Description

This Cinnamon Roll Focaccia is the perfect mix of soft, airy focaccia bread and the sweet cinnamon goodness of classic cinnamon rolls. It’s easy to make, requires no kneading skills, and is an absolute crowd-pleaser! Drizzled with rich cream cheese frosting, this sweet focaccia is great for breakfast, brunch, or a delicious snack with coffee.

Ingredients

Scale

For the Dough:

1 ¼ cups warm water (105°-110°F)
2 teaspoons sugar
2 ¼ teaspoons active dry yeast (1 packet)
2 tablespoons vegetable oil
3 ¼ cups all-purpose flour
1 teaspoon salt

For the Cinnamon Topping:

¼ cup unsalted butter, melted
½ cup brown sugar
1 ½ teaspoons cinnamon

For the Cream Cheese Frosting:

4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
¾ cup powdered sugar
½ teaspoon vanilla extract
1–2 tablespoons milk (adjust for consistency)
Pinch of salt

Instructions

Making the Dough:

In a mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until frothy.
Add vegetable oil, then gradually mix in flour and salt until a shaggy dough forms.
Transfer the dough to a greased bowl, cover, and let it rise for 1 hour, or until doubled in size.

Preparing the Cinnamon Topping:

In a small bowl, whisk together melted butter, brown sugar, and cinnamon.

Assembling the Focaccia:

Preheat oven to 450°F (230°C). Grease a 9×11-inch baking pan with oil or butter.
Transfer the risen dough to the pan and gently stretch it out to fit.
Use your fingers to dimple the dough, creating deep indentations across the surface.
Pour the cinnamon sugar mixture over the dough, ensuring it seeps into the dimples.

Baking:

Bake for 18-20 minutes, until the focaccia is golden brown and cooked through.

Making the Frosting & Serving:

While the focaccia cools slightly, whisk together cream cheese, butter, powdered sugar, vanilla, milk, and salt until smooth.
Drizzle the frosting over the warm focaccia, slice, and serve.

Notes

Make it ahead: The dough can be prepped the night before and left to rise in the fridge overnight.
For extra gooeyness: Drizzle warm heavy cream over the dough before baking.
Storage: Keep leftovers in an airtight container at room temp for 2 days or refrigerate for up to 1 week.

Nutrition

Calories: 344
Sugar: 16g
Sodium: 230mg
Fat: 12g
Saturated Fat: 6g
Carbohydrates: 45g
Fiber: 1g
Protein: 5g
Cholesterol: 22mg