Cinnamon Roll Focaccia Recipe

Introduction

Cinnamon Roll Focaccia is a delightful twist that combines the soft, pillowy texture of focaccia with the sweet, fragrant flavors of a cinnamon roll. Perfect for breakfast or a cozy snack, this recipe offers a unique and satisfying treat.

Ingredients

• 3 cups all-purpose flour
• 2 ¼ teaspoons active dry yeast (1 packet)
• 2 tablespoons sugar
• 2 teaspoons ground cinnamon
• 4 tablespoons unsalted butter, softened

Instructions

1. Step 1: In a large bowl, combine the flour, yeast, sugar, and a pinch of salt. Gradually add warm water (about 1 cup) and mix until a soft dough forms. Knead on a floured surface for about 8-10 minutes until smooth and elastic.
2. Step 2: Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place until doubled in size, about 1 hour.
3. Step 3: Roll the dough into a rectangle on a lightly floured surface. Spread the softened butter evenly over the dough, then sprinkle the cinnamon and sugar mixture across the top.
4. Step 4: Starting from one long side, gently roll the dough into a log. Then, gently flatten it back into a thick rectangle and transfer it to a greased baking pan.
5. Step 5: Cover and let it rise for another 30 minutes. Meanwhile, preheat your oven to 375°F (190°C).
6. Step 6: Bake the focaccia for 20-25 minutes, or until the top is golden brown and cooked through.
7. Step 7: Remove from the oven, let cool slightly, then slice and serve warm.

Tips & Variations

• For extra richness, brush the top with melted butter right after baking.
• Add chopped nuts or raisins to the cinnamon swirl for added texture and flavor.
• Use a cream cheese glaze for a classic cinnamon roll finish.

Storage

Store leftover cinnamon roll focaccia in an airtight container at room temperature for up to 2 days. To refresh, warm slices in a toaster oven or microwave briefly. For longer storage, freeze sliced pieces wrapped tightly and thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast using the same amount. Since instant yeast doesn’t require proofing, you can mix it directly with the dry ingredients.

Is this recipe suitable for making mini cinnamon roll focaccias?

Absolutely! Divide the dough into smaller portions, roll each with the cinnamon butter, and bake in muffin tins for individual servings.

Cinnamon Roll Focaccia Recipe

Print Recipe

★★★★★

4.6 from 57 reviews

This Cinnamon Roll Focaccia combines the soft, doughy texture of classic focaccia bread with the sweet, aromatic flavors of cinnamon rolls. Swirled with cinnamon sugar and baked to a golden perfection, it’s a delightful twist perfect for breakfast or dessert.

• Author: Lara
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 40 minutes
• Yield: 12 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 3 1/2 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1 cup warm milk (about 110°F/43°C)
• 1/4 cup unsalted butter, melted
• 1 large egg

Cinnamon Swirl

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 tablespoons ground cinnamon

Instructions

1. Prepare the yeast dough: In a small bowl, dissolve the yeast in warm milk and let it sit for 5–10 minutes until foamy. In a large mixing bowl, combine flour, sugar, and salt. Add yeast mixture, melted butter, and egg to the dry ingredients and mix until a dough forms. Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic. Place dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
2. Roll out the dough: Once risen, punch down the dough and transfer it to a lightly floured surface. Roll it into a large rectangle about 12×16 inches.
3. Add the cinnamon swirl: Spread the softened butter evenly over the dough. Mix sugar and cinnamon in a small bowl, then sprinkle the mixture evenly on top of the buttered dough. Starting from the long side, tightly roll the dough into a log shape.
4. Shape the focaccia: Slice the rolled dough into 1-inch thick pieces and arrange them cut side up in a greased 9×13 inch baking pan, spacing them slightly apart. Cover and let them rise for another 30-40 minutes until puffed.
5. Bake: Preheat your oven to 350°F (175°C). Bake the focaccia for 25-30 minutes until golden brown and cooked through.
6. Cool and serve: Remove from oven and let cool slightly before serving warm. This focaccia tastes great on its own or with a light glaze or icing if desired.

Notes

• Ensure the milk is warm but not hot to activate the yeast properly.
• You can add a drizzle of vanilla glaze on top for extra sweetness if preferred.
• Use room temperature butter for easier spreading in the cinnamon swirl.
• The dough can be prepared the night before and refrigerated for a slower rise, making it convenient for busy mornings.
• Store leftover focaccia in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Keywords: cinnamon roll focaccia, sweet focaccia, cinnamon swirl bread, breakfast bread, easy cinnamon roll recipe