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–+ servings
cinnamon roll focaccia with sugar glaze drizzle sitting on a wire cooling rack
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Bread Machine Cinnamon Roll Focaccia

The dough for this Cinnamon Roll Focaccia is made in a bread machine, making it so easy to create! This bread is soft, buttery, cinnamon-y and sweet, just like cinnamon buns should be.
Course Bread
Keyword bread machine focaccia, cinnamon bun focaccia, cinnamon roll focaccia, focaccia
Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes
Servings 1 loaf
Author Jo-Anna Rooney

Ingredients

Focaccia Bread Base:

  • 1 1/2 cups water (at room temperature)
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 3 1/2 cups all purpose flour
  • 2 1/4 tsp bread machine yeast

Baking Pan Preparation:

  • 1 tbsp butter
  • 4 tbsp olive oil or melted butter

Cinnamon Roll Topping:

  • 1/2 cup butter, melted
  • 1/2 cup brown sugar
  • 1 tbsp ground cinnamon
  • 1/2 tsp vanilla extract

Vanilla Sugar Glaze:

  • 3/4 cup powdered sugar
  • 2 tbsp milk or cream
  • 1 tsp vanilla extract

Instructions

  • Measure all of the above focaccia DOUGH ingredients into your bread machine. NOTE: Just the bread ingredients, NOT the cinnamon topping or sugar glaze, those are added later.
    1 1/2 cups water, 2 tbsp extra virgin olive oil, 1 tsp salt, 1 tbsp granulated sugar, 3 1/2 cups all purpose flour, 2 1/4 tsp bread machine yeast
  • Choose the ‘Dough Cycle’.
  • Prepare a 9x13 baking pan by greasing the bottom and sides with butter. Then drizzle about 4 tbsp of melted butter or olive oil over the pan. Use a pastry brush to spread it out.
    1 tbsp butter, 4 tbsp olive oil or melted butter
  • Once the dough cycle is complete, remove the dough then place it into the prepared pan. Lightly spread the dough out, then cover with a clean damp tea towel and let rise in a warm space for 1 hour.
  • Make the cinnamon roll topping. Mix together the melted butter, brown sugar, cinnamon and vanilla.
    1/2 cup butter, melted, 1/2 cup brown sugar, 1 tbsp ground cinnamon, 1/2 tsp vanilla extract
  • Once the dough has finished rising, dimple the dough. Do this by greasing your fingertips with some melted butter, then poke your fingers deep into the dough, spacing the dimples out about 1 inch between each other. See images above.
  • Now add the cinnamon roll filing into the dimples, pressing it down into the dough and into the dimples, kind of massaging it in.
  • Cover the dough with a damp tea towel and let it proof in a warm space for about 30 minutes.
  • Preheat your oven to 400 degrees F.
  • After the 30 minute proofing time the dough will have puffed up quite a bit again so you will need to poke into the existing dimples, pressing the dough down.
  • Bake for 20 to 25 minutes, until the bottom of the focaccia is golden brown.
  • Let the bread cool in the pan for about 10 minutes.
  • While the bread is cooling make the vanilla sugar glaze.
    3/4 cup powdered sugar, 2 tbsp milk or cream, 1 tsp vanilla extract
  • Drizzle the bread with the glaze then cut into 20-24 pieces. Enjoy!