Cinnamon Roll Focaccia
Soft, fluffy focaccia swirled with cinnamon sugar, baked until golden and buttery, then finished with a sweet vanilla glaze? It’s basically a cinnamon roll and focaccia had a baby, and honestly, I’m here for it.
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This cinnamon roll focaccia is a little unexpected but makes perfect sense once you take that first bite. The dough is airy and chewy like classic focaccia, but it’s layered with cinnamon sugar, and finished with a generous drizzle of vanilla glaze. Feels like fall to me around here!
And the best part? Everything comes together right in a 9×13-inch pan!
Why You’ll Love This Cinnamon Roll Focaccia
The cinnamon sugar melts into the dough as it bakes, creating little pockets of buttery, caramelized sweetness throughout. The top gets golden and crisp around the edges while the center stays soft, fluffy, and chewy. It’s perfection!
Then there’s the vanilla glaze. It melts into all those little dimples on top and makes the whole thing taste like a giant cinnamon roll.
This is the kind of sweet treat I’d make for a weekend breakfast, brunch with friends, or whenever you want something sweet and uncomplicated.
Ingredient Notes
Focaccia dough: This is a simple yeast dough made with flour, water, olive oil, and salt. The dough should be sticky and shaggy when you first mix it together. Don’t be tempted to add a ton of extra flour—the moisture is what helps give the focaccia that soft, airy texture.
Active dry yeast: Make sure your water is warm but not hot. Water that’s too hot can kill the yeast. Also, make sure your yeast is fresh, nothing older then 6 months.
Cinnamon sugar: A generous layer of cinnamon sugar goes inside the focaccia, with the rest sprinkled over the top. The sugar melts into the dough as it bakes and creates those delicious caramelized spots.
Butter: Melted butter gets drizzled over the top before baking. It adds richness and helps the cinnamon sugar turn golden and buttery.
Heavy cream: A little heavy cream over the top might seem unusual but it’s how I make my cinnamon rolls, it helps moisten the dough.
Vanilla glaze: The glaze is just powdered sugar, milk, and vanilla. Keep it thick enough to drizzle slowly over the warm focaccia so it settles into all the dimples without completely running off.
Tips For Making The Best Cinnamon Roll Focaccia
- Keep the dough sticky. A sticky dough is exactly what you want for focaccia. If it feels too difficult to handle, lightly oil your hands instead of adding lots of flour.
- Give it time to rise. The dough should become noticeably puffy and jiggly before baking. This is what gives you that airy focaccia texture.
- Don’t force the dough into the corners. If it keeps springing back, let it rest for 10–15 minutes and try again. The dough will relax and stretch much more easily.
- Use plenty of olive oil in the pan. This keeps the focaccia from sticking and helps create those beautifully golden, crispy edges. I used right about 3-5 tablespoons for the pan and rubbed the sides of the dish with it too.
- Make deep dimples. Really get your fingertips into the dough. Those pockets are perfect for catching the melted butter, cinnamon sugar, and glaze.
- Let it cool slightly before glazing. You want the focaccia warm, but not hot, so the glaze stays put instead of sliding off of the bread.
If you love this recipe, check out a few other reader favorites!
- Persimmon Brioche Buns
- Bakery-Style Chocolate Chip Cookies
- Star Bread
- Easy Banana Bread
- Triple Berry Cream Cheese Puff Pastry Tarts
If you make this Cinnamon Roll Focaccia, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me, @fettysfoodblog with your creation.
Cinnamon Roll Focaccia
Ingredients
Focaccia Dough
- 1½ cups warm water
- 2¼ teaspoons active dry yeast
- 4 cups all-purpose flour
- 1 teaspoon kosher salt
- ¼ cup extra-virgin olive oil plus more for the pan
Cinnamon Sugar
- ¾ cup granulated sugar
- 2 tablespoons ground cinnamon
Topping
- 4 tablespoons unsalted butter, melted
- 2 tablespoons heavy cream
Vanilla Glaze
- 1½ cups powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
Make the Dough
- In a large bowl, combine the warm water and yeast. Add the olive oil, flour, and salt, and stir with a wooden spoon or spatula until a sticky, shaggy dough forms.
First Rise
- Cover the bowl and let the dough rise at room temperature for 1½–2 hours, or until noticeably puffy.
- For an overnight rise, cover the bowl and refrigerate the dough overnight. Let it sit at room temperature for 30–60 minutes before continuing.
Make the Cinnamon Sugar
- In a small bowl, combine the granulated sugar and cinnamon. Stir until evenly mixed, then set aside.
Prepare the Pan
- Generously coat a 9×13-inch baking pan with olive oil, making sure the bottom and sides are well coated.
- Transfer the dough to the pan. Using lightly oiled hands, gently stretch the dough toward the corners.
- If the dough resists or springs back, let it rest for 10–15 minutes, then continue stretching.
Add the Cinnamon Sugar
- Sprinkle two-thirds of the cinnamon-sugar mixture evenly over the surface of the dough.
- Fold the dough over itself like a letter to enclose the cinnamon sugar. Gently turn the dough over so the seam is facing down.
Second Rise
- Cover the pan and let the dough rise for 1 to 1½ hours, or until it is very puffy, airy, and jiggly.
- Meanwhile, preheat the oven to 400 F.
Dimple and Top
- Drizzle the melted butter evenly over the surface of the dough. Gently press deep dimples throughout the focaccia.
- Sprinkle the remaining one-third of the cinnamon-sugar mixture evenly over the top. Drizzle the top with heavy cream.
Bake
- Bake for 28–35 minutes, or until the focaccia is deeply golden around the edges and cooked through in the center.
- Let the focaccia cool in the pan for about 15 minutes.
Make the Glaze
- While the focaccia cools, whisk together the powdered sugar, milk, and vanilla until smooth. Add a little more milk, if needed, until the glaze reaches a thick but drizzle-able consistency.
Glaze and Serve
- Drizzle the vanilla glaze generously over the warm focaccia.
- Slice into squares and serve warm or at room temperature.
