Description
A delightful twist on traditional cinnamon rolls, this Sourdough Cinnamon Roll Focaccia combines the airy texture of focaccia with gooey cinnamon swirls for a warm, aromatic treat.
Ingredients
- 200 g active sourdough starter (about 1 cup)
- 400 g warm water (about 1 ⅔ cups)
- 10 g salt (about 1 ½ teaspoons)
- 510 g unbleached flour (about 3 ½ cups)
- Avocado cooking spray (for greasing)
- 113 g salted butter (about 1/2 cup or 1 stick)
- 250 g brown sugar (about 3/4 cup)
- 4 g vanilla extract (about 1 teaspoon)
- 6.5 g ground cinnamon (about 2 ½ teaspoons)
Instructions
- Mix the warm water and active sourdough starter in a large mixing bowl. Stir until fully combined.
- Add the salt and gradually incorporate the unbleached flour, mixing until a sticky dough forms.
- Transfer the dough to an oiled mixing bowl, cover it, and let it rise for about 4-6 hours at room temperature until doubled in size.
- Prepare the cinnamon roll topping by melting the salted butter and mixing it with brown sugar, vanilla extract, and ground cinnamon.
- Gently stretch the dough onto a greased baking dish, pressing to create dimples, and spread the cinnamon roll topping evenly across the surface.
- Allow the dough to rise for another 30-45 minutes before baking.
- Preheat the oven to 375°F (190°C).
- Bake for 20-25 minutes, or until golden brown.
- Let it cool slightly before glazing with a powdered sugar and milk mixture.
Notes
Experiment with additional toppings such as chopped nuts or dried fruits for added flavor and texture.
