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Cinnamon Roll Focaccia

Cinnamon Roll Focaccia is pillowy baked pizza dough swirled with cinnamon sugar and finished with a sweet glaze. You’ll bake it in a shareable 9x13 pan until golden, then drizzle warm glaze for a cinnamon-roll texture in focaccia form.
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Prep Time 15 minutes
Cook Time 25 minutes
rest 20 minutes
Total Time 1 hour
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Dough and filling
  • 1 lb pizza dough
  • 3 tbsp unsalted butter, melted divided
  • 0.5 cup packed brown sugar
  • 2 tbsp ground cinnamon
  • 4 tbsp unsalted butter, softened
Glaze
  • 1 cup powdered sugar
  • 2 tbsp milk start with 2 tablespoons, add 1 more if needed
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan

Method
 

Prep and set up
  1. Preheat the oven to 400°F and grease a 9x13-inch baking pan. Press the pizza dough into the pan, stretching to fit, then let it rest for 20 minutes to relax.
Add butter, cinnamon sugar, and topping
  1. Dimple the dough all over with your fingers and drizzle with 2 tablespoons melted butter. Spread the butter so it lightly pools in the dimples for extra tenderness.
  2. Combine the brown sugar and ground cinnamon, then sprinkle evenly over the dough. Aim for an even layer so each slice gets cinnamon-sugar coverage.
  3. Dollop the softened butter over the top in small pieces. Keep pieces spaced so they melt into pockets while baking.
Bake and glaze
  1. Bake for 20–25 minutes at 400°F, until the focaccia is golden and cooked through. Look for browning on the edges and a set center when you lightly press.
  2. Whisk together the powdered sugar, milk, and vanilla extract, then drizzle over the warm focaccia before slicing. Let the glaze slightly set so it clings to the craggy surface.

Notes

For best texture, let the dough rest only after pressing into the pan—this helps it puff and prevents springback. Store leftovers in an airtight container in the refrigerator for up to 3 days and rewarm in the oven at 350°F for 5–7 minutes. Freezing is not recommended because the glaze can lose its smoothness. Dietary swap: use a gluten-free 1:1 pizza dough to make it gluten-free (texture may be slightly less tender).