Description
Cinnamon Roll Focaccia: A comforting twist on a classic bread with swirls of cinnamon sugar. Quick, easy, and sure to please any crowd.
Ingredients
Scale
- 4 cups (500g) all-purpose flour
- 2 teaspoons (7g) instant yeast
- 2 teaspoons (12g) salt
- 2 tablespoons (25g) granulated sugar
- 1/4 cup (60ml) olive oil, plus extra for the pan
- 1 3/4 cups (420ml) warm water
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 2 tablespoons (16g) ground cinnamon
- 4 tablespoons (56g) unsalted butter, melted
- 4 ounces (115g) cream cheese, softened
- 1 cup (120g) powdered sugar
- 2 tablespoons (30ml) milk
- 1/2 teaspoon vanilla extract
Instructions
- Step 1: Prepare the Dough In a large bowl, combine the flour, instant yeast, salt, and sugar. In a separate container, mix the warm water and olive oil. Pour the wet ingredients into the dry and mix until a shaggy dough forms. It will seem quite wet – that’s perfect for focaccia! Cover the bowl with plastic wrap and let it rest for 10 minutes to allow the flour to hydrate.
- Step 2: Develop the Gluten After the initial rest, mix the dough again for about 1 minute. The dough will still be sticky but should start to become smoother. Pour 2 tablespoons of olive oil into a large bowl, transfer the dough to it, and turn to coat. Cover and let rise at room temperature for 1 hour, then perform a series of gentle folds by grabbing one side of the dough and folding it over itself. Rotate the bowl and repeat three more times. Cover and let rise for another hour.
- Step 3: Prepare the Pan Generously oil a 9×13-inch baking pan, making sure to coat the sides as well. The oil helps create the signature crispy exterior of your Cinnamon Roll Focaccia. Gently transfer the dough to the prepared pan, trying to maintain as much air in the dough as possible. Use your fingertips to gently stretch it to fill the corners.
- Step 4: Second Rise and Dimpling Cover the pan and let the dough rise for 45 minutes until puffy. Meanwhile, prepare your cinnamon filling by mixing the brown sugar, granulated sugar, and cinnamon in a bowl. When the dough has risen, drizzle it with the melted butter, then use your fingertips to create deep dimples all over the surface, pressing almost to the bottom of the pan.
- Step 5: Create the Cinnamon Swirls Sprinkle the cinnamon-sugar mixture evenly over the dimpled dough. Use a butter knife or thin spatula to gently swirl the mixture into the dough, creating beautiful patterns reminiscent of traditional cinnamon rolls. Be careful not to deflate the dough too much during this process.
- Step 6: Bake to Perfection Bake your Cinnamon Roll Focaccia in a preheated 425°F (220°C) oven for 20-25 minutes until golden brown with caramelized cinnamon swirls. The internal temperature should reach about 200°F (93°C) when fully baked. While it’s baking, prepare the cream cheese glaze by beating the cream cheese until smooth, then mixing in the powdered sugar, milk, and vanilla.
- Step 7: Glaze and Serve Allow the focaccia to cool in the pan for 5 minutes, then drizzle with the cream cheese glaze while still warm. The heat will help the glaze spread beautifully across the surface and melt slightly into the cinnamon swirls. Cut into squares and serve warm for the ultimate Cinnamon Roll Focaccia experience.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice (approx. 150g)
- Calories: 380 calories
- Sugar: 20g
- Sodium: 410mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg