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Clean recipe · thatbreadlady.com

Cinnamon Roll Focaccia

This Cinnamon Roll Focaccia is swirled with ribbons of buttery cinnamon sugar, topped with a brown sugar crumble, and finished off with sweet vanilla icing! Perfect for brunch or a sweet treat, it's so much easier than making traditional cinnamon rolls. It's made with instant yeast, but you'll find a sourdough option in the recipe notes too.

Original recipe: thatbreadlady.com

Yield:
12 servings
Prep:
20 min
Cook:
18 min
Total:
758 min
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Cinnamon Roll Focaccia

Ingredients

  1. 455 g warm water (about 100°F/37°C ( 1¾ cups) )
  2. 1½ teaspoons instant yeast ( *see notes for sourdough option)
  3. 554 g bread flour ((4½ cups) )
  4. 15 g fine sea salt ((1 tablespoon))
  5. 60 g olive oil (divided (4 tablespoons))
  6. 28 g unsalted butter (melted (2 tablespoons))
  7. 84 g unsalted butter (melted (6 tablespoons))
  8. 110 g dark brown sugar (packed (½ cup))
  9. 4 g ground cinnamon ((2 teaspoons))
  10. 40 g all-purpose flour ((⅓ cup))
  11. 28 g dark brown sugar (packed (2 tablespoons))
  12. 30 g granulated sugar ((1 tablespoon))
  13. 1/2 teaspoon ground cinnamon
  14. 28 g unsalted butter (melted (2 tablespoons))
  15. 120 g powdered sugar ((1 cup))
  16. 1 teaspoon pure vanilla extract
  17. 15-30 g whole milk ((1-2 tablespoons))

Instructions

  1. Make the dough

    In a large mixing bowl, combine the water, yeast, flour, and salt. Stir together until all combined and no dry bits of flour remain. Mixture will be thick and sticky. 455 g warm water1½ teaspoons instant yeast554 g bread flour15 g fine sea salt

  2. First Rise (Bulk Fermentation)

    In a separate large bowl, drizzle 2 tablespoons olive oil to coat the bottom. Transfer the dough to the oiled container. Turn the dough so that all sides are coated in olive oil. Cover with plastic wrap or lid. If refrigerating the dough overnight, let rest at room temperature for 30 minutes, then refrigerate for at least 12 hours and up to 48 hours. Dough will rise to double in size. If making focaccia same day, allow dough to rise to double in size at room temperature. about 2 hours.30 g olive oil
  3. Remove from refrigerator and allow to rest for 30 minutes in the container, slightly warming up.

  4. Add the Cinnamon Sugar Filling

    Prepare a 9x13-inch pan by coating the bottom and sides with the 2 tablespoons olive oil and 2 Tablespoons melted butter. Turn the dough out from the container and onto the pan.30 g olive oil28 g unsalted butter
  5. Gently stretch the dough to fill the pan. Use the backs of your hands and knuckles to stretch the dough without tearing it. If the dough is springing back and not staying in place, let it rest 10 minutes and come back to it.
  6. In a small bowl, combine the ingredients for the cinnamon sugar filling (melted butter, brown sugar, and cinnamon). Spread half the mixture over half of the dough. Fold the dough in half and rotate it to fit the size of the pan. Gently stretch the dough to fill the pan. (see video in recipe post for shaping tips)84 g unsalted butter110 g dark brown sugar2 teaspoons ground cinnamon

  7. Final Proof

    Cover with plastic wrap and let rise until puffy and bubbly, about 1 hour to 90 minutes.
  8. Preheat oven to 400°F.
  9. In a small bowl, combine the dry ingredients for the crumble topping (flour, brown sugar, granulated sugar, and cinnamon). Mix to combine. Add the melted butter and stir to combine. The mixture will seem wet, but will dry a bit after sitting for a few minutes. Set aside. Reheat the cinnamon sugar filling in the microwave, if the butter has solidified. 40 g all-purpose flour28 g dark brown sugar30 g granulated sugar1/2 teaspoon ground cinnamon28 g unsalted butter
  10. Drizzle the remaining filling evenly over the top of the dough. Lightly oil your fingertips with olive oil. Gently dimple the dough by pressing into it with your fingertips. Press all the way down to the pan. Create a moderate amount of dimples throughout the dough without depressing too many of the air bubbles. Sprinkle the crumble topping over the dough.

  11. Bake

    Bake the focaccia on the middle rack in the oven for 18-22 minutes, until the edges are slightly golden. The focaccia should reach an internal temperature of 190°F.
  12. Place the pan on a wire cooling rack and allow the focaccia to cool for 20 minutes.
  13. While it's cooling, prepare the icing. In a small bowl, whisk together the powdered sugar, vanilla, and milk. Add just enough milk to make a thick, smooth icing. Drizzle the icing over the focaccia. Let it set for about 10 minutes. Slice and enjoy!120 g powdered sugar1 teaspoon pure vanilla extract15-30 g whole milk