Description
This Cinnamon Roll Focaccia recipe combines the soft, chewy texture of traditional focaccia bread with the sweet, spiced layers of cinnamon rolls. Featuring a rich brown butter and cinnamon sugar filling, and topped with a smooth vanilla glaze, this delightful treat serves 8 to 8.8 portions and is perfect for breakfast, brunch, or dessert.
Ingredients
Scale
Dough Ingredients
- 3 cups bread flour
- 1 cup all-purpose flour
- 2 1/4 teaspoons active dry yeast (one packet)
- 1 cup warm whole milk (about 110°F)
- 1/3 cup granulated sugar
- 1 teaspoon salt
- 1/4 cup olive oil, plus extra for greasing pan
- 1/4 cup unsalted brown butter, cooled
- 1/2 cup plain Greek yogurt, room temperature
Cinnamon Filling
- 1/2 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1 tablespoon cornstarch
- 3 tablespoons unsalted melted butter
- 1 teaspoon vanilla extract
Glaze
- 1 cup powdered sugar
- 2 tablespoons whole milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the brown butter: In a small saucepan over medium heat, melt the unsalted butter until it foams and the solids turn golden brown with a nutty aroma, about 4 to 5 minutes. Watch carefully to prevent burning. Remove from heat and let cool to warm before using.
- Activate the yeast: Combine the warm whole milk with 1 tablespoon of granulated sugar in a small bowl. Sprinkle the yeast evenly over the surface. Let it sit for 5 to 7 minutes until it becomes foamy, indicating the yeast is active.
- Mix the dough: In a large bowl, whisk together the bread flour, all-purpose flour, remaining sugar, and salt. Add the brown butter, olive oil, Greek yogurt, and the yeast mixture. Stir with a wooden spoon or dough hook until the ingredients come together into a rough dough.
- Knead until smooth and elastic: Turn the dough onto a lightly floured surface and knead by hand for 8 to 10 minutes until smooth and elastic, with a slightly tacky feel. Alternatively, use a stand mixer fitted with a dough hook on medium speed for 6 to 7 minutes. Adequate kneading is important to develop the gluten structure, contributing to chewiness and soft crumb.
- First rise: Lightly oil a clean bowl, place the dough inside, and cover tightly with plastic wrap. Let it rise in a warm, draft-free place until doubled in size, about 1 to 1 1/2 hours. For a deeper flavor and convenience, you can refrigerate the dough overnight for a cold rise – just bring it to room temperature before shaping.
- Prepare the cinnamon filling: In a bowl, whisk the brown sugar, ground cinnamon, cornstarch, melted butter, and vanilla extract until combined into a thick paste. The cornstarch helps absorb excess moisture, keeping the filling from leaking and making the dough soggy during baking.
- Roll and shape the dough: Generously oil a 9×13-inch rimmed baking pan. On a lightly floured surface, roll or stretch the dough into a rectangle about 12 by 15 inches. Transfer it to the baking pan and gently press it to the edges without tearing.
- Spread the cinnamon filling: Evenly spread the cinnamon mixture over the dough’s surface, ensuring full coverage to get clear cinnamon layers.
- Form cinnamon rolls and second rise: Starting from a short edge, roll the dough loosely into a log, then cut it into eight equal pieces with a sharp knife or dental floss to avoid squashing. Place the rolls cut-side up, evenly spaced, back into the greased pan. Cover loosely with plastic wrap or a clean kitchen towel and allow them to rise for 30 to 45 minutes until puffy.
- Bake the focaccia: Preheat the oven to 375°F (190°C). Bake the cinnamon roll focaccia for 25 to 30 minutes, or until golden brown on top and cooked through. If the edges brown too quickly, loosely tent with foil.
- Prepare and apply the glaze: While baking, whisk the powdered sugar, whole milk, and vanilla extract together until smooth. When the focaccia is fresh from the oven, immediately drizzle the glaze evenly over the warm rolls. Let the glaze set for about 10 minutes before serving.
Notes
- For an enhanced flavor, refrigerate the dough overnight for a cold rise and bring it back to room temperature before shaping.
- Use dental floss or a very sharp knife to cut the rolls to avoid compressing the dough and preserve the texture.
- If the focaccia edges brown too fast during baking, tent it loosely with foil to prevent burning.
- The cornstarch in the filling helps prevent sogginess by absorbing excess moisture.
- You can substitute whole milk with 2% milk, but the texture may be slightly less rich.
- Ensure the brown butter is cooled but still warm when mixing into the dough to avoid killing the yeast.
