This sourdough cinnamon roll focaccia gives you all the gooey, cinnamon-sugar flavor of classic cinnamon rolls with a fraction of the effort. No rolling or shaping—just spread the dough, swirl in the cinnamon sugar, let it rise, bake, and drizzle with a sweet cream cheese glaze. Enjoy crispy edges, a soft center, and irresistible cinnamon goodness.
Combine all of the flour, milk, egg, butter, salt, sourdough starter, and sugar in a large mixing bowl. Mix until a sticky dough forms.
Cover the bowl and let the dough rise at room temperature until doubled in size. This usually takes about 4 to 6 hours, depending on the warmth of your kitchen.
Grease your baking pan with a little butter. Gently transfer all of the risen dough into the pan and spread it out evenly with your hands or a spatula.
In a small bowl, mix all of the brown sugar and cinnamon together. Drizzle all of the melted butter over the dough, then sprinkle the cinnamon sugar mixture evenly on top. Use a spoon or knife to swirl the cinnamon sugar into the dough, creating pretty patterns.
Cover the pan and let the dough rise again until puffy, about 1 to 2 hours.
Bake the focaccia in a preheated oven at 375°F (190°C) for about 25 to 30 minutes, until golden brown and cooked through. Let it cool slightly on a rack.
In a small bowl, whisk together all of the cream cheese, powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the warm focaccia before serving.
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