{"id":46672,"date":"2025-09-18T12:09:19","date_gmt":"2025-09-18T06:39:19","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=46672"},"modified":"2025-09-18T12:09:19","modified_gmt":"2025-09-18T06:39:19","slug":"cinnamon-roll-focaccia","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/cinnamon-roll-focaccia\/","title":{"rendered":"Cinnamon Roll Focaccia"},"content":{"rendered":"\n

Fluffy, soft, and swirled with buttery cinnamon sugar, this cinnamon roll focaccia <\/strong>needs just 15 minutes<\/em> of prep. Drizzled with a sweet vanilla glaze, this pillowy cinnamon focaccia is totally irresistible!<\/p>\n\n\n\n

\"Sliced<\/figure>\n\n\n\n

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<\/a> 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<\/a> and soft, airy focaccia! Perfect for brunch or a tea-time treat!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

\u2728 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.<\/p>\n\n\n\n

\u2728 The dough for this no-knead bread is so simple and very forgiving. No fancy shaping like for my\u00a0wool roll bread<\/a>\u00a0or\u00a0challah<\/a>. It\u2019s rustic and beautiful every time.\u00a0<\/p>\n\n\n\n

\u2728 Not in the mood to bake a whole loaf? Follow my mini no-knead focaccia<\/a> recipe instead to make tiny versions. I\u2019ve already done the math for you!<\/p>\n\n\n\n

\u2728 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<\/a> or apple pie cinnamon rolls<\/a>.<\/p>\n\n\n\n

\u2728 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<\/a>, or a fig and date smoothie<\/a>, or just as a special sweet treat!<\/p>\n<\/div><\/div>\n\n\n\n

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Cinnamon Roll Focaccia Ingredients<\/h2>\n\n\n\n
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Yeast:<\/strong> Both instant and dry active work. Just check it\u2019s fresh by proofing it separately. Use lukewarm water, not hot. Too much heat can kill the yeast. Ideally, the temperature should be 40.5 \u00b0C (105\u00b0F).<\/p>\n\n\n\n

Flour<\/strong>: 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.<\/p>\n\n\n\n

Oil:<\/strong> Olive oil makes the focaccia golden, crisp, and flavorful! Use a good-quality extra virgin olive oil.<\/p>\n\n\n\n

Sugar:<\/strong> 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.  <\/p>\n\n\n\n

Butter:<\/strong> Melted butter mixes with cinnamon sugar to create that gooey, caramelized swirl and also for that rich flavor.<\/p>\n\n\n\n

Cinnamon<\/strong> powder is the star of the show! It gives that wonderful, warm, and spicy flavor that we all love so much in cinnamon rolls.<\/p>\n\n\n\n

Vanilla extract: <\/strong>We are<\/span> using vanilla extract in the icing. Use store-bought or homemade vanilla extract<\/a>.<\/p>\n\n\n\n

Please see the recipe card below for full information about ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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Variations<\/h2>\n\n\n\n

Brown sugar is <\/strong>a great choice, especially if you want a deeper caramel flavor and color like my monkey bread recipe<\/a>. It\u2019ll make the swirls more prominent.<\/p>\n\n\n\n

Nuts: <\/strong>Sprinkle toasted pecans or walnuts over the cinnamon sugar before folding the dough for a nutty crunch.<\/p>\n\n\n\n

Apple pie focaccia:<\/strong>\u00a0Add grated or diced apples to the dough for a cozy fall bake.<\/p>\n<\/div><\/div>\n\n\n\n

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How To Make Cinnamon Roll Focaccia<\/h2>\n\n\n\n
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\"A<\/figure>\n\n\n\n

Step 1:<\/strong> Stir yeast and sugar in warm water and let it sit till nice and frothy, about 5-10 minutes.<\/p>\n<\/div>\n\n\n\n

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\"Flour<\/figure>\n\n\n\n

Step 2:<\/strong> 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.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Bread<\/figure>\n\n\n\n

Step 3:<\/strong> Pour a teaspoon of olive oil on the surface of the dough and rub it all over.<\/p>\n<\/div>\n\n\n\n

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\"Proofed<\/figure>\n\n\n\n

Step 4:<\/strong> 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.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Deflated<\/figure>\n\n\n\n

Step 5:<\/strong> 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.<\/p>\n<\/div>\n\n\n\n

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\"Bread<\/figure>\n\n\n\n

Step 6:<\/strong> 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.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Cinnamon<\/figure>\n\n\n\n

Step 7:<\/strong> 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.<\/p>\n<\/div>\n\n\n\n

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\"Bread<\/figure>\n\n\n\n

Step 8:<\/strong> Fold the other half over the cinnamon sugar and gently pinch the ends together.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Proofed<\/figure>\n\n\n\n

Step 9:<\/strong> 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.<\/p>\n<\/div>\n\n\n\n

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\"Bread<\/figure>\n\n\n\n

Step 10:<\/strong> Preheat your oven. Sprinkle the remaining half of the cinnamon sugar and one tablespoon of melted butter all over the dough.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Dimpled<\/figure>\n\n\n\n

Step 11:<\/strong> Dimple the dough using your fingers.<\/p>\n<\/div>\n\n\n\n

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\"Baked<\/figure>\n\n\n\n

Step 12:<\/strong> Bake the bread for 25-30 minutes until golden brown.<\/p>\n<\/div>\n<\/div>\n\n\n\n

\"Cinnamon<\/figure>\n\n\n\n

Final Step:<\/strong> 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!<\/p>\n<\/div><\/div>\n\n\n\n

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Top Tips<\/h2>\n\n\n\n