Cinnamon Roll Focaccia Recipe

 

If you love the comforting swirl of cinnamon rolls and the rustic charm of Italian bread, wait until you try this dreamy Cinnamon Roll Focaccia. This recipe perfectly blends the sweet, spicy warmth of cinnamon sugar filling with the tender, airy texture of focaccia dough, creating a delightful twist on two favorites. The luscious buttery crumble topping and a smooth vanilla glaze elevate this bread to irresistible status. Whether you’re serving it for breakfast, dessert, or a special snack, this Cinnamon Roll Focaccia is guaranteed to bring smiles and satisfied sighs from everyone at your table.

Ingredients You’ll Need

Every ingredient here plays a crucial role in crafting that perfect balance between softness, sweetness, and golden, buttery crust. From the simple combination of bread flour and yeast that gives the focaccia its light and airy texture to the rich cinnamon sugar filling that infuses every bite with warmth, these essentials work harmoniously to create something truly special.

• 1 3/4 cup water (plus 2 Tablespoons): Warm water activates the yeast and hydrates the dough for a tender crumb.
• 1 1/2 teaspoons instant yeast: Makes dough rise beautifully, providing airy softness with just the right chew.
• 4 1/2 cups bread flour (plus 2 Tablespoons): Gives structure and strength while keeping the focaccia moist.
• 1 Tablespoon fine sea salt: Enhances all the flavors and balances sweetness perfectly.
• 2 Tablespoons olive oil: Adds a fragrant, fruity richness and keeps the dough supple.
• 2 Tablespoons unsalted butter (melted): For coating the pan and adding golden richness.
• 6 Tablespoons unsalted butter (melted): The indulgent base for the cinnamon sugar filling.
• 1/2 cup brown sugar (packed): Brings deep, molasses-like sweetness to the filling.
• 2 teaspoons ground cinnamon: The star spice that creates that signature warmth.
• 1/3 cup all-purpose flour: Helps make the crumble topping crumbly and just the right texture.
• 2 Tablespoons brown sugar (packed): Adds sweetness and texture to the crumble topping.
• 1 Tablespoon granulated sugar: Offers a subtle crunch in the crumble layer.
• 1/2 teaspoon ground cinnamon: Sprinkled in the crumble for a cinnamon kiss.
• 2 Tablespoons unsalted butter (melted): Binds the crumble topping and adds richness.
• 1 cup powdered sugar: Essential for the silky vanilla glaze finish.
• 1 teaspoon vanilla extract: Lends a fragrant sweetness that makes the glaze irresistible.
• 2-3 Tablespoons milk: Adjusts glaze consistency to smooth perfection.

How to Make Cinnamon Roll Focaccia

Step 1: Make the Dough

Start by mixing water, instant yeast, bread flour, and fine sea salt in a large bowl until fully combined. Don’t worry if it looks thick and sticky—that’s exactly how it should be! This mixture is the foundation that will give your focaccia its tender, airy crumb and slight chew. Letting the dough rest helps the yeast work its magic, preparing it for the next steps.

Step 2: Bulk Fermentation

Drizzle olive oil into another large bowl and coat it well, then transfer your dough inside, turning it so every surface is slick with oil. Cover it and either let it rise at room temperature for about two hours or refrigerate it overnight for more depth in flavor. The dough should double in size and become beautifully puffy, ready to embrace the cinnamon sugar filling in the next step.

Step 3: Prepare the Pan and Shape the Dough

Coat a 9×13-inch baking pan with olive oil and melted butter for that luscious golden crust. Transfer your dough to the pan and gently stretch it out using your knuckles and the backs of your hands—no need to rush! If the dough springs back, simply let it rest for 10 minutes and try again; patience here leads to a perfect canvas for the cinnamon roll focaccia.

Step 4: Add the Cinnamon Sugar Filling

In a small bowl, mix together half the cinnamon sugar filling ingredients. Spread this mixture evenly over half of the dough, then fold the dough over and rotate so it fits snugly in the pan. Gently stretch the dough again, ensuring the cinnamon sugar swirls are well tucked in. This step is where the magic begins, creating those trademark ribbons of sweet cinnamon flavor in every bite.

Step 5: Final Proof

Cover the dough with plastic wrap and let it rise once more for about 60 to 90 minutes, until it looks puffy and bubbly. Final proofing helps set the texture and makes sure your focaccia develops a light, airy crumb with bursts of cinnamon sugar goodness inside.

Step 6: Prepare for Baking

Preheat your oven to 400°F. While it heats, combine ingredients for the crumble topping in a small bowl. Rewarm the remaining cinnamon sugar filling if it has solidified, then drizzle it evenly over the dough’s surface. Use oiled fingertips to gently create dimples across the dough—this invites that signature focaccia texture and traps the juicy cinnamon topping perfectly.

Step 7: Bake Your Cinnamon Roll Focaccia

Pop the pan into the oven’s middle rack and bake for 18 to 22 minutes until the edges turn a gorgeous golden brown and an internal temperature of 190°F. Once baked, transfer it to a wire rack to cool for about 20 minutes, letting all the flavors settle and the texture become beautifully tender yet crisp.

Step 8: Finish with Icing

While your Cinnamon Roll Focaccia cools, whisk powdered sugar, vanilla extract, and a few tablespoons of milk together until you have a thick, smooth glaze. Drizzle it generously over the warm bread and let it set for 10 minutes before slicing. This creamy icing highlights all the sweet, spicy notes and adds that perfect finishing touch.

How to Serve Cinnamon Roll Focaccia

Garnishes

A light dusting of cinnamon or a sprinkle of chopped toasted pecans adds an inviting crunch and an extra layer of flavor. Fresh fruit like sliced strawberries or orange segments next to the focaccia provides a refreshing contrast and a pop of color that brightens the whole presentation.

Side Dishes

This Cinnamon Roll Focaccia pairs wonderfully with simple sides such as creamy mascarpone cheese, whipped honey butter, or even a bowl of warm spiced apple cider. Any of these companions elevate your experience from just bread to an entire cozy indulgence perfect for brunch or teatime.

Creative Ways to Present

Serve this Cinnamon Roll Focaccia on a wooden cutting board for a rustic vibe, or on a pretty platter adorned with fresh herbs like rosemary to echo the focaccia’s Italian roots. Cut it into thick slices for a hearty grab-and-go treat, or small squares to share at parties. For extra fun, drizzle some caramel sauce alongside the vanilla glaze for a decadent twist.

Make Ahead and Storage

Storing Leftovers

Wrap your focaccia tightly in plastic wrap or place it in an airtight container to keep it fresh. Stored at room temperature, it stays tasty for up to two days without losing its moist crumb or delicious flavors.

Freezing

If you want to save some for later, wrap slices individually in plastic wrap and then place them inside a freezer-safe bag. Frozen focaccia stays good for up to three months and can be pulled out whenever a sweet comfort craving hits.

Reheating

To bring back that just-baked softness and buttery goodness, warm slices in a 350°F oven for 8 to 10 minutes or toast gently in a skillet. You’ll enjoy that fresh-out-of-the-oven feeling all over again, melting the cinnamon sugar filling and refreshing the glaze.

FAQs

Can I use sourdough starter instead of instant yeast?

Absolutely! Using sourdough starter will add a lovely tang and complexity to your Cinnamon Roll Focaccia. Adjust fermentation times accordingly, allowing the dough more time to rise, and treat it just as gently when shaping and proofing.

Is it necessary to refrigerate the dough overnight?

Refrigerating the dough overnight isn’t required but highly recommended. It develops deeper flavor and improves the texture, making the focaccia even more tender and aromatic.

Can I substitute the cinnamon sugar filling with other flavors?

Feel free to experiment! Nutella, chopped nuts, or even a fruit jam can work beautifully. Just keep the balance of sweetness and moisture in mind so the dough stays soft and bakes evenly.

What’s the best way to avoid tearing the dough while stretching?

Use oiled hands and be patient. If the dough snaps back while stretching, let it rest for 10 to 15 minutes so the gluten can relax, then try again. It’s all about gentle persistence to get that perfect sheet without holes.

How thick should I slice the Cinnamon Roll Focaccia?

Slicing about 1 to 1.5 inches thick allows each piece to hold its shape and showcase the layers of cinnamon sugar without crumbling. Thicker slices feel indulgent and make great handheld snacks.

Final Thoughts

Trying out this Cinnamon Roll Focaccia is like giving your classic cinnamon roll a glorious Italian upgrade. The marriage of tender focaccia dough with sweet cinnamon sugar filling and buttery crumble creates a delightful crowd-pleaser perfect for any time of day. I promise once you make it, you’ll find all kinds of reasons to bake this beauty again and again—so don’t hesitate, dive in and enjoy every warm, cinnamon-swirled bite!

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