This Cinnamon Roll Focaccia is a fun, sweet twist on the standard focaccia recipe. It is layered with cinnamon and brown sugar and drizzled with melted butter and it is absolutely delicious!
Cinnamon is one of my favorite spices to bake with! It is delicious with chocolate in Vegan Cinnamon Chocolate Chip Scones. It pairs perfectly with banana in Banana Bread Cinnamon Rolls. And it is delicious on its own in my Vegan Mini Monkey Bread recipe!
And this sweet Cinnamon Roll Focaccia recipe is my newest cinnamon recipe! It is a mash up of my Easy Vegan Focaccia recipe and classic cinnamon rolls. The focaccia dough is folded with a buttery, brown sugar and cinnamon mixture, baked, then drizzled with a delicious vanilla glaze for the perfect brunch recipe!
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Why You'll Love This Recipe
- This recipe is surprisingly simple to make!
- And it only requires 8 basic ingredients.
- This sweet Cinnamon Focaccia recipe is dairy-free and completely vegan!
- It is soft and packed with brown sugar and cinnamon.
- And most importantly, it's absolutely delicious!
Ingredient Notes
Flour: You don't need any special flour for this recipe- just all-purpose. My favorite brand is King Arthur Flour.
Active Dry Yeast: Active dry yeast leavens the dough and gives us those big bubbles!
Non-Dairy Butter: I love Country Crock Plant Butter Sticks.
Cinnamon: Cinnamon is mixed with brown sugar and butter for the cinnamon roll filling for the focaccia.
Powdered Sugar: You'll need powdered sugar for the sweet vanilla glaze!
Variations
I topped my Cinnamon Roll Focaccia with a simple vanilla glaze. And it is perfect that way!
But, if you are more of a cream cheese frosting person, use the frosting recipe from my Vegan Cinnamon Rolls instead.
Instructions
Step 1. First, mix the water, yeast and brown sugar in the bowl of a stand mixer. Set the mixture aside for 5 minutes for the yeast to bloom.
Step 2. Then, add flour and salt to the bowl. Mix with a dough hook on low speed until all of the flour is incorporated. Then, turn the mixer to medium speed and mix for 5 minutes.
Step 3. Next, scrape the dough into a buttered 10-inch cast iron skillet. Cover with plastic wrap and set in a warm place for 1 ½-2 hours, or until the dough has doubled in size.
Step 4. Meanwhile, mix together melted butter, brown sugar and cinnamon in a medium bowl.
Step 5. Once the dough has doubled in size, use the back of a spoon to spread a heaping ⅓ cup of the cinnamon sugar mixture on top.
Step 6. Then, fold the dough like a letter: fold the bottom third of the dough up to the middle, then fold the top third over it. Top the dough with the remaining cinnamon sugar mixture.
Step 7. Cover with plastic wrap once again and allow the dough to rise for 30 minutes. Once it has risen, use your fingers to dimple the dough evenly all over.
Step 8. Bake the Cinnamon Roll Focaccia in a 400* F oven for about 30 minutes, or until it's golden across the top. Then, mix the vanilla glaze and drizzle it on top and serve!
What to Serve it With
This recipe only needs a delicious drink to serve with it. Here are my suggestions:
Recipe FAQs
To store, wrap the focaccia tightly with plastic wrap, then store at room temperature for up to 2 days.
Or freeze for up to a month.
Dimpling focaccia gently and evenly spreads the dough out and creates pockets for nice big bubbles to form!
And it creates impressions on top to hold olive oil or other toppings.
Expert Recipe Tips
When you dimple the Cinnamon Roll Focaccia dough, coat your fingers in oil. Some of the cinnamon sugar mixture will stick to you, but that's okay!
And when you dimple the focaccia, press your fingers all the way to pan!
Looking for More Brunch Ideas?
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📖 Recipe
Cinnamon Roll Focaccia
Equipment
- 1 Stand Mixer with hook attachment
- 1 10-Inch Cast Iron Skillet
- Measuring Cups and Spoons
Ingredients
- 1 ½ Cups Water, room temperature
- 1 ¾ teaspoon Active Dry Yeast
- 1 teaspoon Brown Sugar
- 3 Cups All-Purpose Flour
- 2 ½ teaspoon Kosher Salt
- 1 tablespoon Canola Oil
For the Cinnamon Sugar Filling
- 5 tablespoon Non-Dairy Butter, melted
- ⅔ Cup Brown Sugar, tightly packed
- 2 ½ teaspoon Cinnamon
- 1 pinch Kosher Salt
For the Vanilla Glaze
- 1 Cup Powdered Sugar, sifted
- 2 tablespoon Non-Dairy Milk
- ¼ teaspoon Vanilla Extract
Instructions
Mix the Focaccia Dough
- Prepare a 10-inch cast iron skillet by rubbing it liberally with non-dairy butter and and adding a tablespoon of canola oil into the center of it.1 tablespoon Canola Oil
- In the bowl of a stand mixer fitted with the dough hook attachment, combine water, yeast and brown sugar. Stir and set aside for 5 minutes to allow the yeast time to bloom.1 ½ Cups Water, room temperature, 1 ¾ teaspoon Active Dry Yeast, 1 teaspoon Brown Sugar
- Add the flour and salt into the bowl and turn the mixer on low speed until everything is combined. You may need to stop the mixer and scrape the sides of the bowl down.3 Cups All-Purpose Flour, 2 ½ teaspoon Kosher Salt
- Once everything is combined, turn the mixer to medium speed, and mix the dough for 5 minutes. After 5 minutes, scrape the dough into the prepared cast iron pan. Turn the dough over to coat it in the oil, then cover with plastic wrap and leave it at room temperature for 1 ½-2 hours or until the dough doubles in size.
Mix the Cinnamon Sugar Filling
- In a medium bowl, combine melted non dairy butter, brown sugar, cinnamon and a pinch of salt. Mix to combine.5 tablespoon Non-Dairy Butter, melted, ⅔ Cup Brown Sugar, tightly packed, 2 ½ teaspoon Cinnamon, 1 pinch Kosher Salt
Add the Filling and Fold the Dough
- Remove the plastic wrap for the focaccia dough. Dollop a heaping ⅓ cup of the cinnamon filling on top of the dough. Use the back of a spoon to spread over the surface of the dough.
- Then, fold the bottom ⅓ of the dough into the center and the top ⅓ of the dough on top of that. Like folding a letter.
- Top the dough with the remaining cinnamon filling and spread it out with a spoon. Place plastic wrap on top of the skillet and allow the dough to rise for 30 more minutes.
Bake the Cinnamon Roll Focaccia
- Preheat oven to 400* F.
- After the focaccia has risen for 30 minutes, oil your hands and use your fingers to dimple the dough evenly all over. See note! Some of the cinnamon sugar will stick to your hands and thats okay.
- Bake the focaccia in a 400*F oven for 30-33 minutes or until the focaccia is golden around the edges and across the top.
Glaze the Focaccia
- In a medium bowl, combine powdered sugar, non-dairy milk and vanilla. Whisk until completely smooth. Use a spoon to drizzle the glaze over the warm focaccia and serve!1 Cup Powdered Sugar, sifted, 2 tablespoon Non-Dairy Milk, ¼ teaspoon Vanilla Extract
Lynda
can you use 00 flour?