Overnight Cinnamon Roll Focaccia Recipe
Imagine the center of a cinnamon roll but in every single bite. That’s what this Overnight Cinnamon Roll Focaccia tastes like! Fluffy focaccia dough swirled with cinnamon sugar and finished off with a classic cream cheese frosting. It’s better than a traditional cinnamon roll. You’ll have to try for yourself and see.
Why you'll love my Cinnamon Roll Focaccia bread recipe
Better than traditional cinnamon rolls
I said it. Now you have to try for yourself. This sweet focaccia with buttery cinnamon sugar is just that good.
Beginner-friendly
So easy to make! No stand mixer, cast iron skillet, instant-read thermometer, etc. required.
Perfect for any occasion
If you’re Romanian, you know bread is at the center of every meal. The same goes for this cinnamon focaccia. It’s perfect for all occasions and holidays, including Christmas morning and just because.
Overnight recipe + crowd pleaser
This dough rests overnight, making prep easy and stress-free. It’s perfect to make ahead so you can bake it fresh in the morning for guests during their next stay.
Ingredients and substitutions
Flour: When making bread, I prefer to use bread flour (instead of all-purpose flour) due to it’s high protein content and structure. Read more about the different types of flour here.
Water: Filtered water is best. This is because tap water may contain impurities like chlorine or minerals that could affect yeast activity and overall quality of the bread.
Salt: Just a pinch to balance out the sweetness.
Sugar: Sugar provides food for the yeast during fermentation. It helps with the leavening process and promotes a better rise. It also helps with structure, color and the final flavor of my focaccia.
Yeast: This recipe uses instant yeast but you may use active dry yeast instead. See my notes in the recipe for special instructions. Read more about the different types of yeast here.
Cinnamon: Classic spice used in cinnamon rolls.
Butter: Instead of using oil, we are using butter. It adds more flavor and is reminiscent of the classic cinnamon roll.
Cream cheese: No cinnamon roll is complete without a cream cheese frosting.
For the rest of the ingredients, please see the recipe card below!
Expert tips for making Focaccia
Slow rise for flavor
Don’t rush the process. Allow the dough to undergo a slow fermentation for enhanced flavor.
Proper stretch and folds
This process helps develop gluten, resulting in a light and airy structure.
How to make Cinnamon Roll Focaccia
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Make the dough
To a large mixing bowl, add the water, sugar, salt, oil and yeast. Mix together. Then, add the flour and mix to combine. The dough will be shaggy and wet.
Stretch and folds
For this recipe, I have adapted two types of stretches – the stretch and fold method and the coil method. See below for more extended photos and instructions.
First rise
Generously oil the large bowl and cover with plastic wrap and tea towel. Let the dough rise in a warm place at room temperature (draft-free place) for 1 to 1 1/2 hours until doubled in size or overnight in the fridge.
Transfer to the pan
Shimmy the bowl back and forth to awake the bubbles. Transfer to a generously buttered baking pan. Sprinkle the cinnamon sugar mixture and fold the dough into thirds, rotate 180 degrees and flip to reveal the smooth side up and seam side down.
Second rise
Cover with plastic wrap. If the first rise was at room temperature, let it rise for 1 hour. If the first rise was overnight in fridge, you may need 2-3 hours for this next step.
Make the cream cheese frosting
To a medium mixing bowl, add softened cream cheese and butter. Use a hand mixer to mix on high for 1-2 minutes. Then, add heavy cream, vanilla, and powdered sugar. Mix until smooth and fluffy.
Make the melted cinnamon sugar butter
To a small saucepan, add butter, cinnamon and sugar. Heat on low-medium heat until metled. Set aside to cool a little bit.
Divide the focaccia
Use a bench scraper or sharp knife to divide the dough into 12 equal sections directly in the pan. Use your fingertips to dimple the surface of the focaccia dough. Pour the melted cinnamon sugar butter over the surface.
Bake
Bake for 20-22 minutes until golden and puffy.
Sample schedule for making Cinnamon Roll Focaccia
Below are two sample schedules for making my focaccia. Both convenient even for the busiest of schedules.
Refrigerator first rise, room temperature second rise
- Once you’ve completed the stretches, oil the bowl, place in the fridge, cover with plastic wrap.
- Refrigerate for as little as 2 hours to as long as overnight.
- After the first rise, transfer to a generously buttered non-stick baking tray and follow the rest of the recipe directions.
- Let it rise at room temperature for anywhere between 2 hours but up to 4 hours until the dough no longer feels cold and springs back when you press on it.
Room temperature first rise, room temperature second rise
- Once you’ve completed the stretches, oil the bowl, cover the bowl with plastic wrap and tea towel.
- Leave it in a warm spot to proof for 1 to 1½ hours. The ideal temperature for bread to rise is between 74°F to 85°F / 23°C to 29°C.
Why should I weigh my flour?
Flour is the most over measured ingredient in baking. My number one tip is get a scale. Shop my exact kitchen scale for baking here. (Affiliate link)
How to measure flour without a scale
Fluff up the flour first
Fluff the flour in its container with a spoon or fork by gently stirring it. This helps aerate the flour and prevent it from packing down.
Spoon flour into the measuring cup
Scoop flour into the measure cup with a spoon.
Do not tap or shake the cup
Fill the cup until its full. Do not tap or pack down.
Level the top
Level the top off with a knife or straight edge.
How to measure flour with a scale
In my recipes, I follow the guideline conversion of 1 cup of flour = 120 grams. I try my best to measure by exact volume for my recipes but my golden rule is no more or less than 3-5 grams of a given ingredient.
Place your bowl on the scale
Place your bowl or container on the scale.
Zero out the scale
Turn the scale on and set to zero, also known as “tare”.
Add flour to the bowl
Add flour to the bowl until you reach the needed weight. Stop when the number matches the recipe.
Frequently Asked Questions about Focaccia
What is the best pan to use for focaccia?
I suggest an aluminum, non-stick pan. Glass is a very poor conductor of heat. Linked below is the exact baking pan I use for all my focaccia recipes. Shop my exact 9″x13″ Baking Pan here (Affiliate link)
Can I use active dry yeast instead of instant yeast to make focaccia?
Instant yeast can mixed directly with dry ingredients and active dry yeast must be dissolved in warm liquid first to be “activated” before use.
How do I activate yeast?
First, heat up your water until its lukewarm. Stir in the active yeast and a pinch of sugar. Let it sit for 5-10 minutes until its foamy or bubbly.
What is a Danish dough hook?
A Danish dough hook (dough whisk) is a uniquely designed whisk that helps incorporate ingredients efficiently, develop gluten for better texture and structure in the bread without overworking the dough. Shop my exact Danish dough hook whisk here (Affiliate link)
Two types of stretches
Stretch and fold method
1. Wet your hands so the dough doesn’t stick to you.
2. Grab one side of the dough and stretch it gently but not to the point of tearing.
3. Fold it over the center of the dough.
4. Turn the bowl 1/4 of a turn, like a clock. Repeat until you’ve completed all four sides.
5. Cover and rest for 10 minutes.
Coil method
1. Wet your hands so the dough doesn’t stick to you.
2. Loosen the dough gently around the edges of the bowl.
3. Lift the dough from the middle with both hands until the ends hang down.
4. Lower back into the bowl, letting the ends tuck underneath, so it looks like a coil.
5. Turn the bowl 90 degrees and repeat again.
6. Cover and rest for 10 minutes. Repeat three times.
Can I make Cinnamon Roll Focaccia ahead of time?
This recipe was made for those that need quick prep! Make the classic focaccia dough the night before and let it rise in the fridge overnight. You will be so happy the next morning! See sample schedule above for overnight focaccia.
Ways to serve Cinnamon Roll Focaccia
This dessert focaccia is delicious as is. Treat it as a traditional cinnamon roll and serve with tea or coffee.
How to reheat focaccia
Warm individual slices in the microwave for 10-15 seconds.
How to store leftover focaccia
Focaccia is best enjoyed same day. Place cooled focaccia in an airtight container wrapped in plastic and store at room temperature for up to 2 days. I don’t recommend storing focaccia in the fridge as it tends to dry out the bread.
As a recipe developer, your feedback is valuable to us, and we hope you love this warm focaccia with cinnamon filling and cream cheese glaze. If you have any questions, please let me know in the comments. If you try my recipes and love them, please take a moment to leave a five star recipe rating. Thank you for being part of the Bake Cook Repeat community! Don’t forget to follow us on Facebook, Instagram, Pinterest and Subscribe on YouTube so you don’t miss new recipes!
Overnight Cinnamon Roll Focaccia
Ingredients
- 550 g bread flour
- 100 g granulated white sugar
- 500 ml warm water
- 1/2 teaspoon sea salt
- 2 teaspoons instant dry yeast 7 grams see note for active dry yeast
- 1 Tablespoon olive oil
- 3 Tablespoons melted butter, for the pan
For the cinnamon sugar filling:
- 1 Tablespoon ground cinnamon
- 1 Tablespoon granulated white sugar
For the cinnamon sugar butter glaze:
- 5 Tablespoons melted butter
- 2 teaspoons ground cinnamon
- 2 teaspoons granulated white sugar
For the cream cheese frosting:
- 8 ounces cream cheese
- 3 Tablespoons heavy whipping cream
- 2 Tablespoons softened butter
- 1/2 cup powdered sugar, adjust per sweetness preference
- 1/2 teaspoon vanilla extract
Instructions
Before you start
- Don't forget to take out the cream cheese and butter. Both need to be softened at room temperature to avoid clumps when making the cream cheese frosting.
Make the dough
- To a large mixing bowl, add water, sugar, salt, yeast and oil. Whisk together, then add the flour to the yeast mixture. Use a Danish dough hook or the neck of a wooden spoon to mix for at least 1 minute until the dough is wet and sticky. Then, cover with a tea towel and allow the dough to rest for 10 minutes.Note: Instant yeast can mixed directly with dry ingredients and active dry yeast must be dissolved in warm liquid first to be "activated" before use. Measure out water from the recipe, stir in the active yeast with a pinch of sugar. Let it sit for 5-10 minutes until its foamy or bubbly.500 ml warm water, 100 g granulated white sugar, 1/2 teaspoon sea salt, 2 teaspoons instant dry yeast, 1 Tablespoon olive oil, 550 g bread flour
- Once the dough has rested for 10 minutes, it's time for the stretch and folds. For this recipe, I have recently adapted these two types of stretches below. See blog post above for step by step photos of these two stretches.
- STRETCH AND FOLD METHOD: This is the first type of stretch. First, wet your hands before proceeding as it will make it easier to handle the dough. Work your way around the dough like you are looking at clock.
- Perform a fold at 12, 3, 6 and 9 o’clock by pulling the dough up and over to the other side of the bowl. Cover with a tea towel for 10 minutes.
- COIL METHOD: This is the second type of stretch. Wet your hands again. Gently loosen the edges of the dough by pulling it away from the sides of the bowl. Place your fingertips under the dough, so that you can pick it up in the middle.
- Allow the dough to unstick from the bowl and fold using its own weight, while you support the middle. Turn the bowl 90° and repeat to perform another coil fold. Do this method 3 more times, 10 minutes apart. With each set of folds, the dough gluten structure gets stronger, making it easier to lift and fold.
First rise
- Coat the entire focaccia and bowl with a drizzle of oil, about 2 Tablespoons. Cover the top of the dough and bowl with plastic wrap and a tea towel. Let it rise in a warm spot at room temperature for at least 1 to 1½ hours or in the refrigerator overnight.
Prep the dough
- Remove the plastic wrap. Move the bowl back and forth, opening up the bubbles and allowing the dough to breathe. Coat the bottom of a 9"x13" inch aluminum, non-stick baking pan with melted butter, about 3 Tablespoons. Pour the dough into the prepared pan. The dough may seem to "deflate" but that's expected.3 Tablespoons melted butter, for the pan
- Mix cinnamon and sugar together and sprinkle evenly over the dough. Fold the dough into thirds, to seal the filling inside, rotate 90 degrees so that the dough is in line with the pan and flip over, revealing the smoother side on top and seal side down.1 Tablespoon ground cinnamon, 1 Tablespoon granulated white sugar
Second rise
- For those that followed the room temperature rise, cover with plastic wrap and place in a warm spot at room temperature for at least 1 hour. The dough will continue to stretch and rise into the corners in this final proof. If you followed the overnight refrigerator rise, you need to let the dough come to room temperature and this may take 2 hours but up to 4 hours until the dough no longer feels cold and springs back when you press on it.
Preheat the oven
- Preheat the oven to 450°F / 232°C.
Make the cream cheese frosting
- To a medium mixing bowl, add softened cream cheese and butter. Use a hand mixer to mix on high for 1-2 minutes. Then, add heavy cream, vanilla extract and powdered sugar. Mix until smooth and fluffy.8 ounces cream cheese, 3 Tablespoons heavy whipping cream, 2 Tablespoons softened butter, 1/2 cup powdered sugar, adjust per sweetness preference, 1/2 teaspoon vanilla extract
Make the cinnamon sugar butter glaze
- To a small saucepan, add butter, cinnamon and sugar. Heat over low-medium heat until melted. Set aside to cool down.5 Tablespoons melted butter, 2 teaspoons granulated white sugar, 2 teaspoons ground cinnamon
Slice the dough
- Once the dough completed the second rise, use a bench scraper or sharp knife to cut the dough into 12 equal sections or as many sections as you'd like! But divide it directly in the pan.
- Coat your fingertips with oil. Use your fingertips to press into the dough, creating soft indentations and emerging bubbles on the entire surface.
- Pour the melted cinnamon sugar butter over the entire surface evenly, making sure it pools into the dimples and along the cut edges.
Bake
- Place the focaccia in the center baking rack. Bake between 20-22 minutes until puffy and golden brown. Be careful not to burn the tops from the butter sugar glaze. Leave the focaccia in the pan for at least 10-15 minutes before transferring to a wire rack. While the focaccia is still warm, spread the cream cheese frosting on top. Optionally, top with a sprinkle of light brown sugar, dark brown sugar, or cinnamon sugar topping.
Notes
- Focaccia is best enjoyed same day. Place cooled focaccia in an airtight container wrapped in plastic and store at room temperature for up to 2 days. I don't recommend storing focaccia in the fridge as it tends to dry out the bread.
- Overnight schedule sample: Once you've completed the stretch and folds, oil the bowl, cover with plastic wrap, and refrigerate for as little as 2 hours to as long as overnight. After the first rise, transfer to a melted buttered non-stick baking tray and follow the rest of the recipe directions. Let it rise at room temperature for anywhere between 2 hours but up to 4 hours until the dough no longer feels cold and springs back when you press on it.
- Instant yeast can mixed directly with dry ingredients and active dry yeast must be dissolved in warm liquid first to be "activated" before use. Measure out water from the recipe, stir in the active yeast with a pinch of sugar. Let it sit for 5-10 minutes until its foamy or bubbly.
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
16 Responses
Every piece of this focaccia tastes like the center of a cinnamon roll. It was so moist, gooey and absolutely irresistible. It was easier to make than normal cinnamon rolls. I can’t believe I found such a good recipe. I am drooling just thinking about it. I can’t wait to make it again.
Yay! Thank you Debbie! It’s our favorite way to get that cinnamon roll flavor without the tedious steps of making cinnamon rolls. 🙂
GIRL! I can’t stop eating this. My new favorite way to eat foccacia!
Yay!! We are waiting for this recipe to reach the right people, which is everyone. 🙂
This made my heart so happy! Crave it all the time
The best kind of recipes! Thank you!
Every bite is softer than the last! The best cinnamon roll focaccia recipe
Thank you!
This cinnamon focaccia bread is heavenly! Tastes even better than a cinnamon roll! Every bite is like biting into the center of a cinnamon roll, so soft and delicious. It is so, oh so fluffy!! Perfect ratio of cream cheese and buttery deliciousness. This is the only way I will be making my cinnamon rolls.
Thank you for the lovely review! That’s exactly what we were hoping for when we created this recipe. Mission accomplished.
AMAZING! The taste and texture was just like the best part of every cinnamon roll- the center!
That’s exactly what we wanted for this recipe. So happy we achieved it and you enjoyed it! 🙂
Every bite is soft and delicious!
Thank you Omi 🙂 I wish I shared this recipe sooner!
This was absolutely delicious! So excited to have it again!
Yay! Thank you for loving our recipe.