Cinnamon Roll Focaccia

Jump to Recipe·Print Recipe

If you’ve ever craved the buttery layers of a cinnamon roll and the airy chew of fresh focaccia, this cinnamon roll focaccia recipe is the delicious intersection of both worlds. In this article, you’ll learn how to make this comforting dessert focaccia, what makes it unique, and how to serve, store, and reheat it properly. We’ll also answer popular questions like “What makes focaccia different?” and “Is it healthier than regular bread?” Let’s start where every great bake begins—at home, with a memory.

Baking From My Roots: Nana’s Cinnamon Saturdays

Hi there, I’m Ghalya Peaches—and if you ask anyone who knows me, they’ll tell you I’m a dessert-first kind of person.In Northampton, Massachusetts, Saturday mornings growing up always meant one thing—cinnamon rolls with my Nana.. The smell of cinnamon sugar melting into butter filled the whole house, and those warm swirls were more than just a treat—they were tradition. That’s why, when I first tasted cinnamon roll focaccia, something inside me lit up. It was like my two baking lives—sweet rolls and rustic breads—had decided to throw a party.

Cinnamon roll focaccia transforms the soft, airy base of classic focaccia into a sweet treat by adding rich cinnamon sugar throughout and finishing it with a smooth vanilla glaze. It’s like your favorite cinnamon bun met your cozy bakery-style focaccia and they fell in love. Best part? This recipe is foolproof—no kneading, no stand mixer, and zero stress. All it takes is a bowl, a spoon, and some room in your fridge.

Focaccia, unlike most breads, doesn’t require exact shaping. That’s what makes it perfect for this twist. Instead of worrying about rolling dough into tight coils, you get to layer the cinnamon sugar right into the dough folds, press your fingers into soft, buttery dough, and watch it bake into a golden tray of sweet, dimpled perfection.

For dessert lovers looking for a hands-off bread that delivers on warm, nostalgic flavors, this cinnamon roll focaccia is a must-try. I like pairing mine with a tangy cream cheese-style filling (like the one in my Matcha Bagel Fruit Sando) or even as a breakfast treat alongside my Pumpkin Banana Loaf. Either way, it’s a sweet reminder that baking doesn’t have to be complicated to be deeply satisfying.

What Makes This Cinnamon Roll Focaccia So Special

The Magic of Focaccia Dough

f you’ve never worked with focaccia before, prepare to be amazed. It’s incredibly forgiving. This dough relies on time, not technique. No kneading. No stand mixer. Just a slow fermentation in the fridge, which develops flavor and creates that signature airy structure. Bread flour gives it strength, while the high hydration keeps it soft and chewy. The secret to cinnamon roll focaccia’s success is how it absorbs flavor: melted butter seeps into the crevices, cinnamon sugar sinks into the dimples, and the result is a sweet, crisp-edged treat with a soft interior.

I always recommend using a digital kitchen scale here. It’s the simplest way to make sure your measurements are spot-on, especially with flour and water. Bread baking is a balance, and having the right ratio ensures the dough rises well and holds moisture. This is a great foundational recipe if you’re new to baking bread but want something fun and unique.

If you’re already a fan of classic cinnamon rolls, this recipe is your shortcut to those same cozy flavors without the rolling and shaping. You can even explore variations by changing the spice (try cardamom or chai spice), or adding citrus zest to the glaze for a fragrant twist.

I’ve shared more approachable bread-based sweets like this in my Earl Grey Cookies and also highlight similar one-bowl baking strategies over on the main Recipes page. Cinnamon roll focaccia belongs right at home with those simple, big-impact bakes.

The texture is what really sets this apart: soft like a cinnamon bun in the middle, but with golden, caramelized edges like focaccia should have. It’s the kind of dessert bread you’ll end up making on repeat—especially once you see how hands-off it really is.

The Cinnamon Sugar Layer & Glazing Technique

That Signature Cinnamon Roll Flavor

What truly gives cinnamon roll focaccia its soul is that gooey, spiced filling. It’s simple—just dark brown sugar and ground cinnamon—but the result is magical. Brown sugar adds depth and a hint of caramel while cinnamon brings that nostalgic, warm spice that defines any good cinnamon dessert.

The technique? Once your dough is fermented and airy, you sprinkle half of the cinnamon sugar directly over it before shaping. This ensures the sugar melts into the dough’s folds. Next, gently fold the edges of the dough toward the center, then flip it into a pan greased with butter.
The rest of the cinnamon sugar goes on top—along with melted butter—just before baking.

Here’s the fun part: dimpling.Focaccia gets its classic texture and look from gently pressing your fingertips into the surface of the dough. Here, it also helps distribute the sugar into the surface. The result is pockets of flavor, caramelization, and texture contrast in every bite.

Glazing Like a Pro

Once baked, the cinnamon roll focaccia gets finished with a vanilla glaze made from powdered sugar, heavy cream, a touch of melted butter, and vanilla extract. You want to drizzle the glaze while the focaccia is warm—but not hot—so it spreads smoothly without running off. That silky finish pulls everything together and gives each piece that classic cinnamon roll shine.

This is a great place to make it your own. If you’re feeling creative, add maple extract to the glaze, or try a dash of orange zest. Looking for other ideas with bold flavor pairings? My Chocolate Cake has a similar moist base and strong flavor profile, and you’ll find more options like it on my Blog.

Cinnamon roll focaccia is the kind of dessert that feels impressive, but truly anyone can make it—with bakery-level results.

Serving, Storing & Reheating Cinnamon Roll Focaccia

Serving Ideas That Make It Shine

Fresh out of the oven, cinnamon roll focaccia is at its peak: warm, golden, and slightly crisp on the edges with gooey cinnamon sugar in the center. Serve it as-is, sliced into squares, for a cozy brunch or a sweet after-dinner bread. If you want to go a little extra, try it with a side of whipped cream cheese or my signature cheese whip—similar to the creamy filling in my Matcha Bagel Fruit Sando. The combo of tang and sweet brings this dessert bread to a whole new level.

Another great idea? Turn it into a dessert sandwich. Slice it horizontally and stuff with whipped cream or fruit. It’s a fun, creative twist that turns leftovers into a second dessert moment—just like the genius reuses I highlight over on my About page, where seasonal inspiration always guides what I bake next.

How to Store & Reheat for Fresh Results

To keep cinnamon roll focaccia soft, let it cool completely, then store it in an airtight container at room temperature for up to 2 days. Avoid refrigerating unless it’s part of a filled sandwich, since cold temps can dry it out. For longer storage, slice and freeze it in a tightly wrapped container for up to 3 months.

When you’re ready to reheat:

From room temp: Microwave a slice for 10–15 seconds, or bake at 350°F (175°C) for 5–10 minutes.
From frozen: Let it thaw at room temp, then warm it just like above.

If you ever have questions about techniques or substitutions, feel free to reach out directly through the Contact Page or check my full Recipe Index for even more cozy ideas.

For more recipes like this one follow me on Facebook and Pinterest.

Conclusion: Cinnamon Roll Focaccia Is the Cozy Bake You Didn’t Know You Needed

If you’ve ever wanted cinnamon rolls without all the fuss—or focaccia with a sweet surprise—this cinnamon roll focaccia brings the best of both worlds. It’s hands-off, no-knead, make-ahead friendly, and packed with buttery cinnamon goodness. With its golden crust, gooey center, and silky glaze, it’s the kind of bake that draws everyone to the kitchen.

Whether you’re an experienced baker or a total beginner, this recipe is comforting, simple, and deeply rewarding. Don’t be surprised if it quickly turns into your new weekend go-to.For more bakes that feel like home, don’t forget to browse my recipes or visit the blog for more seasonal sweetness.

FAQ About Cinnamon Roll Focaccia

What is cinnamon roll focaccia?

Cinnamon roll focaccia is a sweet twist on traditional Italian focaccia bread, combining the airy texture of focaccia with the rich, spiced flavor of cinnamon rolls. It features a brown sugar cinnamon swirl and a vanilla glaze, baked into a buttery, dimpled dough. It’s perfect for brunch, dessert, or anytime you crave something warm and comforting. You get the nostalgic taste of a cinnamon roll without the time-consuming shaping

What makes focaccia bread different?

Focaccia stands out from other breads because of its high hydration dough, olive oil enrichment, and signature dimples. It’s soft inside, with a crisp, golden crust. Unlike traditional loaves, focaccia doesn’t require shaping or kneading. In the case of cinnamon roll focaccia, that same structure holds pockets of cinnamon sugar, creating both texture and flavor contrasts in every bite.

What does “cinnamon roll” mean in Gen Z slang??

In Gen Z slang, a “cinnamon roll” refers to someone who is soft, sweet, and kind-hearted—just like the dessert! It’s often used online to describe a character or person who’s especially gentle and lovable. So yes, both the person and the cinnamon roll focaccia are considered sweet and wholesome.

Cinnamon Roll Focaccia – 1 Easy Twist You’ll Love

Baking From My Roots: Nana’s Cinnamon Saturdays

Ingredients

Instructions

Notes

Nutrition