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Cinnamon Roll Focaccia Recipe

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★★★★★

4.6 from 69 reviews

This Cinnamon Roll Focaccia is a deliciously unique twist on traditional focaccia bread, infused with swirls of buttery cinnamon sugar and topped with a crumbly brown sugar topping. Finished with a sweet vanilla icing drizzle, it’s perfect for brunch or as a special sweet treat. Made with either instant yeast or sourdough, this focaccia combines the softness and yeastiness of traditional bread with the indulgent flavors of cinnamon rolls.

Ingredients

Scale

Dough

  • 1 3/4 cup water (plus 2 Tablespoons)
  • 1 1/2 teaspoons instant yeast (or sourdough starter, see notes)
  • 4 1/2 cups bread flour (plus 2 Tablespoons)
  • 1 Tablespoon fine sea salt
  • 2 Tablespoons olive oil
  • 2 Tablespoons unsalted butter (melted)

Cinnamon Sugar Filling

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

Crumble Topping

  • 2 Tablespoons brown sugar (packed)
  • 1 Tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 2 Tablespoons unsalted butter (melted)

Vanilla 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 sea salt. Stir together until a thick, sticky dough forms with no dry flour remaining.
  2. First Rise (Bulk Fermentation): Drizzle 2-3 tablespoons olive oil in a large bowl and turn the dough in the bowl to coat all sides with oil. Cover with plastic wrap or a lid. For same-day preparation, allow the dough to rise at room temperature until doubled in size, about 2 hours. For overnight fermentation, rest at room temperature for 30 minutes, then refrigerate for 12-48 hours until doubled.
  3. Rest the Dough: Remove the dough from the refrigerator and let it come to room temperature in the container for about 30 minutes.
  4. Prepare the Pan and Stretch the Dough: Coat a 9×13-inch pan with the 2 tablespoons olive oil and 2 tablespoons melted butter. Transfer the dough to the pan and gently stretch it using the backs of your hands and knuckles to fill the pan without tearing. If the dough resists stretching, let it rest 10 minutes and try again.
  5. Add the Cinnamon Sugar Filling: In a small bowl, mix the melted butter, brown sugar, cinnamon, and all-purpose flour to make the filling. Spread half the filling over half the dough, fold the dough over, rotate to fit the pan, and gently stretch again to fill the pan.
  6. Final Proof: Cover the dough with plastic wrap and let it rise until puffy and bubbly, about 1 to 1.5 hours.
  7. Preheat Oven: Set oven to 400°F (204°C) while the dough finishes proofing.
  8. Prepare Toppings: Combine the brown sugar, granulated sugar, cinnamon, and melted butter in a small bowl to make the crumble topping. Reheat the cinnamon sugar filling if the butter has solidified.
  9. Top the Dough: Drizzle the remaining cinnamon sugar filling evenly over the dough, then gently dimple the dough with oiled fingertips, pressing down fully to the pan to create dimples without deflating all the air bubbles. Sprinkle the crumble topping evenly over the surface.
  10. Bake: Place the pan on the middle rack and bake for 18-22 minutes, until edges are golden and the internal temperature reaches 190°F (88°C).
  11. Cool: Remove focaccia from the oven and place the pan on a wire rack. Let cool for 20 minutes.
  12. Prepare and Add Icing: Whisk powdered sugar, vanilla extract, and enough milk to make a thick, smooth icing. Drizzle the icing over the cooled focaccia and let it set for about 10 minutes.
  13. Serve: Slice and enjoy this delightful cinnamon roll focaccia warm or at room temperature.

Notes

  • For a sourdough version, substitute the instant yeast with an active sourdough starter and adjust rising times accordingly.
  • The dough should be sticky but manageable; avoid adding too much extra flour.
  • If the dough keeps springing back when stretching, give it a short rest to relax the gluten before continuing.
  • Ensure the focaccia reaches an internal temperature of 190°F to guarantee it is fully baked.
  • Use room temperature ingredients for best yeast activation and dough consistency.

Keywords: Cinnamon Roll Focaccia, Sweet Focaccia, Cinnamon Sugar Bread, Holiday Bread, Brunch Bread, Buttery Cinnamon Bread

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