If you’ve ever dreamed of combining the pillowy, buttery goodness of cinnamon rolls with the airy, olive oil-kissed charm of Italian focaccia, you’re in for a treat with this Cinnamon Roll Focaccia Recipe. It’s a fabulous twist that feels both indulgent and sophisticated, perfect for brunches, special breakfasts, or whenever you want to impress your crowd with something truly unique. This recipe marries the soft, elastic crumb of a perfectly kneaded dough with a luscious cinnamon sugar filling and a glossy vanilla glaze that ties everything together with sweet warmth. Trust me, once you try this, it’ll become one of your favorite comfort bakes to share with family and friends.
Ingredients You’ll Need
The magic of this Cinnamon Roll Focaccia Recipe lies in its deceptively simple but thoughtfully chosen ingredients. Each one plays a vital role: the flours build structure, the brown butter adds deep nutty richness, and the cinnamon filling brings that perfect cozy touch. Get ready to gather a few pantry staples that will work together to create something spectacular.
- 3 cups bread flour: Provides the chewiness and sturdy structure essential for focaccia’s signature texture.
- 1 cup all-purpose flour: Balances the bread flour, making the dough tender and easy to work with.
- 2 1/4 teaspoons active dry yeast (one packet): The powerhouse ingredient for that light, fluffy rise.
- 1 cup warm whole milk (about 110°F): Activates yeast and nourishes the dough for a soft crumb.
- 1/3 cup granulated sugar: Adds subtle sweetness and helps with yeast fermentation.
- 1 teaspoon salt: Enhances flavor and balances sweetness perfectly.
- 1/4 cup olive oil, plus extra for greasing pan: Brings moistness and a rich, fruity depth true to focaccia.
- 1/4 cup unsalted brown butter, cooled: Adds a warm, nutty aroma that elevates the entire loaf.
- 1/2 cup plain Greek yogurt, room temperature: Keeps the dough tender and contributes a gentle tang.
- 1/2 cup packed brown sugar: Sweet and slightly molasses-like, this is the heart of the cinnamon filling.
- 2 tablespoons ground cinnamon: The star spice, essential for that classic cinnamon roll flavor.
- 1 tablespoon cornstarch: Prevents the filling from leaking by absorbing excess moisture.
- 3 tablespoons unsalted melted butter: Adds richness to the filling, making every bite luscious.
- 1 teaspoon vanilla extract: Brightens flavors and adds a smooth aromatic touch.
- 1 cup powdered sugar: For the sweet and creamy glaze finish.
- 2 tablespoons whole milk: Helps create the perfect consistency for the glaze.
- 1/2 teaspoon vanilla extract: Infuses the glaze with delicate vanilla notes.
How to Make Cinnamon Roll Focaccia Recipe
Step 1: Prepare the Brown Butter
Start by melting unsalted butter in a saucepan over medium heat. Watch carefully as it foams and transforms into a golden brown, nutty-scented liquid — this brown butter adds so much depth to your dough and filling that it’s worth every second of attention. Once browned, remove from heat and cool until just warm.
Step 2: Activate the Yeast
In a small bowl, whisk together the warm whole milk and a tablespoon of granulated sugar, then sprinkle the yeast evenly over the surface. Let it sit for about 5 to 7 minutes, during which the yeast will bubble and foam, signaling it’s ready to breathe life into your dough.
Step 3: Mix the Dough Ingredients
Combine the bread flour, all-purpose flour, remaining sugar, and salt in a large bowl. Add the cooled brown butter, olive oil, Greek yogurt, and your activated yeast mixture. Stir everything gently until the mixture forms a rough dough — it looks a bit shaggy now, but that’s just the beginning of the transformation.
Step 4: Knead Until Smooth and Elastic
Flour your surface lightly and knead the dough by hand for 8 to 10 minutes until smooth and elastic, or pop it into a stand mixer for a quicker 6 to 7-minute session. This kneading process builds gluten strands that give the focaccia its signature chewy texture with a soft crumb.
Step 5: Let the Dough Rise
Place the dough into a lightly oiled bowl, cover tightly with plastic wrap, and let it rise in a warm, draft-free place until it doubles in size, about 1 to 1 1/2 hours. Alternatively, for more complex flavor, refrigerate it overnight to rise slowly, then bring it to room temperature before shaping.
Step 6: Prepare the Cinnamon Filling
Whisk together brown sugar, ground cinnamon, cornstarch, melted butter, and vanilla extract in a bowl until you get a smooth paste. The cornstarch is your secret weapon against sogginess, ensuring the filling stays in place while baking.
Step 7: Roll and Shape the Dough
Oil a 9-by-13-inch rimmed pan generously. On a floured surface, roll or stretch your dough into a 12-by-15-inch rectangle, then transfer it carefully to the pan. Gently press it to fill the pan’s edges without tearing the dough.
Step 8: Spread the Cinnamon Filling
Spread the cinnamon filling evenly over the dough’s surface. Make sure every corner is covered because this flavor layer is what makes this Cinnamon Roll Focaccia Recipe unforgettable.
Step 9: Form Cinnamon Rolls and Second Rise
Starting at a short edge, roll the dough loosely into a log. Cut into eight equal slices using a sharp knife or dental floss to keep the slices neat. Arrange the rolls cut-side up with space between them back into the pan. Cover loosely and let them rise again for 30 to 45 minutes until puffy.
Step 10: Bake the Focaccia
Preheat your oven to 375°F (190°C) and bake for 25 to 30 minutes, watching for a beautiful golden-brown top. If the edges start browning too fast, tent the pan loosely with foil to protect them.
Step 11: Apply the Glaze
While baking, whisk together powdered sugar, whole milk, and vanilla extract until smooth. When the focaccia is fresh out of the oven, drizzle this glaze generously over warm rolls. Allow it to set for about 10 minutes before digging in.
How to Serve Cinnamon Roll Focaccia Recipe
Garnishes
This Cinnamon Roll Focaccia Recipe shines on its own, but a sprinkling of toasted pecans or a few handfuls of fresh berries on top of the glaze can add beautiful texture and a hint of natural sweetness. A light dusting of cinnamon powder after glazing also amps up the cozy factor.
Side Dishes
Pair your cinnamon roll focaccia with a dollop of whipped cream or a scoop of creamy vanilla ice cream for an indulgent treat. For a refreshing counterpoint, fresh fruit salad or a citrusy green salad can cut through the sweetness and keep your taste buds excited.
Creative Ways to Present
For a fun brunch centerpiece, serve the cinnamon rolls arranged on a wooden board with small bowls of extra glaze and butter. They also look beautiful stacked in a basket lined with a colorful kitchen towel, inviting everyone to grab a warm piece. And if you want to get fancy, drizzle a little caramel or chocolate sauce on top for an irresistible mosaic of flavors.
Make Ahead and Storage
Storing Leftovers
Store any leftover cinnamon roll focaccia in an airtight container at room temperature for up to two days. To keep the texture soft, avoid the fridge, unless your kitchen is very warm—then refrigeration is fine but will slightly change the texture.
Freezing
This Cinnamon Roll Focaccia Recipe freezes remarkably well. Wrap individual rolls or the whole pan tightly in plastic wrap and then foil, and freeze for up to three months. Thaw overnight in the refrigerator before reheating gently.
Reheating
Warm up leftover or thawed cinnamon roll focaccia in a 325°F oven for about 10 to 15 minutes to revive its soft, fresh-baked qualities. A quick zap in the microwave works in a pinch but can lose some texture, so oven warming is always best.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, you can substitute all-purpose flour for bread flour, but the focaccia might be slightly less chewy and airy. Using bread flour gives more gluten structure, which is key to that lovely texture in this Cinnamon Roll Focaccia Recipe.
Is it necessary to brown the butter?
While optional, browning the butter adds a wonderful nutty aroma and flavor that elevates the dough and filling, making the focaccia richer and more complex in taste.
Can I make the dough ahead of time?
Absolutely! Refrigerating the dough overnight for a slow rise enhances the flavor and makes morning prep easier. Just remember to let it come to room temperature before shaping and baking.
What if I don’t have cornstarch for the filling?
Cornstarch helps keep the cinnamon filling from becoming soggy by absorbing moisture, but if you don’t have it, you can try using a small amount of flour instead or ensure your melted butter is well combined to minimize leaking.
How thick should I roll the dough before cutting it into rolls?
Rolling to about 1/4 inch thick helps create nicely sized cinnamon rolls that bake evenly. Too thick might make the center doughy, while too thin could lead to overly crisp edges.
Final Thoughts
I genuinely hope this Cinnamon Roll Focaccia Recipe becomes a beloved addition to your baking repertoire. It’s one of those recipes that feels cozy yet special, perfect for sharing stories over warm, sweet, comforting bites. So go ahead and roll up your sleeves — your kitchen is about to smell amazing, and you’re about to make some very happy eaters indeed!
Print
Cinnamon Roll Focaccia Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes to 2 hours (excluding optional overnight rise)
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: Italian-American
Description
This Cinnamon Roll Focaccia combines the soft, chewy texture of traditional focaccia bread with the sweet, spiced layers of cinnamon rolls. The dough is enriched with brown butter, Greek yogurt, and olive oil for tender crumb and enhanced flavor. Rolled with a cinnamon-sugar filling and baked to golden perfection, the focaccia is finished with a smooth vanilla glaze, making it an irresistible treat perfect for breakfast or dessert.
Ingredients
Dough
- 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
Cinnamon Filling
- 1/2 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1 tablespoon cornstarch
- 3 tablespoons unsalted melted butter
- 1 teaspoon vanilla extract
Vanilla Glaze
- 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 adds a rich, nutty flavor to the dough that enhances the overall taste.
- Allowing the dough to rise overnight in the refrigerator improves flavor and makes the schedule more flexible.
- Cornstarch in the filling prevents leakage and sogginess by absorbing excess moisture.
- Using dental floss to cut the rolls prevents them from being squashed.
- If the focaccia browns too quickly, tent with foil to avoid burning while finishing baking.
- For extra softness, brush melted butter on the focaccia right after baking before glazing.
