Cinnamon Roll Focaccia
This Cinnamon Roll Focaccia features a moist focaccia dough with cinnamon sugar filling, topped with a vanilla glaze. It's easy to make, no kneading required and can be prepped ahead of time.
Ingredients
- 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
- 4 tbsp (57 ml) melted unsalted butter, divided
- 1/3 cup (70 g) dark brown sugar
- 1 tsp (5 g) cinnamon
- 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
Directions
- 1
In a large bowl or Tupperware, add water, yeast, flour and salt, and mix until a shaggy dough forms. Drizzle oil on top and cover. Place into the refrigerator overnight (12-24 hours).
- 2
Mix together the cinnamon and sugar.
- 3
Spread one tablespoon of melted butter on to a 11 x 9 inch pan. Sprinkle half the cinnamon sugar on top. Rub some melted butter onto your fingers and then pull the sides of the dough towards the opposite end, rotating the Tupperware until all sides are pulled in. Flip the dough on to prepared baking pan. Let the dough rest at room temperature for 1-3 hours or until the dough has spread close to the edges of the pan (it should look double in size).
- 4
Preheat oven to 425 F. Drizzle remaining melted butter onto the dough. Sprinkle the remaining cinnamon sugar on top. Dimple the dough using your fingers by pressing them close to the bottom of the pan.
- 5
Bake for 23-25 minutes or until surface is crisp and deep golden. Cool in the pan for 10 minutes before transferring to a cooling rack. Serve and enjoy!