Cinnamon Roll Focaccia
Cinnamon roll focaccia combines a pillowy focaccia base with a cinnamon-sugar filling, buttery crumble topping, and cream cheese icing for a hybrid dessert bread that's sweeter and gooier than traditional focaccia.
Cinnamon roll focaccia combines a pillowy focaccia base with a cinnamon-sugar filling, buttery crumble topping, and cream cheese icing for a hybrid dessert bread that's sweeter and gooier than traditional focaccia.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Pour melted butter into a large baking pan, ensuring the bottom is well-coated.
Place the focaccia dough into the pan and stretch it out to cover the surface.
In a bowl, combine melted butter, brown sugar, and cinnamon for the filling. Sprinkle this mixture evenly over the dough.
Gently press the filling into the dough, then fold the dough over itself to enclose the filling.
Press and stretch the folded dough to fit the pan again. Let it rise for 25-30 minutes.
Preheat your oven to 400°F (205°C).
While the dough rises, prepare the crumble topping. In a bowl, mix melted butter, flour, brown sugar, granulated sugar, and cinnamon with your hands until a crumble forms.
After the dough has risen, dimple it with your fingers. Sprinkle the crumble topping evenly over the dough and gently press it in.
Bake for about 28 minutes, or until golden brown and cooked through.
While the focaccia bakes, prepare the icing by whisking together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth.
Remove the baked focaccia from the oven and let it cool slightly. Drizzle the cream cheese icing all over the top.
Slice and serve warm.
Cool completely, cover tightly, and store at room temperature up to 2 days or refrigerate up to 4 days. Reheat gently in a 300°F oven for 10–15 minutes before serving.
Yes. Prepare the dough, cover, and refrigerate up to 24 hours. Bring to room temperature before filling and baking.
Bake until golden brown on top, approximately 25–30 minutes. The edges should pull away slightly from the pan.
Yes. Use about 2 lbs of pre-made focaccia dough, thawed if frozen, then proceed with filling and topping.
Yes. Drizzle the icing while the focaccia is warm so it melts slightly and soaks into the bread.
Yes. Cool completely, wrap in plastic wrap, and freeze up to 2 weeks. Thaw at room temperature or reheat gently in a 300°F oven.
