Sweet & Sticky Cinnamon Roll Focaccia (Better Than Cinnabon)

What if you could combine the golden crisp edges of focaccia with the warm gooey cinnamon-sugar swirl of your favorite breakfast roll? That’s exactly what this cinnamon roll focaccia delivers. It’s an ultra-soft sticky-sweet dessert bread with layers of brown sugar and finished with a rich vanilla glaze.

Inspired by my own love for simple no-knead recipes and weekend baking rituals, this cinnamon roll focaccia is a spin on one of my most loved creations, the miso butter focaccia. This version leans into the sweeter side. It’s rich and buttery with a softer tighter crumb that mimics the texture of classic cinnamon rolls without all the kneading and waiting.

The best part is you don’t need any mixer or complicated folding techniques. Just stir the dough, rest it overnight, fold in the cinnamon sugar and bake. You can even prep it ahead to make mornings effortless.

Check out Brownie Batter Dip if you enjoy indulgent shareable desserts.

Let’s start by understanding what makes this cinnamon roll focaccia so special.

Table of Contents

Table of Contents

What Is Cinnamon Roll Focaccia

A Hybrid Treat: Understanding Cinnamon Roll Focaccia

Cinnamon roll focaccia is a dessert version of the classic Italian bread focaccia. It combines the fluffy chewy structure of focaccia with the sweet spiced filling and glaze of cinnamon rolls. Instead of rolling and slicing the dough like traditional cinnamon rolls, this recipe uses a no-knead folding technique to layer cinnamon sugar directly into the dough.

The result is a golden focaccia with caramelized cinnamon sugar on top and inside. It’s finished with a drizzle of vanilla glaze that melts into the crumb creating a moist slightly sticky finish.

You get the same comforting cinnamon roll flavor but with a crispier edge and less effort. It’s bakery-style at home with a modern twist.

Why This Recipe Captivates Home Bakers

There’s a reason why this cinnamon roll focaccia recipe has become a weekend favorite. First it’s beginner-friendly. You don’t need any kneading experience or special equipment. Just a bowl a spatula and some patience for the overnight rest.

Second the texture is amazing. The close crumb makes it feel like a cinnamon roll but the edges still crisp up like focaccia. Every bite is layered with cinnamon sugar richness and balanced by the buttery flavor in the dough.

And finally it’s incredibly customizable. You can change the glaze use different sugars or add nuts and fruit to make it your own.

Origins: From Classic Focaccia to Dessert Favorite

Traditional focaccia is a savory bread often topped with rosemary olive oil and sea salt. But dessert focaccias have taken off in recent years because of how easy they are to adapt. Once I tested the idea of turning focaccia into a sweet breakfast treat inspired by cinnamon rolls I never looked back.

This version skips complicated rolling and instead uses a fold-in filling method which is much easier for beginners. The soft butter-rich dough is the perfect canvas for brown sugar and cinnamon to shine.

Looking for inspiration? Try High Protein Pistachio Ice Cream as a cool pairing with your warm focaccia slice.

Ingredients Breakdown for the Perfect Cinnamon Roll Focaccia

Dry Ingredients: Flour, Sugar, Yeast, and More

Choosing the right dry ingredients is key to achieving the ideal texture and flavor in your cinnamon roll focaccia. You want the dough to hold structure, develop softness, and allow the sugar to melt just enough into the crumb without drying it out.

Here’s a table of all dry ingredients and their purpose:

Ingredient	Amount	Purpose
Bread flour	400 g (2¾ cups + 3½ tbsp)	Builds strong structure and chewy texture
Salt	7 g (1½ tsp)	Balances the sweetness and enhances overall flavor
Dry yeast	3 g (⅔ tsp)	Leavens the dough for a light soft rise
Dark brown sugar	70 g (⅓ cup)	Sweetens and caramelizes for sticky cinnamon layers
Ground cinnamon	5 g (1 tsp)	Delivers signature warmth and spiced aroma
Powdered sugar	70 g (½ cup)	Used for the glaze to add smooth sweet finish

The dark brown sugar and cinnamon will be used both inside the dough and as a topping, giving the focaccia that signature sticky swirl.

Wet Ingredients and Fats: Butter, Cream, Vanilla

For any sweet bread like this cinnamon roll focaccia, moisture is everything. The combination of water, butter, and cream guarantees a soft rich crumb that doesn’t dry out. The melted butter also enhances the caramelization of the sugar.

Below is a breakdown of the wet ingredients used in the dough and glaze:

Ingredient	Amount	Purpose
Water	336 ml (1 cup + ⅓ cup + 1 tsp)	Hydrates the flour and activates gluten formation
Unsalted butter	57 ml (5 tbsp, melted)	Adds fat and flavor, helps with browning and softness
Neutral oil	1–2 tbsp	Prevents sticking and helps in shaping the dough
Heavy cream	15 ml (1 tbsp)	Thins the glaze for perfect pourability
Vanilla extract	2.5 ml (½ tsp)	Enhances aroma and adds depth to the glaze

Tip: Glaze the focaccia while it’s warm but not hot so it spreads evenly and creates that dreamy sticky topping.

Optional Add-Ins to Customize Your Dessert Bread

While the basic cinnamon roll focaccia is incredible on its own, you can customize it based on your cravings or the season. Here are some favorite add-in ideas:

• Chopped pecans or walnuts for crunch
• Mini chocolate chips for richness
• Maple syrup drizzle instead of glaze for a fall twist
• Orange zest in the dough for brightness
• A touch of cardamom with cinnamon for depth

This recipe is versatile enough to make your own signature version.

Don’t miss our Blueberry Waffle Ice Cream recipe if you’re in the mood for fruity pairings alongside your sweet bread.

Step-by-Step Instructions to Make Cinnamon Roll Focaccia

Making the No-Knead Overnight Dough

The beauty of this recipe lies in its simplicity. Forget kneading. Forget complicated folding techniques. With this method, all the work happens overnight in your fridge. That long slow rise is what builds flavor and texture.

Here’s how to get started:

1. In a large bowl, combine the water, yeast, bread flour, and salt. Stir until a shaggy sticky dough forms.
2. Drizzle a light coating of neutral oil over the surface of the dough.
3. Cover the bowl tightly with plastic wrap or a lid and refrigerate for 12 to 24 hours.

Optional for an open crumb: Perform 2–3 sets of stretch-and-folds 20 minutes apart before chilling.

Cinnamon Sugar Folding and Layering

The next day, it’s time to bring in the magic: cinnamon sugar. This part infuses the dough with deep caramel notes and that signature sticky swirl.

1. Mix together the brown sugar and ground cinnamon in a small bowl.
2. Melt the unsalted butter and set it aside.
3. Lightly butter your hands, then fold the dough inward from all sides while sprinkling in half the cinnamon sugar. This helps trap the filling inside.
4. Flip the dough into a well-greased 11×9 inch baking pan, seam side down.

Let the dough rest at room temperature until it doubles in size. This usually takes 1–3 hours depending on the temperature of your kitchen.

Dimpling, Proofing, and Baking

Now for the fun part: dimpling and baking your cinnamon roll focaccia to perfection.

1. Preheat your oven to 425°F (218°C).
2. Pour the remaining melted butter across the dough’s surface.
3. Sprinkle the rest of the cinnamon sugar on top.
4. Oil your fingertips and press into the dough to create deep dimples all across. This allows pockets of butter and sugar to sink in as it bakes.

Place the pan into the oven and bake for 22–25 minutes. You’ll know it’s done when the edges are golden and slightly crisp while the center springs back gently when pressed.

Check out Street Corn Chicken Rice Bowl if you’re looking for a savory dish to pair with your sweet bake.

Let the focaccia cool in the pan for 10 minutes before transferring it to a rack. While still warm, glaze it so the drizzle settles into the dimples but doesn’t melt off completely.

Pro Tips to Master the Texture and Flavor

How to Achieve the Ideal Close Crumb

If you want your cinnamon roll focaccia to feel more like a pillowy cinnamon roll and less like a rustic flatbread, focus on creating a close tight crumb. That means fewer air pockets and a softer interior that stays moist after baking.

To achieve this texture:

• Skip the stretch-and-fold method and allow the dough to rise undisturbed
• Use melted butter in both the dough and on top for added softness
• Avoid overproofing which can break down the gluten and cause uneven texture
• Keep the dough refrigerated for a full 12 to 24 hours to improve structure and flavor

This approach gives you a uniform crumb that hugs every swirl of cinnamon sugar for a gooey bite from edge to center.

Lisa’s Tested Tips for Moist Sweet Focaccia

Making cinnamon roll focaccia isn’t hard but getting it truly bakery-level soft and sticky takes a few smart moves. Here are my go-to tips after testing this recipe again and again:

• Weigh your ingredients: Use a kitchen scale for consistent results
• Don’t skimp on the butter: This adds flavor and helps with caramelization
• Use room temperature ingredients: Cold butter or water can delay rising
• Glaze while the bread is warm: This allows the glaze to cling to the surface and melt just enough without disappearing

The focus keyword cinnamon roll focaccia also performs better in recipes that hold onto moisture. So always let your dough rest fully and don’t rush the rise.

Mistakes to Avoid in Sweet Bread Baking

Even easy recipes can go sideways with small missteps. To help you bake with confidence, here’s a quick list of what to avoid when making cinnamon roll focaccia:

• Mixing salt and yeast directly: Salt can kill the yeast if it comes into direct contact too early
• Skipping the rest time: Under-fermented dough won’t develop the right flavor or texture
• Overbaking: Cinnamon sugar can make it hard to tell when it’s done. Watch the edges and press gently to test springiness
• Glazing too soon: If you add glaze while the focaccia is hot, it will melt off instead of soaking in

Discover great ideas like Spicy Tuna Wrap if you want a spicy-salty balance to pair with your sweet bake.

With these smart baking tips in your back pocket, your cinnamon roll focaccia will turn out perfectly tender and flavorful every time.

Cinnamon Roll Focaccia Glaze and Topping Guide

Ingredients for the Perfect Vanilla Drizzle

The final touch to any cinnamon roll focaccia is the glaze. It brings everything together by adding sweetness and shine. A good vanilla glaze should be smooth, pourable, and rich without overpowering the cinnamon sugar.

Here’s what you’ll need for the glaze:

• Powdered sugar for that silky texture and sweet finish
• Heavy cream to create a creamy consistency
• Melted unsalted butter for flavor depth and richness
• Vanilla extract to boost the aroma and match the cinnamon profile

Use high-quality vanilla if possible. It makes a noticeable difference in the final flavor.

When and How to Glaze Your Focaccia

Timing is everything when it comes to glazing cinnamon roll focaccia. If you add it while the bread is too hot, the glaze will run off and leave a thin coat. If the bread is too cold, the glaze won’t melt and settle into the dimples.

The best time to glaze is when the focaccia has cooled for about 10 to 15 minutes in the pan and is warm to the touch but not steaming. This allows the glaze to gently melt and spread without completely disappearing.

To glaze:

1. Mix all glaze ingredients until smooth
2. Drizzle over the surface of the focaccia while it’s still slightly warm
3. Let it set for at least 10 minutes before slicing

This technique creates that signature sticky top and allows the sweetness to soak in just enough.

Adding Nuts Fruit or Extra Sugar Layers

If you love extra toppings, cinnamon roll focaccia is a great canvas. Once the dough is proofed and before baking, you can sprinkle on a few extra ingredients to elevate flavor and texture.

Try these optional toppings:

• Chopped pecans or walnuts for crunch
• Mini chocolate chips for added richness
• Dried cranberries or raisins for a chewy contrast
• A second light dusting of cinnamon sugar for extra caramelization

After baking and glazing, you can even drizzle with maple syrup or add a dusting of powdered sugar for a final touch.

Don’t miss our Corned Beef Instant Pot recipe if you want a savory weekend dish to follow your sweet bake.

With the glaze and toppings done right, your cinnamon roll focaccia becomes more than just bread. It turns into a show-stopping dessert that’s just as impressive as it is delicious.

Serving Ideas and Creative Pairings

How to Serve Warm Cooled or Reheated

Cinnamon roll focaccia tastes amazing at any temperature but how you serve it can change the experience entirely. Fresh from the oven it is warm soft and the glaze is slightly melted into the top. This is the most indulgent way to enjoy it especially with a cup of coffee or hot tea.

If serving cooled, allow the glaze to fully set. This version is ideal for sharing or packing as a sweet snack or light dessert at room temperature. The flavors settle and the texture remains soft for hours.

To reheat leftover pieces place them in the microwave for 10 to 15 seconds or warm them in the oven at 350°F for about five minutes. This brings back the soft crumb and reactivates the buttery flavor.

Best Drinks to Pair with Cinnamon Roll Focaccia

Pairing this sweet bread with the right drink makes it even better. Since cinnamon roll focaccia is both sweet and rich, you want to complement or balance those flavors with something light or creamy.

Here are a few favorite pairings:

• Black coffee or cold brew to balance the sweetness
• Vanilla oat milk for a cozy mild match
• Chai tea latte to bring out the spice
• Sparkling water with citrus to refresh between bites
• Hot cocoa for a decadent dessert moment

Whether you’re having it for brunch or as a dessert pairing it with the right drink makes it a complete treat.

Turning It into a Dessert Sandwich

If you want to go beyond traditional serving styles try slicing the focaccia in half and filling it with something creamy. One of the best ways to serve cinnamon roll focaccia is as a dessert sandwich.

You can use:

• Whipped cream cheese with a hint of vanilla
• Mascarpone sweetened with honey
• Ice cream for a cold layered treat
• A simple cream made with powdered sugar and milk

This method turns your focaccia into something new and exciting perfect for special occasions or when you want to impress guests with a creative take on cinnamon rolls.

Check out Blueberry Waffle Ice Cream for a fruity frozen option to use inside your focaccia sandwich.

With all these serving ideas your cinnamon roll focaccia becomes more than a simple sweet bread. It transforms into a customizable dessert centerpiece ready for any table.

Storing Freezing and Reheating Cinnamon Roll Focaccia

Room Temp vs Freezing What’s Best

Cinnamon roll focaccia stores surprisingly well if you follow a few simple steps. The key is to preserve its soft crumb and prevent the glaze from drying out.

If you plan to enjoy it within two days the best method is to keep it at room temperature. Let the focaccia cool completely then wrap it tightly in plastic wrap or store it in an airtight container. Leave it on the counter away from direct sunlight or heat.

For longer storage freezing is your best bet. Wrap individual slices in plastic wrap and place them in a freezer-safe bag or airtight container. This makes it easy to grab and reheat single servings without having to thaw the whole batch.

Avoid refrigerating unless necessary. The fridge can dry out the bread and change its texture unless it’s filled with cream or other moist ingredients that require chilling.

How to Reheat Without Drying It Out

Reheating cinnamon roll focaccia the right way brings it back to its fresh baked goodness. Use gentle heat and avoid overcooking to keep the glaze soft and the inside tender.

Here are two easy methods:

Microwave:
Place a slice on a microwave-safe plate and heat for 10 to 15 seconds. This softens the crumb and slightly melts the glaze for that warm-from-the-oven feel.

Oven:
Preheat your oven to 350°F. Place the focaccia on a baking sheet and cover lightly with foil to prevent drying. Warm for 5 to 10 minutes depending on slice thickness.

If your focaccia is frozen let it thaw at room temperature for a few hours or overnight in the fridge before reheating. Then follow the same warming steps as above.

Portioning for Grab and Go Snacks

One of the best things about cinnamon roll focaccia is that it can easily be portioned. After baking and glazing cut the bread into small squares or strips. Wrap them individually for quick breakfasts dessert boxes or sweet lunchbox treats.

You can even toast a slice and top it with whipped cream or a drizzle of honey for a quick midweek pick me up.

This recipe was made for make ahead convenience without sacrificing that fresh baked quality. Whether you enjoy it warm cold or reheated the flavors stay bold and the texture remains soft and comforting.

Looking for more meal prep ideas? Try Protein Smoothie with Peanut Butter and Banana for a balanced start to your day after a sweet slice of focaccia.

Conclusion: Why You’ll Fall in Love with Cinnamon Roll Focaccia

Cinnamon roll focaccia isn’t just a clever twist on two classic baked goods. It’s a cozy kitchen experience that delivers big flavor without stress. From its fluffy interior and sticky cinnamon sugar layers to the golden edges and smooth vanilla glaze, this sweet focaccia brings comfort in every bite.

Whether you serve it warm for brunch, pack it for a sweet snack, or freeze slices for later, it fits right into any lifestyle. And since it’s no-knead and beginner-friendly, anyone can bake this impressive treat right at home.

Plus, with simple ingredients and endless topping variations, you can truly make it your own. Add nuts, fruit, or chocolate. Keep it classic or go bold. Every version is a crowd-pleaser.

Ready to bake it yourself? Just follow the step-by-step guide above and enjoy the results. If you do, be sure to share your creation with us or tag your post with #CinnamonRollFocaccia. Happy baking!

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