Can I use all-purpose flour instead of bread flour?

Yes. Bread flour gives Cinnamon Roll Focaccia a chewier texture, but all-purpose flour still works well and makes the bread slightly softer.

Can I make the dough in a stand mixer?

Yes. Use a dough hook on low speed for about 5 minutes, or until the dough becomes smooth and slightly sticky.

Can I skip the overnight rise?

You can. Let the dough rise at room temperature for 1 to 2 hours, then let it rise again for 30 to 45 minutes before baking. The flavor may be a little less developed, but Cinnamon Roll Focaccia will still be very good.

How do I know when it is done?

It should look golden brown with caramelized cinnamon sugar on top. Press the center gently; if it feels set and springs back a bit, it is ready.

Can I use a different icing?

Absolutely. Maple icing, cream cheese frosting, or orange icing all work well. Cinnamon Roll Focaccia is flexible enough to take a flavor detour.

Cinnamon Roll Focaccia | Soft, Sweet, and Easy No-Knead Bakery Bread

Description

This Cinnamon Roll Focaccia combines soft, airy focaccia dough with browned butter cinnamon sugar and a drizzle of vanilla icing. It tastes like a cinnamon roll but keeps the process easy, rustic, and bakery-worthy.

Ingredients

Scale

Cinnamon Focaccia

2 cups warm water, heated to about 110°F
2 tsp active dry yeast
1 tsp white granulated sugar
4 cups bread flour, spooned and leveled
1 1/2 tsp salt
1 tbsp olive oil
2 tbsp unsalted butter, melted

Cinnamon-Sugar Topping

6 tbsp brown butter
1/3 cup light brown sugar
2 tsp cinnamon

Vanilla Icing

1 cup powdered sugar, sifted
1 tsp vanilla extract
2 1/2 tbsp milk, adjusted for desired consistency

Instructions

In a small bowl, combine the warm water and granulated sugar. Sprinkle the yeast over the surface and let it sit for 10 to 15 minutes, or until the mixture looks foamy.
In a large mixing bowl, whisk together the bread flour and salt. Pour in the activated yeast mixture and the olive oil. Stir until a sticky dough forms. Lightly coat the top of the dough with olive oil.
Cover the bowl with a damp tea towel or plastic wrap. Place it in the refrigerator and let it rise for at least 12 hours.
Grease a 9×13-inch baking pan and line it with parchment paper. Pour the melted butter into the center of the pan. Gently deflate the dough by pulling the edges toward the center a few times, then place it in the prepared pan. Cover and let it rise in a warm spot for 1 1/2 to 2 hours.
To make the brown butter, melt 1/2 cup butter in a small saucepan over medium heat. Stir as it cooks until it smells nutty and turns a golden amber color. You should have about 6 tablespoons of browned butter when it is finished. Remove it from the heat immediately and let it cool for 10 minutes.
Stir the brown sugar and cinnamon into the browned butter until the sugar dissolves and the mixture looks smooth.
Heat the oven to 450°F. Once the dough has completed its second rise, use wet fingertips to press deep dimples all over the surface. Drizzle the cinnamon-butter topping evenly across the dough.
Bake for 20 to 25 minutes, or until the focaccia is golden brown and the cinnamon sugar looks caramelized. Let it cool in the pan for 10 minutes, then transfer it to a wire rack.
Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the icing over the warm focaccia, then slice into squares and serve.

Notes

Brown butter adds extra depth, but regular melted butter can work in a pinch.
Store the cooled focaccia in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days.
To freeze, wrap tightly and store for up to 2 months. For best results, freeze without icing and glaze after thawing.

Nutrition

Calories: 248kcal
Sugar: 7g
Sodium: 352mg
Fat: 9g
Carbohydrates: 48g
Fiber: 1g
Protein: 5g
Cholesterol: 20mg