Cinnamon Roll Focaccia is a delicious twist on the classic Italian bread made with cinnamon and brown sugar and topped with a cream cheese frosting. Enjoy it in the morning with a hot cup of coffee. Or, serve it as dessert to impress your friends and family! For the savory version, check out my popular focaccia bread recipe, too!

Pan of Cinnamon Roll Focaccia cut into sticks with one on its side.

Ingredients & Substitutions

Yeast: Use active dry yeast in the bread. To activate the yeast, be sure that you warm your water to about 105°-110°F.

Flour: All-purpose flour is used in the bread. I have not tested other kinds of flour, so I can’t speak to their effectiveness.

Topping: The topping is a mixture made of melted unsalted butter, brown sugar, and cinnamon, the classic flavor in cinnamon rolls!

Frosting: The whipped cream cheese frosting is the icing, literally, on the focaccia!

Cinnamon Roll Focaccia sticks on a piece of brown parchment paper from overhead on a wooden table.

How To Check Focaccia Bread For Doneness

Because of the cinnamon and brown sugar topping, it can be a bit tricky to check for doneness. Here are some ways to check that the focaccia bread is cooked to perfection: (I also use these strategies in my chocolate focaccia bread, another one that the golden brown crust does not apply.)

  • Texture: Gently press the center of the bread with your finger. It should feel firm and spring back. If it feels too soft or leaves an indentation, it may need more time.
  • Toothpick Test: Insert a toothpick or a thin skewer into the center of the bread. If it comes out clean or with only a few moist crumbs clinging to it, the bread is likely done. If there is wet batter on the toothpick, the bread needs more time.
  • Internal Temperature: Use an instant-read thermometer to check the internal temperature of the bread. It should read around 190°F to 200°F when fully baked. Insert the thermometer into the center of the bread to get an accurate reading.

How To Store Cinnamon Roll Focaccia

If enjoying cinnamon roll focaccia bread within a day or two, store it at room temperature, covered or wrapped in plastic wrap. For longer storage, keep it covered or wrapped in the refrigerator for up to 3-4 days. (However, storing the bread in the refrigerator could dry it out faster.)

Cinnamon Roll Focaccia sticks stacked showing inside texture.

Can I Freeze Cinnamon Roll Focaccia?

Yes, you can freeze cinnamon roll focaccia. If planning to freeze the bread, it is best to do it without the frosting. The frosting is easy enough to whip up when ready to serve the bread. To freeze focaccia, first, let it cool completely. Next, wrap it in plastic wrap and store it in a freezer-safe container. It will last up to 2-3 months. If already frosted, the bread will last up to a month or two. When ready to enjoy, let the bread thaw in the refrigerator overnight before reheating.

Pan of Cinnamon Roll Focaccia before it is cut.
5 from 2 votes

Cinnamon Roll Focaccia

Prep Time 20 minutes
Cook Time 18 minutes
Rising Time 1 hour
Total Time 1 hour 38 minutes
Cinnamon Roll Focaccia is a delicious twist on the classic Italian bread made with cinnamon and brown sugar and topped with a cream cheese frosting. Enjoy it in the morning with a hot cup of coffee. Or, serve it as dessert to impress your friends and family!



  • 1 cup water, warmed (about 105°-110°F)
  • 2 tablespoons granulated sugar
  • 1 teaspoon active dry yeast
  • cup (73 g) vegetable oil, divided
  • 2 ½ cups (312.5 g) all-purpose flour
  • ½ teaspoon kosher salt


  • 6 tablespoons unsalted butter, melted
  • ¼ cup (50 g) light brown sugar, packed
  • 1 ½ teaspoons cinnamon




  • In a large bowl, combine the water, sugar, and yeast. Let the mixture rest for about 5 minutes, or until the yeast begins to bloom.
  • Pour half of the oil into the yeast mixture. Set the remaining oil aside.
  • Add the flour and salt to the yeast mixture. Stir to combine.
  • Add the dough to a greased bowl and cover. Let rise for 1 hour in a warm place, or until the dough has doubled in size.
  • Preheat the oven to 450°F.
  • In a small bowl, combine the butter, brown sugar, and cinnamon. Set aside.
  • Pour the remaining oil into a 9×11-inch baking pan. Use a pastry brush to coat the bottom of the pan.
  • Transfer the risen dough to the prepared baking pan, spreading it out to the edges.
  • Use your fingers to create dimples in the dough. Pour the cinnamon sugar butter mixture over the dough.
  • Bake for 18-20 minutes.


  • While the bread is cooling slightly, prepare the frosting.
  • In a medium bowl, combine cream cheese, butter, confectioners’ sugar, milk, vanilla, and salt until smooth.
  • Drizzle the frosting over the warm focaccia before serving.

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What the Test Kitchen had to say about this recipe:


Delicious! I loved that the outside has a light crunch to it. This would be great for a brunch menu!


Oh my goodness, this is the perfect cinnamon sugar treat! I love the soft center and the glaze on top (which I would use more of…)


This is wonderful! You get the sugary crispy topping, and also the golden browned bottom because it is focaccia. It's like a dessert breadstick!


Yummm. This is such a delicious treat. The cinnamon flavor shines through. The bread is soft and fluffy with a slight crisp on the outside.


This bread is delicious and so simple to make! The edges are just a little crispy, and the middle is soft and light. It makes the perfect combination of flavors and textures!


This is super duper delicious. I loved the crispy edges, the cinnamon flavor, and the cream cheese drizzle. Definitely making this at home!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Amanda! WOWZA! This recipe is fantastic! My husband’s eyes lit up when he took his first bite! Thank you for this scrumptious recipe. I am putting it at the top of my Focaccia list!

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