Print

Cinnamon Roll Focaccia Recipe

Print Recipe

★★★★★

4.1 from 31 reviews

This Cinnamon Roll Focaccia combines the fluffy texture of traditional focaccia bread with the sweet, spiced flavors of cinnamon rolls. Featuring a cinnamon sugar filling folded into a rich dough, topped with a butter glaze, and finished with a creamy cream cheese frosting, this unique baked treat offers a delightful blend of bread and pastry perfect for breakfast or dessert.

Ingredients

Scale

Dough Ingredients

  • 550 g bread flour
  • 100 g granulated white sugar
  • 500 ml warm water
  • 1/2 teaspoon sea salt
  • 2 teaspoons instant dry yeast (7 grams) or active dry yeast (see note)
  • 1 Tablespoon olive oil

For the Pan

  • 3 Tablespoons melted butter

Cinnamon Sugar Filling

  • 1½ Tablespoons ground cinnamon
  • 2 Tablespoons granulated white sugar

Cinnamon Sugar Butter Glaze

  • 6 Tablespoons melted butter
  • 1 Tablespoon ground cinnamon
  • 1 Tablespoon granulated white sugar

Cream Cheese Frosting

  • 8 ounces cream cheese, softened
  • 3 Tablespoons heavy whipping cream
  • 2 Tablespoons softened butter
  • 1/2 cup powdered sugar

Instructions

  1. Prepare Ingredients: Remove cream cheese and butter from the fridge and allow to soften at room temperature to ensure a smooth frosting without clumps.
  2. Make the Dough: In a large bowl, whisk together warm water, sugar, salt, yeast, and olive oil. Add bread flour and mix thoroughly with a Danish dough hook or wooden spoon for at least 1 minute until dough is wet and sticky. Cover with a tea towel and rest for 10 minutes.
  3. Stretch and Fold – First Method: Wet your hands, then pull and fold the dough over itself at 12, 3, 6, and 9 o’clock positions to develop gluten. Cover and rest for 10 minutes.
  4. Stretch and Fold – Coil Method: Wet hands again, gently lift edges from bowl, support the middle with fingertips, and fold the dough over itself using its weight. Rotate the bowl 90° and repeat fold 4 times total, 10 minutes apart, to strengthen gluten.
  5. First Rise: Drizzle about 2 tablespoons of oil over the dough and bowl, cover with plastic wrap and tea towel, and let rise in a warm spot for 1 to 1½ hours or refrigerate for 4 to 12 hours.
  6. Prep Dough for Filling: Remove plastic wrap. Gently move dough to open air bubbles. Butter a 9″x13″ non-stick baking pan with 3 tablespoons melted butter. Pour dough into pan; it may deflate slightly, which is normal.
  7. Add Cinnamon Sugar Filling: Mix cinnamon and sugar. Sprinkle evenly over dough. Fold dough into thirds to seal cinnamon sugar inside. Rotate dough 90°, flip to place smoother side on top and seal side down.
  8. Rest if Refrigerated: If dough was refrigerated, allow it to come to room temperature for 2-4 hours until it springs back when pressed.
  9. Second Rise: Cover with plastic wrap and place in a warm spot for at least 1 hour, allowing dough to stretch and fill pan corners.
  10. Preheat Oven: Preheat oven to 450°F (232°C).
  11. Make Cream Cheese Frosting: In a medium bowl, beat softened cream cheese and butter on high for 1-2 minutes. Add heavy cream and powdered sugar, then mix until fluffy and smooth.
  12. Make Cinnamon Sugar Butter Glaze: In a small saucepan, combine butter, cinnamon, and sugar. Heat over low-medium until melted, then set aside to cool slightly.
  13. Slice Dough: After second rise, use a bench scraper or sharp knife to cut dough into 12 equal sections within the pan. Coat fingertips with oil and press gently into dough to create dimples and texture.
  14. Apply Butter Glaze: Pour melted cinnamon sugar butter evenly over the dough surface, allowing it to pool into dimples and cut edges.
  15. Bake: Place focaccia on center oven rack and bake for 20-22 minutes until puffy and golden. Avoid burning the top. Remove and let cool in pan for 10-15 minutes.
  16. Frost and Serve: While still warm, spread cream cheese frosting evenly over the focaccia. Serve warm or at room temperature.

Notes

  • For active dry yeast, dissolve in warm water with a pinch of sugar and let it activate for 5-10 minutes until foamy before mixing.
  • Wetting hands before stretching dough prevents sticking and tearing.
  • The dough may deflate when transferred to the pan; this is normal and does not affect final texture.
  • If dough is refrigerated for a long first rise, a longer warming period at room temperature is needed before baking to help dough spring back.
  • Use a non-stick or well-buttered pan to prevent sticking during baking.
  • Pressing into dough after cutting helps create classic focaccia pockets for the glaze to settle.
  • Be cautious during baking to prevent the glaze from burning due to its sugar content.

Keywords: Cinnamon Roll Focaccia, sweet focaccia, cinnamon sugar bread, cream cheese frosting bread, breakfast bread, cinnamon glaze focaccia

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