If you’ve been searching for a show-stopping sweet treat that combines the comforting flavors of cinnamon buns with the ease of no-knead sourdough bread, look no further. This Cinnamon Bun No-Knead Sourdough Focaccia is the perfect recipe for bakers of all skill levels. It’s soft, caramelized, and finished with a luscious icing drizzle—ideal for breakfast, brunch, or a sweet snack.
Why You’ll Love This Recipe
- No-Knead Simplicity: The dough comes together with minimal effort and only requires time to rise.
- Cinnamon Bun Flavor: A buttery cinnamon-sugar topping transforms this focaccia into a dessert-worthy delight.
- Sourdough Goodness: The natural tang of sourdough balances the sweetness beautifully.
Storage
1. Room Temperature:
- Store the focaccia in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 2 days.
- Avoid refrigerating, as this can dry out the bread.
2. Freezing:
- Wrap individual pieces in plastic wrap and place them in a freezer-safe bag or container.
- Store in the freezer for up to 3 months.
Reheating
1. Room Temperature Focaccia:
- Preheat your oven to 300°F (150°C).
- Place the focaccia on a baking sheet, cover loosely with foil to prevent the icing from melting too much, and warm for 5–10 minutes.
2. Frozen Focaccia:
- Thaw at room temperature for 1–2 hours.
- Reheat in the oven as described above.
3. Microwave (Quick Option):
- Place a piece of focaccia on a microwave-safe plate.• Cover with a damp paper towel and microwave in 10-second intervals until warm.
4. Toaster Oven:
- For smaller portions, use a toaster oven set to 300°F (150°C) for 5–7 minutes.
Tips for Success
- Active Starter: Make sure your sourdough starter is bubbly and active for the best rise.
- Dimpling: Be gentle when dimpling to avoid deflating the dough.
- Serving: This focaccia is best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Cinnamon Bun No Knead Sourdough Focaccia
Yield:
12
Prep Time:
15 minutes
Cook Time:
35 minutes
Additional Time:
10 hours
Total Time:
10 hours 50 minutes
Ingredients
For the Dough:
- 400g water
- 150g active sourdough starter
- 500g all-purpose flour
- 12g salt
- 3 tbsp olive oil
For the Cinnamon-Sugar Topping:
- 4 tbsp butter, melted
- 2 tsp cinnamon
- 1/3 cup brown sugar
- Pinch of salt
For the Icing:
- 1 cup powdered sugar
- 3 tbsp milk (add more if needed)
- 1 tsp vanilla extract
Instructions
- In a large bowl, use hand or danish whisk to mix starter into water. Sprinkle salt over water then add flour. Use danish whisk or rubber spatula to mix until combined. Shape into somewhat a ball shape, cover with plastic wrap and place out on the counter for 8-12 hours or until doubled in size.
- Grease inside of 9x13 baking dish with 2 tbsps olive oil. Pour/place dough into baking dish. Stretch softly to fit into the bottom of the pan. Lightly coat top of dough with remaining olive oil. Cover with clean dish towel. Leave on counter for 2-3 hours, untill doubled again and airy.
- Preheat oven 425°F. In a microwave safe bowl, melt butter. Mix in brown sugar, salt and cinnamon. Carefully disburse this over focaccia dough. Lightly coat your fingers in olive oil. Use your hands to spray cinnamon sugar butter all over the dough (be careful, try not to deflate dough). Next is my favorite part, dimpling! Gently press your fingers all over top of dough, creating deep dimples.
- Bake for 30-35 minutes, until edges are golden and cinnamon sugar has caramelized.
- In last few minutes of focaccia baking, prepare icing by mixing together, powdered sugar, vanilla, and milk. Gradually add in 1 tablespoon of milk at a time until desired consistency is achieved. Remove focaccia from oven, place on a wired rack to slightly cool (and to prevent the bottom from getting soggy if you aren’t serving immediately).
- Transfer to cutting board or serving tray and drizzle icing all over top. Cut into sections and enjoy!