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Salted Maple Cinnamon Roll Focaccia

Sophia
What happens when cinnamon roll meets focaccia? You get Salted Maple Cinnamon Roll Focaccia, a soft, olive-oil-kissed sheet of bread swirled with buttery cinnamon sugar and finished with a glossy maple cream cheese glaze. It has all the cozy swirl of a classic cinnamon roll without any rolling, shaping, or complicated filling work.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 3 minutes
Servings 8
Calories 390 kcal

Ingredients
  

For the Same-Day Focaccia Dough

  • 1 3/4 cups (420 ml) warm water around 105 to 110°F
  • 1 1/2 tsp instant yeast 6g or 1 packet
  • 1 tsp honey
  • 1 tbsp extra-virgin olive oil
  • 4 cups (500 g) white bread flour
  • 2 tsp fine sea salt 10g
  • More olive oil as needed

For the Cinnamon Brown Sugar Swirl

  • 5 tbsp unsalted butter, very soft
  • 3/4 cup packed dark brown sugar
  • 1 1/2 tbsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt
  • 1/2 tbsp heavy cream

For the Maple Cream Cheese Glaze

  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 3/4 cup powdered sugar
  • 3 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream or whole milk
  • Pinch of kosher salt

Instructions
 

Make the Focaccia Dough

  • In a large bowl, whisk together the warm water, yeast, honey, and 1 tablespoon olive oil.
  • Add the bread flour and fine sea salt, then mix thoroughly until no dry patches remain.
  • Cover the bowl and let it rest for 15 minutes.
  • Wet your hand and perform a series of stretch-and-folds. Grab one side of the dough, stretch it upward, and fold it over the center. Work your way around the bowl until the dough begins to tighten.
  • Cover and rest another 15 minutes, then repeat the stretch-and-fold process.
  • Cover and let the dough proof at room temperature for 1 to 1 ½ hours, until nearly doubled, bubbly, and jiggly.

Make the Cinnamon Filling

  • Mix the softened butter, dark brown sugar, cinnamon, vanilla, heavy cream, and salt until you have a thick, spreadable paste.

Transfer and Second Proof

  • Preheat the oven to 430°F with the rack toward the bottom of the oven.
  • Line a 9 x 13-inch metal baking pan with parchment.
  • Spread the remaining 3 tablespoons olive oil over the parchment and sides.
  • Gently transfer the dough to the pan.
  • Add half of the cinnamon filling to the top and spread it evenly.
  • Fold one side toward the center, then fold the opposite side over it, almost like folding a letter into thirds.
  • Rotate the dough so it runs lengthwise in the pan and flip it seam-side down.
  • Cover and proof for another 1 to 1 ½ hours, until very puffy, bubbly, and jiggly.

Dimple and Swirl

  • Once the dough has finished proofing, gently stretch it toward the edges of the pan if necessary.
  • Dollop the remaining cinnamon brown sugar mixture all over the surface.
  • Deeply dimple the dough, pressing your fingers almost all the way to the bottom of the pan.
  • As you dimple, push some of the cinnamon mixture down into those pockets.
  • Do not completely mix it in. You want distinct pockets and ribbons of cinnamon sugar that caramelize as the focaccia bakes.

Bake

  • Bake for approximately 20 to 25 minutes until the focaccia is deeply golden, puffed, and cooked through in the center.
  • With the added butter and sugar, start checking around 18 minutes.
  • Tent the top loosely with foil if the cinnamon sugar is getting too dark.
  • Some ovens may need up to 30 minutes if they do not run as hot.

Make the Maple Cream Cheese Glaze

  • Beat the cream cheese and butter until completely smooth.
  • Whisk in the powdered sugar, maple syrup, vanilla, and salt.
  • Add heavy cream, 1 tablespoon at a time, until you have a thick but drizzleable glaze.
  • Generously drizzle the glaze over the warm focaccia and spread it out to cover.
  • Finish with flaky sea salt. Keep the salt restrained so you get a little salty hit every few bites.

Notes

Bread flour gives the focaccia its chewy structure. All-purpose flour works in a pinch, but the texture will be slightly less airy. For dairy-free needs, use plant-based butter, vegan cream cheese, and oat milk or almond milk in the glaze. If you do not have honey, maple syrup or a pinch of sugar can feed the yeast. If your kitchen is cold, place the bowl in the oven with the light on to speed things along. The filling should hold its shape but still smear easily. If it feels too stiff, add a tiny splash of cream.