​This Cinnamon Roll Focaccia features a moist focaccia dough with cinnamon sugar filling, topped with a vanilla glaze. It’s easy to make, no kneading required and can be prepped ahead of time.

I shared this recipe for Cinnamon Roll Focaccia last year based on my Strawberry Jam Sesame Focaccia with a open crumb thanks to the additional stretch and folds, but have been really enjoying the texture of a softer and more close crumb focaccia like my Miso Butter Focaccia, which is one of my most popular recipes on the blog. The softer close crumb resemble cinnamon rolls a little more, with cinnamon sugar laced throughout. The ingredients are exactly the same, just the method is a little easier! I’ve kept the older method as well for those who prefer a more open crumb though :).

Dessert Focaccia: Cinnamon Roll

If you’re looking for a low effort high reward dessert, this dessert focaccia is itttt. It’s a cross between one of my favourite lazy things to make: focaccia and favourite desserts to eat: cinnamon rolls!!

Ingredients for Cinnamon Roll Focaccia

Just a few basic ingredients needed to make this dessert focaccia:

  • Bread flour: Provides the structure and base for the dough.
  • Dry yeast: Helps the dough rise.
  • Salt: Enhances the flavor of the dough and balances the sweetness of the filling
  • Water: Hydrates the flour to form the dough
  • Unsalted butter: For flavour and to prevent sticking.
  • Dark brown sugar: Adds sweetness and a hint of caramel flavor, enhancing the cinnamon filling.
  • Cinnamon: Provides the signature warm, spicy flavor that defines cinnamon rolls.
  • Powdered sugar: Creates the smooth, sweet base for the glaze.
  • Heavy cream or milk: Thins the powdered sugar to a pourable consistency for drizzling over the focaccia.
  • Vanilla extract: Adds aromatic flavor to the glaze, complementing the cinnamon filling.

How to Make Cinnamon Roll Focaccia

This cinnamon roll focaccia is ridiculously easy to make. It actually blows me away how good it comes out for the amount of effort put in. Focaccia is probably the easiest type of bread to make that you can’t really mess up. Plus, no stand mix or no kneading required!

  1. Make the dough: Mix the ingredients together until a shaggy dough forms. Cover and refrigerate overnight (12-24 hours)
  2. Form dough ball: Sprinkle the cinnamon sugar, fold the dough inward and flip onto a greased 11×9 inch pan. Cover and proof until double in size.
  3. Dimple: Pour melted butter on top along with cinnamon sugar. Oil the tips of your fingers and dimple away.
  4. Bake: Bake at 450 F / 225 C for 22-25 minutes.

Lisa’s Recipe Tips

  1. Use a food scale: When baking bread I highly recommend using a digital food scale to weigh out the ingredients for consistent, accurate results.
  2. Glaze while warm but not hot: This allows the glaze to melt slightly and coat the rolls evenly but not melt right off.
  3. Separate yeast and salt: Don’t directly mix the yeast and salt as direct contact may inactivate the yeast.

Ways to Serve Cinnamon Roll Focaccia

This dessert focaccia is really delicious as is, especially when served warm. However, recently I’ve been making a sandwich out of it with my signature rare cheese whip that tastes like a lighter version of cream cheese frosting and no-bake cheesecake. It’s a secret recipe that I haven’t shared yet, but have something similar shared in my Matcha Bagel Fruit Sando recipe that is a close replacement.

How to Store Focaccia

  1. At Room Temperature: Place the cooled focaccia in an airtight container or wrap it tightly in plastic wrap for up to 2 days.
  2. In the Refrigerator: I don’t recommend storing focaccia in the fridge as it tends to dry it out unless you’re making a sandwich out of it, in which the ingredients inside will keep it from drying out.
  3. In the Freezer: Wrap the focaccia in plastic wrap or place it in a freezer-safe, airtight container for up to 3 months. Slice the focaccia before freezing for easy portioning and reheating.

How to Reheat Focaccia

  1. Room Temperature or Refrigerated Focaccia:
    • Microwave: Warm individual pieces in the microwave for 10-15 seconds.
    • Oven: Preheat the oven to 350°F (175°C) and heat the focaccia on a baking sheet for 5-10 minutes until warm.
  2. Frozen Focaccia:
    • Thawing: Let the focaccia thaw at room temperature for a few hours or overnight in the refrigerator.
    • Reheating: After thawing, follow the reheating instructions for room temperature or refrigerated focaccia.
Can I make focaccia on the same day?

Yes. Simply let the focaccia proof at room temperature in step one until double in size and then proceed with the recipe.

How do I know when my focaccia is done baking?

It can be a little hard to tell when its done because of the cinnamon sugar coating, but you can tell its done when the edges are slightly browned (it won’t darken as much as regular focaccia) and it springs back up when you press into it.

Enjoy!! If you make this Cinnamon Roll Focaccia recipe, let me know! Leave a comment, rating and if you decide to share it on socials, tag me on instagram @Okonomikitchen. I’d love to hear from you!

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Cinnamon Roll Focaccia

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5 from 1 review

  • Author: Lisa Kitahara
  • Total Time: 12 hours 25 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian


​This Cinnamon Roll Focaccia features a moist focaccia dough with cinnamon sugar filling, topped with a vanilla glaze. It’s easy to make, no kneading required and can be prepped ahead of time.


Units Scale
  • 1 cup + 1/3 cup + 1 tsp (336 ml) water
  • 2/3 tsp (3 g) yeast
  • 2 cups + 3/4 cup + 3 1/2 tbsp (400 g) bread flour
  • 1 1/2 tsp (7 g) salt
  • 4 tbsp (57 ml) melted unsalted butter, divided

Cinnamon Sugar

  • 1/3 cup (70 g) dark brown sugar
  • 1 tsp (5 g) cinnamon


  • 1/2 cup (70 g) powder sugar
  • 1 tbsp (15 ml) heavy cream
  • 1/2 tbsp (7 ml) melted unsalted butter
  • 1/2 tsp (2.5 ml) vanilla


  1. Night before: In a large bowl or Tupperware, add water, yeast, flour and salt, and mix until a shaggy dough forms. Drizzle oil on top and cover. Place into the refrigerator overnight (12-24 hours).
    • For a bubblier open crumb focaccia (original recipe): Before updating this recipe, I included a few sets of stretch and folds. Wet your hands and stretch the dough from the top of the bowl, pulling it up and then to the other end of the dough (ex. starting at 12 o’clock and then bringing it down to 6 o’clock). Repeat all the way around. Cover and let it rest for 20 minutes and repeat the stretch and fold. Repeat one more time for a total of 3 sets of stretch and folds. Drizzle with oil, cover and refrigerate overnight. 
  2. Make cinnamon sugar: Mix together the cinnamon and sugar. 
  3. Following day: Spread one tablespoon of melted butter on to a 11 x 9 inch pan. Sprinkle half the cinnamon sugar on top. Rub some melted butter onto your fingers and then pull the sides of the dough towards the opposite end, rotating the Tupperware until all sides are pulled in. Flip the dough on to prepared baking pan. Let the dough rest at room temperature for 1-3 hours or until the dough has spread close to the edges of the pan (it should look double in size).
  4. Prepare for baking: Preheat oven to 425 F. Drizzle remaining melted butter onto the dough. Sprinkle the remaining cinnamon sugar on top. Dimple the dough using your fingers by pressing them close to the bottom of the pan.
  5. Bake: Bake for 23-25 minutes or until surface is crisp and deep golden. Cool in the pan for 10 minutes before transferring to a cooling rack. Serve and enjoy!
  • Prep Time: 12 hours
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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1 Comment

  1. SOOOOO good, I made a whole pan and it was practically gone in a day. My family loved it – it’s basically a giant cinnamon roll, and it’s super simple to make. Will be making it again!