Cinnamon Roll Focaccia

If you love the warm, cozy flavors of cinnamon rolls but want the airy texture of fresh focaccia, this cinnamon roll focaccia bread is for you. Soft, bubbly yeast doughs swirled with a generous amount of cinnamon sugar and finished with a sweet vanilla drizzle. The focaccia is an easy no knead recipe that is made the night before!

 

If a regular cinnamon roll and a loaf of traditional focaccia (like my small batch focaccia!) had a deliciously fluffy, sweet baby, this would be it. This sweet focaccia is light, airy, and swirled with a buttery cinnamon sugar mixture that melts into every bite.

Finished with a simple vanilla icing drizzle, it’s the perfect blend of Italian-inspired bread and cozy American breakfast pastry. The best part? You can make it in a large mixing bowl with nothing more than a wooden spoon—no stand mixer needed.

This easy focaccia bread recipe requires no kneading—just a little patience, a first rise in a warm spot, and a second rise before baking for those signature big bubbles.

Ingredients You’ll Need

For the dough:

• Instant yeast – Works quickly and reliably for this no-knead method. You can also use active dry yeast; just bloom it in the warm water for 5 minutes before adding the flour.
• Warm water – Between 105–110°F. Warm water helps activate the yeast without killing it.
• Bread flour – Higher protein content creates better gluten structure for a chewy, airy bread. You can use all-purpose flour instead.
• Salt 

Pan & filling:

• Olive oil – Extra virgin works, but any neutral-flavored oil (like avocado oil) keeps the cinnamon sugar flavor front and center.
• Light brown sugar – Can be swapped with dark brown sugar. You can also make your own homemade brown sugar.
• Ground cinnamon 

Icing:

• Powdered sugar – If you run out, you can make your own homemade powdered sugar.
• Milk – Any dairy or non-dairy milk works; you can even use water in a pinch.
• Vanilla extract 

Step-by-Step Instructions

Make the dough:

In a large bowl, stir together the yeast and water with a wooden spoon. Add the bread flour and salt. Stir until it forms a shaggy, wet dough. Cover with a damp towel or plastic wrap and allow to sit for 30 minutes (dough rest).

With wet hands, perform a coil fold by gently lifting and folding the sides of dough toward the center, rotating the bowl until all edges have been folded. Flip so the smooth side is up. Cover and rest in a warm place for another 30 minutes.

Repeat the coil folds 3 more times, resting 30 minutes between each. Cover and refrigerate for 12–24 hours.

Shape the dough:

In a small bowl, stir together the cinnamon and brown sugar.

Grease a baking pan with olive oil or line with parchment.

Once the dough has big bubbles, remove from the fridge. Sprinkle some cinnamon sugar on top and gently fold the side of the dough over itself to marble the filling. Repeat with more sugar, saving some for later.

Add a tablespoon of the oil to a rimmed 9 by 11 baking sheet (this is also known as a half-size baking sheet). Set aside. **If food has a tendency to stick to your baking sheet, line your baking sheet with parchment paper, followed by the oil. Or you can use a 9×13 baking pan.

Bake:

Preheat the oven to 425°F (preheated oven).

Sprinkle the remaining cinnamon sugar over the dough, drizzle with remaining oil, and press gently with your fingertips to make deep dimples.

Bake 22–25 minutes, until golden. Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.

Ice:

In a bowl, whisk together powdered sugar, milk, and vanilla until smooth. You could also try topping this focaccia with my cinnamon roll icing recipe that adds butter, or my cream cheese frosting for cinnamon roll recipe for a truly decadent topping.

Drizzle over cooled focaccia before slicing.

Recipe Variations

• Maple Pecan Cinnamon Focaccia – Add chopped pecans and swap icing for maple glaze.
• Cream Cheese Drizzle – Try my cinnamon roll icing with cream cheese instead! 
• Apple Cinnamon Focaccia – Layer thinly sliced apples under the final cinnamon-sugar topping.
• Chocolate Cinnamon Focaccia – Sprinkle mini chocolate chips between folds for a sweet surprise.
• Holiday Spiced Version – Add nutmeg, cloves, and orange zest to the cinnamon sugar for a festive twist.

Troubleshooting & Tips

• Dough too sticky? That’s normal for focaccia. Use wet hands or oil to handle it, and work quickly.
• No rise? Check yeast freshness and water temp. For a cold kitchen, proof in a warm place or slightly warmed (turned-off) oven.
• Sugar leaked out? Some will caramelize on the bottom of the pan—delicious! Fold gently to keep more swirl inside.
• Dense bread? Let the dough rise the full time for the best airy texture.
• Icing too thin or thick? Add powdered sugar to thicken, milk to thin.

Storage & Freezing

• Store cooled focaccia in an airtight container at room temperature for 3 days, or refrigerate for 5 days (longer storage).
• You can freeze the cinnamon focaccia once it is baked. To freeze, you’ll want to wrap the focaccia in plastic wrap and then transfer to a freezer-safe bag or container. Label it and store it in the freezer for up to 3 months. To enjoy, allow the focaccia to thaw and come to room temperature. You may want to place it in the oven and 325 degrees F for about 5 minutes once thawed to crisp the bread up slightly.

FAQs

More Recipes To Try

If you’re craving more bread, try my cinnamon pull apart bread baked in a loaf pan. It’s like a loaf pan version of my monkey bread!

Or try my fluffy pecan sticky buns! Perfect for the holidays! Of course if you need a quick, shortcut version try my Rhodes Roll monkey bread version.