Cinnamon Roll Focaccia

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Soft, buttery, and swirled with cinnamon sugar, this cinnamon roll focaccia is baked in one pan and perfect for sharing with friends and family. Serve it warm with coffee or tea for a cozy, crowd-pleasing treat.

Prep Time30

Cook Time25

Total Time55

Course: bread, Breakfast, Dessert

Cuisine: American, Italian

Keyword: Cinnamon Focaccia, Cinnamon Roll Focaccia

Servings:

Author: Lama

Ingredients

Dough

4 cups All-purpose flour
2 cups Warm water 100°F and 110°F
¼ cup Brown sugar or 4 tablespoons Honey
2 tablespoons Instant yeast
½ cup + 2 tablespoons Extra-virgin olive oil ½ cup in dough, 2 tablespoons drizzled on top before baking
Pinch of salt
1 teaspoon Vanilla extract

Cinnamon Sugar Filling

1¼ cups Brown sugar or coconut sugar* check the notes below
2½ tablespoons Ground cinnamon
4 tablespoons Melted butter or coconut oil (softened or melted)

Cream Cheese Icing

8 ounces Cream cheese (softened; microwave 10 seconds if needed)
½ cup Powdered sugar or 4 tablespoons Honey (powdered sugar preferred)
½ teaspoon Vanilla extract
2 tablespoons Milk (more if needed for drizzling consistency)

Instructions

In a large bowl, whisk the brown sugar into the warm water. Once dissolved, sprinkle yeast on top. Let it sit for 10 minutes until it becomes foamy.
Add flour, ½ cup olive oil, salt, and vanilla to the yeast mixture. Mix well until a sticky dough forms. Cover with plastic wrap and let rise for 30 minutes (or up to 2 hours).
To prepare the filling, stir together brown sugar, cinnamon, and melted butter until a spreadable paste forms.
Now, lightly oil a baking pan. Slide dough directly onto the pan. With oiled fingers, stretch the dough into a large rectangle.
Spread about ¾ of the cinnamon filling evenly over the dough.
Fold the dough over itself like a book—left to right, top to bottom—until the filling is enclosed. Gently stretch and press the dough to fit the pan.
Spread the remaining filling evenly over the surface. Let the dough rise for 30 minutes, or until it becomes puffy.
Drizzle the remaining 2 tablespoons of olive oil over the dough. Using oiled fingers, press dimples all over the surface. This helps the cinnamon sugar caramelize.
Preheat the oven to 400°F and bake the focaccia 25–28 minutes, or until golden brown and bubbly.
While the focaccia bakes, prepare the cream cheese icing. Beat softened cream cheese, powdered sugar, vanilla, and milk until smooth. Adjust milk for drizzling consistency.
Once baked, drizzle icing over the warm focaccia and spread evenly. Slice and enjoy warm.

Notes

Use warm water, not hot: The water should be between 100°F and 110°F to activate the yeast without killing it.

Allow the dough to rise properly: A warm, draft-free area helps the dough become fluffy and airy.

Oil your hands: Because the dough is sticky, it's simpler to handle if you lightly oil your fingers.

Don’t skip the dimpling: Before baking, press dimples into the dough to help the cinnamon sugar caramelize perfectly.

Slice while warm: Serve the focaccia warm for the best texture, but allow it to cool slightly before slicing for cleaner cuts.

Serving the Icing: For a prettier presentation, drizzle icing on individual slices instead of the whole focaccia. This keeps the top from getting soggy if you have leftovers.

Coconut sugar: Keep in mind that the coconut sugar is drier than brown sugar. To mimic the stickiness of brown sugar, mix 1 cup of coconut sugar + 1 tablespoon of maple syrup to form a brown sugar substitute.

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