Cinnamon Roll Focaccia Bread Recipe (Better Than Cinnamon Rolls!)
Ever since Daniel and I took a cooking class in Florence, Italy, something has happened in our kitchen. My husband has turned into a recipe-creating machine. I swear he’s been developing a new recipe every other day, and honestly, I’m not complaining. Some recipes are good. Some are great. And then there are the recipes that make you stop mid-bite and immediately ask for another piece. This Cinnamon Roll Focaccia is one of those recipes.
I know this is a bold statement, but I actually think it’s better than traditional cinnamon rolls. You get all the buttery cinnamon sugar goodness you love, but with the chewy texture and crispy edges of focaccia bread. Then it’s topped with a sweet crumble and drizzled with vanilla icing. The result is absolutely incredible.
Because it’s homemade and free from preservatives, it only lasts a couple of days on the counter—but trust me, that won’t be a problem. Ours disappears long before then.
Why You’ll Love This Cinnamon Roll Focaccia
- Soft and fluffy interior
- Crispy golden edges
- Layers of cinnamon sugar throughout
- Sweet crumble topping
- Vanilla icing drizzle
- No preservatives or artificial ingredients
- Easier than making individual cinnamon rolls
Recipe Timing
Prep Time: 15 minutes
Cook Time: 18–22 minutes
Additional Time: Overnight rise: 12–48 hours
Same‑day rise: 1½–2 hours
Dough Ingredients for Cinnamon Roll Focaccia
- 455 g water
- 5 g instant yeast
- 555 g bread flour
- 15 g fine sea salt
- 26 g olive oil
- 26 g unsalted butter, melted
Cinnamon Filling Ingredients
- 78 g unsalted butter, melted
- 110 g packed brown sugar
- 5 g ground cinnamon
Crumble Topping Ingredients
- 40 g all‑purpose flour
- 26 g packed brown sugar
- 12 g granulated sugar
- 1 g ground cinnamon
- 26 g unsalted butter, melted
Icing Ingredients
- 113 g powdered sugar
- 4 g vanilla extract
- 30 g milk (adjust as needed)
Step 1 – Mix the Cinnamon Roll Focaccia Dough
Combine the water, yeast, flour, and salt in a large bowl. Stir until the flour absorbs the liquid and no dry spots remain. The dough will look sticky and shaggy. Add the olive oil and melted butter. Turn the dough until it has a light, even coat.
Step 2 – First Rise
Cover the bowl with plastic wrap or a tight lid. For the overnight rise, let the dough rest for 30 minutes, then refrigerate it for 12 to 48 hours. For the same‑day rise, leave the dough at room temperature until it doubles in size. This takes about two hours. If chilled, let the dough sit on the counter for 30 minutes before shaping.
Step 3 – Add the Cinnamon Sugar Filling
Grease a 9×13‑inch pan with olive oil. Transfer the dough to the pan and stretch it toward the edges. If it pulls back, let it rest for ten minutes. Mix the cinnamon filling in a small bowl. Spread half the filling over one half of the dough. Fold the dough over itself. Stretch it again so it fills the pan.
Step 4 – Second Rise
Cover the pan and let the dough rise until puffy and bubbly. This takes one to one and a half hours.
Step 5 – Add the Cinnamon Roll Focaccia Toppings
Preheat your oven to 400°F. Mix the crumble topping and set it aside. Warm the remaining cinnamon filling if it has firmed up. Drizzle it over the dough. Oil your fingertips and press deep dimples across the surface. Press all the way to the bottom of the pan. Sprinkle the crumble topping evenly over the dough.
Step 6 – Bake the Cinnamon Roll Focaccia
Bake on the center rack for 18 to 22 minutes. The focaccia is ready when the edges turn golden, and the internal temperature reaches 190°F. Cool the pan on a rack for twenty minutes.
Step 7 – Make the Icing
Whisk the powdered sugar, vanilla, and milk. Add milk slowly until the icing reaches the consistency you like. Drizzle the icing over the warm focaccia. Let it sit for ten minutes before slicing.
Tips for the Best Cinnamon Roll Focaccia
Use a Long Rise for Better Flavor
A slow, cold rise builds deeper flavor and a softer crumb. The dough relaxes overnight and becomes easier to stretch. This long rest also helps the gluten settle, which gives the focaccia a tender, airy texture. The flavor deepens in a way you cannot rush, and the dough rewards your patience every time.
Keep the Dough Sticky
Sticky dough creates a soft and tender focaccia. Avoid adding extra flour because it tightens the crumb. A wetter dough rises higher and bakes into a lighter texture. Trust the process and let the dough stay loose and soft.
Warm the Filling Gently
If the cinnamon filling firms up, warm it just enough to loosen it. This helps it spread without tearing the dough. A soft filling melts into the dimples and creates sweet pockets throughout the bread. Gentle heat keeps the butter smooth and easy to work with.
Press Deep Dimples
Deep dimples hold the cinnamon sugar and butter. They also help the focaccia bake evenly from edge to center. Press all the way to the bottom of the pan so the filling settles into the dough. These pockets create the signature texture that makes focaccia so special.
Storage Tips for Cinnamon Roll Focaccia
This focaccia tastes best within two to three days. Store leftovers in an airtight container at room temperature. For longer storage, freeze individual slices. Reheat them as needed for a warm treat.
Cinnamon Roll Focaccia: A New Family Favorite
We’ve made a lot of recipes since returning from Italy, but this one immediately earned a permanent spot in our recipe collection.
The combination of soft focaccia, cinnamon sugar filling, buttery crumble topping, and sweet icing creates something truly special. If you’re trying to decide between making cinnamon rolls or trying something new, give this Cinnamon Roll Focaccia a chance.
Just don’t be surprised if your family starts requesting it every weekend.
Cinnamon Roll Focaccia
This cinnamon sugar focaccia brings together soft, airy dough, warm cinnamon filling, and a buttery crumble topping. It bakes into a cozy, rustic treat that feels right at home in any farmhouse kitchen. The icing melts into the dimples and creates sweet pockets in every bite, making this bread perfect for slow mornings, weekend baking, or sharing around the table.
Ingredients
- Dough Ingredients
- 455 g water
- 5 g instant yeast
- 555 g bread flour
- 15 g fine sea salt
- 26 g olive oil
- 26 g unsalted butter, melted
- Cinnamon Filling Ingredients
- 78 g unsalted butter, melted
- 110 g packed brown sugar
- 5 g ground cinnamon
- Crumble Topping Ingredients
- 40 g all‑purpose flour
- 26 g packed brown sugar
- 12 g granulated sugar
- 1 g ground cinnamon
- 26 g unsalted butter, melted
- Icing Ingredients
- 113 g powdered sugar
- 4 g vanilla extract
- 30 g milk (adjust as needed)
Instructions
Mix the Dough
Combine the water, yeast, flour, and salt in a large mixing bowl. Stir until the flour absorbs the liquid and no dry spots remain. The dough will look sticky and shaggy, which is perfect for focaccia. Add the olive oil and melted butter. Turn the dough until it has a light, even coat.
First Rise
Cover the bowl with plastic wrap or a tight lid. For an overnight rise, let the dough rest for 30 minutes, then refrigerate it for 12 to 48 hours. For a same‑day rise, leave the dough at room temperature until it doubles in size. This usually takes about two hours. If the dough was chilled, let it sit on the counter for 30 minutes before shaping.
Add the Cinnamon Sugar Filling
Grease a 9×13‑inch baking pan with olive oil. Transfer the dough to the pan and gently stretch it toward the edges. If it pulls back, let it rest for ten minutes and try again. Mix the cinnamon filling in a small bowl. Spread half of the filling over one half of the dough. Fold the dough over itself and stretch it again so it fills the pan.
Second Rise
Cover the pan and let the dough rise until it looks puffy and bubbly. This usually takes one to one and a half hours.
Add the Toppings
Preheat your oven to 400°F. Mix the crumble topping and set it aside. Warm the remaining cinnamon filling if it has firmed up. Drizzle it over the dough. Lightly oil your fingertips and press deep dimples across the entire surface. Press all the way to the bottom of the pan so the cinnamon sugar settles into the pockets. Sprinkle the crumble topping evenly over the dough.
Bake
Bake on the center rack for 18 to 22 minutes. The focaccia is ready when the edges turn golden and the internal temperature reaches 190°F. Set the pan on a cooling rack and let it cool for about twenty minutes.
Make the Icing
Whisk the powdered sugar, vanilla, and milk in a small bowl. Add milk slowly until the icing reaches the consistency you like. Drizzle the icing over the warm focaccia and let it set for ten minutes before slicing.
Notes
Recipe Timing
Prep Time: 15 minutes
Cook Time: 18–22 minutes
Additional Time:
Overnight rise: 12–48 hours
Same‑day rise: 1½–2 hours
Use a Long Rise for Better Flavor
A slow, cold rise builds deeper flavor and a softer crumb. The dough relaxes overnight and becomes easier to stretch. This long rest also helps the gluten settle, which gives the focaccia a tender, airy texture. The flavor deepens in a way you cannot rush, and the dough rewards your patience every time.
Keep the Dough Sticky
Sticky dough creates a soft and tender focaccia. Avoid adding extra flour because it tightens the crumb. A wetter dough rises higher and bakes into a lighter texture. Trust the process and let the dough stay loose and soft.
Warm the Filling Gently
If the cinnamon filling firms up, warm it just enough to loosen it. This helps it spread without tearing the dough. A soft filling melts into the dimples and creates sweet pockets throughout the bread. Gentle heat keeps the butter smooth and easy to work with.
Press Deep Dimples
Deep dimples hold the cinnamon sugar and butter. They also help the focaccia bake evenly from edge to center. Press all the way to the bottom of the pan so the filling settles into the dough. These pockets create the signature texture that makes focaccia so special.
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