Cinnamon Roll Focaccia
Soft, fluffy focaccia swirled with cinnamon sugar, baked until golden and buttery, then finished with a sweet vanilla glaze? It’s basically a cinnamon roll and focaccia had a baby, and honestly, I’m here for it.
Ingredients
Focaccia Dough
- 1½ cups warm water
- 2¼ teaspoons active dry yeast
- 4 cups all-purpose flour
- 1 teaspoon kosher salt
- ¼ cup extra-virgin olive oil plus more for the pan
Cinnamon Sugar
- ¾ cup granulated sugar
- 2 tablespoons ground cinnamon
Topping
- 4 tablespoons unsalted butter, melted
- 2 tablespoons heavy cream
Vanilla Glaze
- 1½ cups powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
Make the Dough
- In a large bowl, combine the warm water and yeast. Add the olive oil, flour, and salt, and stir with a wooden spoon or spatula until a sticky, shaggy dough forms.
First Rise
- Cover the bowl and let the dough rise at room temperature for 1½–2 hours, or until noticeably puffy.
- For an overnight rise, cover the bowl and refrigerate the dough overnight. Let it sit at room temperature for 30–60 minutes before continuing.
Make the Cinnamon Sugar
- In a small bowl, combine the granulated sugar and cinnamon. Stir until evenly mixed, then set aside.
Prepare the Pan
- Generously coat a 9×13-inch baking pan with olive oil, making sure the bottom and sides are well coated.
- Transfer the dough to the pan. Using lightly oiled hands, gently stretch the dough toward the corners.
- If the dough resists or springs back, let it rest for 10–15 minutes, then continue stretching.
Add the Cinnamon Sugar
- Sprinkle two-thirds of the cinnamon-sugar mixture evenly over the surface of the dough.
- Fold the dough over itself like a letter to enclose the cinnamon sugar. Gently turn the dough over so the seam is facing down.
Second Rise
- Cover the pan and let the dough rise for 1 to 1½ hours, or until it is very puffy, airy, and jiggly.
- Meanwhile, preheat the oven to 400 F.
Dimple and Top
- Drizzle the melted butter evenly over the surface of the dough. Gently press deep dimples throughout the focaccia.
- Sprinkle the remaining one-third of the cinnamon-sugar mixture evenly over the top. Drizzle the top with heavy cream.
Bake
- Bake for 28–35 minutes, or until the focaccia is deeply golden around the edges and cooked through in the center.
- Let the focaccia cool in the pan for about 15 minutes.
Make the Glaze
- While the focaccia cools, whisk together the powdered sugar, milk, and vanilla until smooth. Add a little more milk, if needed, until the glaze reaches a thick but drizzle-able consistency.
Glaze and Serve
- Drizzle the vanilla glaze generously over the warm focaccia.
- Slice into squares and serve warm or at room temperature.