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Cinnamon Roll Focaccia
Bakeanna

Cinnamon Roll Focaccia

Master Cinnamon Roll Focaccia with this complete guide. Learn fermentation, folding techniques, and expert tips for airy, buttery results every time.
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Course: Rolls
Ingredients Method

Ingredients
  

Yield
  • 1 large focaccia 9×13-inch / 23×33 cm pan
  • Serves 8–12
Dough Ingredients
  • 370 g 3 cups bread flour
  • 322 ml 1⅓ cups + 2½ tsp water, room temperature
  • 7 – 10 g 1½–2 tsp fine sea salt
  • 1 g ¼ tsp instant dry yeast
  • 3-5 tbsp olive oil
  • Tip: Bread flour is recommended for better structure. All-purpose flour can be used but the crumb may be slightly less airy.
Cinnamon Butter (Filling + Topping)
  • 113 g ½ cup / 1 stick unsalted butter, very soft
  • 100 g ½ cup packed brown sugar
  • 2 tbsp ground cinnamon
  • 1 tsp vanilla extract
  • Tip: Butter should be soft and spreadable not melted. This helps it stay in the dimples instead of pooling at the bottom.
Vanilla Glaze (After Baking)
  • 120 g 1 cup powdered sugar
  • 1 –2 tbsp 15–30 ml heavy cream or whole milk
  • 1 tsp vanilla extract

Method
 

Mix the Dough
  1. In a large bowl, combine the flour, water, salt, olive oil and yeast. Mix using a spatula or your hands until no dry flour remains and a sticky, shaggy dough forms.
  2. Cover and let rest for 30 minutes to allow full hydration.
Build Strength – Stretch & Folds
  1. With wet hands, perform one set of stretch and folds:
  2. Lift one side of the dough, stretch upward, and fold over itself
  3. Rotate the bowl and repeat 4–5 times
  4. Cover and rest for 30 minutes.
Coil Folds (2–3 Sets)
  1. Assess the dough:
  2. If weak or tearing → do another stretch & fold
  3. If elastic and holding together → switch to coil folds
  4. For coil folds:
  5. Lift the dough from the center
  6. Let the ends tuck under naturally
  7. Rotate the bowl and repeat on all sides
  8. Rest 20–30 minutes between each set.
  9. After the final fold, the dough should be smoother, stronger, and slightly domed.
Cold Bulk Fermentation
  1. Lightly oil the dough, cover tightly, and refrigerate for 12–48 hours.
  2. Fermentation guide:
  3. 12 hours → milder flavor, lighter sourness
  4. 24–48 hours → deeper flavor, better texture
Prepare Cinnamon Butter
  1. In a bowl, mix the softened butter, brown sugar, cinnamon, and vanilla until smooth and fully combined. Set aside at room temperature.
  2. Pan & Second Rise
  3. Generously oil a 9×13-inch pan.
  4. Transfer the cold dough into the pan and gently stretch to fill most of it. Cover and rest at room temperature for 1–2 hours, until puffy and relaxed.
Dimple & Add Cinnamon Butter
  1. Oil your fingertips and press straight down into the dough to create deep dimples across the surface.
  2. Evenly spread the cinnamon butter over the dough, allowing it to fall into the dimples.
Bake
  1. Preheat oven to 220°C (425°F).
  2. Bake for 20–25 minutes, until:
  3. The top is golden
  4. The edges are crisp
  5. The center feels light and fully baked
Glaze & Finish
  1. Whisk powdered sugar, cream (or milk), and vanilla until smooth and pourable.
  2. Drizzle over the focaccia while warm (not hot).
  3. Let set slightly before slicing.
Storage
  1. Best enjoyed the same day
  2. Store covered at room temperature for up to 24 hours
  3. Reheat briefly before serving for best texture