Cinnamon roll focaccia is a fun twist that brings the soft, fluffy texture of focaccia together with the sweet, spicy swirls of cinnamon rolls. It’s one of those recipes that’s surprisingly simple, even when life gets hectic and you’re juggling a busy kitchen.
This cinnamon roll focaccia recipe deals with dough density, slow rising, soggy cinnamon filling, tearing during shaping, and maintaining softness after baking and storage.
I’ve wrestled with dough that just won’t rise right or ends up too dense, and this recipe really helps solve those problems. Using an easy cinnamon roll recipe as a base made it much less stressful, especially when I’m short on time but want something fresh and tasty.
This recipe works well because it keeps the bread soft without getting soggy, and the cinnamon layers stay nice and clear. It takes about an hour and a half for rising, then around 30 minutes in the oven, so you can pop it in and have a warm treat ready before long.
One time, I almost tore the dough rolling it out, but a quick tip to rest it a bit longer saved the day!
If you like rich baked treats, you might want to try my Amish Cinnamon Bread recipe next; it’s another take on cinnamon sweetness that works great for breakfasts or snacks.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the use of bread flour and all-purpose flour in the cinnamon roll focaccia dough.
- The recipe contains whole milk and unsalted brown butter, so it is unsuitable for vegan diets and strict dairy-free diets.
- This recipe does not meet keto or low-carb diets because of the granulated and brown sugar content in the recipe.
- The recipe suits nut-free diets as it contains no nuts or nut-based ingredients in the cinnamon roll focaccia.
Why You Will Love This Recipe
- Soft and Tender Texture
Adding brown butter and Greek yogurt to the dough keeps it moist without weighing it down, resulting in soft focaccia with a slight chew that stays fresh for days. - Well-Defined Cinnamon Swirl
The cinnamon filling uses cornstarch to prevent sogginess and leakage, so the cinnamon sugar stays evenly layered and visible, avoiding the common problem of a wet or collapsed swirl. - Subtle Flavor Depth
Brown butter adds a gentle nuttiness that pairs nicely with cinnamon, while the vanilla in the filling and glaze offers a mild sweetness without overwhelming the focaccia. - Easy to Make Ahead and Store
The dough can be refrigerated overnight for a slow rise that boosts flavor and cuts prep time. Plus, the finished focaccia keeps well in the fridge and reheats nicely without drying out, making it convenient for busy days.
Cinnamon Roll Focaccia
- Prep Time: 30 minutes
- Cool Time: 0 minutes
- Cook Time: 30 minutes
- Total Time: 90 minutes
- Yield: 8 servings 1x
- Category: dessert
- Method: baking
- Cuisine: American
- Diet: vegetarian
Description
A simple way to enjoy the soft, airy texture of focaccia alongside sweet cinnamon swirls.
Ingredients
- 3 cups bread flour
- 1 cup all-purpose flour
- 2 1/4 teaspoons active dry yeast (one packet)
- 1 cup warm whole milk (about 110°F)
- 1/3 cup granulated sugar
- 1 teaspoon salt
- 1/4 cup olive oil, plus extra for greasing pan
- 1/4 cup unsalted brown butter, cooled
- 1/2 cup plain Greek yogurt, room temperature
- 1/2 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1 tablespoon cornstarch
- 3 tablespoons unsalted melted butter
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons whole milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the brown butter: In a small saucepan over medium heat, melt the unsalted butter until it foams and the solids turn golden brown with a nutty aroma, about 4 to 5 minutes. Watch carefully to prevent burning. Remove from heat and let cool to warm before using.
- Activate the yeast: Combine the warm whole milk with 1 tablespoon of granulated sugar in a small bowl. Sprinkle the yeast evenly over the surface. Let it sit for 5 to 7 minutes until it becomes foamy, indicating the yeast is active.
- Mix the dough: In a large bowl, whisk together the bread flour, all-purpose flour, remaining sugar, and salt. Add the brown butter, olive oil, Greek yogurt, and the yeast mixture. Stir with a wooden spoon or dough hook until the ingredients come together into a rough dough.
- Knead until smooth and elastic: Turn the dough onto a lightly floured surface and knead by hand for 8 to 10 minutes until smooth and elastic, with a slightly tacky feel. Alternatively, use a stand mixer fitted with a dough hook on medium speed for 6 to 7 minutes. Adequate kneading is important to develop the gluten structure, contributing to chewiness and soft crumb.
- First rise: Lightly oil a clean bowl, place the dough inside, and cover tightly with plastic wrap. Let it rise in a warm, draft-free place until doubled in size, about 1 to 1 1/2 hours. For a deeper flavor and convenience, you can refrigerate the dough overnight for a cold rise – just bring it to room temperature before shaping.
- Prepare the cinnamon filling: In a bowl, whisk the brown sugar, ground cinnamon, cornstarch, melted butter, and vanilla extract until combined into a thick paste. The cornstarch helps absorb excess moisture, keeping the filling from leaking and making the dough soggy during baking.
- Roll and shape the dough: Generously oil a 9×13-inch rimmed baking pan. On a lightly floured surface, roll or stretch the dough into a rectangle about 12 by 15 inches. Transfer it to the baking pan and gently press it to the edges without tearing.
- Spread the cinnamon filling: Evenly spread the cinnamon mixture over the dough’s surface, ensuring full coverage to get clear cinnamon layers.
- Form cinnamon rolls and second rise: Starting from a short edge, roll the dough loosely into a log, then cut it into eight equal pieces with a sharp knife or dental floss to avoid squashing. Place the rolls cut-side up, evenly spaced, back into the greased pan. Cover loosely with plastic wrap or a clean kitchen towel and allow them to rise for 30 to 45 minutes until puffy.
- Bake the focaccia: Preheat the oven to 375°F (190°C). Bake the cinnamon roll focaccia for 25 to 30 minutes, or until golden brown on top and cooked through. If the edges brown too quickly, loosely tent with foil.
- Prepare and apply the glaze: While baking, whisk the powdered sugar, whole milk, and vanilla extract together until smooth. When the focaccia is fresh from the oven, immediately drizzle the glaze evenly over the warm rolls. Let the glaze set for about 10 minutes before serving.
Notes
- Brown Butter: Preparing the butter to this toasted stage intensifies its flavor and adds depth that works nicely with the cinnamon filling. Let it cool so it does not kill the yeast when mixed in.
- Cornstarch Tip: Adding cornstarch to the cinnamon filling stabilizes the mixture by soaking up excess butter and sugar moisture, preventing the dough below from becoming wet or sticky during baking.
- Greek Yogurt Role: Yogurt adds a gentle tang and softness to the dough, helping the focaccia stay fresh for longer and improving the crumb’s tenderness without weighing it down.
- Flour Blend: The combination of bread flour with all-purpose flour balances chewiness and softness, resulting in a focaccia that is sturdy yet tender enough to highlight the cinnamon swirl texture.
- Storage Guidance: Store cooled focaccia rolls in an airtight container or wrapped tightly in plastic wrap at room temperature for up to two days. For longer storage, refrigerate for up to five days. Reheat in a 300°F oven covered with foil for 8 to 10 minutes to keep the focaccia soft and avoid drying out.
- Handling Dough: If the dough tears during rolling, let it rest for 10 to 15 minutes before continuing; this relaxes the gluten and reduces tearing risk.
- Make-Ahead Option: The dough can be refrigerated overnight after the first rise. Before shaping, allow it to come to room temperature so it’s easier to roll and shape.
- Avoid Overproofing: Keep an eye on rising times. Overproofed dough weakens gluten structure and leads to dense results. Aim for dough that just doubles in size during rising stages.
- Substitutions: For a dairy-free version, replace brown butter and yogurt with plant-based alternatives, but expect differences in flavor and texture. Using water instead of milk is possible but will reduce softness and richness.
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Ingredient Notes
- Bread Flour: Select bread flour with a slightly coarse texture and good protein content for chewiness. It helps the focaccia rise well and keeps the crumb airy but sturdy.
- All-Purpose Flour: Use alongside bread flour to soften the dough’s bite. A balanced flour blend prevents toughness and adds tenderness to the cinnamon roll focaccia.
- Active Dry Yeast: Look for fresh, finely granulated yeast. Proof it in warm milk to activate—this jumpstarts the rise, making the dough soft and fluffy.
- Whole Milk: Warm milk works better than water for moisture and richness. It feeds the yeast and adds a subtle creaminess that keeps the focaccia from drying out.
- Granulated Sugar: Choose plain white sugar to feed the yeast and slightly sweeten the dough without overpowering the cinnamon filling.
- Unsalted Brown Butter: Browned butter adds a nutty note that enhances flavor complexity and helps tenderize the dough. Let it cool before mixing in to avoid harming yeast.
- Plain Greek Yogurt: Use room temperature yogurt to add moisture and a slight tang, improving softness and extending freshness without weighing the dough down.
- Ground Cinnamon: Choose fresh, aromatic cinnamon to maximize warm spice notes. It’s the signature flavor that defines cinnamon roll focaccia.
- Cornstarch: A small amount stabilizes the cinnamon filling, absorbing excess moisture from butter and sugar to prevent leaking and soggy spots during baking.
- Unsalted Melted Butter: Use melted butter for spreading the filling evenly, adding richness and helping cinnamon sugar adhere without saturating the dough.
- Whole Milk (for glaze): Use a splash of whole milk to thin the glaze just enough so it drizzles nicely, offering gentle moisture and a glossy finish without running off.
Recipe Baking Tips
- If dough rises too slowly, keep it in a warm spot around 75°F for 1 to 1½ hours until doubled before shaping and baking.
- When cinnamon sugar seeps through, add 1 tablespoon cornstarch to the filling to absorb moisture and reduce soggy spots during baking.
- If dough tears while rolling, lightly flour the surface and roll gently, letting dough rest 5 minutes if it resists stretching.
- For a soft crumb, include ½ cup plain Greek yogurt in dough and avoid overbaking by checking after 25 minutes at 375°F.
- If focaccia dries out after storage, reheat slices covered with foil at 300°F for 8 to 10 minutes to restore moisture.
Serving Suggestions
Serve cinnamon roll focaccia alongside Greek yogurt mixed with chopped nuts or simple fruit salad. Pair it with hot chai tea or black coffee for a straightforward combination.
Serve plain ricotta spread or cream cheese with fresh berries on the side for added texture and flavor contrast.
Use cinnamon focaccia in bread pudding recipes or cut into cubes for sweet croutons atop spiced salad greens. Add slices to a grilled ham and cheese sandwich for a new twist on lunch.
Top cinnamon roll focaccia with a drizzle of honey mixed with lemon juice or brush with softened butter and cinnamon sugar before serving. Spread a thin layer of mascarpone cheese combined with vanilla extract to finish each piece.
Recipe variations
- You can use brown sugar and 2 tablespoons of ground cinnamon mixed with 1 tablespoon cornstarch for the filling to keep the cinnamon roll focaccia from becoming soggy.
- Add 1/4 cup unsalted brown butter to the dough to enhance tenderness and flavor without altering the quick focaccia rising process.
- Either warm milk or a combination of milk and Greek yogurt can be used as the liquid base to improve softness and moisture retention in the dough.
- If using the recipe for a larger batch, double all ingredients when making two 9×13-inch pans, allowing for even rising and proper baking times.
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How to Store?
To keep your cinnamon roll focaccia fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Cover focaccia loosely to retain softness and prevent drying.
Refrigeration: Place focaccia in an airtight container or wrap it tightly with plastic wrap. Refrigerate up to 5 days to keep texture firmer.
Freezing: Wrap focaccia slices individually in plastic wrap and place in a freezer bag. Freeze up to 2 months. Thaw at room temperature before reheating.
Other Recipes You’ll Love
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- Gluten Free Chocolate Zucchini Cake
- Gluten Free Apple Bundt Cake
- Gluten Free Lemon Zucchini Bread
If you enjoyed this cinnamon roll focaccia or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
