Cinnamon Roll Focaccia

This cinnamon roll focaccia keeps all of the classic, delicious flavors of a cinnamon roll, but without all the fuss of rolling and cutting. A cinnamon sugar glaze is baked right on top of a soft and supple focaccia dough until crispy, perfect for serving your family or friends and gives you the sweet and simple morning you deserve!

❤️ Why You’ll Love Cinnamon Roll Focaccia

This is the fun and fluff of a cinnamon roll, but with a fraction of the effort. No rolling pins or softened butter in sight. Just the fun of focaccia with the deliciousness of a cinnamon roll.

🍲 Ingredients

Sourdough Starter – Active, bubbly starter that has been fed 6 – 8 hours prior to assembling the dough. This is what makes the bread rise.

Flour – I like to use Kirkland’s organic unbleached all purpose flour, but use what you have on hand as long as it is unbleached! Organic is not always necessary if it is not without your means.

Honey – This adds just a touch of sweetness to the dough.

Olive oil – good quality olive oil makes this a classic focaccia and adds a depth of flavor.

Water – Filtered Water

Salt – I use pink Himalayan salt but use whatever you have on hand.

🗒 How to Make Cinnamon Roll Focaccia

• In the morning, feed your starter.
• In the afternoon when your starter has doubled and is bubbly, assemble your dough. In a large mixing bowl (or stand mixer) whisk together your starter, water and honey until the starter is fully dissolved and a milky liquid forms.
• Add in your flour and salt and mix until a cohesive dough forms.
• (If you’re using a stand mixer, the dough might seem wet. If it’s too wet to handle, let it rest for 10 minutes in the bowl to let the gluten relax)
• Cover and let rest for one hour.
• After resting, perform one stretch and fold to smooth out the dough. Then cover with a damp towel or bowl cover and leave it to bulk ferment on the counter overnight for 12 hours.
• In the morning, coat your baking dish with 1 tablespoon of olive oil. Transfer your dough into the oiled baking dish and flip the dough over so it’s coated in the oil. Cover with a damp towel for 1 -2 hours until its puffy.
• While the dough is doubling, make your cinnamon roll toppings.
• First, melt butter, brown sugar and cinnamon in a small sauce pan until the the sugar and butter are fully incorporated. Let it cool.
• Second, in another sauce pan over low heat, melt down the cream cheese, cream, and maple syrup. Use an immersion blender to make sure all of the ingredients are fully combined.
• Preheat your oven to 425. When your dough is nice and puffy, oil the tips of your fingers and dimple the top of the dough. Spoon the brown sugar butter mixture over the stop and bake for 20 minutes.
• Let the bread cool slightly and then pour the cream cheese directly over the warm focaccia. Let sit for at least 20 minutes before slicing and enjoy!

👩‍🍳 Bakers Schedule for Cinnamon Roll Focaccia

In the morning, 10am: feed your starter

In the afternoon, 6pm: assemble your dough by mixing together all of your ingredients.

7pm: one stretch and fold to make your dough into a smooth ball. Cover and let rest overnight.

The next morning, 7am: Transfer your dough into an oiled dish (I use a small cast iron pan)

8:30 am: dimple the dough and bake.

9 am: When your focaccia is done baking, let it cool slightly then drizzle with cream cheese frosting and enjoy!

🪄 Tips and Tricks

• If you’re mixing your dough together in a stand mixer and it seems too wet to come together, let the dough rest for 10 minutes and then knead it until a smooth ball forms. This gives the gluten time to relax and come together.
• I like to use a smaller cast iron pan for this recipe, because I like thick focaccia bread. But if you want a thinner bread with more topping, use a 9×13 baking dish instead.
• Don’t Rush the Dough: Letting it rest and rise properly is crucial for texture and flavor; resist the temptation to shorten the process.
• Use a Baking Stone: If you have one, using a baking stone can help provide an even bake.

🗒 Variations

Focaccia is one of my favorite breads for the sole reason of its simplicity and flavor. It can be the vehicle to so many delicious seasonal flavors which means it’s appropriate to make all year long! Here are some of my favorites <3

• Maple Bacon Focaccia
• French Onion Focaccia
• Peach and Mozzarella Focaccia
• Sourdough Focaccia Pizza – Acts Of Sourdough
• Cinnamon Roll Focaccia Muffins – Acts Of Sourdough

🗒 Substitutions

If you don’t have any whole wheat flour on hand, you can use all – purpose for this recipe, or substitute with bread flour.

• Substitute: Whole wheat flour, for all purpose flour.
• Cinnamon Sugar Filling: Mix your cinnamon with sugar, and don’t be afraid to experiment with adding nutmeg or brown sugar for depth of flavor.
• Adding Extras: Consider adding chopped nuts (like walnuts or pecans), raisins, or even chocolate chips for extra texture and flavor.

🗒 Best served with

• Christmas morning breakfast.
• Spring time brunch party.
• Savory sides like bacon or potatoes for balance.
• Your favorite cup of coffee.

👝 How to Store Leftovers

Cooling Time: Allow the bread to cool slightly after baking before slicing. This helps to set the texture and makes it easier to cut.

Storage: Store leftovers in an airtight container at room temperature for a few days. For longer storage, consider freezing slices

🤔 Common Questions