Cinnamon roll focaccia not only tastes extraordinary, it's easy to make. Loaded with cinnamon goo and drizzled with cream cheese glaze, this focaccia recipe is a great change from the savory version!
I love making cinnamon rolls and so it was that right after Passover ended I had a craving for this cinnamon roll focaccia.
With Zoe and Evan coming home soon, I figured Manservant and I could have our fill and then I'd wrap this cinnamon roll foacaccia bread and put it in the freezer for safekeeping.
It made it to the freezer, but boy I can't wait until they get here to finish it!
Table of contents
Questions You Might Have
Are there variations if you don't like cinnamon?
Substitute Nutella for the cinnamon goo or my latest craze is pistachio cream.
Manservant wanted raisins in the dough. Sounds good to me. Diced apples would be nice, too.
Try substituting cardamom or pumpkin pie spice instead of cinnamon.
Crushed walnuts or pecans would be great sprinkled in the middle or on top.
Want to learn more about focaccia?
Focaccia is a leavened flat bread that has a soft fluffy interior with a dimpled surface. It is an Italian bread usually made with olive oil and often used for sandwiches or a side dish.
Bread flour has more protein which aids in the development of gluten. It adds a richer flavor and adds a chewier texture.
Why I Loved This Cinnamon Focaccia
Besides of course, that cinnamon rolls are the ultimate in comfort food, this easy cinnamon focaccia recipe requires no kneading.
A little folding, a little rising, and you are on your way to breakfast heaven.
This fluffy, but chewy, sweet cinnamon focaccia bread recipe scores big in the flavor department.
The cinnamon filling is luxurious and the tangy cream cheese drizzle is rich and offsets the sweetness of the filling.
However, no cream cheese glaze is necessary. If you want a crispy cinnamon topping then leave the icing off.
To me these are a little bit more filling than a standard cinnamon roll but I would never complain about either!
Ingredients For Focaccia Cinnamon Rolls
- Water, Melted Butter or Flavorless Oil
- Bread flour for its high protein content
- Kosher salt, Sugar
- Rapid Rise Yeast
Filling and Topping
- Brown Sugar (Light or Dark)
- Cinnamon (I think Saigon cinnamon has the best flavor)
- Unsalted Butter
- Vanilla Extract
- Cream Cheese
- Powdered or Confectioners' Sugar
- Milk
Making Cinnamon Focaccia
In a large bowl combine melted butter that has cooled a bit, and water. Stir in flour, salt, sugar and yeast using a rubber spatula or wooden spoon stirring until the ingredients hold together. If the dough is dry, add a teaspoonful of water at a time. Note: The dough will be shaggy and tacky.
Cover with plastic wrap and let rise in a warm place for 1.5 hours approximately. Fold dough every 30 minutes by using wet hands to reach under one side of dough-gently stretch up and fold over the center, turning bowl three times or 90 degrees, to do all 4 sides. By the final rise your cinnamon roll focaccia dough should look like this.
Butter or oil the pan and then line the 13 x 9" pan with parchment and brush 2 T of oil or melted butter onto parchment. Melted butter will harden when the dough touches it. I used butter but it is a bit harder to work with.
Turn dough into prepared pan, using your fingertips, gently stretch dough to about a 10 x 8 rectangle. If dough is still springing back, cover and let it rise a bit longer.
Pro Tip: If your dough is rising slowly, preheat the oven to its lowest setting. Once preheated, place the covered dough inside and leave the oven door cracked open. Let the dough rise.
Preparing Cinnamon Filling and Cream Cheese Icing
While dough is rising prepare cinnamon goo by melting butter and whisking in the brown sugar, cinnamon and vanilla. It takes a bit of whisking to form an emulsion and some of the melted butter may still seperate.
Make the cream cheese drizzle by whisking or using an immersion blender. I use the immersion blender!
Whisk together the powdered sugar, cream cheese and milk. The drizzle can be spreadable or pourable depending on how much milk you want to add.
After dough has risen and been pressed into pan, spread half the goo over the focaccia dough. Fold one short side of the dough to the middle and then fold the other short side of dough to the middle-kind of like an envelope.
Now pick up your envelope and turn the dough 90 degrees. Your paper may lift up but carefully pat it back down.
Using your fingers pat the dough back into a rectangle while stretching it to fill the pan. Don't worry if it doesn't reach all the way, it will after it finishes rising. Cover and let rise in a warm place until doubled in size and light and jiggly, about an hour.
Preheat oven to 425.
Dimple the dough well with your fingertips, pressing all the way to bottom without tearing the dough. Spread the rest of the goo over the dimpled dough with gentle fingertips.
Bake until golden brown or until an instant-read thermometer registers 190 degrees-about 18 to 20 minutes. Let cool in pan on wire rack, and then using the parchment lift from pan and remove.
Spread or drizzle the cream cheese glaze over the WARM focaccia. Now EAT!
Cinnamon roll focaccia is so good! I love the texture that is a bit different from a regular cinnamon roll.
A little bit heartier I would say. Very moist.
Cut into squares or even long strips and keep in mind that if you don't glaze this with icing, you could even use leftovers for French toast.
This cinnamon focaccia recipe keeps well sealed on the counter for about 4 days.
I wrapped half of this up in foil and then placed it in a large zip lock bag and then into the freezer for safekeeping. From you know who!
Cinnamon lovers will love this cinnamon roll focaccia.
Well, everyone will love this! Who am I kidding?
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
Cinnamon Roll Focaccia
- Prep Time: 45 Minutes*
- Cook Time: 20 Minutes
- Total Time: 0 hours
- Yield: 12 Servings 1x
- Category: Breakfast
- Cuisine: American
Description
Cinnamon roll focaccia not only tastes extraordinary, it's easy to make. Loaded with cinnamon goo and drizzled with cream cheese glaze, this focaccia recipe is a great change from the savory version!
Ingredients
1 ¾ c water at room temperature
2 T melted, salted butter
4 c bread flour
2 t Diamond kosher salt
1 T sugar
1 ½ t Rapid Rise yeast
2 T canola oil to grease the pan
Cinnamon Goo
2 sticks or 1 c unsalted butter
1 c brown sugar (I used dark)
3 T Saigon cinnamon for best flavor
½ t vanilla extract
Cream Cheese Drizzle
4 ounces cream cheese at room temperature
⅔ c confectioners' sugar
4 T whole milk preferably
Equipment
1 9 x 13" pan
Immersion blender (optional)
Instructions
Make dough:
In a large bowl combine melted butter that has cooled a bit, and water. Stir in flour, salt, sugar and yeast using a rubber spatula or wooden spoon stirring until the ingredients hold together. If the dough is dry, add a teaspoonful of water at a time until dough comes together. Note: The dough will be shaggy and tacky.
Cover and let rise in a warm place for 1.5 hours approxinately. Fold dough every 30 minutes by using wet hands to reach under one side of dough-gently stretch up and fold over the center turning bowl three times or 90 degrees to do all 4 sides.
Butter or oil the pan and then line pan with parchment. Brush 2 T of oil onto parchment. You can use melted butter but it will harden when the dough touches it. I used butter but it is a bit harder to work with.
Turn dough into prepared pan, using your fingertips, gently stretch dough to about a 10 x 8 rectangle. If dough is still springing back, cover and let it rise a bit longer.
While dough is rising prepare the cinnamon goo by melting the butter and whisking in the brown sugar, cinnamon and vanilla. It takes a bit of whisking to form an emulsion. Make the cream cheese drizzle also by whisking or using an immersion blender. I use the immersion blender! Whisk together the powdered sugar, cream cheese and milk. The drizzle can be spreadable or pourable depending on how much milk you want to add.
After dough has risen and pressed into pan, spread half the goo over the focaccia dough. Fold one short side of the dough to the middle and then turn the other short side of dough to the middle-kind of like an envelope. Now pick up your envelope and turn the short sides that should be on the long sides of the pan and position it so they are facing the short sides of the pan. Your paper may lift up but carefully pat it back down.
Using your fingers pat the dough back into a rectangle while stretching it to fill the pan. Don't worry if it doesn't reach all the way, it will after it finishes rising. Cover and let rise in a warm place until doubled in size and light and jiggly about an hour.
Preheat oven to 425.
Dimple the dough well with your fingertips, pressing all the way to bottom without tearing the dough. Spread the rest of the goo over the dough dimpling it into the dough with fingertips.
Bake until golden brown or until an instant-read thermometer registers 190 degrees-about 18 to 20 minutes. Let cool in pan on wire rack and then using the parchment lift from pan and remove.
Spread or drizzle the cream cheese glaze over the WARM focaccia. Now EAT!
Notes
*Does not include rise time
More Recipes With Cinnamon
Copycat Cinnabons with Frozen Bread Dough
2pots2cook says
Oh my goodness me! This one is brilliant Abbe! Seriously brilliant!