This gluten free cinnamon roll focaccia is what you make when you want all the cinnamon roll vibes without the effort. It’s soft, squishy, and ready in just one hour. No kneading, no fuss, just mix, dump, rest, and bake, making this the most beginner-friendly gluten free bread recipe you’ll ever try.
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Gooey Glazed Gluten-Free Cinnamon Roll Focaccia
This gluten free cinnamon roll focaccia is what you make when you want all the cinnamon roll vibes without the effort. It's soft, squishy, and ready in just one hour. No kneading, no fuss, just mix, dump, rest, and bake, making this the most beginner-friendly gluten free bread recipe you'll ever try.
Ingredients
- ¾ cup (180 g) water
- ¾ cup (184 g) milk or dairy-free milk
- 1 package (7 g) (2¼ tsp) active dry yeast
- 2 ½ cups (320 g) gluten-free all purpose flour, Cup4Cup brand recommended
- 1 tablespoon (13 g) granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 6 tablespoons (69 g) olive oil, divided
Cinnamon Topping
- ⅓ cup (71 g) packed light brown sugar
- 2 tablespoons (36 g) olive oil, divided
- 2 tablespoons (28 g) softened butter
- 1 tablespoon ground cinnamon
Glaze
- 1 cup (120 g) powdered sugar
- 2 tablespoons (30 g) milk
- ½ teaspoon vanilla extract
Instructions
- Combine the water and milk in a microwave-safe measuring cup. Heat for 1 minute, or until lukewarm and reaches the temperature of 110ºF. Sprinkle with yeast and stir with a fork. Let sit for 5 minutes.¾ cup water, ¾ cup milk or dairy-free milk, 1 package (2¼ tsp) active dry yeast
- Meanwhile, in a large bowl of a stand mixer with paddle attachment, combine the flour, sugar, baking powder, and kosher salt on low speed until combined. Add milk / yeast mixture and 3 tablespoons of olive oil.2 ½ cups gluten-free all purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, 1 teaspoon kosher salt, 3 tablespoons olive oil
- Mix on low speed for 1 minute to combine. Increase speed to medium high and beat for 5 minutes. Batter will be thick, yet pourable.
- Generously coat the bottom of a 10” cast iron skillet, or 9” cake pan, with 2 tablespoons olive oil. Swirl the oil around the bottom and sides evenly. Spread the focaccia batter into the prepared pan and smooth evenly in the pan with a greased silicone spatula or fingers.2 tablespoons olive oil
- Drizzle 1 tablespoon olive oil on the top and smooth with fingers. Set aside, uncovered, for 30 minutes, and preheat the oven to 350ºF.1 tablespoons olive oil
- While the dough rises, make the topping: In a small bowl, combine the brown sugar, butter, and cinnamon and mix until it forms a smooth, thick paste. Cover and set aside until the dough has risen.⅓ cup packed light brown sugar, 2 tablespoons softened butter, 1 tablespoon ground cinnamon, 1 tablespoons olive oil
- Use your fingers to press deep into the dough to make indentations. Distribute the brown sugar mixture into the dimples. Press the dimples once more, pushing the brown sugar mixture into the dough. Drizzle the remaining 1 tablespoon olive oil all over the surface of the dough.1 tablespoons olive oil
- Bake for 30 minutes or until the top is golden brown. The internal temperature should read 210ºF. Cool in pan for 10 minutes, then combine the frosting ingredients in a small bowl. Drizzle over the top. Serve warm.1 cup powdered sugar, 2 tablespoons milk, ½ teaspoon vanilla extract
Notes
storing and freezing
For best results, enjoy focaccia on the day it is made. Luckily, since this recipe doesn’t take long to prepare, it can easily be done in a hour! If you would like to make the focaccia ahead of time, it is very freezer friendly. Be sure the bread has cooled completely, several hours, before wrapping to freeze. For best results I recommend freezing before slicing, but you may also wrap individual slices to pull out as needed. Freeze up to three months, either wrapped in plastic and covered with foil or wrap slices in plastic and place in a ziplock bag. Wrap defrosted slices in a paper towel and heat for 15-20 seconds in the microwave to warm. To rewarm the entire loaf, place the thawed bread on a baking sheet, cover with foil and heat in a 350ºF oven until crispy and hot, about 10 minutes.Calories: 395kcal, Carbohydrates: 55g, Protein: 5g, Fat: 19g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.1g, Cholesterol: 10mg, Sodium: 329mg, Potassium: 117mg, Fiber: 5g, Sugar: 28g, Vitamin A: 135IU, Vitamin C: 0.04mg, Calcium: 99mg, Iron: 2mg
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