Cinnamon Roll Pull-Apart Sourdough Focaccia: Irresistibly Soft Delight

Introduction to Cinnamon Roll Pull-Apart Sourdough Focaccia

Imagine breaking apart warm, fluffy pieces of Cinnamon Roll Pull-Apart Sourdough Focaccia, each bite revealing a swirl of cinnamon and sugar that dances on your taste buds. This delectable fusion of flavors and textures makes for an irresistible indulgence that beautifully marries the worlds of sourdough and sweet, sinfully rich cinnamon rolls. If you’ve ever found yourself daydreaming about cozy mornings spent with a cup of coffee and a mouthwatering pastry, this recipe provides an opportunity to bring that dreamy breakfast to life in your own kitchen.

Sourdough enthusiasts will appreciate the depth of flavor that comes from using a starter, offering that hallmark tanginess paired with the richness of cinnamon. This pull-apart style not only makes it fun to eat but also encourages sharing—a great way to bring friends and family together.

What makes pull-apart focaccia a delightful treat?

The magic lies in the unique preparation method. Instead of slicing a loaf, this fun twist allows you to tear off pieces, reveling in the fluffy texture and delightful sweetness. Here are some key components that make this Cinnamon Roll Pull-Apart Sourdough Focaccia truly special:

• Warm, Aromatic Cinnamon: The fragrant notes of cinnamon fill the air as it bakes, evoking happy memories and moments of comfort. Mixed with sugar, it creates a caramelized effect when baked, adding to the overall pleasure.

• Sourdough’s Tangy Flavor: Using sourdough starter infuses the focaccia with a complex flavor profile that elevates each bite. It’s not just sweet—there’s a delightful tang that contrasts beautifully with the rich, sugary swirls.

• Versatile Enjoyment: This pull-apart focaccia is perfect for any occasion. Be it brunch, a cozy afternoon snack, or even a special dessert, it’s a versatile treat that appeals to everyone.

So, roll up your sleeves and get ready to whip up this Cinnamon Roll Pull-Apart Sourdough Focaccia. It’s more than just a recipe; it’s an experience waiting to unfold in your home!

Key Ingredients for Cinnamon Roll Pull-Apart Sourdough Focaccia

Creating Cinnamon Roll Pull-Apart Sourdough Focaccia is an exciting journey blending comfort food and artisan bread-making. Each ingredient plays a crucial role in crafting this delightful treat.

• Sourdough Starter: A vibrant and active sourdough starter is essential for this recipe. It adds depth of flavor and provides the necessary leavening that makes the focaccia fluffy and airy.

• Flour: All-purpose flour is my go-to for this dough, as it creates a nice balance of structure and tenderness. If you need a gluten-free option, a 1:1 gluten-free all-purpose flour mix can be a successful substitute.

• Butter: I use melted butter to brush over the dough before baking—this ensures a beautifully golden crust while keeping the inside moist. It also adds a rich flavor that complements the cinnamon filling beautifully.

• Brown Sugar and Cinnamon: The signature filling combines dark brown sugar and plenty of cinnamon, creating that beloved sweet and spicy flavor reminiscent of traditional cinnamon rolls.

• Eggs: Two large eggs enrich the dough, contributing to its tenderness and helping to bind all the ingredients together perfectly.

With these key ingredients, you’re well on your way to creating a mouthwatering Cinnamon Roll Pull-Apart Sourdough Focaccia that will impress anyone lucky enough to share it with you.

Why You’ll Love This Cinnamon Roll Pull-Apart Sourdough Focaccia

The moment you take a bite of Cinnamon Roll Pull-Apart Sourdough Focaccia, you’ll understand why it’s become a beloved treat in many homes. Imagine the warm aroma that fills your kitchen while this delightful creation bakes, promising sweet and savory bites with every pull.

The Joy of Sweet, Savory, and Soft

This recipe is truly a celebration of textures and flavors. The dough is soft and airy—characteristics of a perfectly fermented sourdough—while the cinnamon sugar swirl introduces a delightful sweetness. It’s like having your favorite cinnamon roll and fresh focaccia in one irresistible dish.

• Perfect for Any Occasion: Whether it’s a weekend brunch or a cozy evening at home, this dish shines. You’ll find that it’s not just a recipe; it’s a conversation starter, too.
• Easy to Share: The pull-apart feature means everyone can join in. It’s a communal experience that invites friends and family to gather around the table, enjoying the warm, gooey pieces straight from the pan.
• Versatile Enjoyment: Serve it warm with a dollop of cream cheese frosting or simply enjoy the delicious goodness on its own. Each bite is an opportunity to savor the moment.

The Cinnamon Roll Pull-Apart Sourdough Focaccia is not just food; it’s an experience filled with warmth and delight, enticing you back for more.

Tips for Making Perfect Cinnamon Roll Pull-Apart Sourdough Focaccia

From dough to bake: My essential techniques

Creating a delightful Cinnamon Roll Pull-Apart Sourdough Focaccia is an art that marries traditional bread-making with the indulgence of cinnamon rolls. Here are some tips to ensure your focaccia turns out perfectly:

• Proper Sourdough Starter: A bubbly and active sourdough starter is key to the flavor and texture of your focaccia. Make sure to feed your starter a few hours prior to using it to keep it lively.

• Kneading with Care: When kneading the dough, don’t rush. It’s essential to develop gluten for a chewy yet tender texture. Aim for a smooth surface while ensuring the dough remains slightly tacky.

• Layering Flavors: As you roll out and fill the dough, be generous with the cinnamon mixture. The more layers, the more delicious pulls you’ll have!

• Perfect Rising: Let your dough rise in a warm spot, covered with a damp cloth. This allows for a gentle fermentation, lending depth to the flavors. A second rise after shaping can also enhance the fluffiness.

• Watch the Bake: Keep an eye on your focaccia in the oven. A golden-brown exterior signals that it’s ready to come out, and don’t forget to brush it with melted butter right after baking for that extra touch of decadence.

These techniques will elevate your baking game and ensure a Cinnamon Roll Pull-Apart Sourdough Focaccia that’s as visually stunning as it is delicious!

Time Breakdown for Cinnamon Roll Pull-Apart Sourdough Focaccia

Creating the perfect Cinnamon Roll Pull-Apart Sourdough Focaccia is a delightful culinary journey. Understanding the timing can make all the difference, ensuring your delicious creation is fluffy, flavorful, and beautifully baked.

Preparation time

Plan for about 30 minutes to gather your ingredients and prepare the dough. This includes mixing the sourdough starter and letting the ingredients come together seamlessly.

Rising time

Patience is key here! The dough needs roughly 4 to 6 hours to rise until it doubles in size, allowing those lovely air pockets to form.

Baking time

Baking this masterpiece takes about 25 to 30 minutes. You’ll know it’s ready when it’s golden brown and exudes an enticing cinnamon aroma!

Total time

Overall, from preparation to that first warm bite, expect to dedicate about 5 to 7 hours. While it may seem lengthy, most of this time is hands-off, allowing you to enjoy the anticipation of your delicious Cinnamon Roll Pull-Apart Sourdough Focaccia coming to life!

Nutritional Facts for Cinnamon Roll Pull-Apart Sourdough Focaccia

When indulging in the delightful Cinnamon Roll Pull-Apart Sourdough Focaccia, it’s also essential to be mindful of its nutritional profile. This unique treat offers a balance of flavors and nutrition, making it an enjoyable addition to your baking repertoire.

Calories

One serving of this Cinnamon Roll Pull-Apart Sourdough Focaccia contains approximately 300 calories. This can vary based on portion size and specific ingredients used, but it’s a satisfying treat for a snack or dessert.

Carbohydrates

Expect around 45 grams of carbohydrates per serving. The combination of flour and sugar contributes to this total, providing a quick energy boost that’s perfect for a mid-afternoon pick-me-up.

Fat Content

With about 10 grams of fat, this focaccia isn’t overly rich. The fat primarily comes from butter, which not only adds flavor but also creates a luscious texture.

Protein

You’ll find approximately 6 grams of protein in each serving. While this isn’t a high-protein treat, it offers a pleasant balance alongside its delectable sweetness.

Whether it’s a cozy weekend treat or an impressive addition to a brunch gathering, understanding the nutritional facts of Cinnamon Roll Pull-Apart Sourdough Focaccia allows you to enjoy it more mindfully.

FAQs about Cinnamon Roll Pull-Apart Sourdough Focaccia

Cinnamon Roll Pull-Apart Sourdough Focaccia is a unique masterpiece that combines the beloved elements of cinnamon rolls with the delightful texture of focaccia. If you’re diving into this recipe, you might have a few questions. Let’s tackle some of the most common queries to ensure your baking experience is as enjoyable as the dish itself!

Can I use all-purpose flour instead of bread flour?

Absolutely, you can use all-purpose flour in place of bread flour for your Cinnamon Roll Pull-Apart Sourdough Focaccia. However, be mindful that bread flour has a higher protein content, which contributes to that essential chewy texture. If you do opt for all-purpose flour, your focaccia might be a bit softer but still delicious.

How do I store leftover focaccia?

Storing your leftover Cinnamon Roll Pull-Apart Sourdough Focaccia is straightforward. Wrap it tightly in plastic wrap or foil and store it at room temperature for up to 2 days. If you want to extend its shelf life, you can freeze it! Just ensure it’s well-wrapped to avoid freezer burn. When you’re ready to enjoy it, let it thaw at room temperature and reheat in the oven for a delightful texture.

How can I customize the flavors?

The beauty of Cinnamon Roll Pull-Apart Sourdough Focaccia is its versatility! Here are a few fun ideas for customizing your flavors:

• Add nuts: Chopped pecans or walnuts can bring an extra crunch.
• Experiment with spices: Try adding nutmeg or cardamom alongside cinnamon for a warm spice blend.
• Switch up the filling: Use different spreads like chocolate hazelnut or fruit preserves for a unique twist.

Feel free to get creative—after all, that’s part of what makes baking so fun!

Conclusion on Cinnamon Roll Pull-Apart Sourdough Focaccia

In closing, the Cinnamon Roll Pull-Apart Sourdough Focaccia is truly a delightful twist on traditional baking. Infusing the tang of sourdough with the sweet warmth of cinnamon creates an irresistible treat. It’s not just a recipe; it’s an experience that brings people together, whether it’s for breakfast with friends or a cozy afternoon snack. Don’t shy away from kneading and twisting your dough; each pull-apart piece is a labor of love. I encourage you to try this recipe and enjoy the satisfaction of creating something delicious from scratch. Happy baking!

Sourdough Focaccia

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Chef John
• Total Time: 12 hours
• Yield: 1 pan 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A delicious sourdough focaccia recipe that’s perfect for any occasion.

---

Ingredients

Scale 1x2x3x

• 100 grams Active Sourdough Starter
• 10 grams Salt
• 430 grams Warm Water
• 520 grams All Purpose Flour
• 6 tbsp. Olive Oil
• 1 stick Unsalted Butter (divided, melted)
• 1 cup Granulated Cane Sugar
• 1 tbsp. Ground Cinnamon
• 1/8 tsp. Ground Nutmeg
• 1 cup Powdered Sugar
• 3 tbsp. Milk
• 1 tsp. Vanilla Extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. I recommend feeding your sourdough starter in the morning around 8-9am.
2. In a large mixing bowl, combine the active sourdough starter, salt, and water. Mix well. Add the flour and mix until completely incorporated (all flour absorbed). Cover and rest in a warm environment for 30 minutes.
3. Perform one fold, as explained: Imagine the bowl divided into 4 corners. Gently scoop from the bottom and lift up one corner without the dough breaking as high as it’ll go, then fold toward the center of the dough. Rotate the bowl to the next “corner” and repeat. Repeat for a total of 4-6 times.
4. Cover and rest the dough in a warm environment for 4-12 hours, until doubled in volume. Perform 3 more folds periodically through the day.
5. Put away in the fridge overnight, 8-12 hours. (For example, I’ll put the sourdough in the fridge around 9-10pm.)
6. Line a 9″ x 13″ baking pan with parchment paper.
7. Place 5 tablespoons of melted butter in a bowl. Mix the sugar and cinnamon in a separate bowl.
8. Pinch off large portion of the sourdough focaccia, about 3-4 tbsp. in size, then dip in the butter, shaking off any excess, then dredging in the cinnamon-sugar mixture. Place in the prepared baking pan. Repeat with remaining dough.
9. Cover and let rise 2-3 hours, until very jiggly.
10. Preheat oven to 400F.
11. Drizzle the remaining melted butter (3 tbsp) over the focaccia. Use your fingers to create dimples.
12. Bake for 20-25 minutes, rotating the pan halfway through, until golden and set on top. It may be harder to tell when down, so if the top if firm to touch, you’re set!
13. Let cool to room temperature before adding the glaze.
14. To make the glaze, simply mix the powdered sugar, milk and vanilla until smooth. Drizzle on the cooled focaccia, and let set for 20 minutes.

Notes

• Store any leftovers in an airtight container at room temperature.
• This recipe is great for using up sourdough starter!

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 piece
• Calories: 220
• Sugar: 11g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 3g
• Carbohydrates: 29g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 15mg