The easiest cinnamon rolls you’ll ever make! This sweet, no-knead focaccia is swirled with cinnamon sugar, topped with cream cheese icing, and baked in one pan. Perfect for weekend brunch.
Imagine all the warm, gooey goodness of a cinnamon roll, but in a beautifully rustic, no-fuss, one-pan format. That’s Cinnamon Roll Focaccia. This genius recipe takes the famously easy no-knead focaccia method and gives it a sweet twist, swirled with buttery cinnamon sugar and baked until puffed and golden.
Forget rolling and cutting individual rolls—this is a dump, dimple, and bake situation. Topped with a simple cream cheese glaze while still warm, it’s the ultimate shareable treat for a lazy weekend brunch, holiday morning, or any time you want the comfort of cinnamon rolls without the work. Rip off a piece and enjoy the perfect blend of crispy edges and soft, sweet centers.
The Science of a Sweet, Swirled No-Knead Dough
This recipe works because of the forgiving nature of high-hydration, no-knead dough. A wet dough (lots of water relative to flour) develops gluten slowly over a long fermentation, creating those signature large, irregular air pockets (alveoli) without any kneading. The extended rise, especially a cold overnight proof, allows enzymes to break down starches into simple sugars, which the yeast consumes, producing gas for rise and complex flavor.
The swirling technique is key: spreading softened butter over the dimpled dough creates a barrier and fat layer. The cinnamon-sugar mixture then sits on top of this butter. During baking, the butter melts and the sugar partially dissolves, creating rivers of caramel that seep into the dimples and swirls, flavoring every bite while the top bakes into a crisp, crackly crust. It’s a lesson in how minimal effort and maximum time can create spectacular results.
Ingredients
For the Sweet Focaccia Dough:
- 3 ½ cups (440g) all-purpose or bread flour
- 2 teaspoons instant yeast
- 1 teaspoon salt
- ¼ cup (50g) granulated sugar
- 1 ½ cups (360ml) lukewarm water
- ⅓ cup (80ml) olive oil or melted butter, plus more for the pan
For the Cinnamon Swirl & Topping:
- 4 tablespoons (½ stick / 57g) unsalted butter, very soft
- ½ cup (100g) packed light brown sugar
- 1 ½ tablespoons ground cinnamon
- Coarse sugar, for sprinkling (optional)
For the Cream Cheese Glaze:
- 2 oz (¼ block) cream cheese, softened
- ¾ cup (90g) powdered sugar, sifted
- 2-3 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
Instructions
1. Mix the Dough (Day 1 or at least 2 hours ahead): In a large bowl, whisk together flour, yeast, salt, and sugar. Add the lukewarm water and ⅓ cup oil/butter. Stir with a sturdy spoon or spatula until a sticky, shaggy dough forms and no dry flour remains. Cover tightly with plastic wrap.
2. First Rise (Bulk Ferment): Let the dough rise at room temperature for 1-2 hours until puffy and bubbly. Then, refrigerate for at least 12 hours or up to 3 days (for best flavor).
3. Pan the Dough (Baking Day): Generously coat a 9×13 inch baking pan with olive oil or melted butter (2-3 tablespoons). Scrape the cold, risen dough directly into the pan. Using oiled hands, gently stretch and press the dough to mostly fill the pan. It’s okay if it doesn’t reach the corners perfectly yet.
4. Second Rise: Drizzle the dough’s surface with a little more oil. Cover loosely with plastic and let rise at room temperature for 1.5 to 2 hours, until puffy and nearly filling the pan.
5. Preheat & Dimple: Preheat oven to 375°F (190°C). Using oiled fingers, press straight down firmly all over the dough to create deep dimples that reach the bottom of the pan.
6. Add the Cinnamon Swirl: Spread the very soft 4 tablespoons of butter evenly over the entire dimpled surface. In a small bowl, mix brown sugar and cinnamon. Sprinkle this mixture evenly over the butter, getting it into all the dimples.
7. Bake: Bake for 25-30 minutes, until the top is deep golden brown, the sugar is bubbling, and the edges are pulling away from the pan.
8. Cool Slightly & Glaze: Let the focaccia cool in the pan on a wire rack for 15-20 minutes. While it cools, make the glaze: whisk together softened cream cheese, powdered sugar, 2 tablespoons milk, and vanilla until smooth. Add more milk if needed for a drizzle-able consistency.
9. Finish & Serve: Drizzle the warm focaccia with the cream cheese glaze. Slice into squares or rectangles and serve warm. It’s best enjoyed the day it’s made.
10. Store: Cover and store leftovers at room temperature for 1 day or in the fridge for up to 3 days. Reheat gently in the oven or microwave.
Pro-Tips for the Perfect Sweet & Swirled Focaccia
- Embrace the Wet Dough: The dough will be very sticky—this is correct and essential for an open, airy crumb. Use a spatula and oiled hands to handle it.
- Cold Ferment for Flavor: Don’t skip the overnight fridge rest. It develops a lovely depth of flavor that mimics traditional cinnamon roll dough.
- Butter Temperature is Key: The butter for the swirl must be very soft (almost melted) to spread easily without tearing the delicate, risen dough.
- Press Dimples with Confidence: Don’t be shy! Pressing all the way to the pan creates pockets that hold the cinnamon sugar and create fantastic textural contrast.
- Watch for Doneness: The focaccia is done when it’s a rich golden brown and the bubbling sugar looks caramelized. The center should spring back lightly when touched.
- Glaze When Warm: Drizzling the glaze on the warm (not hot) focaccia allows it to seep slightly into the cracks and dimples, creating delicious pockets of sweetness.
- Add Mix-Ins: Press a handful of raisins, chopped apples, or toasted pecans into the dimples along with the cinnamon sugar.
This Cinnamon Roll Focaccia is the ultimate low-effort, high-reward breakfast centerpiece.
