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Cinnamon Roll Focaccia

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Cindy Rahe
Updated Oct 15, 2025
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This Cinnamon Roll Focaccia is a sweet spin on classic focaccia with the flavor of cinnamon rolls in every bite. The signature dimpled surface of focaccia allows the butter and cinnamon to pool together, making gooey pockets of filling, not unlike a cinnamon roll. A drizzle of icing is a simple, yet eye-catching, finishing touch that highlights the cinnamon roll vibes.

Recipe Ingredients

Here’s a look at the ingredients for Cinnamon Roll Focaccia.

Brown Sugar and Cinnamon: A mix of brown sugar and cinnamon is integral to making this focaccia and adding that sweet cinnamon flavor.

Melted Butter: Focaccia recipes usually include a lot of olive oil for flavor and texture. We substituted in melted butter to mimic the flavor and richness of cinnamon roll filling.

All-Purpose Flour: This pantry staple gives this bread the perfect chew and tenderness.

Yeast: Key for giving focaccia its rise and bubbly texture, as well as providing that bready flavor we all love.

Other Ingredients You’ll Need: Water, salt, powdered sugar, vanilla, and milk.

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How to Make Cinnamon Roll Focaccia

Here are some tips for making Cinnamon Roll Focaccia. See the full recipe for complete instructions.

1. Make the Dough

This is a super-easy dough that doesn’t require a mixer or kneading. You just combine the ingredients into a wet and shaggy dough and let it rise in a generously buttered bowl.

2. Fill with Cinnamon Sugar

Once the dough has risen, butter a baking pan and stretch the dough into a rectangle. Add more butter and lots of cinnamon sugar, then fold the dough into a bundle, enclosing the cinnamon sugar inside. Cover and let it rise a second time.

3. Shape and Bake

Once the dough has doubled in size, use your fingers to dimple the dough all over, creating little pockets for the topping to settle into. Drizzle with more melted butter and cover in cinnamon-sugar. Bake in a hot oven for a quick 25 minutes.

4. Make the Icing

While the focaccia bakes, mix up an easy icing of powdered sugar and milk. Add more or less milk, depending on how thick you like your icing.

5. Ice and Serve

Drizzle the focaccia with the icing while still warm from the oven. Cool the baked focaccia for at least 20 minutes before slicing, to avoid hot sugar burning anyone.

How to Store (and Reheat) Cinnamon Roll Focaccia

Here are our best tips for storing Cinnamon Roll Focaccia.

Room Temperature

This bread is best enjoyed the day it’s baked–ideally still slightly warm. However, if you have leftovers, you can store the focaccia for up to two days in an airtight container or resealable food-storage bag.

Freezer

Freezing will retain moisture better than refrigerating. Wrap individual portions in plastic wrap and place in a resealable plastic freezer bag for up to 3 months.

Reheating

Place room temperature focaccia on a microwave-safe place and microwave for about 10 seconds or until warm. Thaw frozen focaccia at room temperature or in the microwave for 15 to 25 seconds. Be careful as the icing may be hot.

Cinnamon Roll Focaccia

  • Prep Time 30 min
  • Total 3 hr 20 min
  • Servings 18
  • Ingredients 13
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Ingredients

Dough

  • 1 package regular active dry yeast (2 1/4 teaspoons)
  • 1 tablespoon honey or packed brown sugar
  • 2 1/4 cups warm water (about 80°F)
  • 5 cups Gold Medal™ All Purpose Flour
  • 1 teaspoon kosher salt
  • 2 teaspoons vanilla
  • 1/4 cup butter, melted

Filling

  • 1 cup packed brown sugar
  • 4 teaspoons ground cinnamon
  • Pinch of kosher salt
  • 3/4 cup butter, melted, divided

Icing

  • 1 cup powdered sugar
  • 2 to 3 tablespoons milk
Make With
Gold Medal Flour

Instructions

  • Step 
    1

    In a small bowl, mix the yeast, honey, and warm water. Let stand 5 minutes or until foamy.

  • Step 
    2

    In a large bowl, mix flour and salt. Add the yeast mixture and vanilla. Stir with a wooden spoon until the dough is wet and shaggy.

  • Step 
    3

    Pour 1/4 cup melted butter into the bottom of a large bowl. Add the dough, turning to coat in the melted butter (the dough will be a little wet and hard to handle, but do your best to coat the dough with the melted butter). Let the dough rise at room temperature until doubled in size, about 1 to 2 hours.

  • Step 
    4

    Meanwhile, in a small bowl, mix the brown sugar, cinnamon, and salt; set aside.

  • Step 
    5

    Pour 1/4 cup melted butter into the bottom of a 13x9-inch baking pan.

  • Step 
    6

    Turn the dough out into the pan and stretch it gently with your fingers into a rough rectangle. Sprinkle half of the reserved cinnamon-sugar mixture over the dough.

  • Step 
    7

    Fold one-third of the dough over to conceal the filling.

  • Step 
    8

    Fold the other end of the dough up over the top and pinch the edges to seal.

  • Step 
    9

    Turn the dough so it is positioned lengthwise in the pan. Cover loosely with plastic wrap and let the dough rise until doubled in size, about 1 hour.

  • Step 
    10

    Meanwhile, heat oven to 425°F.

  • Step 
    11

    Using your fingers, stretch and dimple the dough all over while pushing it to the corners of the pan. 

  • Step 
    12

    Drizzle the remaining 1/2 cup melted butter over the top. Sprinkle with the remaining cinnamon-sugar mixture.

  • Step 
    13

    Bake for about 25 minutes or until golden brown all over. Cool on a cooling rack for at least 20 minutes before cutting.

  • Step 
    14

    Meanwhile, in a small bowl, mix powdered sugar and milk until smooth. 

  • Step 
    15

    Drizzle over warm focaccia and serve.

Nutrition

Nutrition Facts are not available for this recipe

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