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Golden sourdough discard cinnamon roll focaccia bread baked in a 9x13 pan with cinnamon sugar swirls and a glossy vanilla glaze drizzled on top.
Summer Dempsey

Sourdough Discard Cinnamon Roll Focaccia

This Sourdough Discard Cinnamon Roll Focaccia combines the soft, dimpled texture of focaccia with the sweet, buttery swirl of a classic cinnamon roll. Sourdough discard adds tenderness while keeping the dough sweet and flavorful. Finished with a simple vanilla glaze, this pull-apart style bake is perfect for brunch, holidays, or anytime you want a cozy, bakery-style treat without the fuss of traditional cinnamon rolls.
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Prep Time 10 minutes
Cook Time 25 minutes
Rising Time 1 hour 20 minutes
Total Time 1 hour 55 minutes
Servings: 12
Course: Dessert
Cuisine: Italian
Calories: 310

Ingredients
  

Dough
  • 1 cup sourdough discard
  • 1 cup warm milk
  • ¼ cup sugar
  • ¼ cup melted butter
  • 2 teaspoons instant yeast
  • 1 teaspoon salt
  • 3½ –4 cups all-purpose flour
Cinnamon Swirl
  • ½ cup brown sugar
  • 2 tablespoons cinnamon
  • ¼ cup melted butter
Vanilla Glaze
  • 1 cup powdered sugar
  • 2 –3 tablespoons milk
  • 1 teaspoon vanilla

Equipment

  • Stand Mixer
  • 9 x 13 Baking Dish

Method
 

  1. In a stand mixer, mix together the sourdough discard, warm milk, sugar, melted butter, and yeast until smooth and well combined.
  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.
  3. 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.
  4. 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.
  5. 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.
  6. Cover and let the dough rise again for about 20 minutes, until slightly puffy.
  7. Bake in a preheated 375°F oven for 25–30 minutes, or until golden brown and baked through.
  8. 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.