The Ultimate Cinnamon Roll Focaccia: A Heavenly Sweet Bread You Must Try

Have you ever imagined what would happen if the soft, dimpled texture of Italian focaccia were to meet the warm, gooey, spice-infused sweetness of a cinnamon roll? We’re here to tell you that this delightful dream can easily become a reality right in your own kitchen. Allow us to guide you through each stage of crafting the most wonderful cinnamon roll focaccia you’ll ever have the pleasure of tasting. It’s a revolutionary bake that is part breakfast indulgence, part dessert, and entirely irresistible.

This recipe elevates a straightforward, savoury bread into a sweet work of art. Just picture tearing off a warm piece of airy, olive oil-infused dough, uncovering a luscious swirl of buttery cinnamon sugar, all crowned with a delectable cream cheese icing. It is the ideal treat for a leisurely weekend brunch, a celebratory occasion, or whenever you fancy a comforting, sweet indulgence. Let’s get our aprons on!

Why You’ll Fall in Love with This Recipe

We are certain this recipe will soon be a cherished favourite in your home. It’s so much more than a sweet bread; it’s a whole experience. Here is why we are so sure you will adore it:

• The Perfect Hybrid: It masterfully combines the best attributes of two beloved bakes. You get the soft, chewy, and lightly crisp texture of focaccia, paired with the classic, comforting flavour of a cinnamon roll.
• Surprisingly Simple: Although it looks and sounds impressive, the method is remarkably straightforward, even if you are a novice bread maker. We employ a no-knead technique that lets the yeast and time do the heavy lifting.
• A True Crowd-Pleaser: We can promise that a tray of this warm, gooey bread will vanish in moments at any get-together. It’s a distinctive and unforgettable bake that will have everyone talking.
• Incredibly Versatile: Savour it for breakfast with a cup of coffee, present it as a dessert, or pack a slice for a delightful afternoon snack. There really is no bad time to enjoy this treat.

What Exactly is Cinnamon Roll Focaccia?

You can think of cinnamon roll focaccia as a simplified, rustic version of a classic cinnamon bun. Instead of the process of rolling and cutting individual portions, we spread a decadent, buttery cinnamon-sugar filling over a fluffy focaccia dough. As the bread bakes, this filling melts into the dough’s characteristic dimples, creating pockets of gooey, caramelised delight. To complete it, we drizzle over a tangy and sweet cream cheese icing focaccia, echoing the traditional topping. It’s a relaxed, shareable interpretation of a cherished classic, making it an ideal centrepiece for any gathering.

Ingredients for Your Sweet Focaccia Recipe

Before we dive in, let’s gather all the elements we’ll require. We have organised them into three parts for clarity: the dough, the cinnamon filling, and the cream cheese icing. Using high-quality ingredients will significantly enhance the final taste and texture.

For the Focaccia Dough:

• 500g strong white bread flour, plus extra for dusting
• 10g fine sea salt
• 7g (1 sachet) instant dried yeast
• 400ml lukewarm water
• 50ml extra virgin olive oil, plus more for greasing and drizzling

For the Cinnamon-Sugar Filling:

• 100g unsalted butter, softened
• 150g soft light brown sugar
• 2 tbsp ground cinnamon
• A pinch of salt

For the Cream Cheese Icing:

• 100g full-fat cream cheese, at room temperature
• 50g icing sugar, sifted
• 1 tsp vanilla extract
• 1-2 tbsp milk, to reach desired consistency

Step-by-Step Guide to Baking Cinnamon Roll Focaccia

Now, let’s get to the best part! Follow our straightforward steps to make this gorgeous sweet focaccia recipe. Remember not to rush; great bread needs time, but we assure you the end result is absolutely worth the patience.

1. Making the No-Knead Dough

1. In a large bowl, whisk together the bread flour, salt, and instant yeast. It’s a good idea to keep the salt and yeast on separate sides of the bowl to begin with, as direct contact can reduce the yeast’s effectiveness.
2. Pour in the lukewarm water and 25ml of the olive oil. With a spatula or wooden spoon, mix all the ingredients until a shaggy, wet dough is formed. There is no kneading required! Simply check that no dry patches of flour are left.
3. Cover the bowl with a clean tea towel or cling film and set it aside to rise in a warm, draught-free spot for 1 to 1.5 hours, or until it has doubled in volume.

2. Preparing the Pan and First Rise

1. Liberally grease a 9×13 inch (23×33 cm) baking tin with the remaining 25ml of olive oil. Ensure the base and sides are well coated.
2. Once the dough has doubled, carefully scrape it from the bowl into your prepared tin. As it will be sticky, oiling your hands will help prevent it from sticking to you.
3. Gently press and stretch the dough to roughly fill the tin. Do not fret if it doesn’t reach the corners immediately; it will naturally relax and spread out during its second rise. Cover the tin and allow the dough to rest for another 30-45 minutes.

3. Creating the Cinnamon Swirl

1. Whilst the dough is having its second rest, you can make the filling. In a separate bowl, beat the softened butter, light brown sugar, ground cinnamon, and the pinch of salt until it forms a smooth, easily spreadable paste.
2. Uncover your rested dough. With oiled fingertips, press firmly into the dough to create deep dimples across the entire surface, just as you would with a traditional focaccia.
3. Spoon dollops of the cinnamon-sugar mixture evenly over the dimpled dough. Using the back of a spoon or a small palette knife, gently spread it out, encouraging the mixture to settle into the dimples. This is what creates that lovely cinnamon swirl bread look.

4. The Final Rise and Baking

1. Cover the tin once more and leave it to rise for a final 20-30 minutes. Meanwhile, preheat your oven to 200°C (180°C Fan/Gas Mark 6).
2. Uncover the focaccia and place it in the oven to bake for 20-25 minutes, or until the dough is a beautiful golden brown and cooked all the way through. The cinnamon filling will be bubbling and caramelised.
3. Allow the focaccia to cool in its tin for at least 15-20 minutes before you apply the icing. This step is important, as adding the icing to a very hot surface will cause it to melt away entirely.

5. Icing and Serving

1. To prepare the icing, beat the room-temperature cream cheese, sifted icing sugar, and vanilla extract together in a bowl until the mixture is smooth and creamy. Add the milk, a tablespoon at a time, until it reaches a consistency that is pourable yet still thick.
2. Generously drizzle the cream cheese icing all over the warm focaccia.
3. For the best warm and gooey experience, slice and serve it straight away. This fabulous focaccia dessert is most delicious on the day it is baked.

Our Top Tips for Perfect Focaccia

To help ensure your bake is a spectacular success, we have compiled a few of our best tips. Keep these pointers in mind as you work your way through the recipe!

• Use Lukewarm Water: The water for your dough should be pleasantly warm to the touch, but never hot. Water that is too hot can kill the yeast, whereas water that is too cold will dramatically slow the rising time.
• Don’t Be Afraid of a Sticky Dough: Focaccia dough is characteristically wet and sticky. This high level of hydration is precisely what results in the bread’s light and airy crumb. Fight the urge to add lots of extra flour.
• Be Generous with Olive Oil: The olive oil in the baking tin does more than just prevent sticking; it is key to creating that wonderfully crisp base. Don’t be tempted to skimp on it!
• Room Temperature Ingredients for Icing: To achieve the smoothest, most lump-free cream cheese icing, ensure your cream cheese is at room temperature before you begin mixing.
• Let It Cool Slightly: We understand how tempting it is to cut into it immediately, but letting the focaccia cool for a short while before icing and slicing allows it to set properly and improves the overall texture.

If you’re a fan of delightful sweet bakes, you might also want to try our Blueberry Heaven Cookies The Definitive Recipe For Soft Chewy Perfection for another easy and satisfying treat.

Frequently Asked Questions (FAQ)

Can I prepare the dough ahead of time?

Of course! The dough can be prepared the day before you plan to bake. After its first rise, instead of transferring it to the tin, cover the bowl tightly and place it in the fridge for up to 24 hours. This slower, colder fermentation actually helps to develop a richer, more complex flavour. When you wish to bake, remove the dough, place it in the oiled tin, and let it stand at room temperature for an hour or so before you dimple and top it.

Can I use active dry yeast instead of instant yeast?

Yes, that is perfectly fine. If you are using active dry yeast, you must activate it first. Simply dissolve the yeast in the 400ml of lukewarm water with a small pinch of sugar. Let it stand for 5-10 minutes until it becomes frothy. You can then add this yeast mixture to your dry ingredients and continue with the recipe as instructed. For more detailed information on yeast types, we suggest this fantastic guide from King Arthur Baking.

Why didn’t my focaccia rise?

There are several potential reasons if your dough fails to rise. It could be that your yeast is old or has expired, the water you used was too hot, or the room temperature is too cool. Always check the use-by date on your yeast and ensure your proving spot is cosy and free from any draughts.

What are some other topping ideas?

While the classic cinnamon-sugar and cream cheese combination is divine, we encourage you to be creative! You could add chopped pecans or walnuts to the filling for a bit of crunch, or perhaps a handful of raisins or finely chopped apples. A salted caramel sauce drizzled over instead of the cream cheese icing would also be truly spectacular. Searching for another show-stopping dessert? Our Cloud Cake Recipe is wonderfully light and airy.

Conclusion: Your New Favourite Sweet Treat Awaits

We have now guided you through all you need to know to create a truly sensational cinnamon roll focaccia. This recipe is a celebration of simple ingredients and straightforward techniques that combine to make something utterly delicious and comforting. It is a fun, forgiving bake that consistently produces impressive results, demonstrating that you don’t need to be a professional baker to create incredible bread at home.

So, what are you waiting for? Now is the time to roll up your sleeves, embrace getting your hands a little sticky, and fill your home with the intoxicating scent of cinnamon and freshly baked bread. We are genuinely excited for you to give this recipe a go.

Did you make our cinnamon roll focaccia? We would be thrilled to see your creation! Please leave a comment below to tell us how it went, or tag us in your photos on social media!

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Ready to bake the ultimate treat? Our cinnamon roll focaccia recipe combines fluffy bread with a gooey cinnamon swirl and cream cheese icing. It’s easy, delicious, and a guaranteed crowd-pleaser!