The best of two baking favourites
Cinnamon roll focaccia a unique bake that is quickly becoming a favourite in my household. With its fluffy dough, buttery, cinnamon sugar topping, it is the perfect balance of bread and dessert.
A traditional focaccia, usually features savoury toppings such as olive oil, herbs and salt, sometimes vegetables. This sweet version transforms the Italian bread into an indulgent treat. The signature dimples of the dough create little pockets that hold a rich cinnamon-butter mixture, packing every bite with flavour.
Because it is baked in a single pan rather than shaped into individual rolls, it is also a great option when you are serving a crowd. A cinnamon roll in an easy to share format.
Why use unsalted butter, just to add salt?
When using salted butter, you do not know exactly how much salt has been added to the butter. Therefore it is better to use unsalted butter and then add your own salt, always knowing the exact measurement you need for your dough.
Substitutes
A traditional Swedish cinnamon bun adds cardamom into the dough. I prefer mine without, but if you like a bit more of spicy warmth to your cinnamon roll, add 1 tsp of cardamom to the dough along with the flour.
Freezable
This recipe freezes really well. If you have any leftover focaccia, simple cut it up in portion sized pieces and freeze in an airtight container or freezer bag. Perfect to take out as many you need for a sweet snack or put in your lunch box for a sweet treat.
Big Batch Cooking Tips
Double the recipe and keep in the freezer ready for your next brunch. Easy to take out and reheat on low temperature or let the focaccia defrost overnight in the fridge and serve it at room temperature.
Other recipes for you to enjoy
Other recipes to add to your brunch table can be found on my full Brunch collection that has both sweet and savoury options.
Some of my favourite cookies recipes are my tahini cookies and chocolate chip tahini cookies. For another version of a traditional Sweedish cinnamon roll, try my easy puff pastry cinnamon swirl.
Final thoughts on cinnamon roll focaccia
The contrast of texture is what makes this bake truly special. The focaccia dough is light, airy, and chewy while the cinnamon and sugar topping becomes wonderfully caramalised during baking.
This sweet variation of focaccia is a fun twist on a familiar recipe. Even if you are new to bread baking, the simple preparation and impressive results make it a rewarding project.
Cinnamon roll focaccia
Ingredients
Dough
- 7 g dry yeast
- 600 ml water
- 1 tbsp brown sugar
- 650 g flour
- 1 tsp salt
- 1 tbsp neutral oil
Filling
- 50 g unsalted butter melted
- 1 tbsp cinnamon
- 2 tbsp sugar
- A pinch of salt
Instructions
Dough
- Add 7 g dry yeast, 600 ml water, and 1 tbsp brown sugar into a bowl and mix with a spoon.
- Let rest for ten minutes to activate the yeast.
- Add 650 g flour and 1 tsp salt and stir together to a loose, shaggy dough.
- Add 1 tbsp neutral oil to a bowl and drop the dough into the bowl.
- Cover and let rest for four hours.
- Alternatively let it rest, covered, in the fridge over night.
Filling
- Melt 50 g unsalted butter and let cool slightly.
- Then add 1 tbsp cinnamon and 2 tbsp sugar with A pinch of salt
- Stir until the sugar has mostly melted.
- Divide the filling into three equal parts.
- Assembly
- Keep the dough in the bowl and pull it up on one side and fold it over on itself. Turn the bowl a quarter and then fold the dough again.
- Turn your bowl a quarter again and pour one third of the filling over the dough. The continue to pull and fold over the dough.
- Turn the bowl a quarter one last time and pour over one third of the filling before doing the last fold over.
- Move the dough over to your oven form and let it rest for thirty minutes.
- In this time the dough will spread out into all corners of your oven form, if not, then help it by gently pushing the dough into the corners and make sure the dough is evenly thick throughout.
- Set the oven to 225 °C (437 °F).
- Oil your fingers with a natural oil and use your open figners to push into the dough, all the way to the borrom.
- Pour the last one third of the filling evenly over the top of the foccaica.
- Bake in the oven for 20 minutes until golden.
- Take the form out of the oven and let it rest for about ten minutes before moving it onto a kitchen grate to cool off before cutting into it.
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