Pull-Apart Cinnamon Roll Focaccia

If you love cinnamon rolls but want something simpler (and a little more fun), this cinnamon roll pull-apart sourdough focaccia is the perfect recipe to try. It has that soft, fluffy sourdough texture you already love, layered with buttery cinnamon sugar and baked into a golden, shareable bread that’s hard to resist. Every bite pulls apart with those sweet, cozy flavors that feel just like a cinnamon roll—without all the extra work.

This is one of those recipes that feels special enough for holidays, brunch, or slow weekend mornings, but easy enough to make anytime. There’s no rolling or slicing—just simple layering, dimpling, and baking. It’s a beginner-friendly way to create something beautiful, delicious, and guaranteed to impress everyone around your table.

💛 Why You’ll Love This Recipe

  • No complicated shaping like cinnamon rolls
  • Soft, fluffy, pull-apart texture
  • Perfect balance of sweet + sourdough
  • Beautiful for brunch tables or holidays
  • (holiday tip: place your pull apart dough pieces into a shape that will match each holiday! In the pictures on this post, I made a cross for Easter). 

🌿 Tips for Success

  • Use an active starter for best rise
  • Oil your pan well—this helps create crispy edges
  • Don’t skip the fold step → this creates cinnamon layers
  • Let it get jiggly before baking → that’s your sign it’s ready

🍞 How to Serve

  • Warm, fresh out of the oven
  • With coffee for a slow morning
  • As a brunch centerpiece
  • Pull-apart style for sharing around the table

💛 TIPS: Make It Your Own

This recipe is super flexible. Try:

  • Chopped pecans or walnuts
  • A drizzle of maple glaze instead of cream cheese
  • A sprinkle of sea salt on top for contrast

🤍 Don’t Rush the Rise

This dough should feel soft, airy, and slightly jiggly before baking.
If it still feels dense or tight, give it more time.

Pull-Apart Cinnamon Roll Focaccia

Acts of Sourdough

Servings

8

Prep Time

30 minutes

Cook Time

30 minutes

Calories

518

Cuisine

Italian

If you love cinnamon rolls but want something a little simpler (and a little more fun), this cinnamon roll pull-apart sourdough focaccia is the best of both worlds. It has that soft, fluffy sourdough texture you love, layered with buttery cinnamon sugar and baked into a shareable, pull-apart style bread.



Pull-Apart Cinnamon Roll Focaccia

Ingredients

  • 150 grams bubbly sourdough starter

  • 25 grams olive oil

  • 360 grams filtered water

  • 600 grams all-purpose flour

  • 10 grams salt

  • 1 stick butter, melted

  • 1-2 cups granulated sugar

  • 1 tbsp ground cinnamon

Directions

  1. In a large mixing bowl, combine the bubbly sourdough starter, olive oil, and water. Whisk until the starter has dissolved.

  2. Add in the flour and salt, and mix until a shaggy dough forms. The dough will be slightly sticky.

  3. Cover the bowl with a clean kitchen towel and let it rest for 30 minutes to 1 hour.

  4. After resting, perform your first set of stretch and folds by lifting one side of the dough up and folding it in the middle, repeating and rotating the bowl until a semi - smooth dough forms.

  5. Let rest for 30 minutes to one hour.

  6. Perform 2 - 4 more stretch and folds every hour until your dough is smooth. (you can also do this in a stand mixer on low for 5 - 7 minutes one time if you want to bypass the stretch and folds)

  7. Cover your bowl with a bowl cover or tea towel and let it rise on your counter overnight for 8 hours.

  8. In the morning, your dough should by bubbly and doubled in size.

  9. In a small bowl, combine the granulated sugar and ground cinnamon. In a separate bowl, melt the butter.

  10. Pinch small balls of your dough off and place in the melted butter, and then directly into the sugar. Place the ball of sugared dough onto a baking sheet. Repeat pinching off pieces of the dough off and covering with butter and cinnamon sugar until there is no more dough left.

  11. Cover and let rise again for about 1 - 2 hours, until puffed up.

  12. After resting, preheat your oven to 425 degrees.

  13. Dimple the top of the dough with your fingers to create little bubbles.

  14. Bake in the preheated oven for 25-30 minutes, or until golden brown and cooked through. The internal temperature should reach at least 190°F (88°C).

  15. Remove from the oven, top with your favorite icing and serve warm!

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Hi, I’m Courtney! 👋 Wild for Jesus, my husband and our 3 babies. We homeschool, hike and have learned to grow food in a tiny backyard. My goal is to help you find joy and be productive wherever you are and make sourdough a little less scary.