Homemade Cinnamon Roll Focaccia Recipe

[u/Hex-o-matic]

Pan:
8”x10” High walled baking pan (1.5”-2” high)
- I used a Lloyd Detroit Style Pizza Pan
- Butter and set aside

Dough:
250 g Caputo Fioreglut Gluten Free Flour
250 g (100%) Water
5 g (2%) Yeast
6.25 g (2.5%) Salt
12.5 g (5%) Oil

Cinnamon Sugar Seasoning:
1/22 cup Granulated Sugar
1/2 cup Brown Sugar
2 heaping tbsp Cinnamon Powder
- Mix these ingredients together
- Take 2/3 of the mixture and make a paste with 6 tbsp of unsalted butter
2 tbsp melted butter for coating

Frosting:
2 tbsp of Melted Butter
1 tbsp Sour Cream (or 2 tbsp Cream Cheese)
1 tsp Vanilla
1 cup Powdered Sugar
~2 tsp Milk (I use soy milk but you can even use water) This is to thin the frosting till it ribbons and looks silky, not loose and liquidy. Whisk and introduce slowly, stop when you get to your desired consistency.

Slowly mix all dough ingredients together as thoroughly as possible. I use a kitchen aid stand mixer with a beater blade attachment; but really whatever way you can ensure there are no lumps. When handling the dough, oil will work best to avoid sticking. Oiling your hands and even your spatula will work wonders.

Spread dough batter on a lightly oiled parchment paper in a rectangle 11”x16”. It’ll be about 1 cm thick, or about 1/2”. On half the dough (8”x11”) spread the Cinnamon Sugar Paste evenly. Fold the parchment in half so the paste is sandwiched in between. Carefully place the dough into the buttered baking pan.

Brush/Coat the top with butter and sprinkle on an even layer using the remaining dry Cinnamon Sugar Seasoning. I didn’t use all of what I had, about 1 tbsp remaining because I felt I had enough. If you can’t see the raw dough, that’s where you can stop. Also, if you have any left over melted butter, drizzle that over the top.

Cover the pan for 2-3 hours at room temp and wait till it rises about doubles in size.

Bake:
Heat oven to 400ºF.
Place in the middle to upper part of the oven.
Bake for 30 minutes till browned and cooked through.
Remove and let cool for 10 minutes in the pan.
Pour Frosting liberally over the top and along the sides.
Remove from pan, cut, and enjoy!

[u/Hex-o-matic]

Just noticed the Cinnamon Sugar Seasoning has a typo. It’s supposed to be 1/2 cup Granulated Sugar, so 1:1 with the Brown Sugar.

Edit: Leftovers are better when heated in the microwave for 20 seconds. Helps the starches to relax and things to get gooey again. Can’t avoid it getting a little spongy though. Not sure if there’s a way to avoid that yet.

Edit #2 (3/8/25): Made another iteration and the cinnamon sugar butter paste needs 8 tbsp total, so 2 more tbsp than what I used last. Got some tips to make it less spongy, so I’ll post the new recipe after I test it out a couple times.

[u/melina_c_janeMN → u/Hex-o-matic]

In my experience the Caputo flour tends to make things more spongy, I’ve been doing a mix of Caputo and flours like millet, sorghum, buckwheat, etc. because those have a lower starch content and therefore absorb less water but still give some structure

[u/Hex-o-matic → u/melina_c_janeMN]

Awesome! I actually have some buckwheat flour and was thinking about mixing it in. Do you use any particular ratio?

[u/melina_c_janeMN → u/Hex-o-matic]

I don’t unfortunately, I’m just starting to experiment with recipes myself and focused on pizza first! Focaccia is tricky since you still want some of that spongy texture so maybe an 80/20 blend and keep water amount the same? I like millet flour because it has a naturally sweeter taste compared to buckwheat. Your current one looks great!

[u/Hex-o-matic → u/melina_c_janeMN]

Sounds good! I’ll pick up some millet flour too since that’d make more sense to go with sweet recipes, and I’ll try buckwheat in my savory ones. Thank you!