Soft Sourdough Cinnamon Roll Casserole That’s Easy to Make

Transforming your sourdough discard into something truly special has never been easier or more delicious.

This soft sourdough cinnamon roll casserole takes the rich, nuanced flavor of sourdough focaccia and turns it into a sweet, comforting breakfast or brunch dish that the whole family will adore. It’s a fantastic way to use up that discard while creating a memorable meal.

Imagine a warm, gooey casserole, fragrant with cinnamon and a hint of that signature sourdough tang, all baked to perfection. This recipe simplifies the process by starting with sourdough discard focaccia, making it accessible for even the busiest mornings. Get ready to discover your new favorite way to enjoy a sweet treat with a delightful twist.

Soft Sourdough Cinnamon Roll Casserole

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• Total Time: 40-45 minutes
• Yield: 8 servings 1x

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Description

Transform sourdough discard focaccia into a sweet, comforting cinnamon roll casserole. This easy recipe is perfect for breakfast or brunch, featuring a rich caramel sauce and a sweet glaze. It’s a fantastic way to use discard and create a memorable, crowd-pleasing dish.

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Ingredients

Scale 1x2x3x

1 pound sourdough discard focaccia, cut into 1-inch cubes

1/2 cup unsalted butter, melted

1/2 cup granulated sugar

2 teaspoons ground cinnamon

1/2 cup brown sugar, packed

1/4 cup heavy cream

1 teaspoon vanilla extract

Pinch of salt

1 cup powdered sugar

2–3 tablespoons milk or heavy cream

1/2 teaspoon vanilla extract

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Instructions

1. Preheat your oven to 375 F (190 C). Lightly grease a 9×13-inch baking dish with butter or non-stick cooking spray.

2. Cut the sourdough discard focaccia into roughly 1-inch cubes. Place the cubes in a large mixing bowl.

3. In a small microwave-safe bowl, melt the unsalted butter. In a separate small bowl, combine the granulated sugar and ground cinnamon. Pour the melted butter over the focaccia cubes in the large bowl and toss gently to coat. Then, sprinkle the cinnamon-sugar mixture over the buttered focaccia and toss again until all the cubes are evenly coated.

4. Transfer the coated focaccia cubes into your prepared baking dish, spreading them out in an even layer.

5. In a small saucepan over medium heat, combine the brown sugar, heavy cream, vanilla extract, and a pinch of salt. Stir constantly until the brown sugar is fully dissolved and the mixture comes to a gentle simmer. Cook for 1-2 minutes, stirring, until it thickens slightly.

6. Carefully pour the warm caramel sauce evenly over the focaccia cubes in the baking dish. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the focaccia is golden brown, puffed up, and the sauce is bubbly and caramelized.

7. While the casserole is baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk (or heavy cream), and vanilla extract until smooth and pourable. Add more milk a teaspoon at a time if it’s too thick, or more powdered sugar if it’s too thin.

8. Once the casserole is out of the oven, let it cool for about 5-10 minutes. Drizzle the prepared glaze generously over the warm casserole. Serve immediately while it’s still warm and gooey.

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Category: dessert
• Method: baking
• Cuisine: american

Nutrition

• Serving Size: 1 slice

Keywords: sourdough, cinnamon roll, casserole, breakfast, brunch, sweet, focaccia, easy, dessert, comfort food

What You’ll Love About This Quick And Easy Recipe

This recipe is a true gem for anyone looking to create a comforting and impressive dish without spending hours in the kitchen. It’s perfect for busy parents, beginner bakers, or anyone who loves the idea of a homemade-tasting treat with minimal fuss. The beauty of this sourdough cinnamon roll casserole lies in its clever use of sourdough discard focaccia, which provides a unique depth of flavor and a wonderfully soft texture that sets it apart from traditional cinnamon rolls. You get all the deliciousness of a cinnamon roll with the added complexity of sourdough, all in a convenient casserole format. It’s an ideal dish for a relaxed weekend breakfast, a special brunch with friends, or even a delightful dessert after a family meal. The casserole style makes it incredibly easy to serve, and it’s a guaranteed crowd-pleaser that will have everyone asking for the recipe.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this sourdough cinnamon roll casserole is straightforward. Most items are likely already in your pantry, making this a spontaneous and easy dish to whip up. The star of the show, sourdough discard focaccia, provides a fantastic base, offering a slightly tangy note that beautifully complements the sweet cinnamon and sugar. If you don’t have homemade focaccia on hand, you can often find pre-made sourdough focaccia at your local bakery or grocery store, just be sure it’s plain and unsweetened.

INGREDIENTS:

• 1 pound sourdough discard focaccia, cut into 1-inch cubes
• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1/2 cup brown sugar, packed
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt
• For the glaze:
• 1 cup powdered sugar
• 2-3 tablespoons milk or heavy cream
• 1/2 teaspoon vanilla extract

For the focaccia, ensure it’s not too heavily seasoned or flavored, as you want the cinnamon and sugar to shine. If you can’t find sourdough focaccia, a plain, dense bread like challah or brioche can be a decent substitute, though it will alter the flavor profile slightly. For the butter, unsalted is preferred so you can control the salt content, but salted butter can work in a pinch; just omit the added pinch of salt. When it comes to the heavy cream, whole milk can be used for a slightly lighter casserole, but heavy cream provides a richer, more decadent result.

Time Needed From Start To Finish

This recipe is designed for efficiency, allowing you to enjoy a delicious homemade-tasting treat without a lengthy commitment.

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes

The majority of the preparation time involves cubing the focaccia and mixing the simple cinnamon-sugar mixture. The baking time is quick, ensuring you can have this warm, comforting casserole on the table in under an hour, making it perfect for a spontaneous breakfast or a quick brunch addition.

How To Make It Step By Step With Visual Cues

Creating this soft sourdough cinnamon roll casserole is a delightful and straightforward process. Follow these steps for a perfect result every time.

1. Prepare Your Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick cooking spray. This prevents sticking and ensures easy cleanup.
2. Cube the Focaccia: Take your sourdough discard focaccia and cut it into roughly 1-inch cubes. Aim for pieces that are relatively uniform in size so they bake evenly. Place the cubes in a large mixing bowl.
3. Create the Cinnamon-Sugar Coating: In a small microwave-safe bowl, melt the unsalted butter. In a separate small bowl, combine the granulated sugar and ground cinnamon. Pour the melted butter over the focaccia cubes in the large bowl and toss gently to coat. Then, sprinkle the cinnamon-sugar mixture over the buttered focaccia and toss again until all the cubes are evenly coated.
4. Assemble the Casserole: Transfer the coated focaccia cubes into your prepared baking dish, spreading them out in an even layer. Don’t press them down too firmly; you want some air circulation for a soft texture.
5. Prepare the Caramel Sauce: In a small saucepan over medium heat, combine the brown sugar, heavy cream, vanilla extract, and a pinch of salt. Stir constantly until the brown sugar is fully dissolved and the mixture comes to a gentle simmer. Cook for 1-2 minutes, stirring, until it thickens slightly.
6. Pour and Bake: Carefully pour the warm caramel sauce evenly over the focaccia cubes in the baking dish. Ensure as many pieces as possible get coated. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the focaccia is golden brown, puffed up, and the sauce is bubbly and caramelized.
7. Make the Glaze: While the casserole is baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk (or heavy cream), and vanilla extract until smooth and pourable. Add more milk a teaspoon at a time if it’s too thick, or more powdered sugar if it’s too thin.
8. Finish and Serve: Once the casserole is out of the oven, let it cool for about 5-10 minutes. Drizzle the prepared glaze generously over the warm casserole. Serve immediately while it’s still warm and gooey.

Easy Variations And Serving Ideas That Fit Real Life

This sourdough cinnamon roll casserole is incredibly versatile and can be adapted to suit different tastes and occasions. For a kid-friendly twist, you can add a handful of chocolate chips to the focaccia cubes along with the cinnamon sugar. The melting chocolate creates an extra layer of gooey deliciousness that kids absolutely love. Another fun option is to sprinkle some chopped pecans or walnuts over the top before baking for added crunch and nutty flavor, perfect for adults.

When serving, this casserole shines as the centerpiece of a brunch spread. Pair it with fresh fruit, a side of scrambled eggs, or some crispy bacon for a balanced meal. For a party or buffet, you can bake it in individual ramekins for single servings, making it easy for guests to grab and enjoy. Don’t be afraid to experiment with the glaze either; a cream cheese glaze (powdered sugar, softened cream cheese, milk, and vanilla) would be a decadent addition. You could also add a touch of orange zest to the glaze for a bright, citrusy note that complements the cinnamon beautifully.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls. Being aware of these can help ensure your sourdough cinnamon roll casserole turns out perfectly every time.

One frequent mistake is over-baking the focaccia. Because focaccia is already baked, you’re essentially warming it through and allowing it to absorb the caramel sauce. Over-baking can lead to dry, hard focaccia cubes instead of soft, tender ones. Keep an eye on it during the last 10 minutes of baking; it should be golden brown and bubbly, not crispy.

Another common issue is unevenly coated focaccia. If the butter and cinnamon-sugar aren’t distributed well, some pieces might be dry while others are overly sweet. Take your time tossing the focaccia cubes in a large bowl, ensuring each piece gets a good coating before transferring to the baking dish.

Not melting the butter fully for the focaccia coating can also be a problem. Cold or partially melted butter won’t adhere properly to the bread, leading to a less flavorful and less moist casserole. Ensure the butter is completely melted and pourable.

Finally, skipping the cooling time before glazing can result in the glaze melting completely into the casserole, disappearing rather than sitting on top. While it will still taste good, the visual appeal is lost. Let the casserole cool for at least 5-10 minutes so the glaze can set beautifully on the warm surface.

How To Store It And Make It Ahead Without Ruining Texture

This sourdough cinnamon roll casserole is best enjoyed warm and fresh from the oven, but leftovers can be stored and reheated. To store, cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days.

For reheating, you can warm individual servings in the microwave for 30-60 seconds, or until heated through. For the entire casserole, cover it loosely with foil and reheat in a preheated oven at 300°F (1

FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.