Cinnamon Roll Focaccia

A sweet take on overnight focaccia bread.

Hi Bakers!

Focaccia is hot right now and I wanted to give it a sweet, cinnamon-y spin. This version is rippled with a butter and brown sugar cinnamon filling that gets gooey and caramelized in all the right places.

Baked as a gold slab of goodness and drizzled with vanilla glaze, this Cinnamon Roll Focaccia would make an awesome addition to a brunch buffet.

With a soft, chewy texture of focaccia, the gooey cinnamon filling and vanilla glaze make this dish totally crave-worthy. Out of the oven, the top is crisp and golden. I love the sticky, caramelized edges where the filling escapes. 

This recipe uses my easy, overnight focaccia recipe. It is a no-knead recipe that is proofed in the refrigerator for 12 hours or up to 3 days. The result is soft and chewy but definitely more bread-like in texture than your typical cinnamon roll, so if you are looking for fluffy, buttery brioche buns, then make these.

The filling! It’s so good. The cinnamon filling is like a butterscotch sauce made from melted butter, brown sugar, and heavy cream. It’s gooey and delicious albeit a little difficult to get an even distribution within the bread, but that’s part of the charm. A simple vanilla glaze completes the dish. 

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Don’t forget about this Hot Honey Pepperoni Focaccia Pizza!

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