Gluten-Free Cinnamon Roll Focaccia (Caputo Fioreglut)

A close-up of a rectangular cinnamon roll focaccia slab topped with creamy white icing, resting on a metal cooling rack. The icing is melting slightly and spread unevenly over the swirled bread.

This post contains affiliate links. I may earn a small commission at no extra cost to you.

Focaccia doesn’t have to be savory. This gluten-free cinnamon roll focaccia uses the same Caputo Fioreglut dough as my classic gluten-free focaccia, but instead of olive oil and flaky salt on top, you get a cinnamon butter swirl folded into the dough and drizzled over before baking, finished with a cream cheese glaze.

It has all the flavor of a cinnamon roll without the rolling, cutting, or shaping individual pieces. Unlike traditional yeasted doughs, my gluten-free focaccia really only needs one rise. Traditional doughs need a second rise to relax the gluten and develop structure, but since gluten-free doughs don’t have gluten to develop, one good rise (and the right gluten-free flour) is all you need to get the right texture.

Why You’ll Love This Recipe

No rolling or shaping. The cinnamon butter gets folded directly into the dough. No rolling pin, no cutting individual rolls, no placing them in a pan one by one.
It feeds a crowd. A full 9×13 pan slices into 12 generous pieces, which makes this a good option for brunch when you’re feeding a group without making individual pastries.
The cream cheese glaze. Drizzled over the warm focaccia right before serving. It melts slightly into the cinnamon butter and ties everything together.

Searching for more gluten-free focaccia recipes? Gluten-Free Focaccia Pizza / Gluten-Free Garlic Butter Focaccia / Gluten-Free Chicago Hot Dog Focaccia / Gluten-Free Cheddar Jalapeño Focaccia

A close-up of gluten-free cinnamon roll focaccia being topped with cream cheese frosting. A pastry brush is spreading the icing across the surface, coating the golden-brown dough beneath.

Ingredient Notes

Caputo Fioreglut Gluten-Free Flour – This is the only flour I recommend for this recipe. It contains gluten-free wheat starch which gives the dough the stretch and open crumb that’s hard to get from other blends. It’s NOT suitable for wheat allergies, but considered safe for those of us with celiac disease.
Instant Yeast – Goes straight into the dry ingredients, no proofing needed.
Olive Oil – Goes into the dough and in the pan. Don’t skip it or reduce it. It’s what gives you the crispy bottom and edges. If you want to use melted butter to grease the pan instead of olive oil, you can!
Salted butter – Use salted butter in the filling. The salt in the butter balances the sweetness of the brown sugar and cinnamon. If you use unsalted
Light brown sugar – Gives you that classic cinnamon roll flavor and caramelizes slightly in the oven.
Ground cinnamon – Use a good quality cinnamon. It’s the main flavor so it matters here.
Cream cheese – Make sure it’s fully softened before mixing or you’ll get lumps in the glaze.

The Folding Step Is What Creates the Layers

After you spread the dough into the pan and pour half the cinnamon butter over it, you fold the dough into thirds like a letter. This folds the cinnamon butter into the dough so you get swirls of cinnamon filling throughout, not just on top. Press it back out to fill the pan, let it rise, then drizzle the remaining cinnamon butter on top before dimpling and baking. That second layer of cinnamon butter is what gets golden and caramelized in the oven.

Recipe FAQs

Can I use a different gluten-free flour?

This recipe was developed specifically for Caputo Fioreglut. It contains gluten-free wheat starch which gives the dough its stretch and open crumb. Other blends won’t produce the same result and I don’t recommend substituting.

I’m nervous about the folding step. What if I mess it up?

The folding doesn’t need to be perfect. You’re just trying to get the cinnamon butter layered into the dough rather than sitting on top of it. Fold it like a letter, press it back into the pan, and let it rise. Even if it’s not perfectly even, the cinnamon butter will distribute as the dough rises and bakes.

Expert Tips

Let the cinnamon butter cool slightly before pouring it over the dough. If it’s too hot it can start to activate the yeast unevenly or make the dough hard to handle. Melted and slightly cooled is the right temperature.
Don’t rush the rise. The dough should double in size before you dimple and bake. If your kitchen is cold it may take closer to 1.5 hours. A dough that hasn’t fully risen will be dense in the middle.
Drizzle the glaze while the focaccia is still warm. It melts slightly into the cinnamon butter on top and gives you a better finish than glazing a fully cooled focaccia.

A close-up of a hand holding a gooey cinnamon roll focaccia slice topped with melted cream cheese icing, with more cinnamon roll focaccia slices and icing visible in the background on a wooden surface.

Storage Instructions

Storing: Best eaten the day it’s made. If you have leftovers, store covered in the refrigerator for up to 3 days. The glaze will firm up in the fridge which is fine.

Reheating: Warm in the oven at 325°F for about 10 minutes. The glaze will soften back up as it warms.

Serving Suggestions

This focaccia works well as part of a brunch spread. If you love the cinnamon roll flavor, my gluten-free cinnamon rolls are the classic version for when you want individual rolls. For something savory to balance things out, my gluten-free breakfast casserole is a good pairing. And if you want to round out a bigger bread basket, my gluten-free buttermilk biscuits are worth adding to the table.

Get 10% off Caputo Fioreglut Flour

Caputo Fioreglut is the only flour I trust for this recipe. It’s what gives this focaccia its chewy, open crumb and crispy edges. You can grab it at Brick Oven Baker with code MEGAN for 10% off.