Cinnamon Roll Focaccia
A delightful blend of sweet and savory, transforming the classic cinnamon roll into a beautifully baked focaccia with rich flavors of brown sugar and cinnamon, perfect for breakfast or a cozy treat.
Ingredients
Dough Ingredients
- 2 cups warm water heated to about 110℉, ideal temperature for yeast activation
- 2 tsp active dry yeast leavens the dough and adds a slight flavor
- 1 tsp white granulated sugar helps activate the yeast
- 4 cups bread flour provides structure and chewiness
- 1.5 tsp salt enhances flavor
- 1 tbsp olive oil adds moisture and flavor
- 2 tbsp unsalted butter, melted contributes to richness
- 6 tbsp brown butter provides a nutty flavor
Topping Ingredients
- 1/3 cup light brown sugar adds sweetness and moisture
- 2 tsp cinnamon gives warmth and spice
Icing Ingredients
- 1 cup powdered sugar, sifted for smooth icing
- 1 tsp vanilla extract enhances flavor
- 2.5 tbsp milk adjust for desired consistency of icing
Instructions
Preparation
- In a small bowl, mix the warm water with the granulated sugar. Sprinkle the active dry yeast on top and let it sit for about 10-15 minutes until foamy.
- In a large bowl, whisk the bread flour and salt together. Pour the yeast mixture and olive oil into the flour, stirring until a sticky dough forms. Rub some olive oil on the surface to prevent drying.
- Cover the bowl with a damp towel or plastic wrap and refrigerate for at least 12 hours.
- Prepare a greased 9x13-inch baking pan lined with parchment paper. Pour 2 tablespoons of melted butter into the center. Gently deflate and transfer the dough to the pan. Cover and let rise for 1.5 to 2 hours until doubled.
Cooking
- Make brown butter in a saucepan over medium heat until golden-amber. Cool for 10 minutes.
- Mix the light brown sugar and cinnamon into the browned butter until dissolved.
- Preheat the oven to 450℉. Use wet fingers to press dimples in the risen dough and drizzle the cinnamon-butter mixture on top.
- Bake in the preheated oven for 20-25 minutes or until golden brown. Cool for 10 minutes in the pan before transferring to a cooling rack.
- Mix sifted powdered sugar with milk and vanilla until smooth. Drizzle icing over warm focaccia, slice into squares, and enjoy.
Notes
For best results, allow proper rising and check yeast freshness. Use room temperature ingredients for icing. Store tightly wrapped at room temperature or in the fridge for up to a week.