There is something deeply comforting about the smell of cinnamon and warm bread baking in the oven. It drifts through the kitchen slowly, wrapping everything in a soft, nostalgic sweetness that feels like home. This Sourdough Discard Cinnamon Roll Focaccia was born from that exact feeling — the desire to use up leftover sourdough discard in a way that felt cozy, indulgent, and completely unforgettable.
If you love cinnamon rolls but don’t always have the time (or patience) to roll, slice, and proof individual buns, this recipe is about to become your new favorite. It gives you all the gooey cinnamon swirl, buttery flavor, and tender crumb of classic cinnamon rolls, but in an easy, rustic focaccia form that bakes up beautifully every single time.
This recipe was designed to be forgiving, flexible, and absolutely delicious. Whether you’re swimming in sourdough discard or just craving something warm and sweet, this cinnamon roll focaccia delivers bakery-style results with simple pantry ingredients and very little stress.
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Why You’ll Love This Recipe
This Sourdough Discard Cinnamon Roll Focaccia checks all the right boxes.
It’s soft and fluffy in the center with golden, slightly crisp edges. The cinnamon sugar melts down into the dough as it bakes, creating pockets of gooey sweetness throughout every slice. And thanks to the sourdough discard, there’s just a hint of tang that balances the sugar perfectly.
You’ll love how much easier this is than traditional cinnamon rolls. There’s no rolling, no slicing, and no worrying about spirals falling apart. Everything gets pressed into one pan, swirled with cinnamon sugar, and baked until it’s puffed, golden, and irresistible.
It’s also the perfect way to use up extra sourdough discard without making something that tastes “sourdough.” Even people who claim they don’t like sourdough love this recipe.
Ingredient Breakdown
Each ingredient in this recipe has a purpose, and understanding what it does will help you get perfect results every time.
Sourdough discard adds flavor, moisture, and that subtle tang that keeps this focaccia from being overly sweet. It also helps create a softer crumb.
Milk gives the dough richness and tenderness. Warm milk also helps activate the yeast.
Sugar sweetens the dough just enough and also feeds the yeast, helping the bread rise tall and fluffy.
Butter brings richness and that classic cinnamon roll flavor.
Instant yeast gives this recipe a reliable rise, even with sourdough discard in the dough.
Salt balances the sweetness and enhances all the flavors.
All-purpose flour creates a soft, pillowy focaccia that isn’t heavy or dense.
Brown sugar and cinnamon are the heart of the swirl. They melt into the dough as it bakes, creating that signature cinnamon roll flavor.
Powdered sugar, milk, and vanilla come together for a simple glaze that finishes everything with a sweet, silky drizzle.
Instructions
- Step 1: In stand mixer, mix together the sourdough discard, warm milk, sugar, melted butter, and yeast until smooth and well combined.
- 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 Tips
Start by mixing the sourdough discard, warm milk, sugar, melted butter, and yeast in a large bowl. Stir until everything is smooth and well combined. This creates a rich, flavorful base for your dough.
Add the salt and begin adding the flour, one cup at a time, mixing until a soft dough forms. You’re looking for dough that is slightly sticky but still easy to handle. It should pull away from the sides of the bowl but still feel soft and supple.
Knead the dough for about five minutes until it becomes smooth and elastic. This step builds structure and gives your focaccia its fluffy texture.
Place the dough in a lightly oiled bowl, cover it, and let it rise for about one hour, or until doubled in size. This first rise develops flavor and gives the dough its airy texture.
Once risen, press the dough into a generously greased baking dish. Don’t worry about making it perfect — focaccia is meant to be rustic.
Mix the brown sugar and cinnamon together, then drizzle the melted butter over the dough. Sprinkle the cinnamon sugar evenly over the top and gently swirl it into the dough using your fingers.
Let the dough rise again for about 20 minutes while your oven heats. This short second rise helps create that fluffy, bakery-style crumb.
Bake until golden, puffed, and bubbling with cinnamon sugar. Once it comes out of the oven, drizzle the vanilla glaze over the warm bread so it melts into every crevice.
Variations
This recipe is incredibly flexible.
Add chopped pecans or walnuts for a little crunch.
Swirl in a spoonful of cream cheese for a cheesecake-style version.
Add orange zest to the glaze for a bright citrus twist.
Swap cinnamon for pumpkin spice in the fall.
Drizzle with maple glaze instead of vanilla for a cozy breakfast treat.
Serving Suggestions
Serve this focaccia warm, sliced into thick, soft squares. It’s perfect on its own, but it’s also wonderful with a simple breakfast spread or as a sweet addition to brunch.
It’s beautiful on a holiday table, perfect for lazy weekend mornings, and just as good sneaked straight from the pan in the afternoon.
Storage
Store leftovers in an airtight container at room temperature for up to two days. Reheat gently in the oven or microwave to bring back that fresh-baked softness.
This focaccia can also be frozen. Wrap slices tightly and freeze for up to two months. Thaw and warm before serving.
FAQs
Can I make this without sourdough discard?
Yes. You can replace the discard with equal parts flour and milk, but you’ll miss that subtle tang and extra moisture.
Does this taste sour?
Not at all. The sourdough adds depth, not sourness.
Can I make it ahead?
Yes. You can prepare the dough and let it rise in the fridge overnight. Let it come to room temperature before baking.
Why is my focaccia dense?
It may not have risen long enough. Let the dough double fully during the first rise.
Why This Recipe Works
This recipe works because it combines the richness of cinnamon rolls with the forgiving structure of focaccia. The sourdough discard adds moisture and tenderness, while the yeast ensures a reliable rise. Pressing the dough into a pan instead of rolling it eliminates the most common cinnamon roll failures and creates a perfectly fluffy, evenly baked bread every time.
The cinnamon sugar melts into the dough instead of sitting on top, creating layers of flavor in every bite. The result is soft, gooey, and absolutely irresistible.
Final Thoughts
There’s something truly special about old fashioned flavors baked into a simple, beautiful loaf. This Sourdough Discard Cinnamon Roll Focaccia takes everything we love about cinnamon rolls — the sweetness, the softness, the comfort — and turns it into something easier, cozier, and even more satisfying.
It’s the kind of recipe you make once and then find yourself coming back to again and again. Whether you’re using up sourdough discard or just craving something warm and homemade, this recipe delivers every time.
Simple ingredients. A little patience. And a whole lot of comfort in every slice.
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.
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