Clean recipe · okonomikitchen.com

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.

Original recipe: okonomikitchen.com

Yield:: 8 servings
Prep:: 12 hr
Cook:: 25 min
Total:: 12 hr 25 min

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Ingredients

3 cups (370 g) bread flour
1.5 tsp (8 g) salt
1/4 tsp (1 g) instant dry yeast (0.25-2%)*
1 cup + 1/4 cup + 2.5 tsp (322 ml) water
1-2 tbsp neutral oil, for the dough
2 tbsp (25 g) granulated sugar
4 tbsp (53 g) dark brown or light brown sugar, packed
1 1/2 tsp (7.5 g) cinnamon
4 tbsp (60 g) salted butter, sliced into thin strips
3-4 tbsp (45-60 ml) heavy cream or 2 tbsp (30 g) melted butter
4 oz (112 g) cream cheese, room temp
1/4 cup (55 g) unsalted butter or browned butter, softened
1 cup (120 g) powdered sugar
2-3 tbsp (30-45 ml) whole milk, as needed
1 tsp vanilla extract
1 cup (120 g) powdered sugar
1-2 tbsp (15-30 ml) heavy cream or whole milk
2 tbsp (30 g) melted unsalted butter
1 tsp (5 ml) vanilla

Instructions

Night Before: Prepare the Dough
In a large bowl or container, mix together the water, yeast, flour, and salt with a dough scraper or wooden spatula until a rough dough forms.
Drizzle the surface with oil so it’s lightly coated. Cover and refrigerate overnight (12–24 hours).
Mix the flour, salt, yeast, and water until a shaggy dough forms. Cover and rest for 30 minutes.
Perform one set of stretch-and-folds, going around the bowl at least once. Then do a few slap-and-folds. Cover and rest 20-30 minutes.
If it tears easily, do another stretch-and-fold. If it feels smooth and stretches easily, move to a coil fold. Rest 20-30 minutes.
Lift the middle of the dough so the top edge comes off the bowl and tuck it underneath. Rotate the bowl and repeat on all sides. Rest 20–30 minutes. Do one final set of coil folds.
Cover and refrigerate overnight for at least 12–24 hours.
The Next Day
In a small bowl, mix together the sugars and cinnamon. Slice the butter into thin rectangular strips and keep refrigerated until ready to use.
Generously grease pan with butter and/or line with parchment paper. If using a non-stick pan, you can skip this step. Drizzle with 1 tbsp of oil into the pan.
Transfer the dough to the pan and gently stretch it out as much as possible, lightly oiling your fingers to prevent sticking. Arrange the sliced butter over the bottom two-thirds of the dough, then sprinkle with about two-thirds of the sugar over the butter. Fold the dough like a letter: fold the uncovered third of the dough over the middle third, top down. Rotate the pan 180°, and fold top down again. Rotate the dough so thats its vertical and inline with the pan. Then flip so the smooth side is facing up.
Cover with plastic wrap and proof for 2-4 hours, or until puffy and nearly doubled.
Preheat the oven to 400-425°F (205-218°C)*
Drizzle the heavy cream or melted butter on top of the dough. Sprinkle with the remaining cinnamon sugar. Rub a little heavy cream or melted butter on your fingertips and dimple the dough, making sure to touch the bottom of the pan.
Place into middle rack of oven and bake for 20-22 minutes or until deeply golden on top. Rotate the pan halfway through. Check at 18-20 minutes, if it’s browning too quickly, place the focaccia to bottom rack of oven or tent with foil to prevent burning.
Remove from the oven and cool in the pan for 10 minutes before transferring to a rack. While still warm, drizzle or spread glaze over the top. Serve and enjoy!
Smooth the cream cheese with a spatula. Add softened butter and mix until well combined.
Add powdered sugar and vanilla, and mix until smooth.
Stir in whole milk, 1 tbsp at a time, until the glaze runs off the spatula but isn’t too loose.
In a bowl, whisk together powdered sugar, melted butter, 1 tbsp of milk, and vanilla until smooth.
Add more milk, a little at a time, until the glaze is drizzle-able.