If you’ve ever wished a cinnamon roll and a focaccia could join forces and become one perfect breakfast or snack, this vegan cinnamon roll focaccia is exactly that dream come true. It combines the chewy, airy texture of traditional focaccia with the gooey cinnamon-sugar filling of a classic cinnamon roll, all finished with a simple vanilla icing. The result is a fun, sweet, shareable bread that looks impressive but is surprisingly easy to make.
This recipe is completely vegan and soy-free, and uses pantry-staple ingredients. The dough itself is simple and forgiving, and the hands-on time is much shorter than what you’d expect from a cinnamon roll style treat. Instead of shaping individual rolls, you fold cinnamon sugar right into the dough and bake everything as one rustic, golden slab. It’s the perfect recipe for lazy weekend mornings, brunch gatherings, or an afternoon pick-me-up with coffee or tea.
If you’ve been searching for vegan breakfast breads, sweet focaccia, cinnamon roll-inspired recipes, or a unique twist on a classic bake, this cinnamon roll focaccia is going to become a favorite.
Why You’ll Love This Vegan Cinnamon Roll Focaccia
There are a lot of reasons this recipe stands out:
It’s much easier than traditional cinnamon rolls. No rolling out dough, no slicing, no precise shaping. The focaccia-style method makes everything simpler.
The texture is amazing. You get the open crumb and chewy edges of focaccia with the gooey warmth of cinnamon filling. It hits both sweet and bready cravings at once.
It feels special but uses basic ingredients. Flour, water, yeast, cinnamon, sugar, and oil. Nothing complicated or expensive.
The flavor is cozy and comforting. Warm cinnamon, soft bread, caramelized edges, and a drizzle of icing make every bite feel indulgent.
It’s perfect for sharing. Slice into squares and enjoy warm or cooled. It feeds a crowd without any extra effort.
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What You’ll Need To Make Vegan Cinnamon Roll Focaccia
How to Make Vegan Cinnamon Roll Focaccia
1. Start the dough. Add the flour to a large bowl and make a well in the center. Pour in the warm water and sprinkle the yeast on top. Stir gradually, pulling flour into the center until a shaggy dough forms.
2. Add oil and salt. Mix in the olive oil and salt until the dough becomes sticky and fully combined.
3. Knead lightly. Transfer the dough to a very lightly floured surface. This dough should be sticky, so use a pull-and-fold motion rather than traditional kneading. Continue folding for 5 to 7 minutes, until the dough becomes smoother and starts sticking to itself more than your hands.
4. First rise. Place the dough in a lightly oiled bowl and cover with plastic wrap or a damp towel. Let rise until a little more than doubled, usually about 60 to 90 minutes depending on room temperature.
5. Make the cinnamon sugar. While the dough rises, combine the brown sugar and cinnamon. Set aside 2 tablespoons of this mixture for topping. Melt the coconut oil and mix it with the remaining cinnamon sugar to form a paste.
6. Prep the pan. Add 2 tablespoons of olive oil to a 9×13 inch pan (22.5 cm x 32.5 cm) and spread it around.
7. Shape the dough. Transfer the dough into the oiled pan and stretch it gently to the edges with your fingertips.
8. Assemble. Spread half the cinnamon sugar paste onto the dough. Fold the dough in half and stretch it back out to the edges of the pan. Spread the remaining cinnamon sugar paste over the top.
9. Second rise. Cover and let rise again until the dough is about 1.5 times its size, around 30 to 60 minutes. During this time, preheat the oven to 425°F (215°C).
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10. Dimple the dough. Drizzle a little oil on your fingers and press lots of deep dimples into the dough. Sprinkle the reserved cinnamon sugar across the top.
11. Bake. Bake for 20 to 22 minutes, or until the focaccia is golden brown, caramelized at the edges, and firm to the touch. Let cool in the pan for 10 minutes.
12. Add the icing. Mix powdered sugar, oat milk, and vanilla until a smooth, pourable icing forms. Drizzle it generously over the warm focaccia.
13. Cool before slicing. Allow the focaccia to cool for at least another 20 minutes before cutting. Cooling completely creates the best texture. Cutting too early lets the steam escape and can dry out the crumb.
Tips for the Best Vegan Cinnamon Roll Focaccia
Use warm water that’s under 115°F (46°C). Hotter water will kill the yeast and prevent the dough from rising properly.
Expect a sticky dough. Focaccia dough should feel wetter and stickier than sandwich bread dough. Don’t add too much flour, or the bread will turn out dense.
Keep an eye on rising time. Warmer kitchens will make the dough rise faster, while cooler rooms slow it down. If it rises too quickly, the dough can over-proof and lose oven spring.
Don’t skip the dimpling step. The dimples help the topping settle into the dough and create that classic focaccia texture.
Let it cool. This focaccia is tempting when hot, but cooling helps the interior set and stay moist.
How to Store Vegan Cinnamon Roll Focaccia
Room Temperature
Store covered for up to 24 hours. It’s always best the same day.
Refrigerator
Store in an airtight container for up to 3 days. Reheat gently to soften.
Freezer
Freeze individual slices for up to 2 months. Thaw and warm in the oven or microwave before serving.
Troubleshooting
If the dough seems too sticky, lightly flour your hands but avoid flouring the dough heavily.
If the dough isn’t rising, your yeast may be old or the room may be too cold. Move to a warmer spot such as inside an unheated oven with the light on.
If the focaccia seems dense, it may be under-proofed or the flour may have been packed too tightly when measured.
If the top browns too quickly, tent loosely with foil for the last few minutes of baking.
FAQ
Is this recipe very sweet?
It’s sweet like a cinnamon roll but less sugary overall. The bread balances the filling beautifully.
Can I use another plant milk in the icing?
Yes, any unsweetened plant milk works.
Can I make this ahead?
You can let the dough rise slowly in the refrigerator overnight. Bring to room temperature before assembling.
Can I use active dry yeast?
Yes, just dissolve it in the warm water first before adding to the flour.
Final Thoughts
This vegan cinnamon roll focaccia is a fun, creative twist on two classic favorites: cinnamon rolls and focaccia bread. It’s chewy, gooey, aromatic, and easy enough for both beginners and experienced bakers. Whether you serve it for breakfast, brunch, dessert, or a sweet snack, it’s guaranteed to disappear quickly. The warm cinnamon sugar, soft bread interior, crispy edges, and smooth icing make this focaccia feel warm and comforting in every bite.
Vegan Cinnamon Roll Focaccia
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Ingredients
- 3 ¾ cups/450g all-purpose flour
- 1 1/3 cup/314ml warm water*
- 2 ¼ tsp/7g instant yeast
- 2 tbsp/30ml olive oil
- 1 ½ tsp/9g coarse salt
- 2 tbsp/30ml olive oil for pan
- 3 tbsp/45ml coconut oil
- ½ cup/100g light brown sugar
- 4 tsp/8g cinnamon
- ¾ cup/90g powdered sugar
- 1 ½ -2 tbsp/22-30ml oat milk
- ½ tsp/3ml vanilla extract
Method
- Place the flour in a large bowl. Make a well in the center and add warm water. Sprinkle the yeast over the water. Stir, slowly incorporating the flour into the water until a shaggy mass forms.
- Stir in the olive oil and salt. Mix in until a sticky dough forms.
- Turn out on a very lightly floured surface. The dough is very sticky: use a pull and fold method until it is mostly sticking to itself instead of your hands, 5-7 minutes.
- Place in an oiled bowl and cover with plastic wrap or a damp towel. Allow to rise until a little over doubled (60-90 minutes depending on the ambient temperature).
- While the dough is rising, prep the toppings. Combine the brown sugar and cinnamon in a small bowl.
- Reserve 2 tbsp/25g mixture. Add melted coconut oil to the remaining sugar mixture. Stir into a paste.
- Add 2 tbsp/30ml olive oil to a 9”x13”/22.5cm x 32.5cm. Spread out evenly and place the dough in. Stretch out with your fingers to the corners.
- Spread ½ the cinnamon sugar paste on the dough. Fold in half and stretch to the edges of the pan again.
- Spread on the remaining cinnamon sugar paste.
- Cover again and allow to rise until 1.5x the size (30-60 minutes). While rising, heat the oven again to 425°F/215 C.
- Using oiled fingers, push lots of dimples into the dough. Sprinkle on the reserved cinnamon sugar.
- Bake for 20-22 minutes until golden brown and very firm. Allow to cool in the pan for 10 minutes.
- Combine the powdered sugar, vanilla, and oat milk until a smooth pourable icing forms.
- Pour icing over focaccia and allow to cool for at least another 20 minutes before cutting and serving. Cooling completely before serving will keep the interior of the focaccia moist. Cutting while hot allows the steam and moisture to escape.
- Best the same day but can be stored in an airtight container in the fridge for up to 3 days.
