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 bread with classic cinnamon roll flavors; vanilla butter, brown sugar cinnamon coating, and a sweet glaze or rich buttercream cheese frosting.
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)
- 12-15 g ground cinnamon 2 to 2 ½ 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 sifted (1/2 to 3/4 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 12 hours, or until at least doubled 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 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
OPTION 1: Night Before Evening: mix dough → proof overnight at room temp → morning: shape balls, dip & arrange → proof 1-2 hours → bake & ice
OPTION 2: Day Before Morning: mix dough → proof all day → evening: shape balls, dip & arrange → cover well & refrigerate overnight → next morning: bring to room temp 1-2 hours → bake & ice
Both ways = same delicious result! Pick what works for YOUR schedule 
Follow the timing AND signs of complete proofing in the recipe The dough should be soft and slightly sticky, this creates the perfect tender, fluffy texture that makes this recipe special Don’t 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, while the buttercream cheese frosting is richer and more indulgent! For the buttercream cheese frosting: Use cold cream cheese to prevent the frosting from becoming too soft. Spread it on while the focaccia is still warm for that signature melty finish For extra indulgence, reserve a small amount of vanilla butter to brush on top right after baking, before adding the glaze or frosting Temperature matters: If your kitchen is cold, the rises will take longer. If it’s warm, they’ll go faster; watch the dough, not just the clock Even sizing: Try to make your dough balls roughly the same size so they bake evenly Best served warm on the day of baking, but can be reheated gently in the oven Storage: Store any leftovers covered at room temperature for up to 2 days. Reheat individual portions in the microwave for 15-20 seconds or in a 300°F oven until warmed through.
Follow the timing AND signs of complete proofing in the recipe The dough should be soft and slightly sticky, this creates the perfect tender, fluffy texture that makes this recipe special Don’t 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, while the buttercream cheese frosting is richer and more indulgent! For the buttercream cheese frosting: Use cold cream cheese to prevent the frosting from becoming too soft. Spread it on while the focaccia is still warm for that signature melty finish For extra indulgence, reserve a small amount of vanilla butter to brush on top right after baking, before adding the glaze or frosting Temperature matters: If your kitchen is cold, the rises will take longer. If it’s warm, they’ll go faster; watch the dough, not just the clock Even sizing: Try to make your dough balls roughly the same size so they bake evenly Best served warm on the day of baking, but can be reheated gently in the oven Storage: Store any leftovers covered at room temperature for up to 2 days. Reheat individual portions in the microwave for 15-20 seconds or in a 300°F oven until warmed through.
No Sourdough Starter? Use Yeast Instead!
Don't have sourdough starter? You can use instant yeast instead! Here's what to do: Replace this:- 75g active sourdough starter
- 37g (about ¼ cup) all-purpose flour
- 37g (about 2½ tablespoons) water (room temp or warm 100-110°F)
- 7g (2¼ teaspoons) instant yeast
- If you are worried about wet dough? Start with decreasing the water to 360g (1.5 cups) in the recipe. Experienced bakers can stick with the 400g.
- Mix the yeast right in with the flour and water at the beginning (same as you would with starter)
- Bulk fermentation takes only 2-3 hours instead of 8-12 hours
- Look for the dough to double in size and become puffy and jiggly
