Cinnamon Sugar Focaccia Sourdough Bread with Cream Cheese Icing

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Cinnamon sugar focaccia sourdough bread is a sweet twist on a classic. The bread is soft, airy, and full of flavor. Each bite has the tang of sourdough and the warmth of cinnamon.

A sprinkle of sugar on top adds the perfect crunch. The cream cheese icing drizzled over makes it rich and irresistible. It’s a treat that feels both comforting and special.

Perfect for breakfast, brunch, or dessert. Serve it warm to highlight the fluffy texture and gooey sweetness.

Easy enough for everyday baking, yet impressive enough for guests. This bread is cozy, festive, and unforgettable. Everything you want in a homemade fall-inspired bake.

Why This Recipe Stands Out

• No Kneading Required: The High-Hydration dough develops its structure through gentle stretching and folding, making it perfect for beginner bakers.
• Overnight Fermentation: Extended bulk fermentation develops incredible flavor depth while you sleep.
• Cinnamon Sugar Swirl: Ribbons of buttery cinnamon sugar create beautiful marbled patterns throughout the bread.
• Cream Cheese Icing Finish: The tangy icing balances the sweetness and adds bakery-style presentation.
• Perfect For Sharing: One pan serves 8-12 people, making it ideal for brunches and gatherings.
• Make-Ahead Friendly: Prepare the dough up to 24 hours in advance for fresh-baked bread anytime.

Ingredients You’ll Need

For the Sourdough Focaccia

• 100g Active Sourdough Starter (bubbly and doubled)
• 500g Bread Flour (or all-purpose flour)
• 400g Warm Water
• 15g Sea Salt
• 30g Honey
• 30ml Olive Oil (plus extra for pan)

For the Cinnamon Sugar Filling

• 100g Brown Sugar (packed)
• 2 Tablespoons Ground Cinnamon
• 60g Unsalted Butter (melted)
• 1/4 Teaspoon Vanilla Extract
• Pinch Of Sea Salt

For the Cream Cheese Icing

• 115g Cream Cheese (softened)
• 60g Powdered Sugar
• 60ml Whole Milk
• 1 Teaspoon Vanilla Extract
• 1/4 Teaspoon Salt

Tools To Use

• Large mixing bowl
• Kitchen scale
• Bench scraper
• 9×13 inch baking pan
• Clean kitchen towel
• Small saucepan
• Wire cooling rack
• Medium mixing bowl
• Electric hand mixer or whisk

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How to Make Cinnamon Sugar Focaccia Sourdough Bread

Step-1: Prepare the Base Dough

In a large mixing bowl, combine the active sourdough starter with warm water. Whisk until the starter is completely dissolved and the mixture appears cloudy.

Add honey and olive oil, whisking until well incorporated. Sprinkle the bread flour and salt over the liquid mixture.

Using a wooden spoon or your hands, mix until a shaggy dough forms with no dry flour visible. The dough will be quite sticky at this stage.

Step-2: Begin Bulk Fermentation

Cover the bowl with a damp kitchen towel or plastic wrap. Let the dough rest in a warm, draft-free location for 30 minutes.

This initial rest allows the flour to fully hydrate and begins gluten development.

Step-3: Perform Stretch And Folds

After the 30-minute rest, perform the first set of stretch and folds. Wet your hands to prevent sticking.

Grab one side of the dough, stretch it up, and fold it over to the opposite side. Rotate the bowl 90 degrees and repeat. Continue until you’ve completed four folds.

Cover and let rest for another 30 minutes. Repeat this process three more times, for a total of four sets of stretch and folds over 2 hours.

Step-4: Overnight Cold Fermentation

After completing all stretch and folds, cover the bowl tightly and refrigerate overnight, or for up to 24 hours.

The extended cold fermentation develops complex flavors and makes the dough easier to handle.

Step-5: Prepare the Cinnamon Sugar Mixture

Remove the dough from the refrigerator 1 hour before baking to come to room temperature.

In a small bowl, combine brown sugar, ground cinnamon, and salt. Mix the melted butter with vanilla extract in a separate small bowl. Set both mixtures aside.

Step-6: Shape and Dimple the Focaccia

Generously oil a 9×13 inch baking pan. Transfer the dough to the prepared pan. Using oiled hands, gently stretch and press the dough to fit the pan.

Don’t worry if it doesn’t reach all corners initially. Cover and let rest for 15 minutes, then stretch again to fill the pan completely.

Using your fingertips, create deep dimples all over the surface of the dough, pressing almost to the bottom of the pan.

Step-7: Add Cinnamon Sugar Swirl

Brush half of the vanilla butter mixture over the dimpled dough surface. Sprinkle half of the cinnamon sugar mixture evenly across the bread.

Using a knife or skewer, create swirl patterns by dragging through the cinnamon sugar in circular motions.

Add the remaining butter and cinnamon sugar, creating additional swirls for a marbled effect.

Step-8: Final Rise and Preheat

Cover the pan and let the focaccia rise for 45-60 minutes, until puffy and increased in size by about 50%.

During the last 15 minutes of rising, preheat your oven to 425°F (220°C). Position the oven rack in the center.

Step-9: Bake the Focaccia

Bake for 25-30 minutes, until the top is golden brown and the internal temperature reaches 190°F (88°C).

The cinnamon sugar should be caramelized and bubbly, and the edges should be crispy. Remove from oven and let cool in the pan for 10 minutes.

Step-10: Prepare Cream Cheese Icing

While the focaccia cools, prepare the icing. In a medium bowl, beat the softened cream cheese until smooth and fluffy.

Gradually add powdered sugar, milk, vanilla extract, and salt. Beat until the icing is smooth and pourable but not too thin.

Adjust consistency with additional milk or powdered sugar as needed.

Step-11: Finish and Serve

Drizzle the cream cheese icing generously over the warm focaccia. The heat will cause the icing to melt slightly, creating beautiful drizzles that seep into the dimples.

Let cool for an additional 5-10 minutes before cutting into squares and serving.

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• Honey Balsamic Chicken with Goat Cheese, Mashed Potatoes & Roasted Carrots
• Vegan Chickpea Tofu Curry with Coconut Milk

Nutritional Information

Per Serving (based on 12 servings):

• Calories: 285 kcal
• Protein: 7g
• Fat: 8g
• Carbohydrates: 47g
• Sodium: 420mg

Tips For Success

• Use Active Starter: Ensure your sourdough starter has doubled in size and passes the float test before using.
• Control Hydration: The dough should be sticky but manageable; add flour gradually if too wet.
• Room Temperature Matters: Cold ingredients can slow fermentation; bring eggs and dairy to room temperature first.
• Oil Your Hands: Wet or oiled hands prevent the sticky dough from sticking during shaping.
• Don’t Skip The Dimples: Deep dimples create pockets for the cinnamon butter and prevent over-rising.
• Watch The Edges: The focaccia is done when edges are golden and sound hollow when tapped.
• Icing Temperature: Apply icing to warm bread for the perfect melting consistency.

Common Mistakes To Avoid

• Using Inactive Starter: Dead starter won’t provide proper rise or tangy flavor.
• Over-Flouring: Adding too much flour creates dense, heavy bread instead of airy focaccia.
• Skipping Cold Fermentation: Overnight rise is crucial for flavor development and proper texture.
• Rushing The Process: Each rise period is essential; shortcuts lead to poor results.
• Uneven Dimpling: Shallow or uneven dimples cause irregular rising and tough spots.
• Overbaking: Dark golden is perfect; burnt edges create bitter flavors.
• Cold Icing Application: Icing applied to cold bread won’t drizzle properly.

Creative Serving Ideas

• Breakfast Centerpiece: Serve warm with fresh berries and coffee for a special weekend brunch.
• Dessert Alternative: Cut into small squares and serve as a unique dessert with vanilla ice cream.
• Holiday Gift: Wrap cooled portions in parchment paper for homemade holiday gifts.
• French Toast Base: Use day-old slices to make decadent cinnamon roll French toast.
• Party Platter: Cut into bite-sized pieces for easy finger food at gatherings.
• Afternoon Tea: Serve with hot tea or coffee as an elegant afternoon treat.
• Ice Cream Sandwich: Use thin slices as bread for cinnamon ice cream sandwiches.

Frequently Asked Questions

Can I Use Sourdough Discard for this Recipe?

Yes, you can use discard, but you’ll need to add 1/2 teaspoon of instant yeast for proper rising. The flavor will be less tangy than with active starter.

How Do I Store Leftover Focaccia?

Store covered at room temperature for up to 3 days or freeze individual portions for up to 3 months. Reheat in a 350°F oven for 5-10 minutes.

Can I Make This Without The Overnight Rise?

While possible, the overnight fermentation develops superior flavor and texture. For same-day baking, allow 4-6 hours total rise time at room temperature.

What If My Dough Is Too Sticky To Handle?

This is normal for focaccia dough. Use well-oiled hands and don’t add extra flour. The stickiness creates the characteristic airy texture.

Can I Prepare The Icing In Advance?

Yes, make the icing up to 2 days ahead and refrigerate. Let it come to room temperature and whisk before using.

Why Is My Focaccia Dense Instead Of Airy?

Dense focaccia usually results from inactive starter, insufficient fermentation time, or over-handling the dough during shaping.