Cinnamon Roll Focaccia: Ultimate Sweet Twist Recipe

Cinnamon roll focaccia is where classic sourdough meets sweet, sticky indulgence—and it’s about to become your favorite weekend bake. Think golden, crispy crust, soft dough swirled with cinnamon sugar, and that dreamy cream cheese glaze. This isn’t just bread—it’s an experience. In this article, I’ll walk you through my take on the viral cinnamon roll focaccia trend, explore what makes it different from traditional breads, and reveal the secrets to nailing that perfect airy crumb. Whether you’re a seasoned sourdough baker or just focaccia-curious, this sweet twist will surprise you.

Table of Contents

Table of Contents

Sweet Beginnings with Cinnamon Roll Focaccia

A Memory Baked in Sugar

Hi there, I’m Amanda, and I’m so glad you’re here. I’m 42 and live just outside Asheville, where the scent of rising dough and mountain air meet in my kitchen. Cinnamon roll focaccia was born from one of those “what if?” moments. It was a cold Sunday morning, and I had levain bubbling on the counter. I wanted something warm, sweet, and rustic—something that tasted like a cozy hug. That’s when the idea hit: what if I mashed up the soft tang of sourdough focaccia with the gooey sweetness of cinnamon rolls?

This cinnamon roll focaccia recipe has that crisp crust we all crave but hides swirls of cinnamon sugar inside, like little pockets of joy. I use my active sourdough starter and lean into slow fermentation because that’s where the magic happens. No rushing here. Just patient, thoughtful baking that pays off with each golden slice.

Cinnamon Roll Meets Focaccia: Why It Works

Combining two beloved textures—airy focaccia and sticky cinnamon rolls—sounds unusual, but it absolutely works. Focaccia’s high hydration and open crumb offer the perfect canvas for soaking up butter and sugar without turning dense. The dimpled dough becomes a playground for melted cinnamon sugar. Plus, the tangy sourdough flavor balances the sweetness.

This mashup is especially great for brunch spreads or as a make-ahead treat. You can refrigerate the dough before proofing, making it flexible for busy schedules. Whether you serve it warm with extra glaze or just a slice with coffee, it brings a unique twist to your baking lineup.

The Dough Details & Fermentation

Sourdough Structure: Why Levain Matters

At the heart of this cinnamon roll focaccia is a strong levain, made using a 1:10:10 ratio. It takes about 10 to 12 hours at 78ºF to become bubbly and ready—don’t rush it. This ratio gives you a gentle fermentation curve, allowing more flavor to develop while keeping the dough stable. You can substitute 100 grams of ripe starter if you’re tight on time, but the levain’s consistency gives you better structure and rise.

This recipe’s hydration level is high—385 grams of water to 500 grams of bread flour—which might feel intimidating if you’re new to sourdough. The key? Don’t overwork the dough. A sticky mess now will be soft and elastic later. Start with a gentle mix, then embrace the coil folds. These not only build structure but keep your dough from tearing, giving you those signature focaccia air pockets.

The Power of Patience: Long Fermentation Explained

Focaccia dough loves time. After mixing and four rounds of coil folds (spaced 30 minutes apart), you’ll let the dough rest at a warm room temp—ideally 78–80ºF—for up to three hours. You’re looking for a 50–60% rise, not a full doubling. That sweet spot keeps the crumb open without over-proofing.

After bulk fermentation, you can shape and refrigerate the dough for up to 48 hours, which is ideal if you’re planning brunch ahead. This cold fermentation develops even more flavor while letting the dough relax and become easier to handle.

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Shaping, Filling & Baking Cinnamon Roll Focaccia

Cinnamon Sugar Swirl: The Folded Magic

Once your dough has completed bulk fermentation, it’s time to introduce the soul of this bake: the cinnamon sugar filling. After preparing a mix of 120 grams brown sugar and 8 grams cinnamon, you’ll pour olive oil and melted butter into a parchment-lined 9×13 pan—this base creates the crispy, buttery bottom everyone loves.

Transfer the dough gently into the pan. It’ll feel soft and jiggly—don’t stress. Now, layer on the cinnamon filling. Pour about two-thirds of it across the top, then fold the dough over itself once. Sprinkle the remaining sugar mix, and fold again. These folds trap cinnamon into ribbons inside the dough without rolling it like a traditional cinnamon roll.

This folding method also makes for a unique texture: less dense, more pillowy. If you’re short on time, the filled dough can be refrigerated here for up to two days. Just make sure it’s covered tightly to prevent drying out.

Proof, Dimple, Bake: Finishing Strong

After folding, let the dough proof for another 2–3 hours at 78–80ºF, or until it doubles and becomes visibly puffy. When it’s full of air and just jiggles when nudged, you’ll know it’s ready.

Pour the remaining melted butter over the top, then use your fingers to gently dimple the dough, pressing down in rows. These dimples let cinnamon and butter pool inside, caramelizing during the bake.

Bake at 425ºF for 25–30 minutes. Look for a light golden brown top and a crispy base. The internal temp should hit 200ºF. Let it cool slightly before removing from the pan so the bottom stays intact and crispy.

Glazing, Storing & Serving Tips

Cream Cheese Icing: The Sweet Finish

The final touch to this cinnamon roll focaccia is what makes it unforgettable: a silky cream cheese glaze that melts into every dimple. You’ll need just a few pantry staples—powdered sugar, cream cheese, milk, vanilla, and a pinch of salt. Whisk everything together while the focaccia bakes so it’s ready to go once the bread comes out of the oven.

Don’t wait too long to glaze—spread it over the focaccia while it’s still slightly warm so the icing melts just enough to settle into those cinnamon-rich crevices. The balance of tangy cream cheese with the sugary dough gives this focaccia its signature “cinnamon roll” vibe without being overly sweet.

This glaze also stores beautifully, so feel free to make a little extra and drizzle more when serving. If you’re a fan of tender, sweet bakes with a creamy topping, check out my Pumpkin Banana Loaf or Muddy Buddies for similar cozy vibes.

Storage Tips & How to Serve Leftovers

To keep your focaccia fresh, store it in an airtight container at room temperature for up to 2 days. Avoid refrigerating it uncovered, or it’ll lose its tender crumb and become soggy. For longer storage, wrap slices tightly in foil and freeze. Reheat in a 350ºF oven for about 8 minutes—this crisps the edges right back up.

Serve warm slices with coffee, at brunch buffets, or even as a sweet ending to a cozy dinner. Want to dress it up? Add toasted pecans or a dusting of cinnamon powder on top of the glaze.

Conclusion

Cinnamon roll focaccia is more than just a fun twist—it’s a beautiful fusion of sourdough mastery and sweet, cozy comfort. With its buttery folds, cinnamon sugar pockets, and melt-in-your-mouth cream cheese glaze, this bake proves that you don’t need to choose between bread and dessert. You can have both.

Whether you’re already working your way through sourdough recipes or this is your first foray into sweet focaccia, the process is forgiving, flexible, and packed with flavor. So don’t be afraid to get your hands sticky, trust the dough, and enjoy the journey.

Frequently Asked Questions for Cinnamon Roll Focaccia