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Cinnamon Roll Focaccia Bread — Soft, Buttery, and Irresistible

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A soft, airy focaccia layered with butter, brown sugar, and cinnamon, creating pockets of caramelized sweetness throughout. Finished with a light cream cheese drizzle, this cinnamon roll focaccia brings that glorious center bite—in every bite.

Ingredients

Units Scale

Focaccia

  • 3 cups bread flour
  • 1 1/2 cup warm water (107-112°F)
  • 1 packet active dry yeast
  • 2 teaspoon honey
  • 5 tablespoons olive oil, divided (slightly increased)
  • 1 1/2 teaspoon kosher salt

Filling

  • 1/2 cup salted butter (almost melted)
  • 1 cup packed brown sugar
  • 2 tablespoons cinnamon
  • 1/2 cup heavy cream (for pouring over the risen dough)

Icing

  • 4 ounces cream cheese (softened)
  • 1/4 cup salted butter (softened)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Heat the water to about 110°F, then stir in the yeast and honey and let sit for 5 minutes until slightly foamy.
  2. In a large bowl, combine the bread flour and kosher salt, then add the yeast mixture and 1 tablespoon olive oil and mix until a shaggy dough forms with no dry flour remaining.
  3. Cover and let the dough rise until doubled in size and airy, about 6–8 hours in a warm oven (light on), 8–10 hours at room temperature, or 12–16 hours in the refrigerator.
  4. Melt the butter, then stir in the brown sugar, cinnamon, and a pinch of salt until smooth and glossy.
  5. Lightly oil a 9×13 baking dish, then transfer about two-thirds of the dough to the pan and gently press it out—don’t worry about reaching the edges evenly. The dough will fill in during the second rise.
  6. Spoon a portion of the filling over the dough and spread lightly, leaving the edges mostly clear.
  7. Stretch the remaining dough over the base layer; if needed, tear into pieces and place over the thinner areas.
  8. Cover and let the dough rise again until puffy and relaxed, about 1–2 hours.
  9. Preheat the oven to 450°F, then reduce the temperature to 425°F immediately after placing the focaccia in the oven.
  10. Lightly brush the surface with melted butter, then spoon the remaining filling over the top.
  11. Press your fingers firmly into the dough to create deep dimples, reaching down to the pan.
  12. Drizzle the heavy cream over the surface, if using.
  13. Bake at 425°F for 22–28 minutes, until golden brown with caramelized pockets.
  14. Beat the cream cheese and butter until smooth, then mix in the powdered sugar and vanilla and add milk or cream to reach a drizzle consistency.
  15. Let the focaccia cool slightly, then drizzle with icing, slice, and serve warm.

Notes

  1. Activated yeast should begin to foam within a couple of minutes if your yeast is good.
  2. You can use a large mixing bowl and mix by hand, or use a stand mixer fitted with a dough hook.

Find it online: https://foodienoise.com/cinnamon-roll-focaccia/