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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Jump to Recipe

What happens when a cozy weekend cinnamon roll meets the pillowy fluff of homemade focaccia?

You get this: Cinnamon Roll Yeasted Focaccia. It’s everything you love about a classic roll—sweet cinnamon swirls, gooey centers, cream cheese glaze—but baked like a sheet of bread you can slice, pull, or tear. And the best part? No overnight fermenting, no rolling or cutting, and no stress.

This one-bowl recipe comes together easily with pantry staples, and it’s perfect for breakfast, brunch, or dessert. We’re skipping the sourdough and going classic with yeast for a quicker rise and softer texture.

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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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​ As an amazon associate, I earn from qualifying purchases at no additional cost to you.


​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

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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.

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 (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)

Instructions:
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 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

1. 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

1. 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. 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.

      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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🧁 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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❓FAQ
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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?
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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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