Fresh-Milled Cinnamon Roll Pull-Apart Sourdough Focaccia
I've always loved the idea of cinnamon rolls, but sometimes I want something that's a little more relaxed to make and even easier to share. This pull-apart sourdough focaccia has all the flavors of a classic cinnamon roll, without the extra shaping. Made with freshly milled flour and naturally fermented sourdough, it's the kind of bake that's perfect for slow weekend mornings, holiday brunches, or whenever you want to fill the kitchen with the smell of cinnamon.
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Ingredients
For the Fresh-Milled Sourdough Brioche Dough
- 500 g freshly milled hard white wheat flour milled fine
- 290 g milk at cool room temperature (plus 5–20 g more if needed)
- 100 g active sourdough starter 100% hydration
- 80 g granulated sugar
- 70 g unsalted butter softened
- 1 large egg
- 7 g fine sea salt
For the Cinnamon Coating
- 1 stick 113 g unsalted butter, melted and divided
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- ⅛ teaspoon ground nutmeg
For the Vanilla Glaze
- 1 cup powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- In a large bowl or the bowl of a stand mixer, combine the freshly milled flour, milk, sourdough starter, egg, salt, and sugar. Mix until no dry flour remains. Cover and let the dough rest for 20–30 minutes. If the dough feels very stiff after resting, add an additional 10–20 g of milk.
- Add the softened butter one tablespoon at a time while mixing on low speed. Once all the butter has been incorporated, continue mixing for about 2 minutes on low-medium speed. Cover the dough and let it rest for 30 minutes.
- Perform 2–3 sets of stretch-and-folds, spacing them about 30 minutes apart. After the final fold, let the dough continue fermenting until it has increased by about 30–50% in volume, about 5–7 hours at 72°F (22°C).
- Line a 9×13-inch baking pan with parchment paper. Pour about 5 tablespoons of the melted butter into a shallow bowl. In another bowl, stir together the granulated sugar, cinnamon, and nutmeg.
- Tear off pieces of dough about 3–4 tablespoons in size. Dip each piece into the melted butter, letting the excess drip off, then coat it generously in the cinnamon sugar mixture. Arrange the coated dough pieces evenly in the prepared pan until all the dough has been used.
- Cover the pan and let the dough rise until it looks noticeably puffy and jiggly, about 2–3 hours.
- Preheat the oven to 400°F (200°C). Drizzle the remaining melted butter over the dough and use your fingertips to gently press dimples across the surface. Bake for 20–25 minutes, rotating the pan halfway through baking, until the focaccia is golden brown and set.
- Let the focaccia cool completely. Whisk together the powdered sugar, milk, and vanilla extract until smooth, then drizzle the glaze over the cooled focaccia. Let the glaze set for about 20 minutes before serving.
Notes
- Use finely milled flour. Milling the hard white wheat as finely as possible will give you the softest, fluffiest texture.
- Overnight after bulk fermentation. Once the dough has finished bulk fermenting, you can refrigerate it for up to 24 hours. When you're ready to continue, let it sit at room temperature for about 30–60 minutes before shaping.
- Overnight after shaping. After arranging the coated dough pieces in the pan, cover and refrigerate overnight. The next day, let the dough proof at room temperature until puffy and jiggly, usually 2–4 hours, before baking.
- Don't skip the butter. Dipping each piece of dough in melted butter helps create soft, pull-apart layers while carrying the cinnamon sugar into every bite.
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