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Overnight Cinnamon Roll Focaccia Recipe

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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.

Ingredients

Scale

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

Find it online: https://cookwithyana.com/overnight-cinnamon-roll-focaccia-recipe/