Cinnamon Roll Focaccia With Sourdough discard

The perfect Christmas breakfast is Cinnamon Roll Focaccia with Sourdough Discard. It is the best breakfast ever!

If you are anything like my family you wake up spend a couple hours opening gifts and playing with and setting up toys, then you want to eat breakfast. We love to have breakfast pre-made the night before to kind of streamline the process and not have a lot of mess.

This has significantly reduced our stress on Christmas day. We love to do cinnamon rolls and this might replace and create a new tradition. The kids love this and so do I. 

Cinnamon Roll Focaccia With Sourdough discard

Ingredients

• • 512 grams bread flour, see notes above
  • 10 grams kosher salt
  • 8 grams instant yeast, see notes above if using active dry
  • 455 grams lukewarm water
  • 100 grams sourdough discard
  • butter for greasing
  • 4 tablespoons olive oil, divided
  • 147 grams brown sugar
  • 8 grams cinnamon
  • 4 tablespoons salted butter
  • 1 1/2 cups powdered sugar
  • 1 tablespoon heavy cream
  • 1/2 teaspoon vanilla

Cinnamon Roll Focaccia With Sourdough discard

Directions

1. 1. 1. In a large bowl, whisk together the flour, salt, and instant yeast. Add the water and start. Using a Danish dough whisk, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days.
      2. Grease two 8- or 9-inch pie plates or a 9×13-inch pan with butter or coat with nonstick cooking spray. 
      3. In a small bowl mix together the brown sugar and cinnamon.
      4. Pour a tablespoon of oil into the center of each pan or 2 tablespoons of oil if using the 9×13-inch pan. Using your hands, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Use a bench scraper to split the dough into two equal pieces (or do not split if using the 9×13-inch pan). Place one piece into one of the prepared pans.
      5. Then, pull the dough as flat as it will go and then spread some of the brown sugar/cinnamon mixture over the dough, then do an envelope fold stretch out the other direction and put more mixture on the dough and fold again.
      6. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen. No need to cover for this room temperature rise.
      7. Set a rack in the middle of the oven and preheat it to 425°F. Pour a tablespoon of oil over each round of dough (or two tablespoons if using a 9×13-inch pan).  Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle any remaining cinnamon mixture over the top.
      8. Transfer the pans or pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans or pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving.
      9. While it cools mix together the butter, powdered sugar, vanilla and heavy cream.
      10. Once the bread has cooled for a minute spread the frosting over the top.
    

Did you try our Cinnamon Roll Focaccia With Sourdough discard? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram! 

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