Big and Bubbly Cinnamon Roll Focaccia

Imagine a cinnamon roll and a focaccia had a love child—soft, pillowy, golden-brown, and bursting with cinnamon-sugar pockets in every bite. That’s exactly what this Big and Bubbly Cinnamon Roll Focaccia delivers. It’s chewy, airy, and indulgent, yet simple enough to make for breakfast, brunch, or a sweet treat with coffee. The warm aroma of cinnamon and brown sugar will fill your kitchen, making it impossible to resist sneaking a bite straight from the pan.

Trust me, you’re going to want to make this again and again. It’s fun to make, fun to eat, and the kind of treat that makes your day instantly better.

Recipe Origin

Cinnamon rolls are a classic comfort food, but sometimes rolling each little bun can feel like a production. This recipe takes that flavor profile and combines it with the light, airy texture of focaccia. The result? A big, bubbly, shareable pastry that’s easier than traditional cinnamon rolls but still has that dreamy sweetness we all crave.

Kitchen Tools You’ll Need

• Large mixing bowl
• Wooden spoon or stand mixer with dough hook
• Measuring cups and spoons
• 9×13-inch baking pan (or similar)
• Small bowl for glaze
• Whisk or fork
• Pastry brush

Why You’ll Love Big and Bubbly Cinnamon Roll Focaccia

Comfort Food Made Simple: All the cinnamon roll flavors without the rolling and slicing hassle.
Soft & Airy: The focaccia-style dough makes it light, chewy, and delightfully pillowy.
Perfect for Sharing: Big enough to cut into squares or rectangles for family or guests.
Sweet & Buttery: Brown sugar, cinnamon, and cinnamon sweet bits create little pockets of gooey flavor.
Fun to Make: Pressing the dough, sprinkling the sugar, and drizzling glaze feels like a little kitchen celebration.

Ingredients in Big and Bubbly Cinnamon Roll Focaccia

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Dough

• All-Purpose Flour (3 cups / 360g): The base for a soft yet sturdy dough.
• Salt (1 ¾ tsp / 11g): Balances sweetness and enhances flavor.
• Instant Yeast (1 tsp): Helps the dough rise beautifully, creating airy pockets.
• Granulated Sugar (1 tsp): Feeds the yeast and adds subtle sweetness.
• Warm Water (1 ¼ cups / 284g): Activates the yeast and binds the dough.
• Olive Oil (1 ½ tbsp / 18g): Adds moisture and richness.
• Cinnamon Sweet Bits (¼ cup / 35g): Mini bursts of cinnamon sugar that create delightful pockets of flavor.

Pan and Topping

• Olive Oil (3 tbsp / 36g, divided): For greasing and brushing.
• Light Brown Sugar (1/3 cup / 71g, packed): Sweet, slightly molasses-y sugar that caramelizes beautifully.
• Butter (2 tbsp / 28g, softened): Adds richness and melts into cinnamon-sugar pockets.
• Vietnamese Cinnamon (1 tbsp / 5g): Deep, aromatic flavor that elevates the dough.

Glaze

• Confectioners’ Sugar (¾ cup / 85g, sifted if lumpy): Smooth, sweet finishing touch.
• Milk or Heavy Cream (1 ½ tbsp / 21g): Creates the perfect drizzle consistency.
• Vanilla Extract (½ tsp): Adds warmth and depth.
• Pinch of Salt: Balances the sweetness.

Instructions

Make the Dough

In a large mixing bowl, combine flour, salt, yeast, and granulated sugar. Add warm water and olive oil, mixing until a sticky dough forms. Knead for 5–7 minutes until smooth and elastic.

First Rise

Cover the bowl with a towel or plastic wrap and let the dough rise in a warm spot until doubled in size, about 1 hour.

Prepare the Pan

Grease a 9×13-inch pan with 1 tablespoon olive oil. Punch down the risen dough and press it evenly into the pan, creating dimples with your fingers for that classic focaccia look.

Add Toppings

Sprinkle the dough with cinnamon sweet bits. In a small bowl, mix the brown sugar, butter, and Vietnamese cinnamon, then sprinkle evenly over the dough. Drizzle with the remaining olive oil.

Second Rise

Let the prepared dough rise for another 20–30 minutes. This extra rest ensures a bubbly, airy texture.

Bake the Focaccia

Preheat oven to 375°F (190°C). Bake for 20–25 minutes, or until golden brown and cooked through. The top should be bubbly, caramelized, and fragrant.

Make the Glaze

While the focaccia is baking, whisk together confectioners’ sugar, milk or cream, vanilla, and a pinch of salt until smooth.

Finish and Serve

Once the focaccia has cooled slightly, drizzle generously with glaze. Slice into squares or rectangles and serve warm for the ultimate cinnamon-sweet experience.

Nutrition Facts

Servings: 8–10
Calories per serving: ~350–400

Preparation Time

Prep Time: 20 minutes
Rise Time: 1 hour 20 minutes (including second rise)
Cook Time: 20–25 minutes
Total Time: 1 hour 60 minutes

How to Serve Big and Bubbly Cinnamon Roll Focaccia

• Breakfast or Brunch: Pair with coffee or tea for a cozy morning.
• Dessert: Serve with a scoop of vanilla ice cream for extra indulgence.
• Snack: Cut into squares for an afternoon treat or school snack.
• Sharing: Perfect for brunch gatherings, potlucks, or gifting to neighbors.

Make-Ahead and Storage Tips

• Make Ahead: Prepare dough up to the first rise, then refrigerate overnight. Let come to room temperature before baking.
• Storage: Store in an airtight container at room temperature for up to 2 days.
• Freezing: Freeze baked focaccia (un-glazed) for up to 1 month. Thaw before adding glaze.
• Reheating: Warm slices in a low oven for 5–7 minutes to restore that fresh-baked feel.

Variations to Try

• Nutty Twist: Sprinkle chopped pecans or walnuts over the topping before baking.
• Fruit Addition: Add thin apple or pear slices for a fruity cinnamon bite.
• Maple Glaze: Swap milk in the glaze for maple syrup for an autumnal flavor.
• Chocolate Drizzle: Melt some chocolate and drizzle over the glaze for a decadent version.

Additional Tips

• Make sure your water is warm but not hot—it should feel like a cozy bath for the yeast.
• Press your fingertips gently into the dough to create dimples; they trap flavors and create pockets for the cinnamon sugar.
• Sift your powdered sugar for a smoother glaze without lumps.
• Don’t skimp on the second rise—those bubbles make all the difference.

FAQ Section

Q1: Can I use regular cinnamon instead of Vietnamese cinnamon?
A1: Yes, though Vietnamese cinnamon is more aromatic and intense.

Q2: Can I make this gluten-free?
A2: Yes, a high-quality gluten-free flour blend can work, but texture may be slightly different.

Q3: Can I make mini focaccias instead of one big pan?
A3: Absolutely! Adjust baking time to 12–15 minutes.

Q4: Can I use a stand mixer?
A4: Yes, a dough hook makes kneading easy and hands-free.

Q5: Can I add more sweet bits or cinnamon sugar?
A5: Yes! The more, the merrier—just don’t overload or the dough may get soggy.

Q6: How long will leftovers last?
A6: Stored in an airtight container, up to 2 days at room temperature or 1 week in the fridge.

Q7: Can I make the glaze ahead of time?
A7: Yes, it keeps well in a small jar at room temperature for a few days.

Q8: Can I freeze unbaked dough?
A8: Yes, wrap tightly and freeze. Thaw overnight in the fridge before baking.

Q9: Can I skip the glaze?
A9: Yes, it’s still delicious—just a less sweet version.

Q10: Can I add extra flavors like cardamom or nutmeg?
A10: Absolutely—these warm spices pair beautifully with cinnamon.

Conclusion

This Big and Bubbly Cinnamon Roll Focaccia is a little slice of heaven—airy, sweet, and perfectly spiced. It’s the ideal treat for breakfast, brunch, or dessert, and it’s easy enough to make for everyday indulgence. The cinnamon-sweet pockets, buttery topping, and silky glaze make it feel extra special, while the focaccia base keeps it light and fluffy. One bite, and you’ll know why this has the power to become your new favorite cinnamon-sweet comfort food.

Print