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Sourdough discard cinnamon roll focaccia in a cast iron skillet sitting on a striped tea towel

Sourdough Discard Cinnamon Roll Focaccia

A fluffy, sweet focaccia inspired by classic cinnamon rolls—made easy with sourdough discard.
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Prep Time 15 minutes
Cook Time 30 minutes
Rise Time 1 hour

Equipment

  • Mixer with dough hook attachment
  • Cast iron skillet or deep baking dish
  • Measuring cups and spoons
  • large mixing bowl
  • small bowl
  • plastic wrap or damp tea towel

Ingredients
  

For the Dough

  • ½ cup sourdough discard
  • 1 packet instant yeast or active dry 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

For the Glaze

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

Instructions
 

  • In the bowl of a stand mixer, combine warm water, sourdough discard, and yeast. Let sit for 5 minutes to activate.
  • Add salt and gradually mix in flour. Knead on medium speed for 5–10 minutes, until dough is smooth. (Adding extra flour 1 tbsp at a time if bread is still to wet).
  • Transfer to a large bowl, cover with plastic wrap or a damp towel, and let dough rise in a warm place until doubled (about 2 hours).
  • Coat a cast iron skillet or baking dish with avocado oil. Press dough evenly into the pan.
  • Oil your fingers and dimple the top of the dough. Drizzle with more oil.
  • Cover and let the dough rise again for 1–2 hours until puffy.
  • Mix cinnamon and sugar in a small bowl. Sprinkle over dough, then drizzle with melted butter.
  • Bake in a 400°F oven for 30–35 minutes, or until golden brown.
  • Whisk glaze ingredients together in a small bowl and drizzle over warm focaccia before serving.
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