Glazed Gluten-Free Cinnamon Roll Focaccia Recipe

• ¾ cup (180 g) water
• ¾ cup (184 g) milk or dairy-free milk
• 1 package (2¼ tsp / 7 g) active dry yeast
• 2½ cups (320 g) gluten-free all-purpose flour (Cup4Cup 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

1. Combine the water and milk in a microwave-safe measuring cup. Heat about 1 minute until lukewarm (≈110ºF). Sprinkle in the yeast, stir, and let sit 5 minutes until foamy.
2. In the bowl of a stand mixer fitted with the paddle, mix flour, sugar, baking powder, and kosher salt on low to combine. Add the milk–yeast mixture and 3 tablespoons olive oil.
3. Mix on low for 1 minute, then increase to medium-high and beat for 5 minutes. The batter will be thick but pourable.
4. Generously coat a 10″ cast iron skillet or 9″ cake pan with 2 tablespoons olive oil. Spread the focaccia batter into the pan, smoothing it evenly with a greased spatula or oiled fingers.
5. Drizzle 1 tablespoon olive oil over the top and smooth with your fingers. Let the dough rest uncovered for 30 minutes while you preheat the oven to 350ºF.
6. While the dough rises, make the cinnamon topping: stir together the brown sugar, softened butter, 1 tablespoon olive oil, and cinnamon into a smooth paste. Set aside.
7. Use your fingers to press deep dimples across the dough. Spoon and distribute the brown sugar mixture into the dimples, then press once more so the filling settles into the dough. Drizzle the remaining 1 tablespoon olive oil over the surface.
8. Bake 30 minutes or until the top is golden brown and the interior reads about 210ºF. Cool in the pan 10 minutes.
9. Whisk the glaze ingredients (powdered sugar, milk, vanilla) until smooth. Drizzle the glaze over the warm focaccia and serve.

Storing and Freezing

For best flavor and texture, enjoy this focaccia the day it’s made. If you need to prepare ahead, it freezes well. Allow the bread to cool completely (several hours) before wrapping for the freezer. For best results freeze the whole loaf; you can also individually wrap slices for quick portions.

Freeze up to three months in plastic wrapped and covered with foil, or place wrapped slices in a zip-top bag. To reheat a slice, wrap in a paper towel and microwave 15–20 seconds. To rewarm a whole loaf, thaw, place on a baking sheet, cover with foil, and heat in a 350ºF oven about 10 minutes until warmed through.