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!

โค๏ธ 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.

๐Ÿฒ 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.

๐Ÿ—’ 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!

๐Ÿ‘ฉโ€๐Ÿณ 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!

๐Ÿช„ 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.
  • Donโ€™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.

๐Ÿ—’ 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


๐Ÿ—’ 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 donโ€™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.


๐Ÿ—’ Best served with

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

๐Ÿ‘ 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

๐Ÿค” Common Questions

What if I don’t have a cast iron skillet?

You can use an 9×9 dish instead! If you have a 9×13 pan, just know the focaccia won’t come out as thick.

4.83 from 105 votes

Cinnamon Roll Focaccia

Print recipe
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!
Prep Time:2 hours
Cook Time:27 minutes
Fermenting Time:12 hours
Total Time:14 hours 27 minutes

Equipment

Ingredients

  • 150 grams bubbly, active starter
  • 360 grams filtered water
  • 25 grams honey
  • 25 grams olive oil
  • 600 grams all purpose flour
  • 10 grams salt

Cinnamon Topping

  • 6 tbs butter melted
  • ยผ cup brown sugar
  • 1 tsp cinnamon

Cream Cheese Frosting

  • 4 oz cream cheese softened
  • ยฝ cup half and half
  • ยผ cup maple syrup
  • 1 tsp vanilla

Instructions

  • 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 whisk together your starter, water, olive oil and honey until the starter is fully dissolved turns into a milky liquid. It's okay if the olive oil is top.
  • Add in your flour and salt to the bowl and mix until there are no dry bits of flour and a shaggy dough forms.
  • Cover and let rest for one hour.
  • After resting, do your first stretch and fold by pulling one side of the dough up and towards the middle, rotating the bowl each time until a semi smooth ball forms. Cover and rest for 30 minutes.
  • Perform 1 – 3 more stretch and folds every half hour to one hour apart. When you are done, cover the bowl with a damp tea towel or bowl cover and leave on the counter overnight to bulk ferment. About 12 hours.
  • The next morning, drizzle one tablespoon of olive oil into the bottom of your baking dish and turn your dough over directly into the pan. Take one side of the dough and fold it up and towards the middle, repeating on the opposite side so the dough touches in the middle. Flip it over so the dough is seam side down and everything is lightly coated in olive oil.
  • Cover and let rest for 1 – 2 hours until the dough is 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 has doubled and is puffy, spoon your brown sugar mixture all over the surface. Use your fingertips to dimple the dough and press the brown sugar inside for more flavor. Spoon whatever is left of the mixture over the top.
  • Bake at 425 for 25 – 27 minutes until the dough is brown and crispy on top.
  • Let the bread cool slightly and then pour the cream cheese directly over the warm focaccia. Let sit and cool slightly before slicing and serving!

Notes

If you make this dough in a stand mixer it might appear too wet to handle, if this is the case, stop mixing and let the dough sit for 10 minutes to let the gluten relax. Then you can finish kneading by hand. This develops a smooth ad cohesive dough when mixing.ย 
Donโ€™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.

Nutrition

Calories: 447kcal | Carbohydrates: 68g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 564mg | Potassium: 159mg | Fiber: 2g | Sugar: 17g | Vitamin A: 508IU | Vitamin C: 0.2mg | Calcium: 64mg | Iron: 3mg
Course: Appetizer
Cuisine: American
Keyword: Cinnamon Roll, Focaccia, Sourdough
Servings: 8
Calories: 447kcal

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4.83 from 105 votes (75 ratings without comment)

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86 Comments

    1. It depends on how thick you like your focaccia but I use our smaller cast iron for a thick bread. But if you like a thinner, crispier bread than you can use a 9×9 or even 9×13 pan.

      1. Hello! I live in a tropical country and I feel like 12hrs of bulk fermentation on the counter might be too long. What is the temperature in your kitchen? And also what is the best indication that bulk fermentation is completed for this recipe?

        Thank you so much! ๐Ÿ™‚

        1. My kitchen is 67-68 degrees in the winter. Your dough should easily pull away from the side of your bowl and have little bubbles during shaping.
          I prefer a little over proofed bread than underproof. ๐Ÿ™‚

  1. 5 stars
    Yessssss!! I’m so happy with how this turned out. To each there own, but I definitely find this sweet enough. This is going into my recipe cards for sure!

  2. 5 stars
    Delicious! My true critic (8 year old son) gave it a thumbs up! I did add a shake of cinnamon when mixing up the dough.

  3. What can I use if I donโ€™t have half n half? Donโ€™t really want to buy it for one recipe if I donโ€™t have to

  4. 5 stars
    This is so yummy! Do you have conversions to cups for the ingredients. I know they can vary based on what the density of each ingredient is!

  5. 4 stars
    Love the focaccia recipe but it made a way bigger loaf than I expected! I used an extra deep dish 9โ€™ round pan and it was at least 3 inches thick still! I will say, the frosting isnโ€™t my favorite. I couldnโ€™t taste the cream cheese at all even when it was only cream cheese and H&H before anything else was added. Overall though I love the recipe and will def be making it again! The crust on the bread was INCREDIBLE

  6. 5 stars
    This is a keeper for our family! I have made it in a square cast iron skillet and a sheet pan. I loved the crust in the skillet but itโ€™s a really thick loaf. I prefer the depth of the sheet pan. I absolutely love the frosting. I used heavy whipping cream but a little less than whatโ€™s called for. The maple syrup just really gives it a nice flavor!!

  7. 5 stars
    This was absolutely fabulous! I followed the recipe exactly and it turned out so delicious. In my opinion, it is the perfect level of sweetness. I do not enjoy food that is overly sweet, but obvs cinnamon-roll anything needs to be sweet at some level, and this was a perfection. Thank you for sharing the recipe!

  8. Time got away from me and I wonโ€™t be able to bake it after 12hrs of bf. Can I put it in the fridge at 12 hrs and bake later on?

  9. 5 stars
    This was incredible! Made it in a 9X13 and didn’t do the glaze. My little girls and I just devoured half the pan. Will make again for sure!

  10. 5 stars
    Have not made yet, but am planning to! To make this for an after dinner treat, when would you suggest starting?

  11. Am I missing powdered sugar from the cream cheese topping? Bc this cream cheese and loads of liquid are resembling nothing like a frosting

  12. Ive now made this a few times so here is my feedback. Mine gets to be WAY too big for a cast iron or pie dish. I have to put in 9×13 and itโ€™s still 2.5 inches high but is no longer boiling over and making my oven a mess! This also helps with icing distribution! ๐Ÿ™‚ I also skip the half and half in the icing. There seems to be plenty without it and it has a stronger maple and cream cheese flavor and sets up nicely. All that to say, it has been DELICIOUS every time!

    1. wish I would have read this comment first! made mine in a 9×9 and it’s SO fluffy I can’t add the frosting to the top. and my frosting is runny… still looks and smells delicious but definitely a 9×13 next time and less liquid for the frosting! just have to figure out now how to transfer it to add frosting ๐Ÿ™‚

  13. 5 stars
    So delicious!! Fluffy, sweet, gooey, and perfect. Will definitely be making again! Didnโ€™t have cream cheese on hand so substituted equal parts plain greek yogurt and was great! Tangy and sweet!

  14. Making it for the second time in a month. Itโ€™s our cheat day!
    I did a 9×9 and the texture to me was perfect. It was that perfect chewy, crispy texture. Sweetest was perfect if you donโ€™t like it overly sweet๐Ÿ˜‰. My husband is like this and he said the ratio is perfect!
    Thanks for the recipe. Next month Iโ€™m going to try the chocolate sourdough loaf๐Ÿ˜‹

  15. Looking forward to trying this recipe but I have one question on step 7. Do you coat your dish in olive oil or honey for this recipe? Blog post says honey in place of olive oil but recipe instructions call for olive oil.

  16. 5 stars
    This is SO delicious thank you! and the steps are so easy to follow the way you laid it out. the second time i made it i sauteed some diced apples in cinnamon and some maple syrup and butter and added that to the topping to make it like an apple fritter foccacia. delicious!!!! and it freezes really well, i cut it into individual pieces and freeze in ziplocks or vaccumn seal bags and then reheat in the oven and its delish.
    I’ve shared this with many friends!

  17. 5 stars
    This is amazing! I actually divided it into two and made one sweet and one savory!! This time around I made the dough a little earlier in the dayโ€ฆ can I put it in the fridge till morning? So fridge the whole time or just anything more than 12 hours?

  18. The icing is like soup even though it is at room temperature right now. Is it supposed to be that thin? Is there a way to thicken it?

  19. At what point would I put this in the fridge if Iโ€™m prepping ahead of time? Thank you!!! Wanting to make this for my friendโ€™s baby shower

    1. After the bulk fermentation then put it in your pan, cover with plastic wrap or a damp tea towel and put it in the fridge until you’re ready to bake. I hope they love it!

  20. 5 stars
    This turned out DELICIOUS. I halved the recipe and made it in a 7×11 glass dish. In addition to the butter mixture, I sprinkled cinnamon/sugar over the whole thing before baking. Perfection! Thank you!

  21. What if I donโ€™t have a cast iron pan ๐Ÿ˜ฌ Can I use my big stainless steel frying pan?

  22. 5 stars
    There is literally no fault to be found in this recipe aside from it WILL cause you to break your diet! It is my familyโ€™s favorite thing I make. Iโ€™d give 10 stars if I could!

  23. 5 stars
    Hi! I just made this and itโ€™s DELISH โค๏ธ. I made it in a 9×13 tin which was perfect. Questionโ€ฆI drizzled the cream cheese frosting on top but am only serving it tomorrow. Fridge or on counter overnight? Thanks โค๏ธ

  24. I made the dough this morning so will refrigerate tonight and bake tomorrow morning. Should I put it in baking dish and let it get puffy before refrigerating, or refrigerate the dough ball and then turn into baking dish in the morning and let it puff up?

  25. I did not put honey in my dough. In fact it was supposed to just be a loaf of bread but I wayyyy overproofed it and was hoping I could try the Focaccia route and wanted to try this recipe with it. Do you think not having honey in the dough will throw it all off? I have low expectations for my attempt as I didnโ€™t follow the recipe from the start but I canโ€™t bring myself to toss my dough.

    1. It might not be sweet enough for this recipe but I have lots of other focaccia recipes on the website… or you can just give it a try ๐Ÿ™‚

  26. I am excited to finally try this! As I was adding ingredients and mixing in my stand mixer I was a little confused, after letting it rest for 10 minutes do I turn the stand mixer back on and how long do I mix for? Or do I let it rest for 10 minutes and then perform the stretch and folds? I let it rest for an hour after mixing it and then did the stretch and folds but the dough is very sticky and loose/wet. Iโ€™ve never made a focaccia before so wondering if this is how itโ€™s supposed to look. Thank you!

  27. 5 stars
    Iโ€™m not a super sweets gal so this was perfect! My whole family loved it! Will be making this again tomorrow since itโ€™s all gone.

  28. 5 stars
    Iโ€™ve been so intimidated to make focaccia, but I finally pulled the trigger and made this one. Oh my word, itโ€™s not only beautiful, but it tastes amazing!!! A keeper for sure!

  29. I just started this today. I have a large cast iron, it’s like 12-13″ across. I will let you know how it works out. Is there enough oil for the recipe? Usually, there is a considerably amount of oil for foccacia. Thanks.

  30. 5 stars
    I was intimidated to make this, but OH MY GOSH! The recipe was easy to follow, and it tastes amazing! Waiting 20 minutes before digging in definitely challenged me.

  31. Thereโ€™s no amount for olive oil listed for the recipe for when you first mix the focaccia in a bowl. Is there an amount to put in?

      1. I meant to say typo. The olive oil does not go in the batter. It goes in the pan, at least that is what I think. I was confused by that line in the instructions myself. It didn’t make sense.

  32. 5 stars
    Hi there! Iโ€™ve been making this recipe for over a year and itโ€™s everyoneโ€™s favorite! I noticed it was edited- can I use the edited ingredients/ ratios and still just do the 1 fold an hour after assembling the dough? Do you mind sending the old ingredients list (even though I should have it memorized by nowโ€ฆ I get requests for it from friends fam & coworkers almost weekly!)

  33. 5 stars
    Hi! I left the dough on my counter overnight, kitchen is 70 degrees, and it more than doubled, actually filled a 4qt container by morning. (last fold at 10:30) It filled a 12″ cast iron skillet and was high, not flat, after I baked it. It held it’s shape and was bubbly when I put it in the pan for the final hour. Any thoughts? Maybe start in the morning and let it only double in size? It’s light and tastes great anyways!
    Thanks
    Mary

  34. 5 stars
    This recipe is so delicious. However, I made it a while back and can’t remember the ratio needed to feed the starter in the morning.

  35. 5 stars
    It just came out of the oven and it is beautiful! I browned my butter for my cinnamon sugar topping and that made it even better. Fool proof recipe.

    1. This sounds amazing and Iโ€™m planning on making this for my family on Christmas Morning. I am a little confused though, the article above the actual recipe has completely different instructions than what is in the recipe underneath. Which one should I be following? Looks like differences with oil in the dough vs not, as well as the amount of stretch and folds. Just want to make sure I get it right. Thanks!!

  36. Hello! I live in a tropical country and I feel like 12hrs of bulk fermentation on the counter might be too long. What is the temperature in your kitchen? And also what is the best indication that bulk fermentation is completed for this recipe?

    Thank you so much! ๐Ÿ™‚