There’s something about the smell of cinnamon sugar baking that instantly makes a house feel warm and lived-in.
This sourdough discard cinnamon roll focaccia bread takes everything you love about classic cinnamon rolls—soft dough, rich cinnamon swirl, sweet glaze—and turns it into something even easier and more forgiving.
No rolling. No shaping. No stress.
Just a pillowy focaccia-style dough, pressed into a pan, dimpled, and loaded with buttery cinnamon sugar.
If you’ve ever wondered what to do with sourdough discard beyond pancakes, this is one of those easy homemade recipes that feels bakery-level but comes together simply.
If you’re looking for more ways to use up discard, you can also try these sourdough discard pancakes or these sourdough discard waffles for quick & easy baking options.
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Why This Recipe Works
This recipe hits that perfect balance between structure and softness.
- Focaccia-style dough = forgiving texture
No precise shaping means less room for error. - Sourdough discard adds depth
You get subtle tang + complexity without needing a full sourdough rise. - Double rise = ultra fluffy crumb
That soft, airy texture is what makes this feel like a true comfort food recipe. - Cinnamon swirl melts into the dough
Instead of layered rolls, you get pockets of gooey cinnamon throughout. - Vanilla glaze soaks into every crevice
This is what takes it from good → unforgettable.
Key Tips for Perfect Results
- Use warm (not hot) milk to activate the yeast properly
- Don’t over-flour — the dough should be slightly sticky
- Press gently when shaping (don’t deflate all the air)
- Make deep dimples so the cinnamon mixture settles in
- Glaze while warm so it melts into the bread
Ingredient Breakdown
Dough
- Sourdough discard
- Warm milk
- Sugar
- Melted butter
- Instant yeast
- Salt
- All-purpose flour
This combination creates a soft, enriched dough that’s perfect for sweet focaccia.
Want to know exactly how swapping ingredients changes your final bake? My baking ingredient substitutions guide walks you through it step-by-step.
Cinnamon Swirl
- Brown sugar
- Cinnamon
- Melted butter
This creates that gooey cinnamon roll flavor without needing to roll dough.
Vanilla Glaze
- Powdered sugar
- Milk
- Vanilla
Simple, classic, and essential.
Equipment
- Stand mixer
- 9×13 baking dish
- Mixing bowls
- Whisk
I’ve linked all my favorite baking tools on my Shop My Kitchen page if you’d like to see what I use regularly.
Instructions
- Step 1: In stand mixer, mix together the sourdough discard, warm milk, sugar, melted butter, and yeast until well combined (will be slightly separated at this point)
- Step 2: Add the salt, then gradually mix in the flour, starting with 3½ cups. Stir until a soft, slightly sticky dough forms, adding more flour a little at a time if needed. Knead for 5 minutes.
- Step 3: After allowing to rise, generously oil a 9 x 13-inch baking dish. Gently press and stretch the dough into the pan, using your fingertips to create shallow dimples across the surface, just like focaccia.
- Step 4: Brush with butter and dust with cinnamon sugar mixture. Allow this to sit for another 20 minutes to rise. Then bake for 25 minutes at 375 degrees until golden brown. Drizzle glaze over the top and enjoy!
Step-by-Step Instructions
1. Make the Dough
Mix sourdough discard, warm milk, sugar, melted butter, and yeast - it will be slightly lumpy at this point.
2. Add Flour + Salt
Add salt, then gradually mix in flour until a soft, slightly sticky dough forms.
3. Knead + First Rise
Knead for about 5 minutes until smooth and elastic.
Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
4. Shape in Pan
Oil a 9×13 dish. Press dough into the pan and create dimples across the surface.
5. Add Cinnamon Swirl
Mix brown sugar + cinnamon.
Drizzle melted butter over dough and spread across the top, then sprinkle mixture evenly into dough.
6. Second Rise
Cover and let rise for 20 minutes until slightly puffy.
7. Bake
Bake at 375°F for 25–30 minutes until golden brown.
8. Glaze
Whisk glaze ingredients and drizzle over warm focaccia so it melts into every crevice.
Variations
- Add cream cheese glaze for a richer finish
- Mix in chopped pecans for texture
- Add a maple glaze twist
- Turn it into a holiday version with extra spices
Substitutions
- Milk → Half-and-half: richer texture
- Butter → Brown butter: deeper, nutty flavor
- Sugar → Coconut sugar: slightly less sweet, more caramel notes
-If you need more swaps, check out my full milk substitute in baking or butter substitute guide.
Troubleshooting
Dense bread?
→ Not enough rise time or too much flour
Dry texture?
→ Overbaked or dough too stiff
Cinnamon not gooey?
→ Not enough butter in swirl
Glaze disappears?
→ Added when bread was too hot
Serving Suggestions
- Serve warm for best texture
- Perfect for brunch spreads
- Great for holiday mornings
Storage
- Room temp: 2–3 days (covered)
- Fridge: up to 5 days
- Reheat: microwave for 10–15 seconds
FAQs
Can I make this overnight?
Yes — refrigerate after first rise.
Can I freeze it?
Yes, freeze without glaze for best results.
Can I skip sourdough discard?
You can, but you’ll lose flavor depth.
Testing Notes
- Best results came from slightly sticky dough
- Letting the second rise fully develop improves texture significantly
- Extra glaze improves overall moisture and flavor
Final Thoughts
This sourdough discard cinnamon roll focaccia bread is one of those recipes that feels special but is surprisingly simple to make.
It’s soft, rich, and packed with cinnamon sugar flavor in every bite.
Whether you’re baking for your family, brunch guests, or just using up discard, this is a recipe you’ll come back to again and again.
Sourdough Discard Cinnamon Roll Focaccia
Ingredients
Equipment
Method
- In a stand mixer, mix together the sourdough discard, warm milk, sugar, melted butter, and yeast until smooth and well combined.
- Add the salt, then gradually mix in the flour, starting with 3½ cups. Stir until a soft, slightly sticky dough forms, adding more flour a little at a time if needed.
- Knead for about 5 minutes, until it becomes smooth, elastic, and no longer shaggy. Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled in size.
- Generously oil a 9 x 13-inch baking dish. Gently press and stretch the dough into the pan, using your fingertips to create shallow dimples across the surface, just like focaccia.
- In a small bowl, mix the brown sugar and cinnamon. Drizzle the melted butter evenly over the dough, then sprinkle the cinnamon sugar mixture over the top, making sure it reaches into the dimples.
- Cover and let the dough rise again for about 20 minutes, until slightly puffy.
- Bake in a preheated 375°F oven for 25–30 minutes, or until golden brown and baked through.
- While the focaccia is still warm, whisk together the powdered sugar, milk, and vanilla. Drizzle the glaze generously over the top, letting it melt into all the cinnamon-swirled crevices before slicing and serving.
Notes
- Discard Temperature: Room-temperature sourdough discard works best and mixes more smoothly into the dough.
- Milk Temperature: Warm, not hot—about 105–110°F. Too hot can kill the yeast.
- Dough Texture: The dough should be soft and slightly sticky but still manageable. Avoid adding too much flour, which can make the focaccia dense.
- Rising Environment: A warm kitchen speeds up rising. If your space is cool, allow extra time.
- Cinnamon Coverage: Press the cinnamon sugar gently into the dimples so it bakes into the dough instead of sitting on top.
Related
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