Big Bubbly Cinnamon Roll Focaccia (Print Version)
Golden focaccia swirled with cinnamon-sugar and vanilla glaze. Perfect for brunch or sweet snacking.
# Ingredients:
→ Dough
01 -
500 g bread flour
02 -
1 ½ teaspoons fine sea salt
03 -
2 teaspoons instant yeast
04 -
415 ml warm water (38–43°C)
05 -
3 tablespoons olive oil, plus extra for greasing
→ Cinnamon Filling
06 -
55 g unsalted butter, melted
07 -
65 g brown sugar, packed
08 -
2 teaspoons ground cinnamon
→ Topping
09 -
2 tablespoons unsalted butter, melted
10 -
1 tablespoon granulated sugar
11 -
½ teaspoon ground cinnamon
→ Vanilla Glaze
12 -
120 g powdered sugar
13 -
2 tablespoons whole milk
14 -
½ teaspoon pure vanilla extract
15 -
Pinch of salt
# Steps to Follow:
01 -
In a large mixing bowl, combine bread flour, fine sea salt, and instant yeast. Stir in the warm water and olive oil until a sticky dough forms.
02 -
Transfer the dough to a well-oiled bowl, cover, and let it rise in a warm place until doubled in size, about 60 to 90 minutes.
03 -
In a small bowl, combine brown sugar and ground cinnamon for the filling; set aside.
04 -
Generously oil a 23x33 cm baking pan. Turn the risen dough out onto the pan and gently stretch it to reach all corners.
05 -
Drizzle melted butter for the filling over the dough. Sprinkle evenly with the brown sugar-cinnamon mixture.
06 -
Using your fingers, dimple the dough deeply, creating pockets for the filling and swirling to marble the cinnamon mixture throughout.
07 -
Cover the pan loosely and let the dough rise for an additional 30 to 45 minutes, until puffy and bubbly.
08 -
Preheat the oven to 200°C.
09 -
Brush the top of the dough with the melted butter for topping. Mix granulated sugar and cinnamon for the topping, then sprinkle evenly over the surface.
10 -
Bake on the center rack for 22 to 25 minutes, or until golden brown and bubbling.
11 -
Remove from the oven and allow to cool slightly in the pan.
12 -
Whisk together powdered sugar, whole milk, vanilla extract, and a pinch of salt until smooth. Drizzle glaze generously over the warm focaccia.
13 -
Cut into portions and serve warm or at room temperature.
# Additional Notes:
01 -
For an indulgent variation, add toasted pecans or walnuts before baking.
02 -
Whole milk can be substituted with non-dairy alternatives if desired.
03 -
Enjoy with coffee or spiced chai for a perfect brunch pairing.
04 -
Store leftovers in an airtight container for up to 2 days at room temperature.