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Cinnamon Roll Focaccia

cinnamon roll focaccia fresh from oven

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This Cinnamon Roll Focaccia features moist focaccia dough with cinnamon sugar and vanilla glaze. Easy, prep-ahead and no kneading.

Ingredients

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Focaccia Dough
1 cup + 1/3 cup + 1 tsp (336 ml) water
2/3 tsp (3 g) yeast
2 cups + 3/4 cup + 3 1/2 tbsp (400 g) bread flour
1 1/2 tsp (7 g) salt
5 tbsp (57 ml) melted unsalted butter, divided
12 tbsp neutral oil, for coating

Cinnamon Sugar
1/3 cup (70 g) dark brown sugar
1 tsp (5 g) cinnamon

Glaze
1/2 cup (70 g) powder sugar
1 tbsp (15 ml) heavy cream
1/2 tbsp (7 ml) melted unsalted butter
1/2 tsp (2.5 ml) vanilla

Instructions

1. In a large bowl or Tupperware, mix the water, yeast, flour, and salt until a rough dough forms.
2. Drizzle neutral oil over top. Cover and refrigerate 12–24 hours.
3. Next day, mix cinnamon sugar. Butter an 11×9 inch pan.
4. Sprinkle half the sugar on dough, fold inward, then flip into pan.
5. Let proof 1–3 hours until doubled and puffy.
6. Preheat oven to 425°F (218°C). Drizzle butter and remaining sugar on top.
7. Dimple the dough, bake 23–25 minutes until golden.
8. Cool 10 mins, transfer to rack, drizzle glaze over warm bread.
9. Serve and enjoy!

Notes

Best served warm. Store at room temp up to 2 days or freeze up to 3 months. Reheat gently in microwave or oven.

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