This Sourdough Discard Cinnamon Roll Focaccia recipe brings together two all-time favorites: focaccia and cinnamon rolls. It has the soft dough texture (and bubbles!) of a focaccia, and the sweet topping of cinnamon rolls. It’s a delicious same-day recipe that is perfect for a sweet treat or dessert and using up some of your sourdough discard!

Ingredients

The ingredients needed for this recipe are pantry staples. You’ll be on your way in no time!

• Granulated sugar: You will use 2 teaspoons of granulated sugar in the dough. This is to feed the yeast (the majority of the sweetness in this recipe comes from the brown sugar and cinnamon topping).
• Active dry yeast: Even though we are using sourdough starter, we still need to use a leaving agent (in this case, yeast) to ensure the dough rises predictably. If you make the substitution to use active sourdough starter, you will not use commercial yeast.
• All-purpose flour: Using all-purpose flour will help give us a fluffy, light focaccia. If you used bread flour, you could expect a crustier version of this recipe.
• Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed for a 1:1 sourdough starter (when you feed your starter, it’s with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
• Butter: You will use butter to grease the pan (instead of olive oil, as you normally would with focaccia) and to create the brown sugar and cinnamon mixture for the topping.
• Powdered sugar: This is the base for the frosting. You do not need to sift the powdered sugar before mixing.

See full recipe below for detailed directions.

Substitutions & Variations

This is a very adaptable recipe and below are a few easy substitutions and variations you can try.

• Use active sourdough starter – To use active sourdough starter, omit the commercial yeast and substitute active sourdough starter for the sourdough discard (1:1 substitution). You will also need to adjust the rise times.
• Use regular dairy milk – This recipe is written using non-dairy milk because I’m lactose intolerant, but regular dairy milk will work as well.
• Adjust the thickness of the frosting: The frosting is more of a drizzle in this recipe, but you can easily adjust the thickness by adding more or less milk. Less milk will give you a thicker frosting (more like that of cinnamon rolls), and more milk will give you a thinner frosting (more like a glaze).

I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you’re adapting these recipes and use those as ideas for future recipes as well!

How to make Sourdough Discard Cinnamon Roll Focaccia

The key to this recipe is patience with the rises, but otherwise it comes together in just a few steps!

1. Step 1: In the bowl of a stand mixer, or a large mixing bowl, combine warm water and granulate sugar. Sprinkle with yeast and let bloom.

2. Step 2: Add flour, sourdough discard, and salt and mix on low until combined and no dry spots remain.

3. Step 3: This will be a very shaggy, wet dough (you couldn’t knead it if you tried!). Transfer to a large, oiled bowl and cover with plastic wrap. Let rise for 2-3 hours, until doubled in size.

4. Step 4: Brush a 9×13-inch baking pan with melted butter.

5. Step 5: Transfer the dough into the pan, then cover with plastic wrap or a clean kitchen towel and let rise 1 ½-2 hours, until it fills or nearly fills the pan.

6. Step 6: With wet fingers, press dimples all over the dough.

7. Step 7: Melt the butter for the topping and combine with the brown sugar and cinnamon.

8. Step 8: Pour the butter and brown sugar mixture over the dimpled dough.

9. Step 9: Bake until golden and crusty.

10. Step 10: Let the loaf cool, then drizzle with the frosting. Slice and serve!

Storage

Room Temperature Storage: If you’re planning to eat this focaccia in the next 1-2 days, store the focaccia in an airtight container at room temperature. You can reheat it in the microwave for 15-30 seconds to make it soft and warm again.

Freezer Storage: This focaccia also freezes well. Once fully cooled, cut the focaccia into slices, then place each piece into a freezer-safe bag or bags, and freeze for up to 3 months. Reheat the focaccia in the microwave for about 60 seconds before serving to make warm and soft again.

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