Cinnamon Roll Focaccia
This Cinnamon Roll Focaccia is swirled with ribbons of buttery cinnamon sugar, topped with a brown sugar crumble, and finished off with sweet vanilla icing! Perfect for brunch or a sweet treat. Find both an instant yeast and sourdough version in this post. Be sure to watch the video at the end of the post to see how it all comes together!
I’ve been making cinnamon rolls for my family for years, creating countless variations like Biscoff Cinnamon Rolls, Lemon Blueberry Sweet Rolls, and Homemade Orange Sweet Rolls. My kids get to be my taste testers and now consider themselves cinnamon roll experts. So when I took my much-loved Easy Overnight Focaccia recipe and turned it into a cinnamon roll version, they were so shocked at how much they loved it – especially for how much it tastes like traditional homemade cinnamon rolls!
Quick Look: Cinnamon Roll Focaccia
- Prep Time: 20 minutes
- Fermentation Time: 3 hours
- Bake Time: 18 minutes
- Total Time: 4 hours
- Servings: 12 slices
- Calories: 406 kcal/slice
- Cook Method: Baked at 400°F
- Flavor & Texture: Fluffy and tender, crumbly topping and caramelized crust. Perfect cinnamon roll flavor with rivers of caramelized cinnamon and brown sugar, highlighted with vanilla icing.
- Difficulty: Easy
- Fermentation Type: both Yeast & Sourdough options
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What you’ll love about this recipe
- Tastes just like a cinnamon roll, but with much less work!
- Easy to make – no mixer required!
- This recipe has both instant yeast and sourdough versions
- Folding the filling into the dough is super easy, and ensures every bite is swirled with cinnamon flavor!
- The brown sugar crumble on top adds an amazing texture and extra cinnamon roll flavor!
- Make ahead options make it easier to plan around your schedule.
Table of contents
- Quick Look: Cinnamon Roll Focaccia
- What you’ll love about this recipe
- The Secret to the Best Focaccia
- Ingredients for Cinnamon Roll Focaccia
- Steps for making Cinnamon Roll Focaccia
- Sample Timeline for Instant Yeast version
- Make ahead options for instant yeast version
- Sample Timeline for Sourdough Cinnamon Roll Focaccia
- How to store leftovers
- Frequently Asked Questions
- Cinnamon Roll Focaccia Recipe
The Secret to the Best Focaccia
I use all these tips for any focaccia I make, including my Best Easy Focaccia and my Chocolate Chip Banana Bread Focaccia.
Ingredients for Cinnamon Roll Focaccia
If you’ve made my Easy Overnight Focaccia before, you know how quick it is to throw together. We’re just going to add some cinnamon roll elements to turn it into the perfect, easy-to-make sweet treat!
- For the dough: You simply need bread flour, water, salt and instant yeast!
- Sourdough version: Use a ripe starter that’s fed with 100% hydration (equal parts water and flour). To get optimal rise time and a fluffy focaccia, use your starter when it’s at its peak. It should be bubbly, thick and active. I usually feed my well-maintained starter at night with a 1:5:5 ratio, and it’s ripe the next morning, about 10-12 hours later.
- For the filling: Use melted butter, brown sugar and cinnamon – just like a yummy cinnamon roll!
- The crumb topping: Made with melted butter, flour, brown and white sugars, and cinnamon, this crunchy topping adds a burst of cinnamon brown sugar flavor in every bite! You’ll also love this yummy topping in my Apple Crumble Pie.
- The icing: Whisk together powdered sugar, vanilla and milk, this icing is so easy to make and adds just a hint of creaminess to the sweet focaccia. It’s simple and not over the top – the perfect sweet kiss on top! If you want a richer icing on top, you could use Cream Cheese Frosting – I would suggest thinning it with milk a bit more than usual, so it can be easily drizzled.
Steps for making Cinnamon Roll Focaccia
Mix the dough
Step 1: Mix the dough by combining the water, instant yeast, salt, and flour. Stir together with a wooden spoon or danish dough whisk. Complete by pinching the dough together with your fingers. Make sure there’s no dry bits of flour!
Step 2: Transfer the dough into a large bowl, coated with olive oil. Cover and let it rise in a warm place in your kitchen. It should double in size and be very bubbly. *Timeline Tip: At this point, you can put the dough straight into the refrigerator to rise anywhere from 12 to 24 hours. (See the sample timeline below.)
My tip for Bulk Fermentation
Bulk fermentation is a term used in bread recipes for when the dough rises and the yeast ferments, all in one piece, before dividing and/or shaping. I suggest putting your dough in a clear container – it will help you see the progress as it rises. It’s easier to see how the size has increased, and you’ll also see aeration throughout the dough. It’s a simple way to monitor bulk fermentation better.
Prepare the pan
Step 3: In a 9×13-inch pan, drizzle olive oil and melted butter to coat the bottom. If you’re not using a nonstick pan, you may want to line your pan with parchment first and then drizzle the olive oil and butter over that. I love this USA nonstick pan! There’s no need to line it with parchment – my focaccia comes out easily every time!
Step 4: Spread half the cinnamon sugar filling over half the dough.
Step 5: Fold the dough in half so all the filling is covered up.
Step 6: Rotate the dough 90 degrees, then gently spread it with your fingers until the dough reaches the edge of the pan on all sides.
Step 7: Time for the final proof! Let the dough rise in a warm place in your kitchen until it has nearly doubled in size.
When is Cinnamon Roll Focaccia Ready to Bake
The focaccia is ready to bake when it has risen in volume to nearly double in size. It should be bubbly and have a slight jiggle when you gently slide the pan back and forth. This can take anywhere from 1-2 hours, depending on how warm your kitchen is. The warmer your kitchen, the faster the dough will rise. This can also take a bit longer if you’re using cold dough as well. Look for that jiggle, it’s key!
Add Toppings
Step 8: Add the rest of the cinnamon sugar syrup over the top of the dough. You may need to reheat it in your microwave if the butter has solidified. Oil your fingertips with olive oil and dimple the focaccia.
Step 9: Sprinkle the brown sugar crumb topping over the focaccia.
Baking and Icing
Step 10: Bake at 400°F for 18-22 minutes. Let the Cinnamon Roll Focaccia cool in the pan, on a wire cooling rack for 20 minutes. While it’s cooling, you can prepare the icing. Drizzle it over the focaccia and let it set for about 10 minutes before slicing.
Be sure to enjoy the cinnamon roll focaccia while it’s still warm! It tastes just like a cinnamon roll, but without all the required rolling and shaping!
Sample Timeline for Instant Yeast version
You can definitely make it all in one day, but this may be helpful if you’re wanting to enjoy your cinnamon roll focaccia for breakfast or brunch.
Make ahead options for instant yeast version
- After filling the dough, refrigerate for up to 12 hours. Keep in mind, the longer you leave it in the fridge, the more you could risk the yeast activity decreasing.
- Make the dough the night before and refrigerate for at least 12 or up to 24 hours.
Sample Timeline for Sourdough Cinnamon Roll Focaccia
If you’re a sourdough baker, you’ll love the sourdough cinnamon roll focaccia too! I have provided a sourdough version in the recipe notes, as well as this timeline to help you get a visual of how this recipe will go for you. Here’s a few tips for the sourdough version:
- Use your sourdough starter or levain when it’s at its peak.
- Note that there is an option to refrigerate the dough overnight once you fill it. If you’d like to serve it for breakfast or brunch the next day, allow a good 2 to 3 hours for final proofing before baking.
- Keeping your dough in a warm place in your kitchen while proofing will help to speed up the process.
How to store leftovers
It’s hard to imagine you’ll have any leftover cinnamon roll focaccia. But in case you do, here’s a couple suggestions for storage:
- Wrap each individual slice in plastic wrap and then put into an airtight container or ziplock bag. This keeps it from drying out. You can store at room temperature for up to 3 days. Do not store in the refrigerator as this will dry it out.
- Freeze for up to two months, again wrapping each slice individually and then storing in an airtight container. Let thaw overnight at room temp. Unwrap and reheat in the microwave for a few seconds.
Frequently Asked Questions
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Cinnamon Roll Focaccia Recipe
Cinnamon Roll Focaccia
Video
Equipment
Ingredients
Focaccia Dough
- 455 g warm water about 100°F/37°C ( 1¾ cups)
- 1½ teaspoons instant yeast *see notes for sourdough option
- 554 g bread flour (4½ cups)
- 15 g fine sea salt (1 tablespoon)
- 60 g olive oil divided (4 tablespoons)
- 28 g unsalted butter melted (2 tablespoons)
Cinnamon Sugar Filling
- 84 g unsalted butter melted (6 tablespoons)
- 110 g dark brown sugar packed (½ cup)
- 4 g ground cinnamon (2 teaspoons)
Crumble Topping
- 40 g all-purpose flour (⅓ cup)
- 28 g dark brown sugar packed (2 tablespoons)
- 30 g granulated sugar (1 tablespoon)
- ½ teaspoon ground cinnamon
- 28 g unsalted butter melted (2 tablespoons)
Vanilla Icing
- 120 g powdered sugar (1 cup)
- 1 teaspoon pure vanilla extract
- 15-30 g whole milk (1-2 tablespoons)
Instructions
Make the dough
- In a large mixing bowl, combine the water, yeast, flour, and salt. Stir together until all combined and no dry bits of flour remain. Mixture will be thick and sticky. 455 g warm water1½ teaspoons instant yeast554 g bread flour15 g fine sea salt
First Rise (Bulk Fermentation)
- In a separate large bowl, drizzle 2 tablespoons olive oil to coat the bottom. Transfer the dough to the oiled container. Turn the dough so that all sides are coated in olive oil. Cover with plastic wrap or lid. If refrigerating the dough overnight, let rest at room temperature for 30 minutes, then refrigerate for at least 12 hours and up to 48 hours. Dough will rise to double in size. If making focaccia same day, allow dough to rise to double in size at room temperature. about 2 hours.30 g olive oil
- Remove from refrigerator and allow to rest for 30 minutes in the container, slightly warming up.
Add the Cinnamon Sugar Filling
- Prepare a 9×13-inch pan by coating the bottom and sides with the 2 tablespoons olive oil and 2 Tablespoons melted butter. Turn the dough out from the container and onto the pan.30 g olive oil28 g unsalted butter
- Gently stretch the dough to fill the pan. Use the backs of your hands and knuckles to stretch the dough without tearing it. If the dough is springing back and not staying in place, let it rest 10 minutes and come back to it.
- In a small bowl, combine the ingredients for the cinnamon sugar filling (melted butter, brown sugar, and cinnamon). Spread half the mixture over half of the dough. Fold the dough in half and rotate it to fit the size of the pan. Gently stretch the dough to fill the pan. (see video in recipe post for shaping tips)84 g unsalted butter110 g dark brown sugar110 g dark brown sugar
Final Proof
- Cover with plastic wrap and let rise until puffy and bubbly, about 1 hour to 90 minutes.
- Preheat oven to 400°F.
- In a small bowl, combine the dry ingredients for the crumble topping (flour, brown sugar, granulated sugar, and cinnamon). Mix to combine. Add the melted butter and stir to combine. The mixture will seem wet, but will dry a bit after sitting for a few minutes. Set aside. Reheat the cinnamon sugar filling in the microwave, if the butter has solidified. 40 g all-purpose flour28 g dark brown sugar30 g granulated sugar1/2 teaspoon ground cinnamon 28 g unsalted butter
- Drizzle the remaining filling evenly over the top of the dough. Lightly oil your fingertips with olive oil. Gently dimple the dough by pressing into it with your fingertips. Press all the way down to the pan. Create a moderate amount of dimples throughout the dough without depressing too many of the air bubbles. Sprinkle the crumble topping over the dough.
Bake
- Bake the focaccia on the middle rack in the oven for 18-22 minutes, until the edges are slightly golden. The focaccia should reach an internal temperature of 190°F.
- Place the pan on a wire cooling rack and allow the focaccia to cool for 20 minutes.
- While it's cooling, prepare the icing. In a small bowl, whisk together the powdered sugar, vanilla, and milk. Add just enough milk to make a thick, smooth icing. Drizzle the icing over the focaccia. Let it set for about 10 minutes. Slice and enjoy!120 g powdered sugar1 teaspoon pure vanilla extract15-30 g whole milk
Notes
- Dough Ingredients:
- 396g water
- 100g ripe sourdough starter, 100% hydration
- 495g bread flour
- 10g fine sea salt
- Instructions:
- Mix the water, starter, flour and salt. Cover and let rest 30 minutes.
- Perform 3 sets of stretch and fold, with 30 minutes of rest time between each set.
- After the 3rd set, cover and bulk ferment until the dough has risen in volume about 50% and has a few bubbles on top. This can take 3 to 6 hours, depending on the temperature of your dough and kitchen. (Option to refrigerate up to 24 hours, or continue to shape the focaccia).
- Prepare 9×13 pan with olive oil and melted butter. Place dough in pan and stretch out to fill the pan. Spread half the cinnamon sugar filling over half the dough. Fold in half, rotate dough and spread out to fill the pan again. (Option to refrigerate at this point for up to 12 hours.) Continue with recipe. Note the final rise time for sourdough will be about twice as long as it will with instant yeast. Sourdough rise times can vary depending on the activity of your yeast and temperature in your kitchen.
Literally the best sweet focaccia ever! We devoured this! Loved the crumble on top and just the right amount of cinnamon swirls.
Let me tell you that this recipe was a HIT! Made it for my young adult Bible study group and everyone wanted seconds and thirds to take home! Had to limit that so that my husband and I could still have some leftover 🤣 it’s a flexible recipe too, I ran out of bread flour so I had to do 3/4 bread flour and 1/4 unbleached AP flour and it still turned out GREAT! I will definitely be making this again 🙏🏽
So happy to hear! Thank you for giving it a try and thank you for the review!
Made this during snowstorm weekend. DELICIOUS! My son & grandkids walked over and agreed this was a keeper. My son took half home to have with his coffee in the morning. He also said that it had to be added into our breakfast rotation at the lake in the summer. That, in itself, is high praise!!
Wow! What an amazing endorsement! I’m so happy your family enjoyed it. Thank you for giving it a try!
I made this yesterday exactly as written and it turned out great (I used instant yeast)! So delicious. This was my first time ever making focaccia, so I was a little nervous. When I took it out of the oven, my husband says “Man, I sure hope it tastes as good as it smells!”. Highly recommend. Thanks for sharing the recipe!
That makes me so happy to hear Patricia! Thank you for your message! I’m so glad you’ve got a great recipe for your family to enjoy!.
This focaccia is DELICIOUS!!! So flavorful and the perfect focaccia texture. My whole family loved it! I so appreciate all of Heather’s tips in the recipe. So helpful!
Thank you! So glad you loved it!
Hi! Excited to make this for Christmas morning! 🎄. I have a question though. The dough ingredients list says 2TB of butter but below in instructions it’s not included to mix in? Does it go into the dough with the other ingredients?
The butter listed in the dough ingredients will go in the bottom of the pan along with the 2 Tablespoons olive oil.
This came out beautifully! I used the sourdough method and used regular AP flour (because I accidently bought the 50# bag from Costco!) It is soft and hopefully yummy, I haven’t tasted it yet-
That is so great to here Angie! So glad you enjoyed it!
I’m disappointed that this recipe doesn’t mention blooming the yeast first. I made it her way and the dough was dense and thick. The author should have you bloom the yeast first
Hi Caitlin,
Since this recipe calls for instant yeast, there is no need to bloom the yeast first. If you are using active dry yeast, then it is a good idea to bloom the yeast first, but is not absolutely critical. (see my article, Active Yeast vs. Instant Yeast) If the focaccia ended up dense, I’d suggest first make sure you are weighing your ingredients…too much flour in the dough will yield a dry, dense bread. Second, make sure you allow it to rise until super puffy and jiggly for the final proof.
I made this, used a 9×13 glass pan with a metal pan underneath it, and baked for about 25 minutes. It was delicious, but it was so gooey in the center but starting to overcook on the outside edges. Any advice?
Yes, glass pans tend to take a little longer to heat up than metal pans. If you have a metal cake pan, 9×13, I’d suggest using that next time. Otherwise, if you bake in your glass pan, do not put it directly on a metal pan. If you want, you can put the metal pan on the very bottom rack of your oven to catch any drippings. But when it rests directly on a pan, that might keep it from baking as much on the bottom. Also, I’d just cover it with foil towards the end and bake it a little longer. If you have a food thermometer, it should be at least 195°F internally when it’s done. Hope this helps! Thanks for trying it out!
These were so easy to make and seriously tasted just like a cinnamon roll! I love making focaccia and this just became one of my newest favorite recipes! Thank you Heather!
Yes! So glad you liked it!