Cinnamon Roll Focaccia Recipe

We’ve transformed focaccia into a dessert treat, combining the bread’s signature airy crumb and crisp crust with gooey cinnamon sugar and a sweet cream cheese glaze. It starts with a classic focaccia dough that bakes up with a crisp, golden crust and a tender, chewy crumb. Instead of herbs or savory toppings, the dough is dolloped with layers of melted butter, dark brown sugar, and cinnamon. As it rises and bakes, the sugar mixture works its way into the bread’s signature dimples, creating pockets of caramelized sweetness. 

After the focaccia is baked, it gets a generous spread of a cream cheese glaze, adding a tangy balance to the richness of the dough and sweetness from the cinnamon-sugar mixture. The result is a bread that smells and tastes like a cinnamon roll, but tears and eats like focaccia. While you can eat this treat at room temperature, we recommend serving it warm for the best results.

This recipe is a perfect blend of comfort and versatility. With warm swirls of buttery cinnamon sugar, it’s an ideal treat for cozy fall gatherings and peak cinnamon season. Its soft, chewy texture and fragrant spice make it welcome alongside morning coffee, as an afternoon pick-me-up, or as a sweet ending to dinner. Plus, it’s easy to make ahead and it travels well, so it’s  a crowd-pleasing option for potlucks, brunches, or holiday tables. 

Notes from the Food & Wine Test Kitchen 

• Instant yeast can be added directly to the flour — no blooming needed. Use 75% of the amount of active dry yeast; for this recipe, that’s 1 3/8 teaspoons of instant yeast.
• Grease the baking pan with butter or oil using your hands. When transferring the proofed dough in Step 5, your hands will already be greased. 
• To check doneness, insert a thermometer into the bread; it should register 200°F.

This recipe was developed by Julia Levy; the text was written by Andee Gosnell.