Big Bubbly Cinnamon Focaccia

Big and Bubbly Cinnamon Roll Focaccia brings together soft, airy Italian bread and gooey cinnamon rolls in one sweet treat. It is perfect for a cozy brunch or sharing at holiday breakfasts. Each bite is loaded with buttery cinnamon swirls and finished with a rich vanilla glaze that melts into the golden crust.

When I served this at a family brunch, it disappeared in minutes and everyone wanted the recipe on the spot. Even my grandma — a cinnamon roll purist — asked for seconds.

Ingredients

• Bread flour: gives the focaccia its signature pillowy texture. Choose high protein bread flour for best rise
• Fine sea salt: helps flavor bloom in the dough. Try a quality sea salt for more rounded flavor
• Instant yeast: ensures a quick efficient rise. Look for fresh instant yeast for best lift
• Warm water: activates the yeast and keeps the dough soft
• Olive oil: adds rich flavor and keeps the bread moist. A fruity extra virgin olive oil gives great taste
• Unsalted butter: in both the filling and topping gives richness. Melt it so it spreads evenly
• Brown sugar: in the filling caramelizes and adds depth. Freshly packed brown sugar works best
• Ground cinnamon: is the star flavor. Pick a freshly opened jar for bold aroma
• Granulated sugar: provides a little crunch on top. Use organic or cane sugar for extra flavor
• Powdered sugar: for the glaze gives that creamy finish. Sift it first to avoid lumps
• Whole milk: makes the glaze silky. You can substitute with non dairy milk
• Pure vanilla extract: gives the glaze a bakery shop aroma. Use real vanilla for the richest taste
• Pinch of salt: in the glaze balances the sweetness. A tiny touch is plenty

Step-by-Step Instructions

Mix the Dough:

In a large mixing bowl, combine bread flour fine sea salt and instant yeast. Add warm water and olive oil and stir everything until you form a sticky rough dough. This is the base of your focaccia and gives you that fluffy interior

First Rise:

Move the dough to a well oiled bowl. Cover it and let it rise in a warm draft free spot until doubled in size about one to one and a half hours. Slow rising improves flavor and creates air pockets

Prepare Cinnamon Filling:

While the dough rises mix brown sugar and ground cinnamon thoroughly in a small bowl. This blend gives the iconic cinnamon swirl you want

Shape the Dough:

Generously oil your nine by thirteen inch baking pan. Use your hands to turn out the dough and gently stretch it to fit all the corners. The dough should fill the pan evenly without tearing

Add Cinnamon Filling:

Drizzle melted butter all over the dough then scatter your brown sugar cinnamon mixture evenly on top. The butter helps the filling soak into the bread for a gooey swirl

Dimple and Swirl:

Using your fingertips gently press deep dimples into the dough and at the same time swirl the cinnamon mixture so it streaks throughout. Make sure you do not tear the dough but create plenty of pockets for buttery filling

Second Rise:

Cover the pan lightly and let the dough rise again until very puffy and bubbly about thirty to forty five minutes. This extra proof gives you that airy texture

Preheat the Oven:

Preheat your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius. Hot oven helps the dough rise even more while baking

Add Topping:

Brush melted butter over the dough then sprinkle with a mix of sugar and cinnamon for a crunchy golden top

Bake:

Place the pan in the hot oven and bake for twenty two to twenty five minutes until the focaccia is golden brown and you see cinnamon sugar bubbling

Cool Slightly:

Take it out of the oven and let it cool just enough so you can handle it but the bread is still warm

Make Vanilla Glaze:

In a bowl whisk powdered sugar whole milk vanilla extract and a pinch of salt into a smooth glaze. It should drizzle easily but not be runny

Glaze and Serve:

Pour or drizzle the glaze generously over the warm focaccia. Slice into squares and serve while still warm or at room temperature

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Cinnamon is always my favorite part. The sweet spicy smell fills the house and brings back memories of baking with my sister every winter. Making extra glaze never goes to waste either since everyone loves to dip the pieces.

Storage Tips

After baking let the focaccia cool completely before slicing. Store leftovers in an airtight container at room temperature and eat within two days for softest texture. You can also wrap slices tightly and freeze unglazed focaccia for up to one month. To refresh thaw and warm gently in the oven then add fresh glaze.

Ingredient Substitutions

You can swap whole milk for any non dairy version like almond or oat. To make it vegan use melted plant butter and a dairy free glaze. For those who love nuts sprinkle chopped toasted pecans or walnuts over the filling just before baking for crunch.

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Serving Suggestions

Cut the focaccia into large breakfast squares or small snack sized pieces. It pairs beautifully with hot coffee or ginger chai on a cold morning. For a festive twist try serving with a side of vanilla yogurt or a splash of fresh berries.

Cultural and Historical Context

Focaccia’s airy structure comes from traditional Italian bread making. Cinnamon rolls are an American brunch classic. Combining both brings the softness and crust of focaccia with the nostalgic comfort of sweet cinnamon rolls. This is why it feels special and new but also instantly familiar.

Recipe FAQs

→ How do I get the focaccia to rise properly?

Allow the dough to rest in a warm place until doubled, which encourages a light and airy texture. Cover the bowl lightly to retain moisture.

→ Can I use non-dairy milk for the glaze?

Yes, swap whole milk for your favorite plant-based alternative to create a dairy-free vanilla glaze.

→ What is the best way to swirl the cinnamon filling?

After spreading the butter and sprinkling the cinnamon-sugar, use your fingers to deeply dimple and gently swirl the mixture into the dough.

→ How should leftovers be stored?

Store the focaccia in an airtight container at room temperature for up to two days to maintain freshness and texture.

→ Can I add nuts for extra texture?

Certainly! Sprinkle toasted pecans or walnuts before baking for added crunch and flavor.

→ What can I serve with cinnamon roll focaccia?

Enjoy slices with a cup of coffee or spicy chai to complement the sweet, spiced notes of the focaccia.