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!

โค๏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.
๐ฒ 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.

๐ 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!

๐ฉโ๐ณ 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!

๐ช 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.
- Donโt 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.

๐ 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

๐ 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 donโt 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.

๐ Best served with
- Christmas morning breakfast.
- Spring time brunch party.
- Savory sides like bacon or potatoes for balance.
- Your favorite cup of coffee.
๐ 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
๐ค Common Questions
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.

Cinnamon Roll Focaccia
Equipment
- Large Cast Iron
- bowl cover/ tea towel
- Sauce pan
- immersion blender
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
Nutrition
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So easy and so yummy!!! Itโs not as sweet as a cinnamon roll would be but still such a yum treat!
This came out amazing!
What size baking dish should be used?
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.
What size cast iron do you think?
I use a small cast iron, but any cast iron will do ๐
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! ๐
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. ๐
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!
I’m so glad! Thank you so much ๐
Delicious and easy to make! So soft and just the right amount of sweet! Canโt wait to make it again!
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.
What can I use if I donโt have half n half? Donโt really want to buy it for one recipe if I donโt have to
you can use milk or whole whipping cream instead.
what is the best way to keep this? On the counter or fridge?
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!
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 isnโt my favorite. I couldnโt 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
I’m so glad you liked it! Thank you for the feedback <3
Delicious but I see you have nutrition listed and don’t see for what Portion size.
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 itโs 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 whatโs called for. The maple syrup just really gives it a nice flavor!!
I’m so glad your whole family enjoys this recipe! <3
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!
I’m so glad you enjoyed it! Thank you for the kind works and review <3
Can you use discard ?
Unfortunately, no. Active bubbly starter is how the focaccia will rise.
Can you leave the dough in the fridge for longer than 12 hours?
Absolutely!
Time got away from me and I wonโt be able to bake it after 12hrs of bf. Can I put it in the fridge at 12 hrs and bake later on?
Yes, just make sure it’s covered in the fridge and the baking time will take a little longer since it will be cold.
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!
Have not made yet, but am planning to! To make this for an after dinner treat, when would you suggest starting?
Am I missing powdered sugar from the cream cheese topping? Bc this cream cheese and loads of liquid are resembling nothing like a frosting
I don’t care for powdered sugar so I don’t use it in my icing. If you prefer it sweeter definitely add it. ๐
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 itโs still 2.5 inches high but is no longer boiling over and making my oven a mess! This also helps with icing distribution! ๐ 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!
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 ๐
So delicious!! Fluffy, sweet, gooey, and perfect. Will definitely be making again! Didnโt have cream cheese on hand so substituted equal parts plain greek yogurt and was great! Tangy and sweet!
Would Einkorn AP and whole wheat work or would bread flour be a better substitution? Ty!
I think bread flour! ๐
This turned out amazing! Such an easy recipe too! I used a 9×13 pan and doubled the toppings.
Making it for the second time in a month. Itโs 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 donโt like it overly sweet๐. My husband is like this and he said the ratio is perfect!
Thanks for the recipe. Next month Iโm going to try the chocolate sourdough loaf๐
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.
Hi! Thank you for asking, drizzle the dish in a bit of olive oil before letting it rise. But in the actual dough, use honey for sweetness.
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!
This makes my whole day, thank you for sharing these tips, tricks and encouraging words. I’m so glad you’ve enjoyed this recipe <33
I just have AP flour on hand, is the whole flour a must, or can I add 50 g more of AP flour?
you can definitely add all AP flour!
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 dayโฆ can I put it in the fridge till morning? So fridge the whole time or just anything more than 12 hours?
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?
Hmmm that doesn’t sound right. I would start over with the icing.
I donโt have a cast iron. Could I use a glass baking dish or aluminum foil pan?
Yes! 9×13 of either one will work. I hope you love it ๐
Has anyone made this ahead and froze it?
Can gluten free bread flour be used for this recipe?
I’ve never tried, but if you do – let me know how it goes!
At what point would I put this in the fridge if Iโm prepping ahead of time? Thank you!!! Wanting to make this for my friendโs baby shower
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!
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!
Such a delicious breakfast (or any time) treat!
What if I donโt have a cast iron pan ๐ฌ Can I use my big stainless steel frying pan?
I would use a 9×13 baking dish ๐
There is literally no fault to be found in this recipe aside from it WILL cause you to break your diet! It is my familyโs favorite thing I make. Iโd give 10 stars if I could!
Hi! I just made this and itโs DELISH โค๏ธ. I made it in a 9×13 tin which was perfect. QuestionโฆI drizzled the cream cheese frosting on top but am only serving it tomorrow. Fridge or on counter overnight? Thanks โค๏ธ
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?
Let it rest in a ball overnight and put it in your dish in the morning.
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 didnโt follow the recipe from the start but I canโt bring myself to toss my dough.
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 ๐
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. Iโve never made a focaccia before so wondering if this is how itโs supposed to look. Thank you!
Iโm not a super sweets gal so this was perfect! My whole family loved it! Will be making this again tomorrow since itโs all gone.
Thank you! I’m glad you liked it. I’m not a super sweet gal myself lol.
Iโve been so intimidated to make focaccia, but I finally pulled the trigger and made this one. Oh my word, itโs not only beautiful, but it tastes amazing!!! A keeper for sure!
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.
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.
How much olive oil do we add to the dough??
Thereโs 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?
I think that is a type.
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.
Hi there! Iโve been making this recipe for over a year and itโs everyoneโs 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 nowโฆ I get requests for it from friends fam & coworkers almost weekly!)
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
‘
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.
I usually feed my starter a 1:3:3 ratio! It takes time to rise during the day and it’s a good ratio for my starter ๐
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.
I’m so glad you liked it!
This sounds amazing and Iโm 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!!
This is so good!! I made it for my work and they could get enough. This will be a staple in my house
My butter and sugar separated what did I do wrong
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! ๐