Description
A heavenly fusion of chewy, bubbly sourdough focaccia and the sweet, spiced toppings of a classic cinnamon roll, complete with cream cheese glaze.
Ingredients
Scale
- 100g active sourdough starter
- 375g warm water
- 500g bread flour
- 10g sea salt
- 20g honey
- 4 tbsp melted unsalted butter
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon
- 2 oz cream cheese
- 1/2 cup powdered sugar
- 1-2 tbsp milk
Instructions
- Mix starter, water, flour, salt, and honey to form a shaggy dough.
- Perform stretch and folds every 30 minutes for 2 hours.
- Bulk ferment at room temperature until grown by 50-70%.
- Optional: Cold proof in the fridge overnight.
- Transfer to a greased 9×13 pan and let rise until bubbly.
- Pour melted butter, dimple the dough, and sprinkle with cinnamon sugar.
- Bake at 425°F for 20-25 minutes and drizzle with cream cheese icing.
Notes
Long fermentation for better digestion, rich probiotic-based flavor, and a perfect hands-off breakfast solution.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 280 kcal