Imagine everything you love about a warm cinnamon roll — the gooey swirl, the tangy glaze, the pull-apart softness — but with the deep, tangy character of real sourdough, and none of the fussy rolling and shaping. That’s this focaccia.

You mix one bowl of high-hydration dough, let time and your starter do the work, then dimple in a river of cinnamon-sugar butter before baking. It comes out golden and bubbly, and while it’s still warm you drizzle over a simple cream cheese glaze that sinks into every dimple. It’s the kind of bake that makes the whole kitchen smell like a Sunday morning.

Below you’ll find the full recipe in grams or cups, a build-your-own timeline so it fits your day, every variation, and a free downloadable recipe card you can save or print. Let’s bake.

Pick Your Timeline

Sourdough is all about timing. Choose how you want to bake and follow the schedule — every step is the same recipe below, just spaced to fit your day.

What You’ll Need

Makes one 9×13-inch focaccia — about 12 generous squares.

For the focaccia dough

• Active sourdough starter, bubbly (or discard + ¼ tsp instant yeast)
• Warm water
• Extra-virgin olive oil (plus more for the pan)
• Honey or sugar
• Bread flour
• Fine sea salt

For the cinnamon-sugar butter

• Unsalted butter, melted
• Brown sugar, packed
• Ground cinnamon
• Pinch of salt

For the cream cheese glaze

• Cream cheese, softened
• Powdered sugar
• Milk (to thin)
• Vanilla extract

Equipment I Use

Sourdough is far easier (and more consistent) with a few basics. These are the ones worth having.

Some links above go to my own buying guides; the pan, parchment, olive oil and cinnamon are Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases — at no extra cost to you.

How to Make Sourdough Cinnamon Roll Focaccia

1. 1

   Mix the Dough

   In a large bowl, whisk together the starter, warm water, olive oil, and honey until the starter dissolves. Add the bread flour and salt (and ¼ tsp instant yeast if using discard). Mix with a dough whisk or your hand until no dry flour remains — it’ll be a shaggy, sticky dough. Cover and rest 30 minutes.

   💡 This rest (an autolyse) hydrates the flour so the dough comes together smoother.
2. 2

   Stretch & Fold

   With a wet hand, grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl and repeat 4 times. Do 3 sets total, 30 minutes apart. The dough will transform from shaggy to smooth, stretchy, and glossy.

   💡 No kneading needed — the folds build all the strength this dough requires.
3. 3

   Bulk Ferment

   Cover and let the dough rise at room temperature until it’s risen by about 50% and looks bubbly and jiggly — roughly 4–6 hours at 70°F (cooler kitchens take longer). This is where the flavor develops, so watch the dough, not the clock.

   💡 Warm spot tip: an oven with just the light on holds a cozy ~75°F.
4. 4

   Pan & Cold Proof

   Generously oil a 9×13 pan. Gently transfer the dough in, turning to coat it in oil. For the best flavor, cover and refrigerate overnight (8–16 hrs). Short on time? Skip the fridge and proof in the pan 1–2 hours until puffy.

   💡 The cold overnight proof is what gives that deep, tangy sourdough character.
5. 5

   Make the Cinnamon-Sugar Butter

   Stir together the melted butter, brown sugar, cinnamon, and a pinch of salt into a loose, pourable paste. If you cold-proofed, let the pan sit at room temp 1–2 hours first so the dough loses its chill and puffs up.

6. 6

   Dimple & Top

   Drizzle a little olive oil over the dough. With oiled fingers, press deep dimples all over — go right to the bottom of the pan. Spoon the cinnamon-sugar butter over the top so it pools into every dimple.

   💡 Deep dimples = pools of gooey cinnamon. Don’t be shy.
7. 7

   Bake

   Bake at 425°F (220°C) for 22–28 minutes, until deeply golden and the edges are caramelized. The internal temp should hit about 205–210°F. Let it cool in the pan 10 minutes.

8. 8

   Glaze & Serve

   Whisk the cream cheese, powdered sugar, vanilla, and milk until smooth and pourable. Drizzle over the warm (not hot) focaccia so it melts slightly into the dimples. Slice into squares and serve.

   💡 Glaze while warm for the melt; add a second drizzle just before serving for the photo.

5 Ways to Switch It Up

Tips for Perfect Sourdough Focaccia

Per Square (of 12)

Estimated for the classic version. Values vary with brands and toppings.

How to Store & Reheat

Sourdough Focaccia Questions