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Close-up of a skillet dessert with golden-brown dough pieces covered in melted vanilla icing and swirls of cinnamon, resembling a freshly baked monkey bread or cinnamon roll casserole.
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Rustic Cinnamon Roll Focaccia

A cozy, rustic twist on a classic cinnamon roll—soft, fluffy focaccia swirled with buttery cinnamon sugar and finished with a warm vanilla glaze. Perfect for slow mornings, holiday brunch, or gifting to neighbours.
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Prep Time:20 minutes
Cook Time:25 minutes
Rise Time:4 hours
Course: Appetizer, Breakfast, Dessert
Cuisine: American, Christmas, farmhouse
Keyword: cinnamon focaccia, cinnamon roll focaccia, easy cinnamon roll recipe, holiday brunch recipe, sweet focaccia bread
Servings: 1 focaccia loaf

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

  1. 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.
  2. 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.
  3. 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
  4. Dimple the dough: Dimple with oiled fingertips, pressing deeply to form pockets.
  5. 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.
  6. Bake: Bake at 400°F (205°C) for 20–25 minutes, or until golden around the edges and bubbling in the cinnamon pockets.
  7. 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.