Print

Cinnamon Roll Focaccia Recipe

Cinnamon Roll Focaccia Recipe
Print Recipe

★★★★★

4.7 from 27 reviews

This Cinnamon Roll Focaccia combines the airy, chewy texture of traditional focaccia bread with the sweet, spiced flavors of a cinnamon roll. Perfect for breakfast or dessert, it features layers of cinnamon sugar filling, a buttery crumble topping, and a smooth vanilla icing drizzle. The dough requires an initial rise and an optional overnight refrigeration for enhanced flavor and texture, resulting in a beautifully tender and flavorful focaccia that’s as visually appealing as it is delicious.

Ingredients

Scale

Dough Ingredients

  • 1 3/4 cups water (plus 2 tablespoons)
  • 1 1/2 teaspoons instant yeast
  • 4 1/2 cups bread flour (plus 2 tablespoons)
  • 1 tablespoon fine sea salt
  • 2 tablespoons olive oil

Butter and Filling

  • 2 tablespoons unsalted butter (melted)
  • 6 tablespoons unsalted butter (melted)
  • 1/2 cup brown sugar (packed)
  • 2 teaspoons ground cinnamon
  • 1/3 cup all-purpose flour
  • 2 tablespoons brown sugar (packed)
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter (melted)

Icing

  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk

Instructions

  1. Make the dough: In a large mixing bowl, combine the water, instant yeast, bread flour, and fine sea salt. Stir together until all ingredients are combined and no dry flour remains. The mixture will be thick and sticky.
  2. First Rise (Bulk Fermentation): Drizzle 2-3 tablespoons olive oil in a separate large bowl to coat the bottom. Transfer the dough to this oiled container and turn the dough so that all sides are coated with olive oil. Cover the bowl with plastic wrap or a lid. For best flavor, refrigerate the dough overnight: let it rest at room temperature for 30 minutes, then refrigerate for 12 to 48 hours. The dough should double in size. If making the focaccia the same day, allow the dough to rise at room temperature until doubled, about 2 hours.
  3. Rest after refrigeration: Remove the dough from the refrigerator and allow it to rest at room temperature in the container for 30 minutes to slightly warm up.
  4. Prepare the pan: Coat the bottom and sides of a 9×13-inch pan with 2 tablespoons olive oil and 2 tablespoons melted butter. Turn the dough out from the container onto the prepared pan.
  5. Stretch the dough: Gently stretch the dough using the backs of your hands and knuckles to fill the pan without tearing it. If the dough springs back, let it rest for 10 minutes before stretching again.
  6. Add the cinnamon sugar filling: In a small bowl, combine 1/2 cup brown sugar, 2 teaspoons cinnamon, and 1/3 cup all-purpose flour. Spread half of this mixture over half of the dough. Fold the dough in half and rotate it to fit the pan, then gently stretch it again to fill the pan.
  7. Final Proof: Cover the pan with plastic wrap and let the dough rise until it is puffy and bubbly, about 1 to 1.5 hours.
  8. Prepare to bake: Preheat the oven to 400°F (204°C). In a small bowl, combine 2 tablespoons brown sugar, 1 tablespoon granulated sugar, 1/2 teaspoon cinnamon, and 2 tablespoons melted butter for the crumble topping and set aside. Reheat the cinnamon sugar filling mixture if it has solidified.
  9. Add topping and dimple the dough: Drizzle the remaining cinnamon sugar filling evenly over the top of the dough. Lightly oil your fingertips with olive oil and gently dimple the dough by pressing into it, creating moderate dimples throughout without deflating too many air bubbles. Press the dough down to the edges of the pan. Sprinkle the crumble topping evenly over the surface.
  10. Bake the focaccia: Bake on the middle rack for 18-22 minutes until the edges are slightly golden and the internal temperature reaches 190°F (88°C).
  11. Cool: Place the pan on a wire rack and allow the focaccia to cool for 20 minutes.
  12. Prepare and drizzle icing: While cooling, whisk together powdered sugar, vanilla extract, and 2-3 tablespoons milk in a small bowl until thick and smooth. Drizzle the icing evenly over the cooled focaccia and let it set for about 10 minutes.
  13. Serve: Slice and enjoy the warm, sweet, and tender Cinnamon Roll Focaccia.

Notes

  • If you prefer a sourdough option, substitute the instant yeast with a sourdough starter and adjust rising times accordingly.
  • Refrigerating the dough overnight improves flavor and texture but is not required.
  • Use bread flour for best texture due to its higher gluten content.
  • Ensure butter for the filling and crumble is melted but not hot to avoid melting the dough prematurely.
  • Dimpling the dough helps retain air bubbles while securing toppings.
  • The internal temperature of 190°F ensures the focaccia is fully baked without being dry.

Nutrition

Keywords: cinnamon roll, focaccia, sweet bread, breakfast bread, cinnamon sugar, iced focaccia

Find it online: https://thefoodrecipe.com/cinnamon-roll-focaccia-recipe/