Overnight Cinnamon Roll Focaccia Recipe

Introduction

Overnight Cinnamon Roll Focaccia is a delightful twist on traditional focaccia, infused with the warm flavors of cinnamon and sugar. This recipe offers a soft, fluffy bread layered with a cinnamon sugar filling and topped with a luscious cream cheese frosting, perfect for breakfast or a sweet snack.

Ingredients

• 550 g bread flour
• 100 g granulated white sugar
• 500 ml warm water
• 1/2 teaspoon sea salt
• 2 teaspoons instant dry yeast (7 grams)
• 1 Tablespoon olive oil
• 3 Tablespoons melted butter, for the pan
• 1 Tablespoon ground cinnamon (for the filling)
• 1 Tablespoon granulated white sugar (for the filling)
• 5 Tablespoons melted butter (for the glaze)
• 2 teaspoons ground cinnamon (for the glaze)
• 2 teaspoons granulated white sugar (for the glaze)
• 8 ounces cream cheese (for the frosting)
• 3 Tablespoons heavy whipping cream (for the frosting)
• 2 Tablespoons softened butter (for the frosting)
• 1/2 cup powdered sugar (adjust per sweetness preference, for the frosting)
• 1/2 teaspoon vanilla extract (for the frosting)

Instructions

1. Step 1: Soften the cream cheese and butter at room temperature before starting the recipe to avoid clumps in the frosting.
2. Step 2: In a large mixing bowl, whisk together warm water, sugar, sea salt, yeast, and olive oil. Add the bread flour and mix with a Danish dough hook or the neck of a wooden spoon for at least 1 minute until the dough is wet and sticky. Cover with a tea towel and rest for 10 minutes.
3. Step 3: Perform stretch and fold techniques to develop the dough. First, wet your hands and stretch the dough at 12, 3, 6, and 9 o’clock positions, folding the dough over itself. Cover and rest for 10 minutes. Then, using the coil method, wet your hands again, gently loosen edges, pick up the dough in the middle, and fold it using its own weight. Repeat this 3 more times, 10 minutes apart.
4. Step 4: Coat the dough and bowl with about 2 Tablespoons of olive oil, cover with plastic wrap and a tea towel, and let rise in a warm spot for 1 to 1½ hours or refrigerate overnight.
5. Step 5: Remove plastic wrap, gently move the bowl to open bubbles. Coat a 9″x13″ baking pan with 3 Tablespoons melted butter. Pour the dough into the pan—it may deflate slightly, which is normal.
6. Step 6: Mix 1 Tablespoon cinnamon and 1 Tablespoon sugar. Sprinkle evenly over the dough. Fold the dough into thirds to seal the filling, rotate 90 degrees, and flip the dough to place the smooth side up and seal side down.
7. Step 7: For room temperature rise, cover with plastic wrap and let rise for 1 hour in a warm spot. For overnight refrigerator rise, bring dough to room temperature for 2 to 4 hours until it springs back when pressed.
8. Step 8: Preheat the oven to 450°F (232°C).
9. Step 9: Make the cream cheese frosting by beating softened cream cheese and butter until smooth. Add heavy cream, vanilla extract, and powdered sugar, mixing until fluffy.
10. Step 10: Make the cinnamon sugar butter glaze by heating butter, cinnamon, and sugar over low-medium heat until melted. Set aside to cool.
11. Step 11: Cut the dough in the pan into 12 equal sections with a bench scraper or knife. Oil your fingertips and press into the dough, creating dimples all over.
12. Step 12: Pour the melted cinnamon sugar butter glaze evenly over the dough, allowing it to settle into the dimples and along cut edges.
13. Step 13: Bake on the center rack for 20-22 minutes until golden and puffy. Avoid burning the top.
14. Step 14: Let cool in the pan for 10-15 minutes. While warm, spread the cream cheese frosting on top and serve.

Tips & Variations

• Use active dry yeast instead of instant by dissolving it in warm water with a pinch of sugar and letting it foam before mixing.
• Adjust the powdered sugar in the frosting to taste for your preferred sweetness.
• For extra flavor, add chopped nuts or raisins to the cinnamon sugar filling.
• If you prefer a lighter cinnamon taste, reduce cinnamon quantities in the glaze and filling.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat gently in a low oven or microwave to refresh softness. Cream cheese frosting is best added fresh; store separately if possible.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you need to activate active dry yeast by dissolving it in warm water with a pinch of sugar and letting it become foamy before adding to your dough.

How long can I refrigerate the dough overnight?

The dough can be refrigerated overnight for up to 24 hours. Just allow ample time for it to come back to room temperature before baking.

Overnight Cinnamon Roll Focaccia Recipe

Print Recipe

★★★★★

4.8 from 145 reviews

This Overnight Cinnamon Roll Focaccia recipe combines the soft, fluffy texture of focaccia bread with the sweet, spicy flavors of cinnamon rolls, topped with a luscious cream cheese frosting. The dough is mixed and fermented overnight for depth of flavor, then folded with a cinnamon sugar filling before baking to golden perfection. Perfect for breakfast or dessert, this recipe offers a delightful twist on classic cinnamon rolls with the rustic charm of focaccia.

• Author: Yana
• Prep Time: 20 minutes (plus overnight or 1-1.5 hour first rise)
• Cook Time: 20-22 minutes
• Total Time: Overnight plus about 1 hour active time and 20-22 minutes baking
• Yield: 12 servings 1x
• Category: Bread, Breakfast, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 550 g bread flour
• 100 g granulated white sugar
• 500 ml warm water
• 1/2 teaspoon sea salt
• 2 teaspoons instant dry yeast (7 grams)
• 1 Tablespoon olive oil

For the pan

• 3 Tablespoons melted butter

Cinnamon Sugar Filling

• 1 Tablespoon ground cinnamon
• 1 Tablespoon granulated white sugar

Cinnamon Sugar Butter Glaze

• 5 Tablespoons melted butter
• 2 teaspoons ground cinnamon
• 2 teaspoons granulated white sugar

Cream Cheese Frosting

• 8 ounces cream cheese, softened
• 3 Tablespoons heavy whipping cream
• 2 Tablespoons softened butter
• 1/2 cup powdered sugar (adjust per sweetness preference)
• 1/2 teaspoon vanilla extract

Instructions

1. Before you start: Take out the cream cheese and butter to soften at room temperature, which will help make a smooth cream cheese frosting without clumps.
2. Make the dough: In a large mixing bowl, whisk together warm water, granulated sugar, sea salt, instant dry yeast, and olive oil. Add bread flour and mix with a Danish dough hook or wooden spoon for at least 1 minute until dough is wet and sticky. Cover with a tea towel and allow to rest for 10 minutes.
3. Stretch and fold the dough: Wet your hands. Perform the first stretch and fold by pulling the dough at 12, 3, 6, and 9 o’clock positions over the center, then cover and rest for 10 minutes. For subsequent folds, gently loosen edges, pick up the dough from the middle letting it coil fold under its own weight, turn the bowl 90°, and repeat for a total of 4 coil folds, resting 10 minutes between each. This develops the gluten structure for easier handling.
4. First rise: Coat the dough and bowl with 2 tablespoons olive oil. Cover with plastic wrap and a tea towel. Let it rise in a warm spot at room temperature for 1 to 1½ hours or refrigerate overnight.
5. Prep the dough: Remove plastic wrap. Gently move the bowl to open bubbles. Butter a 9″x13″ non-stick baking pan with 3 tablespoons melted butter. Transfer dough to pan; it may deflate, which is normal. Mix cinnamon and sugar and sprinkle evenly on the dough. Fold dough into thirds to enclose filling, rotate 90 degrees, flip dough so smooth side is up and seam side down.
6. Second rise: For room temperature rise, cover with plastic wrap and let rise for 1 hour in a warm spot. For refrigerated dough, bring to room temperature for 2-4 hours until dough springs back when pressed.
7. Preheat oven: Preheat oven to 450°F (232°C).
8. Make the cream cheese frosting: In a medium bowl, beat softened cream cheese and softened butter on high for 1-2 minutes until smooth. Add heavy cream, vanilla, and powdered sugar. Beat until fluffy.
9. Make the cinnamon sugar butter glaze: In a small saucepan, melt butter with cinnamon and sugar over low-medium heat. Remove from heat and let cool.
10. Slice the dough: After second rise, cut dough into 12 equal sections directly in the pan using a bench scraper or sharp knife. Oil fingertips and press into dough, creating dimples and bubbles over surface. Pour cinnamon sugar butter glaze evenly over the top, filling dimples and edges.
11. Bake: Place focaccia on center oven rack. Bake for 20-22 minutes until puffed and golden, avoiding burning the glaze. Let cool in pan for 10-15 minutes.
12. Frost and serve: While warm, spread cream cheese frosting over the focaccia. Slice and serve immediately.

Notes

• Use instant dry yeast for direct mixing; for active dry yeast, dissolve in warm water with a pinch of sugar and let foam before using.
• Softening cream cheese and butter at room temperature is crucial for smooth frosting.
• The stretch and fold plus coil fold technique strengthens gluten for better dough structure.
• Second rise time varies depending on refrigeration; patience is key for best texture.
• Be careful when baking to avoid burning the butter sugar glaze on top.
• Adjust powdered sugar in frosting to taste for desired sweetness.

Keywords: overnight focaccia, cinnamon roll focaccia, cinnamon sugar bread, sweet focaccia, cream cheese frosting focaccia