This rustic cinnamon roll focaccia is one of those cozy bakes that fills the whole kitchen with the smell of warm cinnamon and butter, the kind that makes everyone wander in asking what’s in the oven.
It has all the sweetness and softness of a classic cinnamon roll but made in the simple, no-fuss style of focaccia, perfect for slow weekend mornings or holiday brunch.
If you love easy-from-scratch recipes like my Christmas morning pancake mix, homemade chocolate zucchini bread, or a loaf of warm sourdough bread to serve on the side of dinner, this sweet focaccia fits right into that comforting, homemade rhythm. It’s a beautiful bake to share with neighbours, bring to gatherings, or enjoy with a cup of coffee while the house is still quiet.
Why You’ll Love This Recipe
- It gives you all the cozy, sweet flavours of a cinnamon roll without the extra steps of rolling, shaping, or cutting.
- The two rises create a soft, pillowy texture that feels special but still wonderfully rustic and unfussy.
- The cinnamon sugar mixture settles into the focaccia dimples, creating little pockets of caramelized goodness in every bite.
- It’s a beautiful make-ahead breakfast or brunch bake, easy enough for a slow Saturday morning, special enough for holidays.
- It fills the whole kitchen with that warm, nostalgic scent of cinnamon and butter… the kind that makes everyone wander in asking what’s in the oven.
- It’s a treat that feels homemade and heartfelt, perfect for sharing with neighbours or enjoying with a cup of coffee while the house is still quiet.
Ingredients
Variations & Add-Ins
- Cream cheese swirl: Drop small spoonfuls of softened cream cheese across the dough before adding the cinnamon mixture. It melts into rich pockets, like a cinnamon roll cheesecake focaccia.
- Maple cinnamon focaccia: Replace the brown sugar with maple sugar and add a drizzle of maple syrup before baking. Perfect for fall and winter mornings.
- Pecan or walnut crunch: Sprinkle chopped nuts over the dough before pouring on the cinnamon mixture for added texture and a warm, toasty flavour.
- Apple pie focaccia: Press thin slices of apple into the dough before adding the cinnamon mixture. It tastes like a cinnamon roll and apple pie had a cozy little baby.
- Raisin or cranberry add-In: Scatter raisins or dried cranberries over the dough for little bursts of sweetness.
- Chai spice blend: Swap some of the cinnamon for chai spice to give the bread a warm, spiced flavour that feels extra seasonal.
- Orange cinnamon focaccia: Add a spoonful of orange zest to the cinnamon mixture and a little to the glaze. It brightens the sweetness and feels festive.
- Caramel drizzle: After baking, drizzle with warm caramel sauce before adding the glaze for an extra gooey, indulgent version.
- Brown butter upgrade: Brown the butter before mixing it with the cinnamon and sugar for a deeper, nutty flavour.
- Thick & fluffy version: Spread the dough into a smaller pan (like a 9×13) for a taller, more “bakery-style” cinnamon roll focaccia.
Recipe Tips
Use warm, not hot water: Hot water can kill the yeast. Aim for “a warm bath” feel to help the dough rise beautifully.
Give the dough time to relax: After transferring it to the pan, let it rest before stretching. This keeps it from snapping back and makes dimpling easier.
Oil your fingertips before dimpling: A little olive oil on your hands keeps the dough from sticking and helps create deeper, more defined pockets for the cinnamon mixture.
Don’t rush the second rise: This is where the focaccia gets its soft, fluffy texture. It should look puffy before it goes into the oven.
Let the cinnamon mixture pool: Those little puddles of buttery cinnamon sugar bake into gooey swirls, don’t worry if it looks messy. That’s part of its charm.
Check the bottom for doneness: Focaccia should be lightly golden underneath. Lift a corner with a spatula to check if you’re unsure.
Glaze while warm: The heat softens the glaze just enough to settle into the dimples without melting away completely.
For a crispier bottom crust: Add a tablespoon of olive oil beneath the parchment before stretching your dough.
For extra richness: Replace a few tablespoons of the water with milk to create a slightly softer crumb.
Cool slightly before slicing: Cutting too soon can compress the texture, just give it a few minutes to settle.
Instructions
- Make the dough: In a large bowl, combine the warm water, yeast, and granulated sugar. Let it sit for about 5 minutes until foamy. Add the sea salt, olive oil, and flour. Mix until a shaggy dough forms, then knead until smooth and soft. The dough should feel slightly tacky and elastic.
- First rise: Lightly oil a clean bowl, add the dough, turn it to coat, and cover. Let it rise for 1 hour, or until doubled in size.
- Second rise: Line a baking sheet or cast iron skillet with parchment and drizzle with olive oil. Gently transfer the risen dough onto the pan and stretch it toward the edges. Let it rest for 1-2 hours for a second rise.
- Dimple the dough: After the second rise, gently press your fingertips all over the dough to create deep dimples. Spoon or drizzle the cinnamon mixure over the risen dough, letting it pool into the dimples.
- Bake: Bake at 400°F (205°C) for 20–25 minutes, or until golden around the edges and bubbling in the cinnamon pockets.
- Glaze: Whisk together the powdered sugar, milk, and vanilla. Drizzle over the warm focaccia so it melts into the curls and crevices.
Freezing & Storage
- Room temperature storage: Keep your cinnamon roll focaccia in an airtight container at room temperature for 2–3 days. It stays soft and tender, and the cinnamon swirls remain gooey. If it starts to firm up, warm a slice for a few minutes in the oven to bring it back to life.
- Refrigeration: Not necessary, but if your kitchen runs warm, refrigerate for up to 5 days. Warm before serving to soften the crumb and glaze.
- Freezing: Freeze the focaccia unglazed for best results. Once cooled, slice into squares, wrap each piece tightly, and store in a freezer-safe bag or container for up to 3 months.
- To reheat: Let thaw at room temperature, then warm in the oven at 300°F for about 8–10 minutes. Add fresh glaze once warmed so it melts beautifully over the top.
- Freezing the whole pan: Bake and cool completely, skip the glaze, wrap well in plastic wrap + foil, and freeze whole. Thaw overnight, warm gently in the oven, then drizzle with glaze.
How to Gift Rustic Cinnamon Roll Focaccia
- In the pan: Bake the focaccia in a pretty metal or ceramic pan and gift it as part of the present. Add a simple tag and a ribbon, and it becomes a sweet, homemade treat and a keepsake kitchen piece.
- Wrapped in parchment and a festive tea towel: Let the focaccia cool, then wrap it in parchment paper and tuck it into a seasonal tea towel. Cover lightly in plastic wrap to keep it fresh, add a sprig of greenery, a ribbon, or dried orange, and you have the most charming rustic-style gift.
- In a bakery-style box: Place slices or the whole focaccia into a kraft bakery box lined with parchment. Finish with twine, a handwritten label, or a little cinnamon stick for that warm farmhouse touch.
FAQ
Join the List
Want More Simple Recipes & Seasonal Inspiration?
Get cozy, from-scratch recipes, seasonal homesteading tips, and simple living inspiration delivered straight to your inbox.
Similar Recipes
Rustic Cinnamon Roll Focaccia
Equipment
- Mixing Bowl
- Baking sheet, cast iron skillet, or 9×13 pan
- Parchment Paper
- Small Bowl
- Whisk
Ingredients
Focaccia Dough
- 1½ cups warm water
- 2 tsp active dry yeast
- 2 tsp granulated sugar
- 2 tsp sea salt
- 1 tbsp olive oil
- 3½–4 cups all-purpose flour
Cinnamon Mixture
- 5 tbsp butter melted
- 1 cup brown sugar
- 3 tsp cinnamon
- Pinch sea salt
Vanilla Glaze
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
- Make the dough: In a large mixing bowl, stir together the warm water, yeast, and granulated sugar. Let it sit for about 5 minutes until foamy. Add the sea salt, olive oil, and flour, mixing until a shaggy dough forms. Knead until smooth and slightly tacky.
- First rise: Lightly oil a clean bowl, add the dough, and turn to coat. Cover and let rise for 1 hour, or until doubled in size.
- Second rise: Line a baking sheet or skillet with parchment and drizzle with olive oil. Gently transfer the risen dough to the pan, stretching it toward the edges. Let it rise for 2 hours
- Dimple the dough: Dimple with oiled fingertips, pressing deeply to form pockets.
- Add the cinnamon mixture: Stir together the melted butter, brown sugar, cinnamon, and pinch of sea salt. Spoon the mixture over the dough, allowing it to settle into the dimples.
- Bake: Bake at 400°F (205°C) for 20–25 minutes, or until golden around the edges and bubbling in the cinnamon pockets.
- Glaze: Whisk the powdered sugar, milk, and vanilla until smooth. Drizzle over the warm focaccia and let it set before slicing.
Notes
- Warm, not hot water helps activate the yeast without killing it.
- Let the dough rest before stretching to prevent it from snapping back.
- Oil your fingertips before dimpling.
- Don’t rush the second rise for best texture.
- Glaze while warm for the perfect melt.
