Cinnamon Roll Focaccia

Focaccia is traditionally known for its savory notes—olive oil, rosemary, and flaky salt. But what happens when you give it a sweet makeover? Enter Cinnamon Roll Focaccia—a soft, pillowy bread base swirled with cinnamon sugar and finished with a luscious glaze. It’s the ultimate brunch showstopper or cozy afternoon treat.

This recipe blends the airy texture and chew of classic focaccia with the warm, gooey sweetness of cinnamon rolls. It’s less structured than traditional rolls and comes together with less fuss—no need to roll, cut, or tightly shape. Just press, swirl, and bake!

Whether you’re hosting a weekend breakfast or simply craving something indulgent, cinnamon roll focaccia offers comfort food appeal with a unique twist. Best of all, it’s flexible: make it ahead, bake it fresh, and enjoy it warm or room temp.

⏲️ Cooking Time & Serving Size

• Preparation Time: 20 minutes

• First Rise: 3–4 hours (or overnight in fridge)

• Second Rise: 1 hour

• Baking Time: 20–25 minutes

• Total Time: About 5–6 hours

• Servings: 10–12 slices

🧾 Ingredients

For the Dough:

• 500g (4 cups) all-purpose flour

• 2 tsp instant yeast

• 2 tsp sea salt

• 2 tbsp granulated sugar

• 400ml (1⅔ cups) warm water

• 3 tbsp olive oil (plus more for greasing)

For the Cinnamon Swirl:

• 100g (½ cup) brown sugar, packed

• 1½ tbsp ground cinnamon

• 4 tbsp unsalted butter, melted

For the Glaze:

• 120g (1 cup) powdered sugar

• 2–3 tbsp milk or cream

• ½ tsp vanilla extract

• Optional: pinch of salt for balance

👩‍🍳 How to Make Cinnamon Roll Focaccia

Step 1: Make the Dough

1. In a large mixing bowl, combine flour, yeast, sugar, and salt. Stir to mix.

2. Add the warm water and olive oil. Mix with a spoon or spatula until a sticky dough forms.

3. Cover the bowl with plastic wrap or a damp towel. Let rise at room temperature for 3–4 hours until doubled in size. (For extra flavor, refrigerate overnight after the initial rise.)

Step 2: Prepare Cinnamon Filling

1. Mix brown sugar and cinnamon in a small bowl.

2. Melt butter and set aside.

Step 3: Shape the Focaccia

1. Drizzle olive oil into a 9×13-inch baking pan or similar.

2. Pour the risen dough into the pan. Use oiled fingers to gently stretch the dough to the edges.

3. Let it rest uncovered for 30 minutes, then dimple the dough using your fingers.

Step 4: Add the Cinnamon Swirl

1. Pour melted butter over the top, then sprinkle the cinnamon sugar evenly across.

2. Use the handle of a spoon or your fingers to swirl the cinnamon into the dough, creating a marbled effect.

Step 5: Second Rise

1. Cover and let the dough rise again for 45–60 minutes until puffy.

Step 6: Bake

1. Preheat your oven to 200°C (400°F).

2. Bake focaccia for 20–25 minutes until golden brown and bubbling on top.

Step 7: Glaze and Serve

1. While the focaccia cools slightly, whisk together the glaze ingredients in a bowl.

2. Drizzle generously over the warm focaccia.

3. Slice and serve!

📝 Notes

• This dough is naturally sticky; resist the urge to add too much flour.

• Overnight fermentation in the fridge improves flavor and texture—highly recommended!

• Want extra texture? Add chopped pecans or walnuts before baking.

• For a fall twist, add a bit of pumpkin pie spice to the cinnamon mixture.

❓ FAQs

Can I make this without yeast?
No, yeast is essential for the fluffy focaccia texture. Baking powder or soda won’t produce the same rise.

Can I use a sourdough starter instead?
Yes! Replace the instant yeast with 150g active sourdough starter and reduce water to 300ml. Allow for longer rise times (8–10 hours for the first rise).

Can I freeze it?
Absolutely. Slice and freeze in an airtight container. Reheat in the oven at 160°C (320°F) until warm.

Is it too sweet?
Not at all. It’s lightly sweet with a balanced finish thanks to the olive oil bread base.

🧮 Nutrition Information (Estimated)

Note: Values are approximate and may vary by ingredients and serving size.

⚠️ Disclaimer

This recipe is intended for general enjoyment and informational purposes only. Always eat sweet breads in moderation as part of a balanced diet. Individuals with food allergies (such as wheat, gluten, dairy, or nuts) should modify ingredients accordingly and exercise caution to avoid cross-contamination.