If you love cinnamon rolls but want something lighter and more rustic, this Cinnamon Swirl Focaccia delivers — soft, pillowy Bread Dough threaded with sticky cinnamon ribbons and baked to golden perfection. It’s basically a jammy, cinnamon-scented hybrid between a roll and a loaf. Who’s ready to bake?
Short intro — what this is
This recipe turns classic Italian flatbread into a sweet treat. You’ll get the airy crumb of Focaccia Bread plus caramelized cinnamon sugar streaks that melt into the dough. Serve warm for a dreamy Breakfast Cake moment or slice for a sweet addition to Breakfast Brunch Recipes.
Why you’ll make it again
- It’s easier than making cinnamon rolls but just as satisfying.
- The texture feels bakery-level — fluffy interior, slightly crisp edges.
- It pairs with coffee, fruit, or a scoop of ice cream for Dessert Bread vibes.
- Prep ahead? Yep — the dough chills beautifully overnight for better flavor.
Bold tip: Use good olive oil — it really boosts the crust and overall flavor.
The Key Ingredients (and Why You Need Them)
Here’s the short version of the building blocks — not the how-many but the why.
Yeast and warm water — wake the yeast up so the dough rises light and airy.
Flour — gives structure; all-purpose works great here.
Salt — balances sweetness and strengthens the dough.
Olive oil — adds moisture and helps create that crisp, golden bottom.
Brown sugar + cinnamon + butter — these make the sticky, sweet swirl that caramelizes into the bread.
Optional glaze or extra cinnamon sugar — for a pretty finish or more sweetness if you like dessert-level indulgence.
FYI: Want a jammy twist like a Jam Donut? Drop spoonfuls of jam into the dimples before baking.
How to Make It
Follow these clear, practical steps to bake sweet focaccia that looks and tastes like a treat.
- Activate the yeast. Stir the honey (or sugar) into the warm water, sprinkle the yeast on top, and let it sit until foamy (5–10 minutes). That proof tells you the yeast is alive.
- Mix the dough. In a large bowl, combine flour and salt. Add the water-yeast mixture and the olive oil. Stir until a shaggy dough forms. Knead briefly by hand or with a mixer until smooth and slightly tacky.
- First rise. Oil a bowl, place the dough inside, cover, and let rise until roughly doubled — about 1 to 1.5 hours at room temp. This develops flavor and structure.
- Prepare the filling. Mix brown sugar, cinnamon, and melted butter until sandy and spreadable. Set aside.
- Shape the dough. Transfer the risen dough to a generously oiled baking sheet. Press it out gently to the edges; focaccia wants love, not aggressive kneading. Use your fingers to make deep dimples across the surface.
- Add the swirl. Spread the cinnamon mixture in a thin layer over the dough, then use a knife or spatula to swirl it — don’t overdo it or you’ll lose the marbled look. If you want jammy pockets (think Jam Donut inspiration), dollop small spoonfuls of jam into select dimples.
- Second rise. Let the shaped dough rest for 20–30 minutes while you preheat the oven to 425°F (220°C). The dough should puff slightly.
- Bake. Drizzle a little olive oil over the top and bake 20–25 minutes, until the top is golden and edges show a light crisp.
- Finish (optional). Drizzle a thin powdered sugar glaze or sprinkle extra cinnamon sugar once slightly cooled. Serve warm or at room temperature.
Bold tip: Don’t skimp on dimpling — those pockets hold the swirl and create texture.
Pro tips for perfect results
- Use warm (not hot) water — too hot kills yeast.
- If your dough feels dry, add a tablespoon of water; if too sticky, dust lightly with flour.
- For deeper flavor, chill the dough in the fridge overnight after the first rise. Let it come to room temp before shaping.
- Want crispier edges? Bake on a metal sheet rather than glass.
- For a dairy-free version, swap the butter in the filling for olive oil — still delicious.
Variations to Try
- Jam Donut Focaccia: Press dollops of jam into the dimples before baking for small jam pockets.
- Apple-Cinnamon: Scatter finely chopped apples over the swirl.
- Chocolate Chip: Fold in mini chocolate chips before the second rise.
- Maple-Pecan: Swap brown sugar for maple syrup and top with toasted pecans.
These riffs make this recipe part of your Bread And Pastries rotation and expand its role beyond simple brunch fare.
How to Serve — best ideas
- Cut into squares and serve warm with coffee — classic Breakfast Brunch Recipes energy.
- Add a smear of butter or a scoop of mascarpone for extra luxury.
- Serve as Dessert Bread with a scoop of vanilla ice cream.
- Pair with a fruit platter and eggs for a weekend brunch spread.
Storage & Freezing
- Keep slices in an airtight container at room temp for up to 2 days.
- Freeze wrapped slices for up to a month; thaw and warm in a low oven before serving.
- Reheat gently to revive the crust — microwave will make the texture soft and limp.
Common Mistakes to Avoid
- Skipping the second rise — you’ll miss that airy interior.
- Over-swiveling the filling — you want marbled ribbons, not a uniformly brown slab.
- Overbaking — pull it when edges are golden; it will keep cooking slightly off-heat.
FAQs
Can I use instant yeast?
Yes — stir it into the dry ingredients and proceed; no proofing necessary.
Can I make this vegan?
Absolutely. Use olive oil in place of butter, and a plant-based milk in the glaze.
Does it keep well?
It’s best fresh, but stored and warmed properly, it stays lovely for a couple days.
Final thoughts — why bakers love this
This Cinnamon Swirl Focaccia sits right at the intersection of Bread Making Recipes and inventive brunch ideas. It’s approachable, shows off beautifully, and tastes like a bakery-made Delicious Bread every time. Whether you’re feeding a crowd or treating yourself, this loaf brings comfort and a little wow factor — and IMO, that’s the best kind of baking win.
Ready to try a jammy twist or go classic cinnamon? Either way, this sweet focaccia will stake a claim on your weekend menu.
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Cozy Jam Donut Focaccia — Dreamy Jam-Filled Focaccia Bread
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
Description
Turn traditional focaccia into a sweet, swirled loaf that eats like a cross between a cinnamon roll and a rustic breakfast bread. Fluffy interior, sticky cinnamon ribbons, and golden edges—perfect for brunch, dessert, or grazing with coffee.
Ingredients
For the dough
- 2¼ teaspoons active dry yeast
- 1½ cups warm water (about 110°F / 45°C)
- 2 teaspoons honey or granulated sugar
- 3¾ cups all-purpose flour (≈470 g)
- 1½ teaspoons fine salt
- ¼ cup extra-virgin olive oil (plus extra for the pan and drizzling)
For the cinnamon ribbon
- ½ cup packed brown sugar (≈100 g)
- 2 teaspoons ground cinnamon
- 2 tablespoons melted butter (or olive oil for dairy-free)
Optional finish
- Extra cinnamon-sugar to sprinkle, or
- A simple glaze: ½ cup powdered sugar + 1–2 tsp milk
Instructions
- Wake the yeast. Mix the warm water with the honey (or sugar), sprinkle on the yeast, and wait until it bubbles up — about 5–10 minutes. That foam means the yeast is ready.
- Form the dough. Combine the flour and salt in a large bowl. Add the foamy yeast mixture and the olive oil. Stir until the mixture comes together, then knead briefly by hand or with a mixer until the dough feels smooth and slightly tacky.
- First rise. Lightly oil a bowl, place the dough inside, cover, and leave it to puff up until roughly doubled — usually 60–90 minutes depending on room temp.
- Make the filling. Stir brown sugar, cinnamon, and melted butter until the mix looks like wet sand. Set aside.
- Shape on the pan. Oil a baking sheet well. Press the risen dough out to the sheet—gently stretch it to fit. Use your fingertips to create deep dimples across the surface.
- Add the swirl. Spread the cinnamon mixture thinly over the dough. Use a knife or spatula to drag through the sugar in loose swirls so you create marbled streaks—not a uniform smear. (Want jammy bites? Dollop small spoonfuls of jam into a few dimples.)
- Second rise. Let the shaped dough rest while the oven heats—20–30 minutes—so it puffs a bit more. Preheat to 425°F (220°C).
- Bake. Drizzle a little olive oil on top and bake 20–25 minutes, until the top turns a warm golden brown and the edges crisp slightly.
- Finish. Cool a few minutes, then dust with extra cinnamon-sugar or drizzle the glaze. Slice warm and serve.
Notes
- Use warm, not hot, water to activate yeast—too-hot water kills it.
- Dimple generously; those pockets catch the cinnamon ribbons and create texture.
- Don’t over-swirl. Keep visible cinnamon veins instead of mixing the sugar into one brown blob.
- Chill for more flavor: refrigerate the dough overnight after the first rise for deeper taste.
- Bold tip: Bake on a metal sheet for crispier edges.
