Cinnamon Roll Focaccia Recipe

Introduction

This Cinnamon Roll Focaccia combines the soft, airy texture of focaccia bread with the sweet, spicy flavors of cinnamon rolls. Swirled with buttery cinnamon sugar, topped with a brown sugar crumble, and finished with a vanilla icing, it’s perfect for brunch or a delightful treat any time of day.

Ingredients

• 1 3/4 cups water (plus 2 tablespoons)
• 1 1/2 teaspoons instant yeast
• 4 1/2 cups bread flour (plus 2 tablespoons)
• 1 tablespoon fine sea salt
• 2 tablespoons olive oil (plus 2-3 tablespoons for pan and dough)
• 2 tablespoons unsalted butter, melted
• 6 tablespoons unsalted butter, melted (for cinnamon sugar filling)
• 1/2 cup brown sugar, packed
• 2 teaspoons ground cinnamon
• 1/3 cup all-purpose flour
• 2 tablespoons brown sugar, packed (for crumble topping)
• 1 tablespoon granulated sugar
• 1/2 teaspoon ground cinnamon (for crumble topping)
• 2 tablespoons unsalted butter, melted (for crumble topping)
• 1 cup powdered sugar (for icing)
• 1 teaspoon vanilla extract (for icing)
• 2-3 tablespoons milk (for icing)

Instructions

1. Step 1: In a large mixing bowl, combine the water, yeast, bread flour, and salt. Stir until fully combined with no dry flour visible. The dough will be thick and sticky.
2. Step 2: Drizzle 2-3 tablespoons olive oil into a separate large bowl. Transfer the dough into this bowl and turn it to coat all sides with olive oil. Cover with plastic wrap or a lid.
3. Step 3: For overnight fermentation, let the dough rest at room temperature for 30 minutes, then refrigerate for 12 to 48 hours until doubled in size. For same-day use, let the dough rise at room temperature until doubled, about 2 hours.
4. Step 4: Remove dough from refrigerator and let rest 30 minutes to slightly warm.
5. Step 5: Prepare a 9×13-inch pan by coating the bottom and sides with 2 tablespoons olive oil and 2 tablespoons melted butter. Turn the dough out onto the pan.
6. Step 6: Gently stretch the dough with the backs of your hands and knuckles to fill the pan without tearing. If the dough springs back, let it rest 10 minutes and try again.
7. Step 7: In a small bowl, mix together 6 tablespoons melted butter, 1/2 cup packed brown sugar, 2 teaspoons cinnamon, and 1/3 cup all-purpose flour for the cinnamon sugar filling.
8. Step 8: Spread half of the cinnamon sugar filling over half the dough. Fold the dough in half, rotate to fit the pan, and gently stretch again to fill the pan.
9. Step 9: Cover the dough with plastic wrap and let it rise until puffy and bubbly, about 1 to 1 1/2 hours.
10. Step 10: Preheat the oven to 400°F (200°C).
11. Step 11: Prepare the crumble topping by combining 2 tablespoons brown sugar, 1 tablespoon granulated sugar, 1/2 teaspoon cinnamon, and 2 tablespoons melted butter in a small bowl. Set aside.
12. Step 12: Reheat remaining cinnamon sugar filling if it has solidified, then drizzle evenly over the top of the dough.
13. Step 13: Lightly oil your fingertips and gently dimple the dough all over, pressing down to the pan without flattening out all air bubbles.
14. Step 14: Sprinkle the crumble topping evenly over the dough.
15. Step 15: Bake on the middle rack for 18-22 minutes until edges are slightly golden and the focaccia reaches 190°F internally.
16. Step 16: Cool the focaccia in the pan on a wire rack for 20 minutes.
17. Step 17: While cooling, whisk the powdered sugar, vanilla, and enough milk to make a thick, smooth icing.
18. Step 18: Drizzle icing over the focaccia and let it set for about 10 minutes before slicing and serving.

Tips & Variations

• For a sourdough version, substitute instant yeast with your regular sourdough starter and adjust fermentation times accordingly.
• If dough is difficult to stretch, allow it to rest for 10 minutes to relax the gluten before resuming.
• Use light brown sugar for a milder flavor or dark brown sugar for a richer molasses taste in the filling and crumble.
• For extra indulgence, add chopped nuts like pecans or walnuts to the crumble topping before baking.

Storage

Store any leftover focaccia airtight at room temperature for up to 2 days. For longer storage, wrap well and freeze for up to 1 month. Reheat in a warm oven or toaster oven until warmed through before serving. The icing is best added fresh before serving to maintain its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dough using sourdough starter instead of instant yeast?

Yes, you can substitute the instant yeast with an active sourdough starter. You’ll need to adjust fermentation times, allowing for longer bulk and final rises, often 6-12 hours depending on your starter activity and room temperature.

How do I know when the focaccia is fully baked?

The focaccia should be golden brown around the edges and reach an internal temperature of about 190°F (88°C). Baking times can vary, so checking color and temperature helps ensure it’s fully cooked but still soft inside.

Cinnamon Roll Focaccia Recipe

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★★★★★

4.6 from 69 reviews

This Cinnamon Roll Focaccia is a deliciously unique twist on traditional focaccia bread, infused with swirls of buttery cinnamon sugar and topped with a crumbly brown sugar topping. Finished with a sweet vanilla icing drizzle, it’s perfect for brunch or as a special sweet treat. Made with either instant yeast or sourdough, this focaccia combines the softness and yeastiness of traditional bread with the indulgent flavors of cinnamon rolls.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 35 minutes (including rising times; can extend up to 12-48 hours for cold fermentation)
• Yield: 1 focaccia, about 12 servings 1x
• Category: Dessert, Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 1 3/4 cup water (plus 2 Tablespoons)
• 1 1/2 teaspoons instant yeast (or sourdough starter, see notes)
• 4 1/2 cups bread flour (plus 2 Tablespoons)
• 1 Tablespoon fine sea salt
• 2 Tablespoons olive oil
• 2 Tablespoons unsalted butter (melted)

Cinnamon Sugar Filling

• 6 Tablespoons unsalted butter (melted)
• 1/2 cup brown sugar (packed)
• 2 teaspoons ground cinnamon
• 1/3 cup all-purpose flour

Crumble Topping

• 2 Tablespoons brown sugar (packed)
• 1 Tablespoon granulated sugar
• 1/2 teaspoon ground cinnamon
• 2 Tablespoons unsalted butter (melted)

Vanilla Icing

• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2–3 Tablespoons milk

Instructions

1. Make the Dough: In a large mixing bowl, combine the water, instant yeast, bread flour, and sea salt. Stir together until a thick, sticky dough forms with no dry flour remaining.
2. First Rise (Bulk Fermentation): Drizzle 2-3 tablespoons olive oil in a large bowl and turn the dough in the bowl to coat all sides with oil. Cover with plastic wrap or a lid. For same-day preparation, allow the dough to rise at room temperature until doubled in size, about 2 hours. For overnight fermentation, rest at room temperature for 30 minutes, then refrigerate for 12-48 hours until doubled.
3. Rest the Dough: Remove the dough from the refrigerator and let it come to room temperature in the container for about 30 minutes.
4. Prepare the Pan and Stretch the Dough: Coat a 9×13-inch pan with the 2 tablespoons olive oil and 2 tablespoons melted butter. Transfer the dough to the pan and gently stretch it using the backs of your hands and knuckles to fill the pan without tearing. If the dough resists stretching, let it rest 10 minutes and try again.
5. Add the Cinnamon Sugar Filling: In a small bowl, mix the melted butter, brown sugar, cinnamon, and all-purpose flour to make the filling. Spread half the filling over half the dough, fold the dough over, rotate to fit the pan, and gently stretch again to fill the pan.
6. Final Proof: Cover the dough with plastic wrap and let it rise until puffy and bubbly, about 1 to 1.5 hours.
7. Preheat Oven: Set oven to 400°F (204°C) while the dough finishes proofing.
8. Prepare Toppings: Combine the brown sugar, granulated sugar, cinnamon, and melted butter in a small bowl to make the crumble topping. Reheat the cinnamon sugar filling if the butter has solidified.
9. Top the Dough: Drizzle the remaining cinnamon sugar filling evenly over the dough, then gently dimple the dough with oiled fingertips, pressing down fully to the pan to create dimples without deflating all the air bubbles. Sprinkle the crumble topping evenly over the surface.
10. Bake: Place the pan on the middle rack and bake for 18-22 minutes, until edges are golden and the internal temperature reaches 190°F (88°C).
11. Cool: Remove focaccia from the oven and place the pan on a wire rack. Let cool for 20 minutes.
12. Prepare and Add Icing: Whisk powdered sugar, vanilla extract, and enough milk to make a thick, smooth icing. Drizzle the icing over the cooled focaccia and let it set for about 10 minutes.
13. Serve: Slice and enjoy this delightful cinnamon roll focaccia warm or at room temperature.

Notes

• For a sourdough version, substitute the instant yeast with an active sourdough starter and adjust rising times accordingly.
• The dough should be sticky but manageable; avoid adding too much extra flour.
• If the dough keeps springing back when stretching, give it a short rest to relax the gluten before continuing.
• Ensure the focaccia reaches an internal temperature of 190°F to guarantee it is fully baked.
• Use room temperature ingredients for best yeast activation and dough consistency.

Keywords: Cinnamon Roll Focaccia, Sweet Focaccia, Cinnamon Sugar Bread, Holiday Bread, Brunch Bread, Buttery Cinnamon Bread