If you’ve ever wished cinnamon rolls were easier to make, this sourdough discard cinnamon roll focaccia is the best recipe to try next. It’s soft, sweet, and full of cinnamon flavor—but without all the rolling, shaping, and fuss of traditional cinnamon rolls.

Made with bubbly focaccia dough and topped with a cinnamon sugar mixture, this is a fun twist on two beloved sourdough recipes. It’s perfect for breakfast, brunch, or even dessert the next day.

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Why You’ll Love This Cinnamon Roll Focaccia

It’s a creative way to use sourdough starter discard.
No rolling pin, floured surface, or icing bags required.
It’s beginner-friendly, even if this is your first time using sourdough discard.

Equipment Needed for Sourdough Discard Cinnamon Roll Focaccia

Mixer with dough hook attachment
Cast iron skillet
Measuring cups

Dough Ingredients

½ cup sourdough discard (if you want to learn how to make sourdough starter from scratch, click HERE)
1 packet instant yeast
3½ cups all-purpose flour
1 tsp salt
1½ cups warm water
¼ cup white sugar or brown sugar
1–2 tbsp avocado oil
1–2 tbsp cinnamon
2 tbsp melted butter

Glaze Ingredients

1 cup powdered sugar
2 tbsp cream or milk
½ tsp vanilla extract

How to Make Sourdough Discard Cinnamon Roll Focaccia

Mix the Dough

In the bowl of a stand mixer fitted with a dough hook, combine ½ cup of sourdough discard, 1 packet of instant yeast (or active dry yeast), and 1½ cups of warm water. Let this sit for about 5 minutes. This gives the commercial yeast time to activate and start the fermentation process. You’ll notice bubbles forming on top—that’s a good sign!

If you don’t have a stand mixer, you can do this by hand with a wooden spoon, but mixing and kneading will take a bit longer.

Add the Remaining Dough Ingredients

Once the mixture is bubbly, add in 1 teaspoon of salt and slowly begin adding 3½ cups of all-purpose flour. Set your mixer to medium speed and let it knead the dough for 5–10 minutes until smooth and stretchy. If the dough is too sticky, add a tablespoon or two of extra flour, one at a time. The dough should be soft, not wet.

If desired, you can swap in some bread flour or whole wheat flour for added structure or flavor.

First Rise

Transfer the dough to a lightly oiled large bowl. Cover the bowl tightly with plastic wrap or a damp tea towel and place it in a warm spot for the dough to rise. This first rise can take 1½ to 2 hours, depending on room temperature. You want the dough to double in size.

Tip: If your kitchen is cold, place the bowl near your oven with the light on or wrap it in aluminum foil to trap in warmth.

Prepare Your Pan

Once the dough has doubled in size, drizzle a tablespoon of avocado oil into a cast iron skillet or a deep baking dish. Use your hands or a pastry brush to coat the entire bottom and sides. This helps prevent sticking and adds a crispy edge to the bread.

sourdough discard focaccia dough being dimpled inside a cast iron skillet

Shape the Dough

Transfer the dough to the pan and gently press it out to fill the base. Oil your fingers and dimple the top of the dough by pressing down gently with your fingertips. This helps create the iconic texture of focaccia dough and gives the cinnamon sugar topping places to settle into.

Drizzle another tablespoon of avocado or olive oil over the top of the dough.

Second Rise

Cover the skillet with a damp towel or loosely with plastic wrap and place it back in your warm spot. Let the dough rest for another hour or two. This final rise helps the focaccia become fluffy and airy.

You’ll know it’s ready when it’s puffy and jiggles slightly when the pan is nudged.

Add the Cinnamon Sugar Topping

In a small bowl, mix together ¼ cup of brown sugar (or white sugar if you prefer) and 1–2 tablespoons of cinnamon. Sprinkle this mixture generously over the top of the dough. Then drizzle 2 tablespoons of melted butter over the cinnamon sugar mixture. This melts into the dimples and creates a sweet, caramelized top when baked.

Bake

Preheat your oven to a 400-degree oven. Once hot, place the skillet on the center rack and bake for 30–35 minutes. The focaccia is ready when the top is golden brown and the edges pull slightly away from the pan.

If you want a softer crust, you can tent the top with aluminum foil halfway through baking.

Make the Glaze

While the bread cools slightly, prepare your glaze. In a small bowl, whisk together 1 cup of powdered sugar, 2 tablespoons of cream or milk, and ½ teaspoon of vanilla extract until smooth. You can also add a splash of maple syrup for extra flavor if you like.

Drizzle the glaze over the warm focaccia and let it soak in just slightly before slicing.

Tips for Success

Use an active starter if you want more sourdough flavor, but discard works great for quick recipes like this.
Store leftovers in an airtight container for up to 3 days.
Reheat slices the next day and drizzle with extra glaze or maple syrup for a quick morning treat.
For a tangier dough, you can cold ferment the dough overnight and bake the next morning.

Optional Swaps

Use bread flour for chewier texture.
Swap in some whole wheat flour for extra fiber.
Try adding chopped pecans or raisins for a fun variation.

Final Thoughts

This sourdough cinnamon roll focaccia bread is a delicious and easy addition to your sourdough recipes. It’s great for sharing, perfect for gifting, and a unique treat that feels special without all the work of traditional cinnamon rolls. Whether you’re following a baker’s schedule or just need a quick weekend bake, this is the recipe card you’ll want to save.