Gluten Free Cinnamon Roll Focaccia (Sourdough Discard Recipe)

Gluten Free Cinnamon Roll Focaccia is a delicious, sweet twist on classic focaccia bread. It combines the soft, airy texture of gluten free focaccia with the rich, gooey cinnamon sugar filling of cinnamon rolls. This easy-to-make treat is perfect for breakfast, brunch, or a sweet afternoon snack.

Recipe Ingredient Notes

Caputo Fioreglut Gluten Free Flour: This gluten free cinnamon roll focaccia was specifically developed to be made with Caputo Fioreglut. This Italian-imported flour is the secret to creating incredible gluten-free pizzas and breads. Its ultra-fine texture eliminates any grittiness or grainy aftertaste, resulting in a smooth, well-structured dough that bakes up beautifully and doesn’t taste “gluten-free.”

Gluten Free Sourdough Discard: It's no secret I love baking with gluten free sourdough discard. Adding some sourdough discard enhances both the structure and flavor of the focaccia. This recipe uses a 50:50 gluten-free sourdough starter, made with equal parts superfine brown rice flour and water. Be sure your discard is at room temperature before using it. If you don’t have any active sourdough starter on hand, you can substitute it with 50 grams of superfine brown rice flour (or Fioreglut) and 50 grams of water. The focaccia will still be delicious!

Milk Powder: This ingredient is optional, but a bit of milk powder helps give the cinnamon focaccia a beautiful golden brown color. If you prefer to keep it dairy-free, simply leave it out. (Just a heads-up—non-dairy milk powder won’t have the same effect.)

Cinnamon: Use high-quality ground cinnamon for this recipe such as Vietnamese cinnamon. This is the strongest, richest, and sweetest cinnamon with the best flavor.

Recipe Testing Notes

You’d think turning my gluten free no knead focaccia into a cinnamon version would be easy—but it actually took me a few tries to get it just right.

For starters, I noticed that many cinnamon focaccia recipes use melted butter instead of oil in the dough. While I didn’t notice much of a flavor difference, the butter-based dough was noticeably stiffer and didn’t rise as tall or fluffy. And let’s be honest—focaccia is all about being tall and fluffy.

Another challenge was getting that classic cinnamon roll flavor without making the focaccia overly sweet. Instead of piling on a heavy cinnamon sugar topping, I opted for a thin layer in the middle and another layer on top. It’s just the right balance - sweet, cinnamony, and perfectly reminiscent of a cinnamon roll without going overboard.

Last but not least, the sour cream glaze. I initially tried topping the focaccia with cream cheese frosting, but let’s just say - it was a bit too much. That’s why I’m opting for a thin, tangy sour cream glaze instead. It adds just the right amount of richness without overwhelming the bread.

Cinnamon Focaccia Dough

This focaccia dough is incredibly easy to make - no need for an electric or stand mixer. Simply mix it together with a Danish dough whisk or a wooden spoon, and you're good to go! Just make sure you have two mixing bowls on hand - it will make your life so much easier to allow the focaccia dough to rise in an oiled bowl.

1. To activate active dry yeast, heat the water in a microwave-safe bowl for 30–60 seconds, until it reaches about 110°F. Avoid exceeding 115°F, as higher temperatures can kill the yeast. For accuracy, use a digital thermometer.
2. Once the water is warm, sprinkle the yeast and a pinch of sugar over the surface. Let it sit for 10–15 minutes. The yeast is ready when it becomes bubbly and frothy. If it doesn’t foam within 10 minutes, it’s likely inactive and should be replaced.
3. Meanwhile, in a large bowl, whisk together the Caputo Fioreglut Gluten Free Flour, brown sugar, and kosher salt.
4. Next, add the gluten-free sourdough discard and olive oil, followed by the yeast mixture. Using a Danish dough whisk or a wooden spoon, mix everything until a wet, slightly lumpy dough forms. It may seem too loose at first, but as you stir, the flour will absorb the liquid.
5. Continue mixing until the dough becomes smooth and starts to thicken.
6. Using a flexible spatula, scrape down the sides of the mixing bowl and shape the dough into a loose ball - it doesn’t have to be perfect; this just makes it easier to transfer.
7. Let the dough rest in the bowl for a few minutes to allow the flour to fully hydrate. Meanwhile, measure about 15 grams of oil and add it to the bottom of a second mixing bowl.
8. After resting, transfer the dough to the oiled bowl. The oil helps prevent sticking and makes the dough easier to handle. Using the spatula, turn the dough a few times to coat it fully in oil, shaping it into a smoother ball.
9. Cover the bowl with plastic wrap or a clean towel and refrigerate for at least an hour. This slow rise enhances both the dough’s texture and flavor.

Shaping the Gluten Free Cinnamon Focaccia

Shaping the cinnamon roll focaccia may seem trickier than it actually is. While developing this recipe I realized the trickiest part may be transferring the focaccia to the baking pan. This is why I like to have a cutting board (or a sheet pan) on hand and use that to transfer the dough.

1. Start by melting 50 grams of unsalted butter, either in the microwave or in a small pot on the stove. While the butter melts, mix the light brown sugar and ground cinnamon in a small bowl and set aside.
2. Generously butter a baking pan with about 2 tablespoons of the melted butter. Set it aside while you prepare the cinnamon roll focaccia.
3. Lightly spray a sheet of parchment paper with nonstick cooking spray, then place the focaccia dough on top. With lightly oiled fingers, gently stretch the dough into a rectangle about 7 inches wide and 14 inches long. Be careful not to tear the dough.
4. Brush one half of the focaccia dough (lengthwise) with the melted butter, then evenly sprinkle the cinnamon sugar mixture over the buttered side. You’re preparing to fold it like a hamburger bun, so make sure to butter and sprinkle only one side.
5. Using the parchment paper to help, carefully fold the dough in half, bringing the shorter sides together to enclose the cinnamon-sugar filling. Use your fingers to pinch the sides together so the cinnamon roll filling will stay in place.

6. Using the parchment paper, carefully slide the gluten free cinnamon focaccia dough onto a cutting board that’s larger than the dough.
7. Place the prepared baking dish upside down over the dough, ensuring the dough is positioned directly beneath it.
8. With the support of the cutting board, quickly but carefully flip everything over so the dough lands inside the baking dish. If the parchment paper was well-greased, the dough should transfer smoothly.
9. Lightly grease your fingers with some melted butter or oil and gently spread out the dough so it will fill the baking dish.
10. Cover the pan with a clean towel and allow the dough to rise in a warm place until it has doubled in size.  This depends on how warm your kitchen is. You can also place the gluten free cinammon roll focaccia in the fridge and allow it to rise slowly in the fridge overnight.

Baking Instructions

1. When the gluten free cinnamon roll focaccia bread looks like it has doubled in size - it’s time to preheat the oven to 400°F. Keep in mind that proofing times vary depending on your kitchen temperature.
2. Once the oven is fully preheated, top the focaccia dough with some melted butter and more of the cinnamon sugar topping.
3. Use your clean fingers to ‘dimple’ the cinnamon focaccia. Be careful not to press out a lot of the air pockets that have developed during proofing. The dimples are little pockets that fill with butter and brown sugar during baking. They also give the bread structure.
4. Bake the cinnamon roll focaccia at 400F for 25 - 30 minutes. You know the gluten free focaccia is ready when it is golden brown, smells like heaven, and pulls away from the sides. (If you want to check its internal temperature - it should be above 200F). Baking times can vary from oven to oven as well on the baking pan used.
5. Remove the baked focaccia from the oven and allow it to cool in the pan for about 5 minutes.
6. Afterward, carefully transfer it to a cooling rack. To do this, I like to run a spatula or butter knife around the edges of the focaccia to loosen it from the pan.
7. Place a cooling rack over the top of the baking pan, then quickly flip both the pan and rack together. The focaccia should fall onto the cooling rack, bottom side up.
8. Using a second cooling rack, flip the focaccia back to its right side up. You can also use your hands to flip the focaccia right side up.
9. Allow the cinnamon roll focaccia to cool for a few minutes before topping it with the sour cream vanilla glaze.

Sour Cream Glaze

To make the glaze, combine the sour cream, powdered sugar, vanilla extract and a pinch of kosher salt in a small bowl and stir until smooth. Adjust the sweetness as needed.

Once the gluten free cinnamon roll focaccia has cooled for a few minutes (you want it still slightly warm so the glaze will soak into the bread) top it with the sour cream glaze. I prefer to spread it out all over the top but one can also just drizzle it over the bread.

Allow the glaze to set for a few minutes before serving.

Serving & Storage

Just like cinnamon rolls, gluten free cinnamon roll focaccia is best enjoyed while still warm to appreciate its soft, airy texture and gooey cinnamon filling. They make a delicious addition to any breakfast or brunch spread or served in the afternoon with a hot cup of cocoa, coffee or tea.

It will stay fresh for a few days in an airtight container at room temperature. I recommend popping it in the microwave for 30 - 60 seconds to make it soft and gooey again.

While I haven’t tried freezing leftover cinnamon roll focaccia, I don’t see why it wouldn’t freeze well. Just make sure to wrap it tightly before freezing to preserve its freshness.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.