the glaze or frosting. Temperature matters. A cold kitchen means longer rises, a warm kitchen means faster ones. Watch the dough, not just the clock. Even sizing. Keep your dough balls roughly the same size so they bake evenly. Storage: Store leftovers covered at room temperature for up to 2 days. Refrigerate if you used the cream cheese frosting. Reheat individual portions in the microwave for 15 to 20 seconds, or in a 300°F oven until warmed through. To freeze, cool completely, freeze without glaze, then defrost, warm, and ice fresh. No sourdough starter? Use the same day yeast version. See the separate yeast recipe card on this post.
