This is when I like it best: pillowy focaccia, fragrant cinnamon, and a tender bite.
Local Albuquerque Sourdough Bakery · Sweet Focaccia
Pre-order by Wednesday for Saturday pickup.
I bake this fresh for Saturday. If I have extra loaves, Cinnamon Roll Focaccia Bread may also be available at the Saturday Bread Cart while supplies last.
Cinnamon roll comfort. Focaccia soul.
I make this soft, pillowy sourdough focaccia with cinnamon, brown sugar, and sweet glaze for breakfast, brunch, coffee, dessert, or sharing something cozy and bakery-made.
What inspired me to make cinnamon focaccia
I bake this when a cinnamon roll wants a little more room to be itself.
I wanted the warmth and comfort of a cinnamon roll with the soft, generous shape of focaccia. The sourdough gives it character, the cinnamon makes the kitchen smell like something good is about to happen, and the glaze brings the whole thing together.
I use the Wednesday preorder cutoff to make each loaf fresh for Saturday pickup. Bring it home, keep it covered, and warm a piece when you want the softest, most fragrant bite.
Local Albuquerque Sourdough Bakery · Sweet Focaccia
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Cinnamon Roll Focaccia Bread in Albuquerque
I make this soft, pillowy Cinnamon Roll Focaccia Bread with olive oil-rich sourdough focaccia, warm cinnamon, brown sugar, and sweet glaze for breakfast, brunch, coffee, dessert, or sharing.
Why I make this focaccia
Made fresh in small batches in Albuquerque. Our Cinnamon Roll Focaccia Bread combines soft, pillowy focaccia dough with cinnamon, brown sugar, and sweet glaze for a cozy bakery treat that’s perfect for breakfast, brunch, coffee, or sharing.
Cinnamon Roll Focaccia Bread
Quick Overview
Our Cinnamon Roll Focaccia Bread is a sweet bakery twist on classic focaccia — soft, pillowy, cinnamon-swirled, and finished like a treat. Made fresh in small batches in Albuquerque, this bread brings together olive oil-rich focaccia dough, warm cinnamon, brown sugar, and a sweet glaze for a loaf that feels cozy, fun, and a little unexpected. It has the soft, airy texture of focaccia with the comforting flavor of a cinnamon roll, making it perfect for breakfast, brunch, coffee, dessert, or sharing with people who love something sweet and bakery-made.
Small-Batch Fresh Baking
Each loaf is made by Eat Well ABQ in Albuquerque with a focus on real flavor, fresh baking, and small-batch care. This is not a standard grocery store sweet bread — it is a handmade bakery treat with texture, flavor, and personality.
How to Order
Add this Cinnamon Roll Focaccia Bread to your cart and complete checkout online. For local pickup, follow the pickup instructions shown at checkout. You can also visit the top of the shop page or homepage for current ordering details, pickup options, and bakery availability.
Best For
- Breakfast
- Brunch
- Coffee or tea
- Sweet snacking
- Dessert boards
- Sharing with family
- Weekend treats
- Anyone who wants a small-batch bakery treat made fresh in Albuquerque
Important Note
Our bakery items are made in small batches, so availability may change. Ordering ahead helps us prepare your bread fresh and makes pickup smoother.
Ingredients
Flour, water, yeast, brown sugar, salt, olive oil, butter, cinnamon, vanilla, powdered sugar,
Regular price
$16.00 USD
Regular price
Sale price
$16.00 USD
Price shown before applicable New Mexico sales tax. Final total is calculated at checkout.
🍞
Soft + pillowy
I make it soft, generous, and full of warm cinnamon flavor.
✦
Sweet + unexpected
I give a cinnamon roll the room and shape of focaccia.
⌁
Fresh small-batch baking
I bake it fresh in Albuquerque with small-batch care.
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Pre-Orders follow the Wednesday Cutoff and Saturday Pickup.
How long will this stay good?
I bake this Cinnamon Roll Focaccia Bread fresh for Saturday pickup. For my best soft, pillowy texture, fragrant cinnamon, and tender glaze, I recommend enjoying it in the first 2–3 days. Keep it covered in a cool, dry place for short-term storage, and freeze any portion you will not finish while it still tastes fresh.
If it has started to lose softness, I warm a piece gently before serving and keep the rest covered.
I wrap individual pieces well and freeze what I will not eat soon, then warm only what I need.
My move: enjoy one warm, share a few, and freeze the extras before they become the sad last piece on the counter.
This is my best-quality guide, not a universal expiration date. If you see mold or notice an off smell, discard it—do not taste-test questionable food.
