Why I Love This Recipe
I find this recipe incredibly satisfying because it marries the chewy texture of focaccia with the sweet, spiced goodness of cinnamon rolls. The dough is straightforward to prepare, and the cinnamon-sugar topping adds a delightful crunch. The cream cheese frosting drizzled on top brings everything together, making each bite a perfect balance of flavors and textures.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Bread:
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1 cup water, warmed (about 105°-110°F)
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2 tablespoons granulated sugar
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1 teaspoon active dry yeast
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⅓ cup vegetable oil, divided
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2 ½ cups all-purpose flour
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½ teaspoon kosher salt
For the Topping:
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6 tablespoons unsalted butter, melted
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¼ cup light brown sugar, packed
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1 ½ teaspoons cinnamon
For the Frosting:
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2 ounces cream cheese, softened
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3 tablespoons unsalted butter, softened
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1 cup confectioners’ sugar
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2 tablespoons milk
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1 teaspoon vanilla extract
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1 pinch kosher salt
Directions
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In a large bowl, I combine the warm water, granulated sugar, and yeast. I let it rest for about 5 minutes until the yeast begins to bloom.
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I pour half of the vegetable oil into the yeast mixture, setting the remaining oil aside.
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I add the flour and kosher salt to the yeast mixture and stir to combine.
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I transfer the dough to a greased bowl, cover it, and let it rise in a warm place for 1 hour, or until it doubles in size.
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Preheating the oven to 450°F, I prepare the topping by combining the melted butter, brown sugar, and cinnamon in a small bowl.
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I pour the remaining oil into a 9×11-inch baking pan and use a pastry brush to coat the bottom.
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Transferring the risen dough to the prepared pan, I spread it out to the edges and use my fingers to create dimples in the dough.
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I pour the cinnamon-sugar butter mixture over the dough.
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I bake it for 18-20 minutes, or until the top is golden brown.
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While the bread cools slightly, I prepare the frosting by combining the cream cheese, butter, confectioners’ sugar, milk, vanilla extract, and a pinch of salt until smooth.
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I drizzle the frosting over the warm focaccia before serving.
Servings and Timing
This recipe yields 12 pieces. Preparation takes about 20 minutes, with a rising time of 1 hour and a baking time of 18-20 minutes, totaling approximately 1 hour and 38 minutes.
Variations
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Nutty Delight: I sometimes sprinkle chopped pecans or walnuts over the cinnamon-sugar topping for added crunch.
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Fruit Twist: Adding raisins or dried cranberries to the dough gives a fruity surprise in every bite.
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Spice It Up: Incorporating a pinch of nutmeg or cardamom into the topping adds a warm, aromatic flavor.
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Glaze Alternative: For a different finish, I use a simple glaze made of confectioners’ sugar and milk instead of the cream cheese frosting.
Storage/Reheating
I store any leftovers at room temperature, covered or wrapped in plastic wrap, for up to 2 days. For longer storage, I keep it in the refrigerator for up to 3-4 days, though refrigeration may dry it out faster. If I plan to freeze the focaccia, I do so without the frosting. Once cooled completely, I wrap it in plastic wrap and store it in a freezer-safe container for up to 2-3 months. When ready to enjoy, I let it thaw in the refrigerator overnight before reheating.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, I can substitute instant yeast for active dry yeast in this recipe. Since instant yeast doesn’t require blooming, I mix it directly with the dry ingredients.
What if I don’t have cream cheese for the frosting?
If I don’t have cream cheese, I make a simple glaze by mixing 1 cup of confectioners’ sugar with 2 tablespoons of milk and a splash of vanilla extract.
Can I make the dough ahead of time?
Absolutely. After the first rise, I cover the dough and refrigerate it overnight. Before baking, I let it come to room temperature and proceed with the recipe.
How do I know when the focaccia is fully baked?
I check for doneness by inserting a toothpick into the center; it should come out clean. Alternatively, the internal temperature should read between 190°F to 200°F.
Can I add toppings before baking?
Yes, I sometimes sprinkle chopped nuts or drizzle additional cinnamon-sugar mixture over the dough before baking for extra flavor and texture.
Conclusion
Cinnamon Roll Focaccia is a delightful twist on traditional sweet breads, combining the chewy texture of focaccia with the comforting flavors of cinnamon rolls. It’s a versatile recipe that I enjoy customizing with various add-ins and toppings. Whether for a special breakfast, brunch, or dessert, this treat never fails to impress.
Print
Cinnamon Roll Focaccia
- Total Time: ~1 hour 38 minutes
- Yield: 12 pieces
- Diet: Vegetarian
Description
This cinnamon roll focaccia combines fluffy focaccia bread with sweet cinnamon sugar and vanilla glaze—perfect for brunch or a cozy dessert treat.
Ingredients
For the Bread:
1 cup warm water (105°-110°F)
2 tbsp granulated sugar
1 tsp active dry yeast
⅓ cup vegetable oil, divided
2 ½ cups all-purpose flour
½ tsp kosher salt
For the Topping:
6 tbsp unsalted butter, melted
¼ cup packed light brown sugar
1 ½ tsp ground cinnamon
For the Frosting:
2 oz cream cheese, softened
3 tbsp unsalted butter, softened
1 cup confectioners’ sugar
2 tbsp milk
1 tsp vanilla extract
Pinch of kosher salt
Instructions
In a large bowl, mix warm water, sugar, and yeast. Let sit 5 minutes to bloom.
Stir in half the vegetable oil, then add flour and salt. Mix until combined.
Transfer dough to a greased bowl, cover, and let rise 1 hour or until doubled.
Preheat oven to 450°F. Mix melted butter, brown sugar, and cinnamon for topping.
Grease a 9×11″ baking pan with the remaining oil.
Press dough into the pan and dimple with your fingers.
Pour cinnamon-sugar mixture over the dough.
Bake 18–20 minutes, until golden brown on top.
While cooling, make frosting by beating cream cheese, butter, powdered sugar, milk, vanilla, and salt until smooth.
Drizzle frosting over warm focaccia before serving.
Notes
For added texture, top with chopped pecans or walnuts.
Mix in raisins or dried cranberries for a fruity variation.
Spice it up with nutmeg or cardamom.
For a lighter finish, swap cream cheese frosting for a basic sugar glaze.
To freeze: skip the frosting, wrap cooled bread, and freeze up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 18–20 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: Fusion, American-Italian
