100% Sourdough Cinnamon Roll Focaccia (Same-Day/Overnight)

I can’t wait for you all to try thi Cinnamon Roll Sourdough Focaccia! It has all the buttery cinnamon-sugar flavor of homemade cinnamon rolls, without the fuss of rolling, slicing, and shaping each one! The dough bakes up soft and pillowy, then gets finished with a sweet vanilla glaze for an easy same-day treat that feels extra special for a holiday breakfast or brunch.

If you love sourdough focaccia, you’ll also love my 100% Sourdough Focaccia Bread or this quick Sourdough Discard Focaccia next.

Quick Look: Sourdough Cinnamon Roll Focaccia

Prep Time: 15 minutes
Rise Time: 7 hours
Bake Time: 20 minutes
Total Time: 7 hours 35 minutes
Servings: 12 slices
Calories: ~ 310 kcals per serving (based on nutritional panel)
Cook Method: Baked
Flavor Profile: Light, pillowy focaccia swirled with warm cinnamon sugar and drizzled with a sweet vanilla glaze — all the cozy flavor of a cinnamon roll with way less effort!
Difficulty: Intermediate — No shaping or rolling needed, but the bulk fermentation and coil folds require a bit of hands-on time throughout the day!

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Why You’ll Love This Sourdough Cinnamon Roll Focaccia

Cinnamon roll flavor for less effort—You get all the warm cinnamon sugar and rich vanilla glaze without pulling out a rolling pin. If you’ve made Sourdough Discard Cinnamon Rolls and loved them, this pillowy focaccia bread is just as indulgent. No shaping or cutting dough required. Simply stretch the dough into the pan, dimple it, and bake.
100% sourdough recipe—This cinnamon roll focaccia dough relies entirely on the wild yeast in your starter for its rise. Commercial yeast like instant yeast isn’t needed, yet the bread still bakes up with a light, pillowy crumb similar to my Sourdough Focaccia in a Loaf Pan. The subtle tang from natural fermentation cuts right through the sweet cinnamon topping.
Can be prepared the night before—Mix the dough around 10-ish, and you’ll have warm, fresh focaccia bread on the table by dinner. Or chill the dough in the fridge after the first rise to bake fresh the next morning, just like I do with my Sourdough Sticky Buns.

Ingredients & Substitutions

* To find precise measurements, scroll to the bottom of this post to find the recipe card*

ingredients for sourdough cinnamon roll focaccia

Water: Use warm water. I used 80°F water to give the starter a warm environment and speed up the rise without harming the wild yeast. Keep it under 120°F. Anything hotter kills the active culture and stops your dough from rising altogether.
Active Sourdough Starter: An active and bubbly sourdough starter is all you need to help this dough rise.
Bread Flour: You can use all-purpose flour for this cinnamon roll sourdough focaccia, but I strongly recommend using bread flour because of its higher protein content. The bread rises better besides having a softer texture and an airier crumb.
Dry Cinnamon Sugar Filling—When I first tested this recipe, I brushed on a melted butter and cinnamon sugar mix as I shaped the dough, but it kept baking up gummy. Switching to a dry mix of cinnamon, brown sugar, and bread flour fixed the problem. It gave me sweet cinnamon sugar swirls running through the dough without any of that gumminess.
Wet Cinnamon Sugar Topping – Right before you dimple and bake your dough, pour over a quick mix of melted butter, cinnamon, and brown sugar. This gives the dough even more sweet cinnamon flavor and helps the top bake up gorgeous and golden.
Vanilla Glaze – You can’t forget the best part of a true sourdough cinnamon roll! It’s just a quick mix of powdered sugar, heavy cream, and vanilla paste. You definitely can use milk or half-and-half if you’re out of heavy cream. If you go with either option, start with a little less so your glaze doesn’t get too runny. And regular vanilla extract works just as well if you don’t have paste.

Baking Time For Sourdough Cinnamon Roll Focaccia

Time	Process
10:15 AM	Mix up dough
10:45 AM – 12:15 PM	Coil Folds
12:15 PM – 3:15 PM	Bulk Ferment
3:15 PM – 5:15 PM	Shape, then Second Rise
5:15 PM	Bake

How to Make Sourdough Cinnamon Roll Focaccia Bread

In a large bowl, whisk together the active starter and warm water with a Danish Dough Whisk or by hand until milky. Add the bread flour and salt to the wet ingredients and mix until no dry flour streaks remain. Cover the bowl and let the dough rest for 30 minutes.

With slightly wet hands, perform a round of coil folds. Cover and rest for 30 minutes. Repeat every 30 minutes for a total of 4 rounds of coil folds.

After the final round, cover and let the cinnamon roll focaccia dough complete its first rise (bulk fermentation).

Pour olive oil into a 9×13 metal pan, spreading it evenly over the bottom of the pan and sides. Gently transfer the dough to the pan. Sprinkle 2/3 of the dry cinnamon sugar mix on top, fold the top down, and sprinkle the rest.

Fold the bottom up to create a tri-fold and flip seam side down. Cover and let the second rise (final rise) complete.

The dough is ready when it’s bubbly and jiggly. It took about 2–3 hours at 70°F for me.

dimpled and drizzled with cinnamon sugar topping

Preheat the oven to 400°F. Drizzle the wet butter/cinnamon sugar topping over the dough, then press your fingers all the way down to dimple it.

Bake for 20–25 minutes until golden brown, or until an internal temp of 205°F.

sourdough cinnamon roll focaccia drizzled with vanilla glaze

Cool until just warm. Then, drizzle on the vanilla glaze, slice, and enjoy!

McKenna’s Helpfu Tips

Don’t skip the flour in the dry cinnamon sugar mixture. Sugar pulls moisture out of the dough, and the flour ensures you won’t get any gumminess. I toss flour into my Cinnamon Raisin Sourdough Bread filling for the same reason. It holds everything together so the swirl doesn’t leak out while it rises and bakes.
Chill the cinnamon roll focaccia dough overnight—If you’re not in a rush, let the dough sit in the fridge overnight after the first rise. This extra step makes your schedule so much easier, plus it deepens the flavor. Instead of babysitting dough all day, you let the fridge do the work overnight so you can bake the next day. I’ve noticed that the same cold ferment gives my Sourdough Dinner Rolls and other true sourdough recipes a noticeably deeper, richer tang.
Skip the overnight rest if you want a sweet bake. That cold time can really ramp up the tang. If you’re into tangy treats, definitely go for it. But if you’re chasing that sweet, classic cinnamon roll flavor, keep the recipe on a same-day schedule.

How to Store

Store leftover focaccia in an airtight container on the counter for up to two days, or in the fridge for up to five. For longer storage, skip the vanilla glaze and wrap individual slices tightly and freeze them in a zip-top bag for up to three months.

Next time you’re craving something sweet, reheat your slices in a 350°F oven or toaster oven for 5 to 8 minutes. That oven time brings back those crisp edges and warm, pillowy centers.

And if you’re in a hurry, a quick 10 to 15 seconds in the microwave gets the slice soft and warm right away, though the crust will lose its crunch. Top with fresh vanilla glaze and enjoy!

Sourdough Cinnamon Roll Focaccia FAQs

Does all-purpose flour work in place of bread flour?

Yes, all-purpose flour works just fine, but bread flour gives you the best results. The higher protein content in bread flour makes for a better rise and softer crumb, while all-purpose flour yields a somewhat denser bite.

Are there other sweet flavor combinations I can try with this focaccia?

Absolutely. Sweet focaccia is super versatile and pairs well with everything from fresh fruit to rich toppings. Try my sourdough Lemon Blueberry Focaccia for a bright, fruity twist. Or give my Decadent Chocolate Sourdough Focaccia a whirl for a rich cocoa flavor.

Can I use vanilla extract instead of vanilla paste in the glaze?

Yes, vanilla extract works great. Vanilla paste gives you those pretty little specks throughout the glaze, but extract gets you that same warm vanilla flavor without them. Either one will give you a delicious sweet finish.

More Sourdough Focaccia Recipes

Sourdough Focaccia Bread (Easy True-Sourdough Loaf)

Sourdough Discard Focaccia Recipe (The Airiest Bread Ever!!)

Chocolate Sourdough Focaccia Recipe with Peanut Butter

Sourdough Lemon Blueberry Focaccia (Easy Sweet Bread)

If you tried this Sourdough Cinnamon Rolls Focaccia recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!

Sourdough Cinnamon Roll Focaccia Recipe

By McKenna Pulda

Yield: slices

Prep Time: 15

Cook Time: 20

Rise Time: 7

Total Time: 7 35

This Sourdough Cinnamon Roll Focaccia combines soft, pillowy sourdough focaccia with a buttery cinnamon sugar swirls and sweet vanilla glaze. It has all the cozy flavor of homemade cinnamon rolls without the extra rolling and shaping, making it an easy sourdough breakfast or brunch treat.

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Equipment

Ingredients

150 grams active sourdough starter, 100% hydration 3/4 cup
380 grams filtered water, 80℉ scant 1 3/4 cups
500 grams bread flour * see notes below 3 1/2 cups
10 grams salt 1 1/2 teaspoons
28 grams olive oil, for pan 2 Tablespoons

Dry Cinnamon-Sugar Filling

50 grams light brown sugar 1/4 cup
3 grams cinnamon 1 1/2 teaspoons
10 grams flour 1 Tablespoon

Cinnamon-Butter Topping

57 grams unsalted butter, melted 4 Tablespoons
55 grams light brown sugar 1/4 cup
3 grams cinnamon 1 1/2 teaspoons
pinch pinch of salt

Lemon Glaze

130 grams powdered sugar 1 cup
45 grams heavy cream 3 Tablespoons
4 grams vanilla bean paste 1 teaspoon
pinch of salt

Instructions

MAKE DOUGH

In a straight-edge bowl, mix the active starter and filtered water with a Danish dough whisk or your hand until it looks like a milky liquid.
I love using a straight-edge bowl because it allows me to clearly see when the dough is done rising.
150 grams active sourdough starter, 100% hydration, 380 grams filtered water, 80℉
To the wet ingredients, add the bread flour and salt. Again, mix with a whisk or by hand. Be sure to mix until all of the flour is incorporated.
This recipe has a higher amount of water, so it will an extra sticky and wet dough. This is normal.
500 grams bread flour * see notes below, 10 grams salt
Cover the bowl with the plastic cover or plastic wrap and let the dough rest for 30 minutes.

COIL FOLDS:

With a bowl scraper, scrape the dough away from the the sides of the bowl.
Now, with slightly wet hands, place your hands underneath the dough and pull up towards you. Allow the dough to stretch up until it releases, but not tear, and place it back in the bowl. Rotate your bowl clockwise a quarter turn and repeat the same coil fold until the dough releases. Repeat this for a total of 4-6 times. You will notice the dough won't stretch as far, this is expected. Cover the bowl and leave to rest for 30 more minutes.
Repeat the same coil folds, then cover the bowl and leave to rest for another 30 minutes. Repeat for a total of 4 rounds of coil folds. Once all 4 rounds of coil folds have been completed, cover and leave the dough to rise about 75%.

CINNAMON-SUGAR FILLING

While you wait for the dough to rise, prepare your dry cinnamon sugar mixture. To a small bowl, add the brown sugar, cinnamon and bread flour. Whisk until combined and set aside.
50 grams light brown sugar, 3 grams cinnamon, 10 grams flour

BULK FERMENTATION:

Now this is the most finicky part of sourdough. There isn’t a set time for your bulk ferment. It is greatly dependent on the temperature of your environment and ingredients. The warmer it is, the faster your dough will ferment. The opposite is true for cooler temperatures.
In my 70 degree F kitchen, this took about 2-3 more hours after the coil folds. If your kitchen is cooler, it will take longer. If your kitchen is warmer, it will take less time.

Here’s what to look for:

-The dough should has risen 75%.
-The dough looks light and airy, and jiggles when shaken.
-There should be visible bubbles in the dough.

SECOND RISE

Once the dough has risen about 75%, pour olive oil on the bottom of the 9×13 metal baking pan and spread it evenly all over the bottom and the side.
You can use a different sized baking dish, but I prefer this because it makes the perfect thick slices. I prefer baking in a metal pan so that the exterior gets nice and crispy. You can bake this in a glass or ceramic dish, but I would also recommend that you line the baking dish with parchment paper before greasing it with oil.
28 grams olive oil, for pan
Release the dough gently from the sides of the bowl with a dough scraper and tilt it into the prepared baking dish.
Pour the sourdough focaccia dough into the pan and gently stretch to a large rectangle. Sprinkle 2/3 of the dry cinnamon sugar mixture on top of the dough, then take the top of the dough and fold it towards the middle and lightly press it with your fingers so that it sticks. Sprinkle the remaining cinnamon sugar on top of that bare dough. Repeat the same motion with the bottom of the dough, to create a tri-fold. Now flip the dough with the seam side down.
Cover the dough and allow it to rise again until the dough has doubled in size and fills the baking dish. In my 70 degree F kitchen, this took about 2-3 hours.
Not ready to bake? No worries! See make-ahead options in my notes below!

SHAPE

Once the dough has doubled in size and looks puffy and jiggly, preheat the oven to 400 degrees F.
In a small bowl, add the melted butter, brown sugar, cinnamon and salt, whisk until combined. Drizzle the butter/cinnamon sugar evenly over the top of the dough.
57 grams unsalted butter, melted, 55 grams light brown sugar , 3 grams cinnamon, pinch pinch of salt
To dimple the dough, gently press your greased fingers into the sourdough focaccia until you lightly touch the bottom of the dish. Repeat until the entire dough has been dimpled. Be sure not to over-dimple the dough. This can cause the lovely air pockets to pop and create a dense crumb.

BAKE

Bake for 20-25 minutes or until perfectly golden brown with an internal temperature of 205 degrees F.
If the top of the focaccia is browning too quickly, top with a piece of aluminum foil and continue to bake.
Remove the Cinnamon Roll Sourdough Focaccia from the oven and allow it to cool in the baking dish for a few minutes before removing it and placing the bread on a wire rack. Cool slightly before topping with the vanilla glaze.

Vanilla GLAZE

In a small bowl, whisk together the powdered sugar, heavy cream and vanilla taste. Whisk until smooth, then drizzle over the top of the Sourdough Cinnamon Roll Focaccia. Slice and enjoy!
130 grams powdered sugar, 45 grams heavy cream, 4 grams vanilla bean paste, pinch of salt

Notes

Make-Ahead Options

If you want to prepare this Sourdough Cinnamon Roll Focaccia the night before and bake it the following morning, here are some make-ahead options. Just know that due to the longer cold-proof, the dough can be more tangy than a same-day bake:

Option #1: Prepare the dough and once it has risen 75%, cover the bowl and chill in the fridge overnight. The following morning, shape the focaccia and allow it to double in size in a warm place before baking as normal. In my 70°F kitchen, this took about 3-4 hours. Since the dough is cool from the fridge, the second rise will take longer to complete. Once the dough has doubled in size, top with toppings, dimple, and bake as usual.
Option #2: Prepare the dough. Once it has risen 75%, place it in the metal baking dish, sprinkle with the cinnamon sugar, fold cover, and pop it into the fridge overnight. Pull it out the following morning and allow the dough to rise and get fluffy in a warm place. Since sugar draws out moisture, you might notice some cinnamon sugar filling leaking from the dough, totally normal! In my 70°F kitchen, this took about 3-4 hours. Since the dough is cool from the fridge, the second rise will take longer to complete. Once the dough has doubled in size, top with toppings, dimple, and bake as usual.

Ingredients & Substitutions

Water – Use warm water around 80°F. That’s warm enough to help the dough rise without harming the starter. Keep it under 120°F because anything hotter can kill your starter and prevent the dough from rising.
Sourdough Starter – A bubbly, active starter makes this dough rise. If you want a focaccia that rises in about 3 hours, check out my Sourdough Discard Focaccia recipe instead.
Bread Flour – Go with bread flour for this recipe. The higher protein content gives you a better rise, a softer texture, and an airier crumb. All-purpose flour works too, but bread flour gives you the best results.
Dry Cinnamon Sugar Filling—When I first tested this recipe, I brushed on a melted butter and cinnamon sugar mix as I shaped the dough, but it kept baking up gummy. Switching to a dry mix of cinnamon, brown sugar, and bread flour fixed the problem. It gave me sweet cinnamon sugar swirls running through the dough without any of that gumminess.
Wet Cinnamon Sugar Topping – Right before you dimple and bake your dough, pour over a quick mix of melted butter, cinnamon, and brown sugar. This gives the dough even more sweet cinnamon flavor and helps the top bake up gorgeous and golden.
Vanilla Glaze – You can’t forget the best part of a true sourdough cinnamon roll! It’s just a quick mix of powdered sugar, heavy cream, and vanilla paste. You can use milk or half-and-half if you’re out of heavy cream. If you go with either option, start with a little less so your glaze doesn’t get too runny. And regular vanilla extract works just as well if you don’t have paste.