Focaccia Cinnamon Rolls
Focaccia Cinnamon Rolls
Ingredients
For the Dough
- 6 cups bread flour
- 3 teaspoons salt
- 2 teaspoons granulated sugar
- 2 teaspoons instant yeast
- 2 1/2 cups warm water
- 3 tablespoons olive oil, plus more for the pan and topping
- 1 tablespoon cinnamon
For the Filling
- 1 stick butter, melted and cooled
- 1 cup brown sugar
- 1/2 cup granulated sugar
- as needed cinnamon
For Baking
- 1/2 cup heavy cream
For the Glaze (Optional)
- as needed powdered sugar
- as needed milk
- as needed butter, melted
- as needed vanilla extract
Instructions
- 1
In a large bowl, combine the bread flour, salt, 2 teaspoons granulated sugar, 1 tablespoon cinnamon, and instant yeast. Add the warm water and 3 tablespoons olive oil. Stir until a shaggy dough forms and no dry flour remains. Cover the bowl and let the dough rest for 15 minutes.
⏱️ 15 min
- 2
With wet hands, perform stretch-and-folds on the dough. Pull the dough up from one side and fold it into the center, then rotate the bowl a quarter turn. Repeat this process for 4 rounds, spacing each round about 15 minutes apart.
⏱️ 15 min
- 3
After the stretch-and-folds, cover the bowl again and let the dough rise in a warm place for about 2 hours, or until it has doubled in size and appears airy.
⏱️ 120 min
- 4
Lightly grease a 9x13 inch baking pan with olive oil. In a separate small bowl, combine the brown sugar, 1/2 cup granulated sugar, and an ample amount of cinnamon to create the cinnamon-sugar mixture.
⏱️ 5 min
- 5
Gently turn the risen dough out onto a lightly floured surface. Divide the dough into 15 equal portions. Shape each portion into a round bun.
⏱️ 10 min
- 6
Dip each shaped bun into the melted and cooled butter, ensuring it's fully coated. Then, roll the buttered bun in the cinnamon-sugar mixture until well coated.
⏱️ 10 min
- 7
Arrange the coated buns in the prepared 9x13 inch baking pan. Cover the pan and let the buns rise again for about 2 hours, or until they are very puffy.
⏱️ 120 min
- 8
Once the buns have risen, use your fingertips to gently dimple the tops of the dough balls, similar to how you would dimple focaccia.
⏱️ 5 min
- 9
Warm the 1/2 cup of heavy cream slightly. Evenly pour the warm heavy cream over the dimpled buns in the pan.
⏱️ 5 min
- 10
Preheat your oven to 375°F. Place the baking pan on a baking sheet to catch any potential spillage during baking.
⏱️ 5 min•🌡️ 375
- 11
Bake for about 40 minutes, or until the tops are golden brown and the rolls are cooked through. Begin checking for doneness around the 30-minute mark. If the tops are browning too quickly, loosely cover the pan with aluminum foil for the remainder of the baking time.
⏱️ 40 min•🌡️ 375
- 12
Remove the pan from the oven and let the Focaccia Cinnamon Rolls cool slightly. If desired, prepare a simple glaze by whisking together powdered sugar, a splash of milk, a small amount of melted butter, and a dash of vanilla extract until smooth. Drizzle the glaze over the cooled rolls before serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Focaccia Cinnamon Rolls
For the Dough
- 6 cups bread flour
- 3 teaspoons salt
- 2 teaspoons granulated sugar
- 2 teaspoons instant yeast
- 2 1/2 cups warm water
- 3 tablespoons olive oil, plus more for the pan and topping
- 1 tablespoon cinnamon
For the Filling
- 1 stick butter, melted and cooled
- 1 cup brown sugar
- 1/2 cup granulated sugar
- as needed cinnamon
For Baking
- 1/2 cup heavy cream
For the Glaze (Optional)
- as needed powdered sugar
- as needed milk
- as needed butter, melted
- as needed vanilla extract
Instructions
- 1
In a large bowl, combine the bread flour, salt, 2 teaspoons granulated sugar, 1 tablespoon cinnamon, and instant yeast. Add the warm water and 3 tablespoons olive oil. Stir until a shaggy dough forms and no dry flour remains. Cover the bowl and let the dough rest for 15 minutes.
⏱️ 15 min - 2
With wet hands, perform stretch-and-folds on the dough. Pull the dough up from one side and fold it into the center, then rotate the bowl a quarter turn. Repeat this process for 4 rounds, spacing each round about 15 minutes apart.
⏱️ 15 min - 3
After the stretch-and-folds, cover the bowl again and let the dough rise in a warm place for about 2 hours, or until it has doubled in size and appears airy.
⏱️ 120 min - 4
Lightly grease a 9x13 inch baking pan with olive oil. In a separate small bowl, combine the brown sugar, 1/2 cup granulated sugar, and an ample amount of cinnamon to create the cinnamon-sugar mixture.
⏱️ 5 min - 5
Gently turn the risen dough out onto a lightly floured surface. Divide the dough into 15 equal portions. Shape each portion into a round bun.
⏱️ 10 min - 6
Dip each shaped bun into the melted and cooled butter, ensuring it's fully coated. Then, roll the buttered bun in the cinnamon-sugar mixture until well coated.
⏱️ 10 min - 7
Arrange the coated buns in the prepared 9x13 inch baking pan. Cover the pan and let the buns rise again for about 2 hours, or until they are very puffy.
⏱️ 120 min - 8
Once the buns have risen, use your fingertips to gently dimple the tops of the dough balls, similar to how you would dimple focaccia.
⏱️ 5 min - 9
Warm the 1/2 cup of heavy cream slightly. Evenly pour the warm heavy cream over the dimpled buns in the pan.
⏱️ 5 min - 10
Preheat your oven to 375°F. Place the baking pan on a baking sheet to catch any potential spillage during baking.
⏱️ 5 min•🌡️ 375 - 11
Bake for about 40 minutes, or until the tops are golden brown and the rolls are cooked through. Begin checking for doneness around the 30-minute mark. If the tops are browning too quickly, loosely cover the pan with aluminum foil for the remainder of the baking time.
⏱️ 40 min•🌡️ 375 - 12
Remove the pan from the oven and let the Focaccia Cinnamon Rolls cool slightly. If desired, prepare a simple glaze by whisking together powdered sugar, a splash of milk, a small amount of melted butter, and a dash of vanilla extract until smooth. Drizzle the glaze over the cooled rolls before serving.
⏱️ 10 min