Sourdough Cinnamon Roll Pull-Apart Focaccia

Method

1. 01
   Step 1Flatten the dough

   Flatten the fresh milled sourdough dough into a rough round on a clean work surface.

   Dough
2. 02
   Step 2Coat in cinnamon sugar

   Mix brown sugar and cinnamon together in a bowl. Press the dough round into the cinnamon sugar mixture, coating both sides generously.

   Brown sugarCinnamon
3. 03
   Step 3Divide into portions

   Cut or tear the coated dough into roughly equal pieces (approximately 12-16 portions).

   Dough
4. 04
   Step 4Arrange in baking pan

   Place the dough pieces close together in a greased or parchment-lined baking pan, leaving small gaps between them for expansion.

   Note

   A square or rectangular baking pan works best for the pull-apart effect.

5. 05
   Step 5Bake until golden30 min

   Bake in a preheated oven until the rolls are golden brown and cooked through.

   Note

   Bake at around 375°F (190°C) if the source didn't specify—adjust based on your sourdough dough's typical baking temperature.

6. 06
   Step 6Make the glaze

   While the rolls bake, whisk together powdered sugar and milk until smooth to make a pourable glaze.

   Powdered sugarMilk
7. 07
   Step 7Glaze and serve

   Drizzle the glaze over the warm baked rolls. Serve immediately while warm and pull-apart.

   Powdered sugar