Cinnamon Roll Focaccia: A Delicious Twist on a Classic Treat

Cinnamon Roll Focaccia: Prepare to have your brunch game forever elevated! Imagine the soft, pillowy texture of focaccia bread, swirled with the warm, comforting flavors of cinnamon rolls. It’s a delightful fusion that will have everyone reaching for seconds (and thirds!). This isn’t just another baked good; it’s an experience.

While the exact origins of combining these two beloved treats are somewhat shrouded in mystery, the spirit behind it is clear: pure, unadulterated deliciousness. Focaccia, with its Italian roots and history as a simple flatbread, provides the perfect canvas for the sweet and spicy notes of cinnamon rolls, a treat that has warmed hearts and homes for generations. Think of it as a culinary marriage made in heaven!

People adore this Cinnamon Roll Focaccia because it offers the best of both worlds. You get the satisfying chewiness of focaccia, which is so much fun to eat, combined with the gooey, cinnamon-sugar filling that everyone craves. It’s surprisingly easy to make, perfect for a weekend brunch, a special occasion, or simply when you’re in the mood for something truly special. The aroma alone, as it bakes, is enough to make your mouth water. Get ready to create a new family favorite!

Ingredients:

• For the Focaccia Dough:
• 500g (about 4 cups) bread flour, plus more for dusting
• 350ml (1 ½ cups) warm water (105-115°F)
• 7g (2 ¼ teaspoons) active dry yeast
• 10g (2 teaspoons) salt
• 50ml (¼ cup) olive oil, plus more for drizzling
• For the Cinnamon Sugar Filling:
• 150g (¾ cup) granulated sugar
• 30g (¼ cup) ground cinnamon
• 60g (¼ cup) unsalted butter, melted
• For the Cream Cheese Glaze:
• 113g (4 oz) cream cheese, softened
• 60g (½ cup) powdered sugar
• 2-3 tablespoons milk or heavy cream
• ½ teaspoon vanilla extract
• Optional Toppings:
• Chopped pecans or walnuts
• Sea salt flakes

Preparing the Focaccia Dough:

1. Activate the Yeast: In a large bowl, combine the warm water and active dry yeast. Let it sit for 5-10 minutes until foamy. This indicates that the yeast is active and ready to use. If it doesn’t foam, your yeast might be old, and you’ll need to start again with fresh yeast.
2. Combine Dry Ingredients: In a separate large bowl, whisk together the bread flour and salt. Bread flour is crucial for the chewy texture of focaccia, but you can substitute with all-purpose flour if needed, though the texture might be slightly different.
3. Combine Wet and Dry Ingredients: Pour the yeast mixture and olive oil into the bowl with the flour mixture. Use a wooden spoon or your hands to mix until a shaggy dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step. If using a mixer, knead on medium speed for about 6-8 minutes. The dough should be slightly sticky but manageable.
5. First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size. This rise is essential for developing the flavor and texture of the focaccia.

Preparing the Cinnamon Sugar Filling:

1. Combine Sugar and Cinnamon: In a medium bowl, whisk together the granulated sugar and ground cinnamon until well combined. Set aside. This simple mixture is what gives our focaccia its delicious cinnamon roll flavor.
2. Melt the Butter: Melt the unsalted butter in a small bowl or in the microwave. Let it cool slightly before using. The melted butter will help the cinnamon sugar adhere to the dough and create a rich, gooey filling.

Assembling and Baking the Cinnamon Roll Focaccia:

1. Prepare the Baking Sheet: Generously grease a 9×13 inch baking sheet with olive oil. You can also line it with parchment paper for easier cleanup, but the olive oil is crucial for that crispy bottom crust.
2. Roll Out the Dough: Gently deflate the risen dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12×18 inches.
3. Spread with Butter: Brush the entire surface of the dough with the melted butter, ensuring even coverage.
4. Sprinkle with Cinnamon Sugar: Evenly sprinkle the cinnamon sugar mixture over the buttered dough.
5. Roll into a Log: Starting from one of the long edges, tightly roll the dough into a log. Try to keep the roll as tight as possible to create those beautiful cinnamon roll swirls.
6. Slice into Rolls: Using a sharp knife or dental floss (my preferred method!), slice the log into 12-15 rolls. Dental floss creates a cleaner cut and prevents the rolls from getting squished.
7. Arrange in Baking Sheet: Arrange the rolls cut-side up in the prepared baking sheet. They should be close together but not overcrowded, allowing them to rise and bake evenly.
8. Second Rise: Cover the baking sheet with plastic wrap or a clean kitchen towel. Let the rolls rise for another 30-45 minutes, or until they are puffy and almost doubled in size. This second rise is crucial for a light and airy focaccia.
9. Preheat Oven: Preheat your oven to 375°F (190°C).
10. Bake the Focaccia: Drizzle the rolls with a little more olive oil. Bake for 25-30 minutes, or until the rolls are golden brown and the center is cooked through. A toothpick inserted into the center should come out clean.
11. Cool Slightly: Let the focaccia cool in the baking sheet for about 10-15 minutes before frosting.

Preparing the Cream Cheese Glaze:

1. Cream the Cream Cheese: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Make sure your cream cheese is truly softened to avoid lumps in the glaze.
2. Add Powdered Sugar: Gradually add the powdered sugar, beating until smooth.
3. Add Milk and Vanilla: Add the milk or heavy cream, one tablespoon at a time, until the glaze reaches your desired consistency. Stir in the vanilla extract.

Frosting and Serving:

1. Frost the Focaccia: While the focaccia is still slightly warm, generously spread the cream cheese glaze over the top.
2. Add Optional Toppings: If desired, sprinkle with chopped pecans or walnuts and a pinch of sea salt flakes.
3. Serve: Slice and serve warm. This Cinnamon Roll Focaccia is best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days. You can also reheat it briefly in the microwave or oven before serving.

Conclusion:

This Cinnamon Roll Focaccia isn’t just another recipe; it’s a delightful experience waiting to happen in your kitchen. The irresistible aroma of cinnamon swirling through the air as it bakes, the soft, chewy texture of the focaccia mingling with the sweet, gooey filling – it’s a symphony of flavors and textures that will leave you and your loved ones utterly captivated. I truly believe this recipe is a must-try because it elevates the humble focaccia into something truly special, a treat that’s perfect for brunch, dessert, or even a cozy afternoon snack.

But what truly sets this recipe apart is its versatility. While I’ve shared my favorite version, the possibilities are endless! Feel free to experiment with different toppings and fillings to create your own signature Cinnamon Roll Focaccia. Imagine adding chopped pecans or walnuts for a delightful crunch, or perhaps a drizzle of maple syrup for an extra layer of sweetness. For a more decadent treat, you could even incorporate cream cheese frosting after baking, creating a truly unforgettable dessert.

Serving suggestions are just as varied. This Cinnamon Roll Focaccia is fantastic served warm, straight from the oven, with a scoop of vanilla ice cream or a dollop of whipped cream. It also pairs beautifully with a cup of hot coffee or tea, making it the perfect addition to your morning routine. For a more substantial meal, try serving it alongside a fruit salad or a light vegetable soup. And don’t forget, it’s also a crowd-pleasing option for potlucks and gatherings – everyone will be begging you for the recipe!

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. The combination of the savory focaccia base with the sweet and spicy cinnamon roll filling is simply divine. It’s a surprisingly easy recipe to follow, even for beginner bakers, and the results are always impressive. The key is to be patient with the dough and allow it to rise properly – this will ensure a light and airy texture.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure. I promise you, this Cinnamon Roll Focaccia will become a new favorite in your household. It’s the perfect way to impress your friends and family, or simply to treat yourself to something special.

And now, for the most important part: I want to hear about your experience! Once you’ve tried this recipe, please share your photos and comments with me. Let me know what variations you tried, what you loved about it, and any tips or tricks you discovered along the way. Your feedback is invaluable, and it helps me to continue creating delicious and inspiring recipes for you. I can’t wait to see your creations and hear your stories. Happy baking, and enjoy every delicious bite of your homemade Cinnamon Roll Focaccia!