Go Back

Cinnamon Roll Focaccia

Cinnamon Roll Focaccia combines pillowy focaccia dough with deep dimples, drenched butter, and a cinnamon sugar swirl for a gooey, golden pull-apart bake. The glossy sugar mixture seeps into every pocket so each bite is tender and caramelized.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
rising 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

bread flour
  • 3.5 cup bread flour
instant yeast
  • 2.25 tsp instant yeast
warm water
  • 1.5 cup warm water
sugar
  • 2 tbsp sugar
salt
  • 1.5 tsp salt
olive oil
  • 0.333 cup olive oil
melted butter
  • 0.667 cup melted butter
brown sugar
  • 1 cup brown sugar
cinnamon
  • 2 tbsp cinnamon
powdered sugar glaze
  • 1 cup powdered sugar glaze

Equipment

  • 1 sheet pan

Method
 

Make the dough
  1. Mix the bread flour, instant yeast, warm water, sugar, and salt into a shaggy dough, then knead until smooth.
First rise
  1. Coat the dough in olive oil, cover, and let it rise for 1 hour until doubled.
Shape and dimple
  1. Press the dough into a greased sheet pan, dimpling it deeply with your fingers so the pockets are clearly visible.
Fill with cinnamon sugar
  1. Drizzle the melted butter over the surface so it pools inside the dimples.
  2. Mix the brown sugar and cinnamon, then sprinkle generously over the top for a thick, even cinnamon layer.
Second rise
  1. Let rise for another 30 minutes, until the dough looks puffier and the sugar begins to look slightly moist.
Bake
  1. Bake at 400°F for 20 to 25 minutes until deep golden brown, with the edges visibly darker than the center.
Glaze
  1. Drizzle with the powdered sugar glaze while still warm so it melts slightly and clings to the dimples.

Notes

Pro tip: dimple the dough aggressively so the butter and cinnamon sugar pool into deep golden wells. Store airtight in the fridge up to 3 days; rewarm in the oven at 325°F until just hot. Freezing: yes—freeze baked slices up to 2 months and reheat from thawed. For a lighter twist, use a reduced-sugar glaze (same amount) to cut sweetness without changing bake time.