Cinnamon Roll Focaccia
Devin Raimo cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
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A low-effort, no-knead focaccia bread stuffed and topped with a rich cinnamon sugar filling and finished with a sweet milk glaze.
- Time
- 17 hours
- Equipment
- Oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten and dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Dough
- 7 g
- 40 g
- 14 g
- 14 g
Filling
- 115 g
- 25 g
Icing
- 120 g
- 15 g
Weights are estimates. Together, the ingredients weigh about 1.42 kg before cooking, which is about 120 g per serving.
Steps
In a large mixing bowl, combine 512 grams of flour, 10 grams of salt, one packet of instant yeast, and 3 tablespoons of sugar.
Add 450 grams of warm water (ideally 110°F (43 °C)/43°C (109 °F)). Mix with a spatula until the flour is fully incorporated and a shaggy dough forms.
Drizzle olive oil over the surface of the dough and spread it with your finger to prevent a crust from forming.
Cover the bowl with a towel or parchment paper and place it in the refrigerator to rise overnight.
The next morning, grease a baking dish thoroughly with coconut oil.
Using a spatula, detach the dough from the sides of the bowl and plop it into the prepared baking dish. Set aside.
Prepare the filling by mixing 1/2 cup melted butter (or butter/coconut oil blend), 150 grams of coconut sugar, and 3 tablespoons of cinnamon until combined.
Spread the dough out slightly in the dish. Pour half of the cinnamon filling over the dough.
Perform a three-fold: fold one side of the dough over the center, then the other side over that. Flip the entire dough mass over so the folds are face down in the dish.
Cover the dish with plastic wrap and let it rise at room temperature for 4 to 5 hours until doubled and bubbly.
Preheat your oven to 425°F (220 °C) (218°C (425 °F)).
Wet your hands with water to prevent sticking and dimple the dough by pressing your fingers straight down into it. The filling should start seeping through.
Re-melt the remaining half of the cinnamon filling if it has hardened and drizzle it over the top of the dimpled dough.
Bake for 20 to 30 minutes until golden brown and cooked through.
While the bread bakes, whisk together powdered sugar and a splash of milk until you reach a drizzling consistency.
Remove the focaccia from the oven and drizzle the icing over the top while warm.
Notes
If you don't have a thermometer for the water, ensure it is warm to the touch but not hot enough to kill the yeast. The long second rise (4-5 hours) is crucial for the texture.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 348
- Protein
- 5 g
- Carbs
- 60 g
- Fat
- 10 g
- Fiber
- 2 g
Where the calories come from
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