Cinnamon Roll Focaccia

three slices of cinnamon focaccia stacked on each other

No ratings yet

Cinnamon focaccia starts with traditional focaccia dough. The cinnamon and brown sugar mixture is folded into the dough, and it’s then topped with more cinnamon and sugar. Once baked, it’s drizzled with a light icing.

Prep Time1 45

Cook Time25

Rising Time1

Total Time1 2 10

Course: bread, Breakfast, Dessert

Cuisine: American

Servings: servings

Calories: 211kcal

Author: Heather Perine

Ingredients

For the dough:

¼ teaspoon instant yeast
1 ½ cups (360 ml) warm water 105-110℉.
3 cups (360 g) bread flour (or all purpose flour)
2 teaspoons salt

Pan and filling:

½ cup (107 g) packed light brown sugar
1 teaspoon ground cinnamon
2 Tablespoons olive oil

Icing

1 cup (113 g) powdered sugar
2-3 tablespoons milk
1 teaspoon vanilla extract

Instructions

Make the dough:

Make the dough. Add the yeast and water to a bowl. Stir to combine. Add the bread flour and salt. Stir until it resembles a shaggy and wet dough. Cover with a damp towel or plastic wrap and allow to sit for 30 minutes. ¼ teaspoon instant yeast 1 ½ cups (360 ml) warm water 3 cups (360 g) bread flour 2 teaspoons salt
Do a stretch and fold. After the dough has set for 30 minutes, it’s time to strengthen the dough with stretch and folds. Wet your hands with some water, this will help prevent the dough from sticking to your hands. Starting at the top of the bowl (12 o’clock), pick up the dough and fold it over to the bottom (6 o’clock). Turn the bowl half a turn and repeat the stretch and fold. Repeat this so all corners have been stretched and folded. Flip the dough over so the bottom is now on top. Cover and allow to sit for 30 minutes.
Repeat the stretch and fold 3 more times. After your stretch and folds are done, cover, place in the fridge, and allow the dough to rise for 12-24 hours.

Shape the Dough:

To a small bowl, stir together the cinnamon and brown sugar. Set aside. ½ cup (107 g) packed light brown sugar 1 teaspoon ground cinnamon
Add a tablespoon of the oil to a rimmed 9 by 11 baking sheet (this is also known as a half-size baking sheet). Set aside. **If food has a tendency to stick to your baking sheet, line your baking sheet with parchment paper, followed by the oil. Or you can use a 9x13 baking pan.
Once you notice a lot of bubbles forming on the top of your dough, remove the dough from the fridge.
Sprinkle some of the cinnamon and brown sugar mixture on the top of the dough.
With greased hands, stretch and fold the dough over itself to incorporate the cinnamon and sugar mixture to create a marbled look.
Sprinkle a bit more, reserving some for later, over the top, and stretch and fold again.
Transfer the dough to the prepared baking sheet. Cover and allow to sit for 2-3 hours or until the dough has risen and spread enough to reach the edges of the pan.

Baking:

Once the dough has risen, preheat the oven to 425°F (220°C).
Uncover the dough and sprinkle the remaining cinnamon and brown sugar over the top, using the remaining oil, and drizzle that over the top.
Using your fingertips, gently push down, creating some dents in the dough.
Transfer to the oven and bake at 425℉ for 22-25 minutes or until golden brown.
Once it’s done baking, remove from the oven and allow to cool for 10 minutes before removing the focaccia from the pan.
Transfer to a cooling rack and allow to cool completely for about 20 minutes.

Icing:

To a bowl, add the powdered sugar and vanilla extract. Add in 1 tablespoon of milk at a time while stirring until you’ve reached your desired consistency. 1 cup (113 g) powdered sugar 2-3 tablespoons milk 1 teaspoon vanilla extract
Drizzle the icing over the top before serving.

Notes

Storage: Store your cinnamon focaccia in an airtight container at room temperature for up to 3 days. You can also store the bread in the refrigerator in an airtight container for up to 5 days.
Freezing: You can freeze the cinnamon focaccia once it is baked. To freeze, you’ll want to wrap the focaccia in plastic wrap and then transfer to a freezer-safe bag or container. Label it and store it in the freezer for up to 3 months. To enjoy, allow the focaccia to thaw and come to room temperature. You may want to place it in the oven and 325 degrees F for about 5 minutes once thawed to crisp the bread up slightly.

Nutrition