Cinnamon Roll Yeasted Focaccia

The sweet, soft, glazed cousin to your favorite cinnamon roll—with way less work!

By Victoria Darnell

Originally Published 4/3/2025
Revised 7/1/2025
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Disclosure: 💛 This Blog post may have links that are affiliate links through Walmart Creator, which means I may earn a small commission if you shop through them (at no extra cost to you!). Thanks for supporting Scratch Crafted!

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🍞 A Sweet Mash Up of Two-Family Favorites

If there are two things we absolutely can’t get enough of in this house, it’s cinnamon rolls and focaccia. Cinnamon rolls are our go to treat for cozy mornings, special breakfasts, or dessert—my kids ask for them constantly, and they’ve quickly become one of the top sellers at my bakery.

Focaccia, on the other hand, is our favorite dinnertime bread. When I have the time to bake it fresh, it doesn’t last long around here. Whether served warm with soup or dipped in olive oil, it’s always a hit—and one of the most requested breads in our kitchen.

So one day, I had an idea: why not combine the soft, fluffy texture of focaccia with the gooey, cinnamon sugar goodness of a classic roll? I’ve been playing with new ways to flavor both cinnamon rolls and focaccia for the bakery, and this felt like the perfect mashup.
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And let me tell you—this Cinnamon Roll Focaccia was meant to be. It’s sweet, simple, baked in one pan, and filled with all the cozy comfort you’d expect from a homemade treat. I can’t wait for you to try it.

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Quality over quantity when I bring you all these recipes. I love what I do, and I thank you all for supporting my journey. Follow me on Tiktok: whoistorilynn

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​🍽 Why You’ll Love This Recipe

• One-pan magic: No shaping individual rolls—just swirl and bake.
  
• Kid-friendly & shareable: Pull-apart style makes it great for brunch tables or afternoon treats.
  
• Faster than traditional cinnamon rolls: Ready in a few hours with no overnight proof.
  
• That glaze, though: The cream cheese topping melts right into the warm bread. Enough said.
  

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🛠 Essential Tools
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​Here’s what you’ll want to have ready:
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• Large mixing bowl
• Whisk or dough hook (hand or stand mixer)
• 9x13-inch baking dish
• Spatula or butter knife
• Small bowl for cinnamon filling
• Hand mixer or whisk (for cream cheese topping)
• Measuring cups/spoons or kitchen scale

These are all basic kitchen tools—but they’re what make from-scratch baking feel effortless and fun.

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Watch the Recipe Video
Prefer to bake along with me?

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🧠 Why This Recipe Works
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​This recipe takes classic cinnamon roll flavors and transforms them into a focaccia-style bake for less fuss and maximum reward. Here's why it shines:
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• Higher hydration dough makes the texture soft and slightly chewy—like pulling apart a cinnamon roll cloud.
• One pan, no shaping: No need to roll or slice—just swirl and rise.
• Cream cheese glaze added post-bake sinks slightly into the warm bread, mimicking that gooey cinnamon center.
• Yeast instead of sourdough speeds up the process without sacrificing that warm, nostalgic bread flavor.

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Cooking Times

Serving Size: ​12 servings (based on a 9x13-inch pan)

​Prep Time:
Active Prep: 25 minutes
Rise Time: 1 hour 30 minutes (1st and 2nd rise combined)
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​Bake Time:20–25 minutes
Total Time:~2 hours 15 minutes (including rise and bake)

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Ingredients:
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For the Dough:

• 500g (4 cups) bread flour
• 10g (2 tsp) salt
• 7g (2 ¼ tsp) instant yeast (or 1 packet active dry yeast)
• 30g (2 tbsp) sugar
• 300g (1 ¼ cups) warm milk (~110°F)
• 50g (¼ cup) unsalted butter, melted
• 1 egg

For the Cinnamon Filling:

• 100g (½ cup) brown sugar
• 1 tbsp cinnamon
• 50g (¼ cup) unsalted butter, softened
• 1 tsp vanilla extract

 Glaze and Serve:

1. Mix powdered sugar, milk, and vanilla to make a glaze.
2. Drizzle over the warm focaccia and let it set slightly before serving.

 (optional) For the Cream Cheese Topping instead of Glaze:

• ​​113g (4 oz) cream cheese, softened
• 50g (¼ cup) unsalted butter, softened
• 100g (¾ cup) powdered sugar
• 1 tsp vanilla extract
• 1-2 tbsp milk (adjust for consistency)

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Instructions:
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1. Prepare the Dough

• In a large bowl, mix flour, salt, yeast, and sugar.
• Add warm milk, melted butter, and egg. Stir until a sticky dough forms.
• Knead by hand (8-10 minutes) or in a stand mixer (5 minutes) until smooth and elastic.
• Place in a greased bowl, cover, and let rise for 1 hour, or until doubled.

2. Prepare the Cinnamon Filling

• In a small bowl, mix brown sugar, cinnamon, butter, and vanilla until smooth.

3. Shape and Swirl the Dough

• Grease a 9x13-inch baking pan with butter or oil.
• Transfer the dough to the pan and gently stretch it to fit. Let it rest for 20 minutes to relax.
• Dimple the dough with your fingers, then spread the cinnamon filling over the top.
• Use a butter knife or chopstick to swirl the filling into the dough slightly.

4. Second Proof

• Cover and let the dough rise again for 30-45 minutes, until puffy.

5. Bake the Focaccia

• Preheat the oven to 375°F (190°C).
• Bake for 20-25 minutes, until golden brown

6. Make the Cream Cheese Topping

• Beat cream cheese and butter until smooth and fluffy.
• Add powdered sugar and vanilla extract, mixing well.
• Slowly add milk (1 tbsp at a time) until smooth and spreadable.

7. Glaze and Serve

• Let the focaccia cool slightly before spreading the cream cheese topping over the top.
• Serve warm and enjoy!

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Step by Step Instructions

 1.Prepare the Dough

1. In a large bowl, mix flour, salt, yeast, and sugar.
2. Add warm milk, melted butter, and egg. Stir until a sticky dough forms.
3. Knead by hand (8-10 minutes) or in a stand mixer (5 minutes) until smooth and elastic.
4. Place in a greased bowl, cover, and let rise for 1 hour, or until doubled.

​2. Prepare the Cinnamon Filling

In a small bowl, mix brown sugar, cinnamon, butter, and vanilla until smooth.

​3. Shape and Swirl the Dough

1. Grease a 9x13-inch baking pan with butter or oil.
2. Transfer the dough to the pan and gently stretch it to fit. Let it rest for 20 minutes to relax.
3. Dimple the dough with your fingers, then spread the cinnamon filling over the top.
4. Use a butter knife or chopstick to swirl the filling into the dough slightly.

​4. Second Proof

Cover and let the dough rise again for 30-45 minutes, until puffy.

​5. Bake the Focaccia

1. Preheat the oven to 375°F (190°C).
2. Bake for 20-25 minutes, until golden brown.

 
​6. Mix the glaze for the Focaccia 

1. Mix powdered sugar, milk, and vanilla to make a glaze.
2. Drizzle over the warm focaccia and let it set slightly before serving.

      6b. Make the Cream Cheese Topping (optional)

1. Beat cream cheese and butter until smooth and fluffy.
2. Add powdered sugar and vanilla extract, mixing well.
3. Slowly add milk (1 tbsp at a time) until smooth and spreadable.

​7. Glaze and Serve

1. Let the focaccia cool slightly before spreading the cream cheese topping over the top.
2. Serve warm and enjoy!

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​Printable Recipe Card
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cinnamon_roll_focaccia_recipe_card.jpg
File Size:	335 kb
File Type:	jpg

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🧁 Optional Add On
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​Want some extra texture? Try adding chopped buttery pecans on top before baking. (Full pecan version coming soon!)
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🧊 Storage Tips
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• Room Temp: Store in an airtight container for 1–2 days.
• Fridge: Up to 4 days. Warm slices in the microwave or oven before serving.
• Freezer: Wrap tightly and freeze up to 1 month. Glaze after thawing.

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Frequently Asked Questions​
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Can I make this ahead of time?

Yes! You can refrigerate the dough after the first rise and bake the next day. Let it come to room temp before shaping.

Can I use plant-based milk or butter?

Totally. This recipe works well with dairy free options, though flavor and richness may vary slightly.

Can I double this?

​Yes, use two pans or a large sheet tray and increase baking time slightly.

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📊 Estimated Nutrition (per serving, based on 12 servings)
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Note: These values are approximate and will vary depending on ingredients used and portion size.

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🥄 Final Thoughts
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This recipe is the definition of comfort baking. It’s forgiving, fun, and a guaranteed crowd-pleaser. Whether you're making it for a slow Sunday morning or a sweet midweek pick-me-up, it’s a recipe that’ll stick around in your rotation. Tried this recipe? Let me know in the comments below. 
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Author

Hi, I’m Tori Lynn (Victoria) – the heart behind Scratch Crafted Meals and now, Scratch Crafted Bakery! What began as a simple blog to share my love for homemade meals has grown into something more meaningful than I ever imagined. This space started in my kitchen, where I poured my love for cooking into every dish I made for my family. Over time, what began as a way to share recipes turned into a full-fledged cottage bakery – built from the same passion for creating delicious, scratch-made food with care. Through every blog post, late-night bake, market day, and recipe test, I’ve been overwhelmed with gratitude for the support of this community. If you’ve ever tried one of my recipes, stopped by the bakery, or simply cheered me on – thank you. Your support has helped turn a personal passion into a dream come true. I hope each recipe you find here brings warmth to your kitchen and joy to your table. Let’s keep creating magic – one dish, one loaf, and one cookie at a time.

With love,
Tori Lynn