Fluffy, soft, and swirled with buttery cinnamon sugar, this cinnamon roll focaccia needs just 15 minutes of prep. Drizzled with a sweet vanilla glaze, this pillowy cinnamon focaccia is totally irresistible!
Cinnamon roll focaccia bread sounds like a lot of hard work. But really, it's so low effort! You start with my foolproof, super-easy no-knead focaccia dough. Proof it, stretch it, fill it with melted buttery cinnamon sugar, and bake. What you get is the love child of my warm, cozy, delicious vegan cinnamon rolls and soft, airy focaccia! Perfect for brunch or a tea-time treat!
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Why You'll Love This Recipe
✨ This sweet focaccia is comfort food in its dreamiest form. Two classics in one. Part focaccia, part cinnamon roll. You get airy bread with golden crust and warm cinnamon swirls.
✨ The dough for this no-knead bread is so simple and very forgiving. No fancy shaping like for my wool roll bread or challah. It’s rustic and beautiful every time.
✨ Not in the mood to bake a whole loaf? Follow my mini no-knead focaccia recipe instead to make tiny versions. I’ve already done the math for you!
✨ Sweet and spiced, the cinnamon sugar caramelizes into little pockets, so each bite is soft, sticky, and yum! And if you really love cinnamon as much as I do, try my cinnamon bread pudding or apple pie cinnamon rolls.
✨ It is the kind of bake that feels special but is secretly fuss-free. Enjoy it for brunch, as a snack with Vietnamese iced coffee, or a fig and date smoothie, or just as a special sweet treat!
Cinnamon Roll Focaccia Ingredients
Yeast: Both instant and dry active work. Just check it’s fresh by proofing it separately. Use lukewarm water, not hot. Too much heat can kill the yeast. Ideally, the temperature should be 40.5 °C (105°F).
Flour: I find that all-purpose flour gives you that perfect balance of softness and structure. You can swap in bread flour for a chewier focaccia.
Oil: Olive oil makes the focaccia golden, crisp, and flavorful! Use a good-quality extra virgin olive oil.
Sugar: A little sugar goes into the dough to help activate the yeast. For the cinnamon filling, I used white granulated sugar. Brown sugar is fantastic here as well. For the glaze, use powdered sugar.
Butter: Melted butter mixes with cinnamon sugar to create that gooey, caramelized swirl and also for that rich flavor.
Cinnamon powder is the star of the show! It gives that wonderful, warm, and spicy flavor that we all love so much in cinnamon rolls.
Vanilla extract: We are using vanilla extract in the icing. Use store-bought or homemade vanilla extract.
Please see the recipe card below for full information about ingredients and quantities.
Variations
Brown sugar is a great choice, especially if you want a deeper caramel flavor and color like my monkey bread recipe. It’ll make the swirls more prominent.
Nuts: Sprinkle toasted pecans or walnuts over the cinnamon sugar before folding the dough for a nutty crunch.
Apple pie focaccia: Add grated or diced apples to the dough for a cozy fall bake.
How To Make Cinnamon Roll Focaccia
Step 1: Stir yeast and sugar in warm water and let it sit till nice and frothy, about 5-10 minutes.
Step 2: Combine the flour and salt in a bowl. Pour over the yeast mixture and mix well with a spatula until a sticky dough is formed.
Step 3: Pour a teaspoon of olive oil on the surface of the dough and rub it all over.
Step 4: Cover with plastic wrap and refrigerate for 18-24 hours. If you want to make it the same day, place it in a warm spot for 1.5 -2 hours or until the dough doubles in size.
Step 5: Take out the refrigerated dough. Oil your hands and gently bring the proofed dough in from the sides of the bowl. Fold the dough over itself. Turn the bowl a quarter of the way and fold the dough over itself again. Do 3 more quarter turns of the bowl with folding over the dough each time. Repeat this step once more.
Step 6: Line the bottom of your baking pan with parchment paper. Pour 1 tablespoon of olive oil and melted butter in the center of the prepared pan. Gently place the deflated dough on the olive oil.
Step 7: Gently stretch the dough a bit. Combine cinnamon and sugar in a small bowl. On one half of the dough, sprinkle half the cinnamon sugar and one tablespoon of melted butter.
Step 8: Fold the other half over the cinnamon sugar and gently pinch the ends together.
Step 9: Bring the dough towards the center of the pan so it can fill out properly as it proofs. Cover and place in a draft-free place for 1-2 hours or until it doubles and fills the pan.
Step 10: Preheat your oven. Sprinkle the remaining half of the cinnamon sugar and one tablespoon of melted butter all over the dough.
Step 11: Dimple the dough using your fingers.
Step 12: Bake the bread for 25-30 minutes until golden brown.
Final Step: Allow the bread to cool for 15-20 minutes, drizzle the vanilla glaze all over it, and let it set for 5 minutes. Slice and serve!
Top Tips
- The dough of the cinnamon roll focaccia recipe is sticky. So don’t worry if it feels wetter than other bread doughs. That’s what makes it pillowy.
- Please use a kitchen scale to measure the ingredients, particularly for baking bread. This ensures consistent and better results every time.
- Resist the temptation of adding more flour when handling the dough. Instead, oil your hands. Give it time to rise. Be patient here. The longer it rests, the lighter and fluffier your bread will turn out.
- Cool the cinnamon focaccia bread before glazing. If it’s too hot, the glaze will slide right off.
How To Serve
Serve cinnamon roll focaccia warm, straight from the oven. Or you can wait for it to cool a bit and then drizzle vanilla glaze on top. Pair it with your morning coffee or tea for a sweet start to the day.
Sweet focaccia makes a wonderful brunch dessert. Cut it into squares and set it on the table. For a little indulgence, serve it with a caramel sauce or cinnamon honey butter!
How To Store
Cinnamon roll focaccia recipe is best enjoyed fresh, but it stores really well, too. Place leftovers in an airtight container. This keeps it soft and prevents it from drying out. Store in the refrigerator for up to 2–3 days. Gently reheat slices in the oven or toaster before serving.
Recipe FAQs
Yes! You can easily make the dough ahead of time. For the first rise, cover the bowl tightly with plastic wrap and place it in the refrigerator overnight (or up to 24 hours). The slow rise actually develops more flavor! When you’re ready to bake, bring the dough back to room temperature.
Of course! The glaze makes the focaccia extra indulgent and dessert-like, but it’s completely optional.
For us, the quantity of sugar and cinnamon was just perfect. But if you have a sweeter palate, feel free to increase the cinnamon sugar mixture both in the dough and on top as well.
More Easy No-Knead Bread Recipes
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this easy no-knead cinnamon roll focaccia recipe as much as we do!
📖 Recipe
Cinnamon Roll Focaccia
Ingredients
- 2 tsp Active dry yeast
- 2 tsp Sugar
- 2 cups Warm water
- 4 cups All-purpose flour
- 1 tsp Salt
- 2 tbsp Olive oil
- 3-4 tbsp Butter
- 1/4 cup Sugar
- 2 tsp Cinnamon powder
Glaze (optional)
- 1/3 cup Powdered sugar
- 1-2 tbsp Milk
- 1 tsp Vanilla extract
Instructions
- In a small bowl, combine the yeast, sugar, and water. Keep aside for 5-10 minutes until bubbly and frothy.2 tsp Active dry yeast, 2 tsp Sugar, 2 cups (455 g) Warm water
- In a large bowl, add the flour and salt. Pour the yeast mixture in and mix with a spatula until a sticky dough is formed.4 cups ( 512g) All-purpose flour, 1 tsp Salt
- Pour a teaspoon or two of olive oil on the surface of the dough and rub it all over.
- Cover with plastic wrap and refrigerate for 18-24 hours.If you want to make the focaccia the same day: Leave it, covered, at room temperature for 1-2 hours or until it doubles in size.
- When you're ready to bake, grease a 9" x 13" or 10" x 12" pan. Line the bottom with parchment paper. You may not need to do that if your pan is non-stick.
- Take out the refrigerated dough. Oil your hands and gently bring the proofed dough in from the sides of the bowl.
- Fold the dough over itself. Turn the bowl a quarter of the way and fold the dough over itself again. Do 3 more quarter turns of the bowl with folding over the dough each time.Repeat this step once more.
- Pour 1 tablespoon of olive oil and 1 tablespoon of melted butter in the center of the prepared pan.2 tbsp Olive oil, 3-4 tbsp Butter
- Gently place the deflated dough in the pan. Stretch it a bit to fill the pan. Combine sugar and cinnamon powder in a small bowl.1/4 cup (50 g)Sugar, 2 tsp Cinnamon powder
- On one half of the dough, sprinkle half the cinnamon sugar and another 1 tablespoon of melted butter.3-4 tbsp Butter
- Fold the other half over the cinnamon sugar and gently pinch the ends together. Bring the dough towards the center of the pan, so it can fill out properly when it proofs.
- Cover this with plastic wrap or a kitchen towel and keep in a draft-free place for 1-2 hours or until the dough doubles and fills the pan.
- Preheat the oven to 220 C / 425 F.
- Sprinkle the remaining half of the cinnamon sugar and 1 tablespoon of melted butter on top of the dough. Dimple the dough using your fingers.
- Bake the bread at 220 C/ 425 F for 25-30 minutes, until the top is golden brown and crisp.
- Let the bread rest in the pan for 5 minutes before turning it out on a cooling rack.
- Cool the bread for about 15-20 minutes. Drizzle the glaze over the focaccia. Let it set for 5-10 minutes, slice and serve. Enjoy!
Glaze
- Combine the powdered sugar, milk, and vanilla extract in a small bowl. Whisk well to make a smooth, thick glaze.1/3 cup ( 50 g) Powdered sugar, 1-2 tbsp Milk, 1 tsp Vanilla extract
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Notes
- The dough of the cinnamon roll focaccia recipe is sticky. So don’t worry if it feels wetter than other bread doughs. That’s what makes it pillowy.
- Please use a kitchen scale to measure the ingredients, particularly for baking bread. This ensures consistent and better results every time.
- Resist the temptation of adding more flour when handling the dough. Instead, oil your hands. Give it time to rise. Be patient here. The longer it rests, the lighter and fluffier your bread will turn out.
- Cool the cinnamon focaccia bread before glazing. If it’s too hot, the glaze will slide right off.
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