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Cinnamon Roll Focaccia

Cinnamon roll focaccia bakes a pillowy sheet-pan bread with cinnamon-sugar swirls and a caramel-leaning glaze that soaks into every dimple. You get the sticky, golden edges of focaccia with the cinnamon-roll vibe—ready in one bake.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

dough
  • 1 lb pizza or focaccia dough Let come to room temperature for the easiest stretching.
cinnamon sugar swirl
  • 0.25 cup olive oil Drizzle over the sheet pan before stretching the dough.
  • 0.5 cup brown sugar
  • 2 tbsp cinnamon
  • 0.25 cup butter, melted
glaze
  • 1 cup powdered sugar (for glaze)
  • 2 tbsp milk (for glaze) Drizzle while the focaccia is warm so it soaks in.

Equipment

  • 1 sheet pan

Method
 

Prep and shape
  1. Preheat the oven to 425°F and drizzle olive oil generously over a sheet pan.
  2. Stretch the pizza or focaccia dough to fill the sheet pan, pressing dimples into the surface with your fingertips.
Add cinnamon sugar
  1. Brush the melted butter over the dough.
  2. Mix the brown sugar and cinnamon, then sprinkle evenly over the dough and press it into the dimples.
Bake and glaze
  1. Bake for 20-25 minutes at 425°F, until deeply golden and caramelized at the edges.
  2. Whisk the powdered sugar and milk into a glaze and drizzle over the warm focaccia.

Notes

Pro tip: let the dough come to room temperature first so it stretches without springing back. Storage: keep covered at room temperature for 1 day, or refrigerate up to 3 days; rewarm in a 300°F oven for 5-8 minutes. Freezer: yes—freeze slices (well wrapped) up to 2 months and reheat until warm. Dietary swap: use a plant-based butter and milk for a dairy-light version while keeping the same glaze method.