Description
A soft, fluffy cinnamon focaccia baked in a pan, swirled with buttery brown sugar cinnamon filling, and finished with a smooth vanilla glaze. It has all the cozy flavor of a classic cinnamon roll with an easier, shareable focaccia style method.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 1/2 cups warm whole milk
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup unsalted butter, melted
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 1/2 tablespoons ground cinnamon
- 1 1/2 cups powdered sugar
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the warm milk, active dry yeast, and granulated sugar. Let sit for 5 to 10 minutes until foamy.
- Whisk in the egg and melted butter. Add the flour and salt, then mix until a soft dough forms.
- Knead the dough for 6 to 8 minutes until smooth and slightly tacky. Cover and let rise for 1 hour, or until doubled and puffy.
- Lightly grease a 9 x 13 baking pan. Press the dough into the pan and let it rest for 10 minutes.
- In a small bowl, mix the softened butter, brown sugar, and ground cinnamon until spreadable. Spread the mixture evenly over the dough and lightly dimple the surface with your fingertips.
- Cover and let the dough rise again for 25 minutes. Meanwhile, preheat the oven to 375°F.
- Bake for 22 to 25 minutes, until deeply golden brown and cooked through in the center.
- Whisk together the powdered sugar, 3 tablespoons whole milk, and vanilla extract until smooth. Spread or drizzle the glaze over the focaccia while slightly warm.
- Cool for 10 minutes, slice into 12 squares, and serve.
Notes
- Use warm milk, not hot milk, so the yeast activates properly.
- If the dough resists stretching into the pan, let it rest for 5 minutes and try again.
- For a thicker glaze, add a little more powdered sugar.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 17g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 38mg
Keywords: cinnamon roll focaccia, sweet focaccia, cinnamon breakfast bread, glazed cinnamon bread, brunch bake