Cinnamon roll Focaccia
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Cinnamon roll Focaccia

Serving Size:
Time:
Difficulty:

For the focaccia

  • 2 cups warm water 
  • 7,5 dL | 3 3/4 cup all purpose flour 
  • 1 tbsp instant yeast 
  • 1 tsp table salt 
  • 1 tbsp agave/ honey/ sugar 

For the filling:

  • 75 g browned butter
  • ½ dl brown sugar = 3 tbsp brown sugar
  • ½ dl granulated sugar = 3 tbsp granulated sugar
  • 2-2.5 tsp ground cinnamon
  • 1 tbsp vanilla sugar

Frosting:

  • 75g cream cheese 
  • 3,5 dl | 1 3/4 cup powdered sugar
  • 1 tbsp milk 
  • 1 tbsp vanilla extract 

Directions

  1. Make the Filling: Mix all the filling ingredients together until smooth and spreadable. Set aside.
  2. Activate the Yeast: In a bowl, combine yeast, water, and sweetener. Let it bloom for 10 minutes.
  3. Make the Dough: Add the rest of your ingredients and mix with a wooden spoon until slightly sticky. Transfer to an oiled bowl, cover with plastic wrap, and either let it proof overnight in the fridge or at room temperature for 2.5–5 hours.
  4. Layer the Filling: Place the proofed dough onto an olive-oiled pan. Let it rest, covered, for 1 hour. Every 15 minutes, fold the dough and gently spread a layer of the cinnamon filling between the folds, creating soft, gooey layers inside.
  5. Final Proof & Bake: After the last fold, drizzle generously with olive oil and gently poke the dough (avoiding the pretty bubbles). Sprinkle some extra cinnamon sugar on top for caramelization.
  6. Bake at 220°C (430°F) for 30–40 minutes until golden and fluffy.
    Eat warm and prepare to fall in love! 🤤