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Cinnamon Roll Focaccia Recipe

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A pan of soft focaccia dimpled with caramelized cinnamon brown sugar pockets and finished with a tangy cream cheese glaze.

Ingredients

Scale
  • For the dough:
  • 4 cups all-purpose flour
  • 2 1/4 tsp instant yeast
  • 2 tbsp granulated sugar
  • 1 1/2 tsp salt
  • 1 1/2 cups warm water (110°F)
  • 1/3 cup olive oil, plus more for the pan
  • For the cinnamon paste filling:
  • 6 tbsp unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 1 tbsp all-purpose flour
  • 1 tbsp ground cinnamon
  • pinch of salt
  • For the cream cheese glaze:
  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1 - 2 tbsp milk, to thin

Instructions

  1. Whisk warm water with the yeast and granulated sugar; let sit 5 minutes until foamy.
  2. In a large bowl, whisk the flour and salt. Pour in the yeast mixture and olive oil; mix until a shaggy dough forms.
  3. Knead 5-6 minutes by hand, or 4 minutes with a stand mixer dough hook, until smooth and elastic.
  4. Oil a large bowl, add the dough, cover, and let rise 1 to 1.5 hours until doubled.
  5. Coat a 9×13 pan with 2 tbsp olive oil. Turn the dough into the pan and stretch gently toward the corners.
  6. Cover and let rise again 30-45 minutes, until puffy.
  7. Meanwhile, beat the softened butter, brown sugar, flour, cinnamon, and salt into a thick paste.
  8. Oil your fingers and dimple the dough deeply all over, pressing nearly to the bottom of the pan.
  9. Dollop the cinnamon paste into the dimples and over the surface.
  10. Bake at 375°F for 22-26 minutes, until deep golden brown and the pockets look set.
  11. Cool in the pan 10 minutes. Whisk the cream cheese, butter, powdered sugar, vanilla, and milk into a glaze.
  12. Drizzle the glaze over the warm focaccia. Cool slightly before slicing into squares.

Notes

Press the dimples firmly and deep, nearly to the bottom of the pan: shallow dimples let the filling slide out onto the flat top and burn there instead of caramelizing in a well. If your kitchen runs cool, the second rise can take closer to 45 minutes - go by how puffy and jiggly the dough looks rather than the clock alone.

Find it online: https://www.receipster.com/cinnamon-roll-focaccia/