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Close-up of a cinnamon pull-apart focaccia topped with drizzles of white icing, sitting on a cooling rack. The bread has a golden-brown, textured surface with visible cinnamon swirls.
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Gluten-Free Cinnamon Roll Focaccia

This gluten-free cinnamon roll focaccia is made with Caputo Fioreglut dough swirled with a salted butter and brown sugar cinnamon filling and finished with a cream cheese glaze. One rise, baked in a 9x13-inch pan, and it slices into 12 pieces. Good for brunch, dessert, or anywhere in between.
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Prep Time 15 minutes
Cook Time 26 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 11 minutes
Servings 12 servings
Metric - US Customary

Ingredients

For the Dough:

  • 520 g (4 cups) Caputo Fioreglut Gluten-Free Flour
  • 12 g (4 teaspoons) instant yeast
  • 14 g (1 tablespoon) granulated sugar
  • 12 g (2 teaspoons) kosher salt
  • 480 g (2 cups) warm water - 120-130°F
  • 42 g (3 tablespoons) extra-virgin olive oil - for the dough
  • 28 g (2 tablespoons) extra-virgin olive oil - for the pan

For the Cinnamon Butter:

  • 113 g (8 tablespoons) salted butter - melted and slightly cooled
  • 110 g (½ cup) light brown sugar
  • 8 g (1 tablespoon) ground cinnamon

For the Cream Cheese Glaze:

  • 57 g (2 oz) cream cheese - softened
  • 28 g (2 tablespoons) unsalted butter - softened
  • 40 g (⅓ cup) powdered sugar
  • 15 to 30 g (1 tablespoon) milk
  • 2 g (½ teaspoon) vanilla extract

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • In the bowl of a stand mixer fitted with the paddle attachment, combine 520 g (4 cups) Caputo Fioreglut Gluten-Free Flour, 12 g (4 teaspoons) instant yeast, 14 g (1 tablespoon) granulated sugar, and 12 g (2 teaspoons) kosher salt. Whisk together.
    A close-up of a glass mixing bowl containing Caputo Fioreglut flour, instant dry yeast, salt and sugar, ready to be mixed for baking focaccia.
  • Add 480 g (2 cups) warm water and 42 g (3 tablespoons) extra-virgin olive oil. Mix on medium speed for 4 minutes. The dough will be soft and sticky.
    Close-up of thick, creamy gluten-free focaccia dough being mixed in a stand mixer with a white paddle attachment. The batter clings to the sides of the bowl and the paddle.
  • Add 28 g (2 tablespoons) extra-virgin olive oil to a 9x13-inch pan and spread it around to coat the bottom. Transfer the dough to the pan.
    A close-up of gluten-free focaccia dough ball on a baking pan that has been generously oiled with olive oil.
  • Use well-oiled hands to press it out toward the edges. Gluten-free focaccia dough doesn't really stretch so you just want to keep patting it out to spread it out on the pan.
    Two hands pressing and spreading dough in a rectangular baking pan, with a light layer of oil visible on the dough’s surface.
  • In a small bowl, whisk together 113 g (8 tablespoons) salted butter, 110 g (½ cup) light brown sugar, and 8 g (1 tablespoon) ground cinnamon.
    A spatula stirring a melted butter and cinnamon mixture in a clear glass bowl.
  • Pour half of the cinnamon butter evenly over the dough, reserving the rest for after proofing. Using oiled hands, fold the dough into thirds like a letter. Fold one short end toward the center, then fold the other end over the top. Flip seam-side down. It's ok if it's not perfect, you just want to try to keep as much of the cinnamon filling contained in the dough as possible so you get a ribbon throughout it.
    Melted cinnamon roll filling added to the top of gluten-free focaccia dough.
  • Carefully press the dough back out to fill the pan using oiled hands. Some of the cinnamon filling may ooze out and that's okay.
    Close-up of unbaked cinnamon roll focaccia dough in a baking dish, drizzled with melted butter and cinnamon sugar, ready for proofing.
  • Cover and let rise in a warm spot for 1 to 1.5 hours, until doubled in size.
    Close-up of a golden-brown, fluffy baked surface with swirls of melted butter and patches of cinnamon, resembling a cinnamon roll in a rectangular baking pan.
  • During the last 30 minutes of rising, preheat the oven to 425°F.
  • Gently rewarm the remaining cinnamon butter until pourable. Drizzle it over the top of the dough. Use oiled fingers to dimple the dough all over.
    Two hands are dimpling gluten-free cinnamon roll focaccia dough covered with a layer of cinnamon butter mixture in a rectangular baking pan.
  • Bake at 425℉ for 23 to 26 minutes, until golden brown on top.
    A close-up of a golden-brown, textured cinnamon roll bread, resting on a cooling rack in bright natural light.
  • Let the focaccia cool for about 10 minutes. While it cools, make the cream cheese glaze. Beat together 57 g (2 oz) cream cheese and 28 g (2 tablespoons) unsalted butter until smooth. Add 40 g (⅓ cup) powdered sugar and mix until combined. Add 15 to 30 g (1 tablespoon) milkuntil the glaze is drizzleable. Stir in 2 g (½ teaspoon) vanilla extract
    A close-up of a glass bowl filled with smooth, cream cheese frosting, with a spoon partially visible, sitting on a wire rack.
  • Drizzle or spread the glaze over the warm focaccia. Slice into 12 pieces and serve.
    Close-up of a golden-brown cinnamon roll focaccia drizzled with cream cheese icing, resting on a wire cooling rack. The bread surface has visible dimples and swirls of cinnamon filling.

Notes

  • Flour: Caputo Fioreglut contains gluten-free wheat starch and is tested to below 20 ppm gluten. Safe for most people with celiac disease, but not suitable for those with a wheat allergy.
  • Dough: The dough will be soft and sticky. Do not add more flour.
  • Glaze: Make sure the cream cheese and butter are fully softened before mixing or the glaze will be lumpy. Add milk gradually until you reach a drizzleable consistency.
  • Storage: Best eaten the day it's made. Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 325°F for about 10 minutes.

Nutrition

Calories: 357kcal | Carbohydrates: 49g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 30mg | Sodium: 469mg | Potassium: 35mg | Fiber: 1g | Sugar: 13g | Vitamin A: 361IU | Vitamin C: 0.03mg | Calcium: 24mg | Iron: 0.2mg
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