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cinnamon roll focaccia

cinnamon roll focaccia
[category]
[published] October 4, 2026
[PREP] 30 minutes
[TOTAL] 4 hours 30 minutes
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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!