{"id":"cb57181f-1118-4321-b6f2-4df8cfbb0a1e","url":"https://recipestripper.com/recipes/cb57181f-1118-4321-b6f2-4df8cfbb0a1e","source_url":"https://www.okonomikitchen.com/cinnamon-roll-focaccia/","title":"Cinnamon Roll Focaccia","description":"​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.","servings":8,"servings_text":"8","prep_time":"PT12H","cook_time":"PT25M","total_time":"PT12H25M","image_url":"https://www.okonomikitchen.com/wp-content/uploads/2024/06/cinnamon-roll-focaccia-3-225x225.jpg","ingredients":[{"text":"3 cups (370 g) bread flour","item":"bread flour","quantity":3,"unit":"cup","metric_alternate":{"quantity":370,"unit":"g"}},{"text":"1.5 tsp (8 g) salt","item":"salt","quantity":1.5,"unit":"tsp","metric_alternate":{"quantity":8,"unit":"g"}},{"text":"1/4 tsp (1 g) instant dry yeast (0.25-2%)*","item":"instant dry yeast (0.25-2%)*","quantity":0.25,"unit":"tsp","metric_alternate":{"quantity":1,"unit":"g"}},{"text":"1 cup + 1/4 cup + 2.5 tsp (322 ml) water","item":"+ 1/4 cup + 2.5 tsp water","quantity":1,"unit":"cup","metric_alternate":{"quantity":322,"unit":"ml"}},{"text":"1-2 tbsp neutral oil, for the dough","item":"neutral oil, for the dough","quantity":1,"quantity_max":2,"unit":"tbsp"},{"text":"2 tbsp (25 g) granulated sugar","item":"granulated sugar","quantity":2,"unit":"tbsp","metric_alternate":{"quantity":25,"unit":"g"}},{"text":"4 tbsp (53 g) dark brown or light brown sugar, packed","item":"dark brown or light brown sugar","quantity":4,"unit":"tbsp","preparation":"packed","metric_alternate":{"quantity":53,"unit":"g"}},{"text":"1 1/2 tsp (7.5 g) cinnamon","item":"cinnamon","quantity":1.5,"unit":"tsp","metric_alternate":{"quantity":7.5,"unit":"g"}},{"text":"4 tbsp (60 g) salted butter, sliced into thin strips","item":"salted butter","quantity":4,"unit":"tbsp","preparation":"sliced into thin strips","metric_alternate":{"quantity":60,"unit":"g"}},{"text":"3-4 tbsp (45-60 ml) heavy cream or 2 tbsp (30 g) melted butter","item":"heavy cream or 2 tbsp (30 g) melted butter","quantity":3,"quantity_max":4,"unit":"tbsp","metric_alternate":{"quantity":45,"unit":"ml"}},{"text":"4 oz (112 g) cream cheese, room temp","item":"cream cheese, room temp","quantity":4,"unit":"oz","metric_alternate":{"quantity":112,"unit":"g"}},{"text":"1/4 cup (55 g) unsalted butter or browned butter, softened","item":"unsalted butter or browned butter","quantity":0.25,"unit":"cup","preparation":"softened","metric_alternate":{"quantity":55,"unit":"g"}},{"text":"1 cup (120 g) powdered sugar","item":"powdered sugar","quantity":1,"unit":"cup","metric_alternate":{"quantity":120,"unit":"g"}},{"text":"2-3 tbsp (30-45 ml) whole milk, as needed","item":"whole milk, as needed","quantity":2,"quantity_max":3,"unit":"tbsp","metric_alternate":{"quantity":30,"unit":"ml"}},{"text":"1 tsp vanilla extract","item":"vanilla extract","quantity":1,"unit":"tsp"},{"text":"1 cup (120 g) powdered sugar","item":"powdered sugar","quantity":1,"unit":"cup","metric_alternate":{"quantity":120,"unit":"g"}},{"text":"1-2 tbsp (15-30 ml) heavy cream or whole milk","item":"heavy cream or whole milk","quantity":1,"quantity_max":2,"unit":"tbsp","metric_alternate":{"quantity":15,"unit":"ml"}},{"text":"2 tbsp (30 g) melted unsalted butter","item":"melted unsalted butter","quantity":2,"unit":"tbsp","metric_alternate":{"quantity":30,"unit":"g"}},{"text":"1 tsp (5 ml) vanilla","item":"vanilla","quantity":1,"unit":"tsp","metric_alternate":{"quantity":5,"unit":"ml"}}],"instructions":[{"number":1,"text":"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.","section":"Night Before: Prepare the Dough"},{"number":2,"text":"Drizzle the surface with oil so it’s lightly coated. Cover and refrigerate overnight (12–24 hours).","section":"Night Before: Prepare the Dough"},{"number":3,"text":"Mix the flour, salt, yeast, and water until a shaggy dough forms. Cover and rest for 30 minutes.","section":"Night Before: Prepare the Dough"},{"number":4,"text":"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.","section":"Night Before: Prepare the Dough"},{"number":5,"text":"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.","section":"Night Before: Prepare the Dough"},{"number":6,"text":"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.","section":"Night Before: Prepare the Dough"},{"number":7,"text":"Cover and refrigerate overnight for at least 12–24 hours.","section":"Night Before: Prepare the Dough"},{"number":8,"text":"In a small bowl, mix together the sugars and cinnamon. Slice the butter into thin rectangular strips and keep refrigerated until ready to use.","section":"The Next Day"},{"number":9,"text":"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.","section":"The Next Day"},{"number":10,"text":"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.","section":"The Next Day"},{"number":11,"text":"Cover with plastic wrap and proof for 2-4 hours, or until puffy and nearly doubled.","section":"The Next Day"},{"number":12,"text":"Preheat the oven to 400-425°F (205-218°C)*","section":"The Next Day"},{"number":13,"text":"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.","section":"The Next Day"},{"number":14,"text":"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.","section":"The Next Day"},{"number":15,"text":"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!","section":"The Next Day"},{"number":16,"text":"Smooth the cream cheese with a spatula. Add softened butter and mix until well combined.","section":"The Next Day"},{"number":17,"text":"Add powdered sugar and vanilla, and mix until smooth.","section":"The Next Day"},{"number":18,"text":"Stir in whole milk, 1 tbsp at a time, until the glaze runs off the spatula but isn’t too loose.","section":"The Next Day"},{"number":19,"text":"In a bowl, whisk together powdered sugar, melted butter, 1 tbsp of milk, and vanilla until smooth.","section":"The Next Day"},{"number":20,"text":"Add more milk, a little at a time, until the glaze is drizzle-able.","section":"The Next Day"}],"date_published":"2026-10-30T00:10:27.501732+00:00","date_modified":"2026-10-30T00:10:27.501732+00:00"}