Imported from Instagram

Cinnamon Roll Focaccia

Name: Cinnamon Roll Focaccia
Prep time: 25 min
Cook time: 20 min
Total time: 85 min
Yield: 12 servings
Cuisine: American
Ingredients: 540 g Warm water; 12 g Sugar (For the focaccia dough); 9 g Salt (For the focaccia dough); 740 g All-purpose flour (For the focaccia dough); 2 packets Rapid-rise instant yeast (Approximately 14 g total; do not activate separately in water); 2 sticks Unsalted butter (For the cinnamon sugar topping); 200 g Brown sugar (For the cinnamon sugar topping); 3 tbsp Ground cinnamon (For the cinnamon sugar topping); 0.5 tsp Vanilla extract (For the cinnamon sugar topping); 2 tbsp Butter (Melted and poured over the bottom of the sheet pan); 1 cup Powdered sugar (For the icing; approximately 120 g); 0.5 tsp Vanilla extract (For the icing); Milk (Add 1 tbsp at a time to the icing until the desired consistency is reached)

Recipe by Cybele Wells @cybelewells · Instagram

Imported by Niki Su on SeeMeCook

A sweet, tender focaccia topped with a buttery brown-sugar cinnamon mixture and finished with a vanilla icing drizzle. The dough is folded like a letter before rising, creating a soft, layered cinnamon-roll-inspired bread.

12 servings85 minAmerican

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Ingredients

540 g Warm water
12 g Sugar (For the focaccia dough)
9 g Salt (For the focaccia dough)
740 g All-purpose flour (For the focaccia dough)
2 packets Rapid-rise instant yeast (Approximately 14 g total; do not activate separately in water)
2 sticks Unsalted butter (For the cinnamon sugar topping)
200 g Brown sugar (For the cinnamon sugar topping)
3 tbsp Ground cinnamon (For the cinnamon sugar topping)
0.5 tsp Vanilla extract (For the cinnamon sugar topping)
2 tbsp Butter (Melted and poured over the bottom of the sheet pan)
1 cup Powdered sugar (For the icing; approximately 120 g)
0.5 tsp Vanilla extract (For the icing)
Milk (Add 1 tbsp at a time to the icing until the desired consistency is reached)

Steps

1
Add the warm water, sugar, salt, all-purpose flour, and rapid-rise instant yeast to the bowl of a stand mixer. Because the yeast is rapid-rise instant yeast, it does not need to be activated in the water first.
2
Knead the dough with the dough hook for about 4 minutes, until it has come together and is smooth and elastic.
3
Meanwhile, melt the 2 sticks of unsalted butter in a sauté pan.
4
Add the brown sugar, vanilla extract, and ground cinnamon to the melted butter. Cook over medium heat for a couple of minutes, mixing well, until everything is combined.
5
Melt the additional 2 tablespoons of butter separately, then pour it over the entire bottom of a sheet pan.
6
Turn the dough out onto the buttered sheet pan and carefully stretch it until it covers the entire surface.
7
Pour half of the cinnamon sugar topping over the dough and spread it so the entire top is coated.
8
Fold one side of the dough over so it meets the middle, then fold the other side over that, forming a letter fold.
9
Cover the dough with plastic wrap and let it rise for 45 minutes. During the last 15 minutes of rising, preheat the oven to 400°F.
10
Remove the plastic wrap. Dimple the dough by pressing down firmly all over its surface with your fingers.
11
Pour the remaining cinnamon sugar topping over the dimpled dough.
12
Bake for 20 minutes, or until the edges are golden brown.
13
Make the icing by mixing the powdered sugar and vanilla extract. Add milk 1 tablespoon at a time, mixing after each addition, until the icing reaches the desired consistency.
14
Drizzle the icing all over the baked focaccia. Slice and serve.

Notes

The source does not specify the sheet-pan dimensions or the exact amount of milk needed for the icing. The powdered sugar estimate is approximately 120 g per cup. The recipe uses a 45-minute rise and a 20-minute bake at 400°F.