Cinnamon roll focaccia is a delicious hybrid that blends the chewy, olive oil-rich crumb of traditional Italian focaccia with the warm, sweet swirl of classic cinnamon rolls. This unique fusion dessert is more than a fun twist—it’s a thoughtful reinterpretation that celebrates both sweet and savory baking traditions in one unforgettable bite.
Whether you’re a seasoned baker or just starting your kitchen experiments, cinnamon roll focaccia invites you to push the boundaries of what a bread or pastry should be. With its golden crust, spiraled layers, and aromatic glaze, it offers both comfort and novelty in every slice.
Table of Contents
Ingredients for Cinnamon Roll Focaccia
For the Dough
3 ½ cups (440g) all-purpose flour
2 tsp instant yeast
1 ½ tsp salt
1 ½ tbsp sugar
1 ¼ cups (300ml) warm water
¼ cup (60ml) olive oil (plus more for greasing and drizzling)
For the Filling
½ cup (100g) brown sugar
1 ½ tbsp ground cinnamon
4 tbsp butter (or plant-based alternative), softened
Optional: 1 tsp orange zest or ½ tsp ground cardamom
For the Glaze (choose one)
Classic: ½ cup powdered sugar + 1-2 tbsp milk or cream
Mascarpone: ¼ cup mascarpone + 2 tbsp cream + powdered sugar to taste
Honey-Olive Oil: 2 tbsp honey + 1 tbsp mild olive oil + pinch of sea salt
How to Make Cinnamon Roll Focaccia
1. Mix the Dough
In a large bowl, whisk together the flour, yeast, sugar, and salt. Add warm water and olive oil, stirring until a shaggy dough forms. Knead for 5–7 minutes until smooth and elastic.
2. First Rise (Fermentation)
Coat the dough with olive oil and cover the bowl. Let it rise at room temperature for 8 hours, or overnight in the fridge. This slow fermentation develops deep flavor and a tender structure that’s perfect for cinnamon roll focaccia.
3. Prepare the Filling
Mix brown sugar and cinnamon in a bowl. Stir in any optional flavorings like cardamom or zest.
4. Shape the Dough
Turn the dough onto an oiled surface and gently deflate. Roll into a rectangle about ¼ inch thick—thinner than a cinnamon roll, thicker than traditional focaccia.
5. Add the Filling
Spread the softened butter evenly, then sprinkle the cinnamon-sugar mixture generously across the surface. Roll the dough from the long side into a tight log. Slice into spirals and arrange them in a greased rectangular baking dish, spacing them slightly apart.
6. Second Rise
Cover loosely and let rise for 45–60 minutes until puffy. Preheat the oven to 425°F (220°C).
7. Bake
Bake for 10 minutes at 425°F, then reduce to 375°F (190°C) and bake for another 15–20 minutes. If the top browns too quickly, tent with foil. The spirals should be golden and fragrant.
8. Glaze and Serve
Drizzle your chosen glaze over the warm cinnamon roll focaccia. Serve warm or at room temperature.
What Makes Cinnamon Roll Focaccia So Special?
Unlike classic cinnamon rolls that rely on butter for richness, cinnamon roll focaccia uses olive oil to create a more complex, slightly savory base. This adds depth and keeps the bread moist for days—not just hours. A mild, buttery olive oil pairs beautifully with cinnamon and sugar, bringing out the best in both.
The structure also sets this creation apart. Instead of being baked individually, the spirals are placed close together, fusing into a dramatic, pull-apart presentation that echoes the layered design of focaccia while retaining the charm of a cinnamon roll.
Creative Flavor Variations
Cinnamon roll focaccia is incredibly versatile. Try these simple twists to elevate your bake:
Nutty Upgrade: Add crushed pistachios, pecans, or hazelnuts to the filling for crunch and flavor.
Herbal Touch: Infuse the dough with a bit of rosemary for a subtle herbal note that balances the sweetness.
Citrus Accent: Mix orange or lemon zest into the filling for a fresh aroma.
Serving Suggestions
Cinnamon roll focaccia is delightful on its own, but here are some creative ways to enjoy it:
Brunch Platter: Cut into squares and pair with cheese, fruit, or savory egg dishes.
Afternoon Treat: Serve with coffee, chai, or espresso for a cozy midday break.
Dessert Course: Warm and serve with vanilla gelato or whipped mascarpone cream.
Make-Ahead and Storage Tips
One of the best things about cinnamon roll focaccia is how well it fits into your schedule.
Make Ahead: Prepare the dough up to 3 days in advance and store in the fridge.
Freeze: You can par-bake the focaccia (20 minutes at 375°F), cool it completely, then freeze. When ready to serve, finish baking from frozen for 15–20 minutes and glaze fresh.
Storage: Thanks to the olive oil, this dessert stays soft and flavorful for up to 3 days at room temperature when stored in an airtight container.
FAQs About Cinnamon Roll Focaccia
Q: How is cinnamon roll focaccia different from regular cinnamon rolls?
A: It uses olive oil instead of butter in the dough, and it’s baked in a rectangular pan like focaccia, with a denser, chewier texture.
Q: Can I make it vegan?
A: Absolutely! Use plant-based butter and a non-dairy glaze. The olive oil dough is already dairy-free.
Q: Is overnight fermentation necessary?
A: It’s not mandatory, but it significantly improves flavor, texture, and digestibility—highly recommended!
Final Thoughts
Cinnamon roll focaccia isn’t just a clever fusion—it’s a celebration of culinary creativity. By blending Italian tradition with sweet, comforting flavors, it reimagines what dessert bread can be. From its chewy interior to its golden top and swirling glaze, cinnamon roll focaccia offers a unique experience that feels both nostalgic and new.
Whether you bake it for brunch, a holiday table, or just to treat yourself, cinnamon roll focaccia is sure to become a new favorite. Try it once, and you may just start a tradition of your own.
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