This Sweet Glazed Cinnamon Roll Focaccia is a brilliant mashup that combines the fluffy, airy texture of homemade focaccia with the gooey, spiced indulgence of a cinnamon roll. Instead of savory rosemary and garlic, this bread is loaded with pockets of brown sugar and cinnamon, then finished with a sweet vanilla glaze.
With a crisp, caramelized exterior and a pillowy soft interior swirled with cinnamon butter, this is a brunch showstopper that is surprisingly easy to make.
Recipe Details
- Flavor Profile: A comforting blend of warm cinnamon, rich butter, and sweet vanilla glaze that mimics a cinnamon bun, all built on a slightly salty, yeasty bread base.
- Texture: The exterior is golden and slightly crisp from the olive oil and caramelized sugar, while the inside is incredibly airy, bubbly, and soft.
- Time: 45 minutes active prep, 12+ hours rising (overnight), 25 minutes bake time.
- Difficulty: Intermediate. The dough handling requires some patience (stretching and folding), but the no-knead method does most of the work.
What You’ll Need
To make this recipe, you will need a large mixing bowl for the dough and a 9×13-inch baking pan (metal or glass) for baking. A small skillet is used to melt the butter and mix the filling. You will also need a rubber spatula and a flexible bench scraper if you have one, though hands work fine.
Ingredient Notes
- Flour – You can use bread flour or all-purpose flour. Bread flour will give a slightly chewier, more structured crumb, while all-purpose will be softer.
- Instant Yeast – This recipe uses instant yeast for a reliable rise. If using active dry, you may need to bloom it in the water first.
- Kosher Salt – Essential for the dough flavor. Focaccia needs salt to taste like bread rather than cake. Flaky sea salt (like Maldon) is also used for the topping to create that irresistible salty-sweet contrast.
- Olive Oil – Even though this is a sweet bread, olive oil is used to coat the dough and the pan, providing that classic fried-bottom focaccia texture.
- Butter – You need plenty of butter (1/2 cup total) for the pan and the cinnamon-sugar filling.
- Brown Sugar – This creates the sticky, caramel-like filling.
- Cinnamon – A generous amount is divided between the inner fold and the dimpled topping.
- Confectioners’ Sugar – Used for the simple icing drizzled on top after baking.
Add-ins and Substitutions
- Nuts – Chopped pecans or walnuts sprinkled on top before baking would add a great crunch.
- Fruit – You could fold in raisins or dried cranberries during the “stretch and fold” stage for a fruity twist.
- Glaze Flavor – Swap the vanilla extract for maple extract or add a pinch of cinnamon to the glaze for extra fall flavor.
How to Make Sweet Glazed Cinnamon Roll Focaccia
- Make the Dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Cover the bowl and let it rest for 30 minutes.
- Stretch and Fold: Fill a small bowl with water to wet your hands. Using a wet hand, stretch and fold the dough by grabbing an edge and pulling it up and towards the center. Repeat this stretching and folding process 8 to 10 times, moving your hand around the edge of the dough. You should feel the dough transform from sticky and shaggy to smooth and cohesive.
- Cold Ferment: Rub the surface of the dough lightly with olive oil. Cover the bowl with a lid or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days.
- Prepare the Pan: Grease a 9×13-inch pan with softened butter. (Do not skip this! With the sugar filling, butter prevents sticking). Pour 2 tablespoons of olive oil into the pan.
- Deflate and Transfer: Using a flexible bench scraper or a lightly oiled hand, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl as you deflate, turning the mass into a rough ball. Turn the dough out into the olive oil in the prepared pan. Turn the dough several times to coat it in oil. Let the dough rest for 1.5 hours covered.
- Make Filling 1: In a small skillet, melt 4 tablespoons of the butter. Whisk in 4 tablespoons of the brown sugar, 2 teaspoons of the cinnamon, and a pinch of flaky sea salt. Remove from heat and cool briefly.
- Fill and Fold: Gently dimple the dough, stretching it to fit the pan. Pour the brown sugar filling evenly over the dough and distribute it with your hands. Fold the dough envelope style: fold one short end over two-thirds of the dough, then fold the other end over to cover. Turn the bundle so the open ends face the short ends of the pan. Cover and let rest for another 1.5 hours.
- Make Filling 2: Preheat the oven to 425ºF. In the same small skillet, melt the remaining 4 tablespoons of butter. Whisk in the remaining 4 tablespoons of brown sugar, remaining 2 teaspoons of cinnamon, and a pinch of flaky sea salt. Remove from heat and cool briefly.
- Dimple and Top: Uncover the pan. Pour the second batch of filling over the surface. Rub with your hands to distribute. Using lightly oiled hands, gently dimple the dough, creating bubbles and craters. Sprinkle lightly with sea salt.
- Bake: Transfer to the oven and bake for 25 minutes or until the focaccia is evenly browned. Remove from the oven and let cool in the pan briefly (2 to 3 minutes). Run a spatula around the edges and transfer to a cooling rack to cool for 5 minutes.
- Glaze: In a small bowl, whisk together the confectioners’ sugar, milk, and vanilla. Transfer the focaccia to a serving board. Drizzle the glaze over the top. Cut and serve.
Pro Tip: The envelope fold is the secret to getting layers of cinnamon sugar inside the bread, not just on top. It mimics the swirl of a cinnamon roll without having to roll out the dough!
Recipe Tips
- Don’t Rush the Rise: The overnight rise in the fridge develops the flavor and strengthens the gluten structure.
- Butter the Pan: Even if your pan is non-stick, the combination of bread dough and caramelized sugar can be sticky. The layer of softened butter plus the olive oil ensures the bread releases perfectly.
- Dimpling: When dimpling the dough, push your fingers all the way down to the bottom of the pan to create deep pockets for the butter and sugar to pool in.
FAQs
- Can I skip the overnight rise? If you are short on time, you can let the dough rise at room temperature for 3-4 hours until doubled, but the flavor won’t be as developed.
- Why use olive oil in a sweet bread? Olive oil keeps the crust crisp and prevents the bread from drying out. The flavor is subtle and pairs surprisingly well with the salt and cinnamon.
- How do I store leftovers? Store covered at room temperature for up to 2 days. Reheat briefly in the microwave or oven to soften the crumb.
Serving Suggestions
- Brunch: Serve warm with a side of fruit and scrambled eggs.
- Coffee: This is the ultimate coffee cake alternative.
- Dessert: Top a warm slice with a scoop of vanilla ice cream.
Make This Recipe in Advance
- Fridge Storage: You can keep the dough in the fridge for up to 3 days before baking.
- Mid-Process Pause: As noted in the instructions, after folding the dough (step 8), you can cover the pan and put it back in the fridge for another day. Pull it out one hour before baking to finish the rise.
Sweet Glazed Cinnamon Roll Focaccia
- Total Time: 14+ hours (mostly passive)
- Yield: 12 Servings 1x
- Diet: Vegetarian
Description
This Sweet Glazed Cinnamon Roll Focaccia is a brilliant mashup that combines the fluffy, airy texture of homemade focaccia with the gooey, spiced indulgence of a cinnamon roll. Instead of savory rosemary and garlic, this bread is loaded with pockets of brown sugar and cinnamon, then finished with a sweet vanilla glaze. With a crisp, caramelized exterior and a pillowy soft interior swirled with cinnamon butter, this is a brunch showstopper that is surprisingly easy to make.
Ingredients
The Dough
- 4 cups (512g) bread flour or all-purpose flour
- 2 cups (455g) water (cold or room temperature)
- 2 teaspoons (8g) instant yeast
- 2 to 3 teaspoons (10–15g) Kosher salt
- Olive oil (for coating)
- Softened butter (for greasing the pan)
The Cinnamon-Sugar Mixture (Divided)
- 1/2 cup (113g) butter, melted (salted or unsalted)
- 1/2 cup (100g) brown sugar
- 4 teaspoons ground cinnamon
- Flaky sea salt (e.g., Maldon)
The Vanilla Glaze
- 1 cup (113g) confectioners’ sugar
- 2 tablespoons (28g) milk or heavy cream
- 1 teaspoon vanilla extract
Instructions
Make the Dough
In a large bowl, whisk together the flour, kosher salt, and instant yeast. Add the water. Mix with a rubber spatula until the liquid is absorbed and a sticky, shaggy dough forms. Cover and rest for 30 minutes.
Stretch and Fold
Wet your hands. Grab an edge of the dough, pull it up, and fold it toward the center. Repeat this 8–10 times around the bowl until the dough feels smoother and cohesive.
Cold Ferment
Lightly rub the dough surface with olive oil. Cover tightly and refrigerate for at least 12 hours (up to 3 days).
Prepare Pan
Grease a 9×13-inch baking pan with softened butter (crucial for release!). Pour 2 tablespoons olive oil into the pan.
First Rise
Gently deflate the cold dough and transfer it to the prepared pan. Turn it to coat in the oil. Cover and let rest at room temperature for 1.5 hours.
Make Filling 1
In a small skillet, melt 4 tablespoons (half) of the butter. Whisk in 4 tablespoons of brown sugar, 2 teaspoons of cinnamon, and a pinch of flaky salt.
Fill & Fold
Gently stretch the dough to fill the pan. Pour the filling over the dough. Fold the dough “envelope style” (fold one short end over two-thirds, then the other end over that). Rotate the dough so the open ends face the short sides of the pan. Cover and rest for another 1.5 hours.
Second Rise & Prep
Preheat oven to 425°F (220°C).
Make Filling 2
Melt the remaining 4 tablespoons butter. Whisk in the remaining 4 tablespoons brown sugar and 2 teaspoons cinnamon.
Dimple & Top
Pour the second batch of filling over the dough. Using lightly oiled fingers, press straight down to create deep dimples all over the dough (like traditional focaccia). Sprinkle with flaky sea salt.
Bake
Bake for 25 minutes until deep golden brown.
Cool & Glaze
Remove from oven. Let cool in the pan for 2–3 minutes, then transfer to a rack (run a spatula around the edges first to loosen caramelized sugar). Whisk the glaze ingredients together and drizzle over the warm bread.
Notes
The “Envelope” Trick: Folding the first batch of filling inside the dough creates layers of cinnamon flavor throughout the bread, not just on top. It mimics the swirl of a cinnamon roll without the hassle of rolling it out.
Pan Prep: Don’t skip the butter grease plus the olive oil. The sugar in the filling will caramelize and become sticky; the butter ensures your bread releases cleanly.
Salty-Sweet: Do not skip the flaky sea salt on top! The saltiness cuts through the brown sugar and glaze, giving it a sophisticated salted caramel flavor profile.
Make Ahead: After the folding step (Step 7), you can cover the pan and put it back in the fridge overnight. Take it out 1 hour before baking to finish rising.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Breakfast / Brunch
- Method: No-Knead Baking
- Cuisine: Italian-American Fusion
Nutrition
- Serving Size: 1 Slice
- Calories: 310
- Sugar: 18g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
Keywords: cinnamon roll focaccia, sweet focaccia recipe, brunch bread, no knead bread, overnight dough, sweet breakfast ideas, cinnamon sugar bread
