Description
This Big and Bubbly Cinnamon Roll Focaccia is a fun mashup between classic focaccia bread and gooey cinnamon rolls. With a pillowy, airy dough, sweet cinnamon-sugar topping, and a drizzle of vanilla glaze, it’s the perfect treat for brunch or dessert.
Ingredients
Scale
Dough:
- 3 cups (360g) King Arthur Unbleached All-Purpose Flour
- 1 3/4 teaspoons (11g) table salt
- 1 teaspoon instant yeast
- 1 teaspoon granulated sugar
- 1 1/4 cups (284g) warm water (90°F to 110°F)
- 1 1/2 tablespoons (18g) olive oil
- 1/4 cup (35g) King Arthur Cinnamon Sweet Bits (optional)
Pan and Topping:
- 3 tablespoons (36g) olive oil, divided
- 1/3 cup (71g) light brown sugar, packed
- 2 tablespoons (28g) butter, softened
- 1 tablespoon (5g) Vietnamese cinnamon
Glaze:
- 3/4 cup (85g) confectioners’ sugar, sifted if lumpy
- 1 1/2 tablespoons (21g) milk or heavy cream
- 1/2 teaspoon King Arthur Pure Vanilla Extract
- Pinch of table salt
Instructions
- Make the dough: In a large bowl, combine flour, salt, yeast, and sugar. Stir in warm water and olive oil until a sticky dough forms. Fold in cinnamon sweet bits if using.
- Knead briefly until smooth, then cover the bowl and let the dough rise for 1–2 hours, or until doubled in size.
- Prepare the pan: Generously oil a 9×13-inch pan with 2 tablespoons olive oil. Transfer the dough to the pan, stretching to fit. Cover and let rise again for 30–40 minutes.
- Add topping: In a small bowl, mix softened butter, brown sugar, and cinnamon into a paste. Use your fingers to dimple the dough, then spread the cinnamon-sugar mixture evenly across the surface. Drizzle with the remaining 1 tablespoon olive oil.
- Bake: Preheat oven to 375°F (190°C). Bake focaccia for 25–30 minutes, until golden brown and bubbly.
- Make the glaze: Whisk confectioners’ sugar, milk or cream, vanilla, and salt until smooth.
- Finish: Drizzle glaze over warm focaccia before serving.
Notes
- This recipe can be made with or without King Arthur Cinnamon Sweet Bits—add extra cinnamon and sugar if not using.
- For an extra indulgent version, top with cream cheese glaze instead of vanilla glaze.
- Best enjoyed fresh, but leftovers can be reheated in the oven for a warm, gooey texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread, Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 piece (1/12 of recipe)
- Calories: 240
- Sugar: 14g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg