When the aroma of cinnamon and vanilla fills the air, it’s hard to resist the warmth of homemade baked goods fresh from the oven. Picture this: a soft, airy bread with golden, crispy edges, each dimple generously packed with buttery cinnamon-sugar that caramelizes as it bakes. This is no ordinary recipe; it’s a delightful twist on the classic cinnamon roll—meet my Easy Cinnamon Focaccia with Vanilla Icing.
I stumbled upon this gem after a long afternoon spent in the kitchen, yearning for something other than the usual fast meals. With no rolling involved and a fabulous caramelized topping, this focaccia not only boasts effortless preparation but also brings the family together at the brunch table. Perfect for a cozy gathering, an afternoon snack, or simply indulging yourself, this sweet bread is sure to become a favorite. Join me in creating a melt-in-your-mouth masterpiece that sings with flavor and simplicity!
Why is Cinnamon Roll Focaccia a Must-Try?
Irresistible Aroma: Imagine filling your kitchen with the warm scents of cinnamon and vanilla, beckoning friends and family to gather around.
Effortless Preparation: This is a no-roll recipe that simplifies your baking experience without compromising on taste.
Unique Twist: It’s not just focaccia; it’s a delightful fusion that elevates traditional brunch fare with a twist that everyone will love.
Texture Perfection: Light, fluffy bread with a caramelized topping that creates the perfect contrast of flavors and textures.
Versatile Enjoyment: Whether paired with coffee or as a snack, this focaccia serves any occasion beautifully.
Time-Saving Option: With minimal hands-on prep time, you can enjoy homemade goodness without the fuss. For tips on pairing, check out my serving suggestions for the perfect complement to this dish!
Cinnamon Roll Focaccia Ingredients
For the Dough
• Warm Water – Activates the yeast; ensure the temperature is about 110°F for optimal results.
• Active Dry Yeast – Leavening agent; look for a fresh product to guarantee rise.
• Granulated Sugar – Feeds the yeast, aiding in activation.
• Bread Flour – Provides structure and chewiness; all-purpose flour can also be used for a softer texture.
• Salt – Enhances flavor and controls yeast fermentation.
• Olive Oil – Adds moisture to the dough, improving texture.
For the Topping
• Unsalted Butter – For greasing the pan; use melted for best results.
• Brown Butter – Essential for the caramel topping, adding a rich, nutty flavor.
• Light Brown Sugar – Contributes sweetness and delicious caramel notes for the topping.
• Cinnamon – Provides the signature flavor that defines this Cinnamon Roll Focaccia.
For the Icing
• Powdered Sugar – Base for the icing, creating a smooth finish that complements the focaccia.
• Vanilla Extract – Enhances the flavor of the icing, making it extra special.
• Milk – Adjusts the icing consistency; a splash will help achieve the perfect drizzle.
How to Make Cinnamon Roll Focaccia
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Activate Yeast: Combine warm water and granulated sugar in a bowl. Sprinkle active dry yeast over the mixture and let it sit until foamy, which should take about 10-15 minutes.
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Mix Dough: In a separate bowl, whisk together bread flour and salt. Pour in the yeast mixture and olive oil, stirring until a sticky dough begins to form. Lightly oil the surface and shape the dough into a ball.
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First Rise: Cover the bowl with a towel or plastic wrap, then refrigerate for at least 12 hours. This ensures the dough develops a rich flavor and texture.
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Prepare Pan: Once the dough has risen, grease a 9×13-inch pan with melted unsalted butter. Gently deflate the dough and transfer it to the pan, spreading it into an even layer.
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Second Rise: Cover the dough and place it in a warm location to rise again for 1.5 to 2 hours, or until it has nearly doubled in size.
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Make Brown Butter Mixture: In a small saucepan, melt unsalted butter over medium heat until it turns golden brown and develops a nutty aroma. Remove from heat and combine with light brown sugar and cinnamon.
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Dimple & Bake: Preheat your oven to 450°F (230°C). Using your fingers, press dimples into the risen dough and drizzle the brown butter mixture over the top. Bake for 20-25 minutes until the focaccia is golden brown and has a lovely crisp edge.
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Finish with Icing: Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the icing over the warm focaccia and slice into generous squares to serve.
Optional: Try serving with fresh berries for a delightful touch.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Cinnamon Roll Focaccia
Room Temperature: Store leftover focaccia in an airtight container at room temperature for up to 2 days, ensuring it remains soft and flavorful.
Fridge: If you want to keep it longer, refrigerate the cinnamon roll focaccia for up to 5 days; cover it well to prevent drying out.
Freezer: For extended storage, freeze the focaccia without icing for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil for optimal freshness.
Reheating: To enjoy leftovers, simply reheat in a warm oven at 350°F (175°C) for about 10-15 minutes until heated through, bringing back its airy texture.
Expert Tips for Cinnamon Roll Focaccia
Take Your Time: Allow the dough ample rising time for a fluffy, airy texture. Rushing this step can lead to denser bread.
Perfect Brown Butter: Carefully watch the butter while browning to avoid burning. The nutty aroma means it’s just right for the caramel topping.
Cool Before Icing: Let the focaccia cool for a few minutes before glazing. This prevents the icing from melting off and keeps it beautifully drizzled.
Experiment with Flours: For different textures, try all-purpose flour instead of bread flour for a softer focaccia. Just remember it may yield slightly different results.
Storage Tips: Store leftovers in an airtight container at room temperature for 2 days, or refrigerate for a week to maintain flavor.
Make Ahead Options
These Cinnamon Roll Focaccia are perfect for busy home cooks looking to streamline their meal prep! You can prepare the dough up to 24 hours in advance by completing the first rise and then refrigerating it, allowing the flavors to deepen while saving time. Additionally, you can make the brown butter mixture and store it in an airtight container for up to 3 days, ensuring it’s ready for a quick drizzle when it’s time to bake. When you’re ready to serve, simply complete the second rise and bake as directed. This way, you’ll have a delightful treat that’s just as delicious and fresh, with minimal effort!
Cinnamon Roll Focaccia Variations
Feel free to get creative with your Cinnamon Roll Focaccia by trying these delightful twists.
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Maple Icing: Swap out the vanilla icing for a drizzle of maple icing for a warm, earthy flavor.
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Nutty Crunch: Add chopped walnuts or pecans on top before baking for a delightful crunch and nutty flavor contrast.
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Spice It Up: Enhance your cinnamon topping by adding a pinch of nutmeg or cardamom for a unique spice profile.
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Fruit Fusion: Mix in fresh berries or apple slices into the dimples before baking for a fruity variation that bursts with flavor.
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Dairy-Free: Use coconut milk and dairy-free butter alternatives to make the icing suitable for those with dietary restrictions.
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Zesty Twist: Incorporate orange or lemon zest into the icing for a bright, citrusy kick that complements the sweetness beautifully.
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Chocolate Drizzle: Add a decadent touch by finishing with a chocolate glaze instead of vanilla icing for all the chocoholics out there.
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Savory Option: For a savory twist, eliminate the sugar and spices from the dough and top with herbs and cheese before baking.
What to Serve with Cinnamon Roll Focaccia?
Delightful pairings enhance the warmth and sweetness of your cinnamon roll creation, turning any meal into a cozy experience.
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Fresh Berries: Juicy strawberries or blueberries add a burst of freshness, balancing the sweet richness of the focaccia. They make the perfect side for brunch or dessert.
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Creamy Yogurt: A dollop of Greek yogurt offers a tangy contrast that complements the cinnamon and sweet topping while adding a delightful creamy texture.
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Savory Breakfast Sausages: The savory meat balances the sweet bread, creating a brunch that satisfies all taste buds. The juicy flavors of the sausage pair perfectly with the sweet warmth of cinnamon.
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Maple Syrup Drizzle: An extra touch of syrup brings a sweet, caramel note to the table, enhancing the overall flavor experience. Just a drizzle makes every bite even more decadent.
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Rich Coffee: A good cup of brew elevates breakfast or afternoon snack time, adding a complex bitterness that harmonizes with the sugary bread.
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Chai Tea: The spices in chai beautifully complement the warm flavors of cinnamon and vanilla, creating an aromatic experience. Perfect for an afternoon tea session with friends!
Cinnamon Roll Focaccia Recipe FAQs
What is the best way to select ripe ingredients for this recipe?
Absolutely! For your Cinnamon Roll Focaccia, ensure your warm water is around 110°F when activating the yeast; too hot can kill it, while too cold won’t activate it. Choose fresh active dry yeast, as it will ensure a good rise. For the flour, I recommend using bread flour for a chewier texture, but if you prefer a softer bite, all-purpose flour will do just fine!
How should I store leftover Cinnamon Roll Focaccia?
Very simple! Store your leftover focaccia in an airtight container at room temperature for up to 2 days. If you want to extend its shelf life, refrigerate it for up to 5 days. Just make sure it’s well-covered to help retain its moisture and softness.
Can I freeze Cinnamon Roll Focaccia, and if so, how?
Absolutely! You can freeze this delicious focaccia without the icing for up to 2 months. Just wrap it tightly in plastic wrap, followed by a layer of aluminum foil to protect it from freezer burn. When ready to enjoy, thaw it overnight in the fridge, and then reheat it in a warm oven at 350°F for about 10-15 minutes.
What should I do if the dough doesn’t rise properly?
If your dough isn’t rising, it might be due to the yeast being old or the water being too hot or too cold. Ensure your yeast is fresh and try again with warm water around 110°F. If you face issues with the dough rising, consider placing it in a warmer environment—such as a sunny spot or the oven with just the light on—this helps facilitate a better rise.
Are there any dietary considerations for this recipe?
Certainly! If anyone has allergies, note that this Cinnamon Roll Focaccia contains gluten from the flour and dairy from the butter and milk. For a dairy-free option, you can use dairy-free butter and a non-dairy milk alternative in the icing. Just ensure to check all your ingredient labels for potential cross-contamination if allergies are a concern!
Cinnamon Roll Focaccia: Your New Brunch Obsession Awaits
Ingredients
Equipment
Method
- Combine warm water and granulated sugar in a bowl. Sprinkle active dry yeast over the mixture and let it sit until foamy, about 10-15 minutes.
- In a separate bowl, whisk together bread flour and salt. Pour in the yeast mixture and olive oil, stirring until a sticky dough begins to form. Lightly oil the surface and shape the dough into a ball.
- Cover the bowl with a towel or plastic wrap, then refrigerate for at least 12 hours.
- Once the dough has risen, grease a 9x13-inch pan with melted unsalted butter. Gently deflate the dough and transfer it to the pan, spreading it into an even layer.
- Cover the dough and place it in a warm location to rise again for 1.5 to 2 hours, or until nearly doubled in size.
- In a small saucepan, melt unsalted butter over medium heat until golden brown. Combine with light brown sugar and cinnamon.
- Preheat your oven to 450°F (230°C). Press dimples into the risen dough and drizzle the brown butter mixture over the top. Bake for 20-25 minutes until golden brown.
- Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the warm focaccia and slice into generous squares.