cinnamon roll focaccia

last updated on October 29, 2026

You know by now my love for focaccia runs deep, and this cinnamon roll focaccia might be my favorite sweet version yet. It has all of the things I love about cinnamon rolls — brown sugar, cinnamon, butter, and cream cheese frosting — but in a fluffy, golden focaccia that is so much easier to make.

The dough is soft and bubbly, the edges get beautifully golden and crisp, and little pockets of cinnamon sugar melt into the bread as it bakes. Then the whole thing gets finished with a generous layer of cream cheese icing.

And whether you’re a focaccia pro or never made it before, this is such a perfect recipe to add to your list. There is no rolling out dough, no complicated shaping, and no trying to perfectly spiral each cinnamon roll. You just mix, stretch, rise, dimple, bake, and frost!

ingredients needed for cinnamon roll focaccia

for the focaccia

• bread flour — Bread flour gives the focaccia plenty of structure while still keeping the inside soft and airy. You can also use all-purpose flour.
• instant yeast — Yeast is what makes the focaccia rise and gives it that light, bubbly texture. Instant yeast can be mixed directly into the flour, so there is no need to proof it first.
• kosher salt — Salt balances the sweetness and enhances the flavor of the bread.
• warm water — Water hydrates the flour and gives us a very soft, high-hydration dough. The dough will look shaggy and sticky at first, and that is exactly what we want.
• brown sugar — Brown sugar adds sweetness and a little caramel-like flavor. Some gets folded into the dough and the rest goes on top.
• cinnamon — The most important ingredient for turning regular focaccia into cinnamon roll focaccia!
• butter — Butter adds richness and helps coat the dough as it goes into the pan.

for the cream cheese frosting

• cream cheese — Creates the tangy, creamy base for the frosting.
• butter — Makes the frosting extra smooth and rich.
• powdered sugar — Sweetens and thickens the frosting.
• vanilla extract — Adds a little extra warmth and flavor.
• salt — Keeps the frosting from tasting overly sweet.
• milk — Loosens the frosting so it is easy to spread over the focaccia.

what yeast should i use for focaccia?

I use instant yeast for this cinnamon roll focaccia because it is easy and reliable. Instant yeast can be mixed directly into the dry ingredients without dissolving it in water first.

Yeast is what gives focaccia its rise. As yeast ferments the dough, it produces carbon dioxide, which gets trapped by the gluten structure in the dough and creates those beautiful bubbles we love in focaccia.

If you would like to use active dry yeast instead, you can! You’ll need to bloom the yeast first before adding to the dough, and the dough may need a bit longer to rise.

equipment needed

• Large mixing bowl
• Wooden spoon or sturdy spatula
• Small bowl for cinnamon sugar
• 9×13-inch metal baking pan
• Kitchen scale or measuring cups
• Plastic wrap or reusable bowl cover
• Cooling rack
• Medium bowl for frosting
• Hand mixer or stand mixer
• Silicone spatula

I recommend a metal 9×13-inch pan because it helps the focaccia develop those beautiful golden, crisp edges. If you only have a glass baking dish, you can still make this recipe, but keep in mind that glass can bake differently from metal. Watch the focaccia closely toward the end of the baking time. Also, if you are using a glass baking dish, you’ll need to make sure the pan is really well greased. The dough sticks much easier to glass pans so you’ll need to make sure to use plenty of oil or line the pan with parchment paper.

how to make cinnamon roll focaccia

1. mix the dough

Start by adding the bread flour, instant yeast, and kosher salt to a large bowl. Stir until everything is evenly distributed. Add the warm water and stir with a wooden spoon until you have a shaggy dough and there are no dry patches of flour. The dough will be very soft and sticky. Don’t panic and don’t add extra flour! That high-hydration dough is what helps create a light and airy focaccia. Cover the bowl with plastic wrap or a reusable bowl cover.

2. make the cinnamon sugar

In a small bowl, combine the brown sugar and cinnamon. Give it a good stir and set it aside.

3. let the dough rise

Let the dough rise at room temperature for about 2 hours. During this first rise, you’ll do four rounds of stretch and folds. Do the first stretch and fold after 30 minutes, then repeat every 30 minutes until you’ve completed four rounds.

To stretch and fold, grab one edge of the dough and gently stretch it upward. Fold it toward the center of the dough. Rotate the bowl and repeat with the remaining three sides. You don’t need to knead the dough like traditional bread dough. The stretch-and-fold process helps develop strength in the dough while keeping all those beautiful air bubbles intact.

During the fourth and final stretch and fold, you’ll add some of the cinnamon sugar directly into the dough. Sprinkle about 2 tablespoons of the cinnamon sugar over the dough. Stretch and fold the dough over the sugar. Rotate the bowl, add another 2 tablespoons of cinnamon sugar, and fold again. Continue until you’ve completed four folds, using a little over half of the cinnamon sugar mixture.

4. transfer the dough to the pan

Grease a 9×13-inch metal baking pan with 1 tablespoon of olive oil. Add the melted butter to the center of the pan. Transfer the dough to the pan and gently turn it over so both sides are coated in the butter. Cover the pan and let the dough rise for another 2 hours. As it rises, the dough should become noticeably puffy and airy.

5. dimple the focaccia

About 20 minutes before you’re ready to bake, preheat the oven to 475°F. If the dough hasn’t naturally stretched all the way toward the corners of the pan, gently stretch it into place.

Lightly coat your fingertips with a little oil if needed, then press your fingers deeply into the dough, creating dimples all over the surface. Sprinkle the remaining cinnamon sugar evenly over the top. Let the dough rest for the remaining 20 minutes while the oven finishes heating.

6. bake the cinnamon roll focaccia

Bake the focaccia at 475°F for 18–22 minutes. You’re looking for a deeply golden brown top with crisp, caramelized edges. Let the focaccia cool in the pan for 5 minutes, then carefully transfer it to a cooling rack.

7. make the cream cheese frosting

While the focaccia cools, make the frosting. Add the softened cream cheese and softened butter to a medium bowl. Use a hand mixer or stand mixer to beat them together until smooth and combined. Add the powdered sugar, vanilla extract, and pinch of salt. Mix for about 1 minute, until smooth. Add 1 tablespoon of milk and mix again. The frosting should be creamy and spreadable but not runny. If it is still too thick, add the remaining tablespoon of milk.

8. frost the focaccia

Once the cinnamon roll focaccia has cooled for at least 15 minutes, spread the cream cheese frosting over the top. Then slice up and enjoy!

how to make cinnamon roll focaccia overnight

If you want to split this process into two days, you absolutely can! An overnight rise is one of my favorite ways to make yeast breads because it makes baking day feel much easier. Plus, an overnight rise actually develops better flavor and bubbles throughout the dough.

For the overnight method, mix the dough as directed. Complete the first rise, performing the stretch and folds as directed, including adding the cinnamon sugar. Cover the bowl tightly and place it in the refrigerator overnight.

Let the dough rest in the refrigerator for about 8–18 hours. The cold temperature slows yeast activity, allowing the dough to ferment gradually instead of rising too quickly. Slower fermentation can also give yeast dough more time to develop flavor.

The next morning, take the dough out of the refrigerator and let it sit at room temperature for about 1–2 hours, or until it looks puffy and relaxed. Then continue with the recipe: transfer it to the prepared pan, let it rise, dimple it, top it with the remaining cinnamon sugar, and bake.

ingredients in cups

If you prefer baking with cups instead of grams, here are the measurements you’ll need:

• 4 cups + 2 tablespoons bread flour or all-purpose flour
• 2 teaspoons instant yeast
• 2 teaspoons kosher salt
• 2 cups warm water
• 1/2 cup brown sugar
• 1 tablespoon cinnamon
• 2 tablespoons butter, melted
• 4 ounces cream cheese
• 1 tablespoon butter
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk
• 1 tablespoon olive oil, for the pan

a note about measuring flour

If you are using cups, I recommend spooning the flour into your measuring cup and leveling it off rather than scooping the flour directly from the bag. Flour can become compacted, and too much flour can make focaccia heavier than it should be.

If you have a kitchen scale, weighing the flour and water is the most consistent way to make this recipe. This is my favorite kitchen scale, I use it almost daily!

FAQs

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cinnamon roll focaccia

[category]

[published] October 4, 2026

[PREP] 30 minutes mins

[TOTAL] 4 hours hrs 30 minutes mins

Print recipe Pin Recipe

Ingredients

cinnamon roll focaccia

• 500 grams bread flour (about 4 cups + 2 tablespoons) or all-purpose flour
• 2 teaspoons instant yeast
• 2 teaspoons kosher salt
• 475 grams warm water (about 2 cups)
• 1/2 cup brown sugar
• 1 tablespoon cinnamon
• 2 tablespoons butter melted

cream cheese frosting

• 4 oz cream cheese softened
• 1 tablespoon butter softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• pinch of salt
• 1-2 tablespoons milk room temp

Instructions

mix the dough

1. In a large bowl, combine the bread flour, instant yeast, and salt. Stir until evenly mixed.
2. Add the warm water and stir with a wooden spoon until a shaggy dough forms and no dry flour remains.
3. Cover the bowl with plastic wrap or a reusable cover.
4. Place the brown sugar and cinnamon in a small bowl and mix to combine. Set aside.

complete the first rise

1. Let the dough rise at room temperature for 2 hours.
2. During the first rise, complete four rounds of stretch and folds:
3. Perform the first stretch and fold after 30 minutes.
4. Repeat every 30 minutes until you’ve completed four total rounds.
5. To stretch and fold, grab one edge of the dough, stretch it upward, and fold it toward the center. Rotate the bowl and repeat until you’ve folded all four sides.
6. During the last stretch and fold, add about 2 tablespoons of the cinnamon sugar mixture on top of the dough. Perform the first stretch and fold, pulling the dough up and over the sugar. Rotate the bowl, add another 2 tablespoons of the sugar, then stretch the dough up and over again. Repeat 4 times total, using a little over half of the sugar mixture.

transfer dough to the pan

1. Grease a 9×13-inch metal baking pan (see note if using a glass pan) with 1 tablespoon of olive oil.
2. Add the melted butter to the center of the pan.
3. Transfer the dough into the pan and gently turn it over to coat both sides with butter.
4. Cover and let rise for another 2 hours.

preheat the oven

1. About 20 minutes before baking, preheat the oven to 475°F.

dimple and top the dough

1. Lightly stretch the dough toward the corners of the pan if needed.
2. Using your fingertips, press deep dimples throughout the dough.
3. Sprinkle the remaining sugar mixture evenly across the top.
4. Let the dough rest for the remaining 20 minutes while the oven finishes heating.

bake the focaccia

1. Bake for 18–22 minutes, until the focaccia is deeply golden brown and the edges are crisp.
2. Let cool in the pan for 5 minutes, then carefully transfer to a cooling rack.
3. Allow it to cool for another 5 minutes.

make the cream cheese frosting

1. Place the cream cheese and butter into a medium bowl. Use a stand mixer or hand mixer to mix until combined.
2. Add the powdered sugar, vanilla extract, and salt. Mix until smooth, about 1 minute. Add 1 tablespoon of milk and mix until combined. The icing should be spreadable but not too thick. If it’s still thick, add the remaining tablespoon of milk.
3. Once the focaccia has cooled for at least 15 minutes, add the cream cheese icing on top. Slice and enjoy!