Cinnamon Roll Focaccia
Cinnamon Roll Focaccia is a sweet twist on classic focaccia bread recipe featuring cinnamon and brown sugar and a sticky maple vanilla glaze. This easy recipe is foolproof even for beginners and perfect for sharing.
Ingredients
For the dough
- 3 ½ cups (420g) white bread flour
- 2 tbsp granulated sugar
- 1 tsp salt
- 2 tsp rapid rise yeast or see notes
- 1 ¼ cups (300ml) water
- ⅓ cup (80g) unsalted butter melted and slightly cooled
Cinnamon Sugar
- ½ cup (90g) dark brown sugar
- ½ tbsp ground cinnamon
Glaze
- ½ cup (60g) powdered sugar (icing sugar)
- 2 tbsp maple syrup
- 1 tsp vanilla bean paste or extract
- 1 tbsp melted butter
Instructions
Make the dough
- Add the flour, sugar, salt and yeast to a large mixing bowl and stir to combine. Add the water and three tablespoons of the melted butter and stir well to make a shaggy sticky dough. Rest for 10 minutes.3 ½ cups (420g) white bread flour, 2 tbsp granulated sugar, 1 tsp salt, 2 tsp rapid rise yeast, 1 ¼ cups (300ml) water, ⅓ cup (80g) unsalted butter
- Do a series of stretch and folds: dip your fingertips in melted butter or grease with a little oil. Grab the underside of the dough furthest from you in the bowl and stretch it and fold it over the top. Give the bowl a quarter turn and repeat the stretch and folds three more time. Rest the dough for 10 minutes.
- Repeat the stretch and fold once or twice more – you will notice the dough will start becoming smoother and more elastic. Grease the bowl with a little melted butter, cover and leave to rise for 60-90 minutes until doubled.
Second rise
- Grease and line a 9x11 sheet pan with a baking liner or paper. Tip the dough onto the lined pan and flatten the dough with your fingers to fill the pan. Sprinkle with approximately half of the cinnamon sugar and some melted butter.½ cup (90g) dark brown sugar, ½ tbsp ground cinnamon
- Fold the dough into thirds (letter fold) and then flip over seam side down. Cover the pan and proof for 45 minutes or until the dough has almost doubled in size and filling the pan. Meanwhile preheat the oven to 450°F / 225°C.
Dimple and bake
- Drizzle melted butter over the dough and dimple the dough. Sprinkle with cinnamon sugar and dimple once again.
- Reduce the oven temperature to 400°F (200°F) and bake the focaccia for 25-28 minutes or until it registers at least 190°C (87°C) on an instant read thermometer. Transfer to a wire rack to cool slightly.
Glaze and serve
- Combine all the ingredients for the glaze in a bowl. Drizzle the glaze over the warm focaccia and cool before slicing. Best served slightly warm – reheat in the microwave for just a few seconds.½ cup (60g) powdered sugar, 2 tbsp maple syrup, 1 tsp vanilla bean paste, 1 tbsp melted butter
Video
Notes
Using Dry Active Yeast
Combine 1/4 cup (60g ml) of the water specified in the ingredients and the white sugar in a measuring jug. Add the yeast, stir well and rest for 5-10 minutes until it is active and bubbly. Combine the flour and salt in a large mixing bowl, add the remaining water, 3 tbsp melted butter and the activated yeast. Mix well until a sticky dough forms and proceed with method.