Introduction

Overnight Cinnamon Roll Focaccia is a delightful twist on classic focaccia bread, infused with warm cinnamon sugar and topped with creamy frosting. This easy-to-make, yeast-risen treat combines the soft texture of focaccia with the sweet flavors of cinnamon rolls, perfect for breakfast or brunch.

The image shows a square bun batch made of 12 pieces on a black cooling rack. The buns have a soft, airy texture with a golden-brown cinnamon swirl visible inside. Each bun is thickly covered with a creamy white glaze that looks smooth and slightly shiny, dripping onto the cooling rack at some points. The buns are closely placed together, showing the edges touching, with one piece pulled out a bit, showing the fluffy inside. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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) see note for active dry yeast
1 Tablespoon olive oil

3 Tablespoons melted butter, for the pan
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

Step 1: Take out the cream cheese and butter to soften at room temperature before making the frosting to avoid clumps.

Step 2: In a large mixing bowl, whisk together warm water, sugar, salt, yeast, and olive oil. Add the bread flour and mix with a Danish dough hook or wooden spoon for at least 1 minute until sticky. Cover with a tea towel and rest for 10 minutes.
Step 3: Perform stretch and folds to develop gluten. Wet your hands and fold the dough at 12, 3, 6, and 9 o’clock positions, then cover and rest 10 minutes. Next, use the coil method: wet hands, gently lift and fold the dough by its middle, turning the bowl 90° each time. Repeat this 3 more times at 10-minute intervals.
Step 4: Drizzle about 2 Tablespoons of olive oil over the dough and bowl, cover with plastic wrap and a tea towel. Let rise in a warm spot for 1 to 1½ hours, or refrigerate overnight.

Step 5: Remove plastic wrap and move the bowl gently to open bubbles. Coat a 9″x13″ pan with 3 Tablespoons melted butter and pour the dough in. Sprinkle cinnamon sugar filling evenly over the dough, fold the dough into thirds to seal, rotate 90 degrees, and flip over so the smooth side is up and sealed side down.
Step 6: For room temperature rise, cover dough with plastic wrap and let rise 1 hour until it stretches into pan corners. If refrigerated overnight, let the dough come to room temperature for 2-4 hours until it’s no longer cold and springs back when pressed.
Step 7: Preheat the oven to 450°F (232°C).

Step 8: Prepare cream cheese frosting by beating softened cream cheese and butter on high for 1-2 minutes. Add heavy cream, vanilla extract, and powdered sugar, and mix until smooth and fluffy.
Step 9: Make the cinnamon sugar butter glaze by melting butter with cinnamon and sugar over low-medium heat. Set aside to cool.
Step 10: Once the dough has risen, cut it into 12 equal sections directly in the pan. Use oiled fingertips to create dimples across the surface, then pour the cinnamon sugar butter glaze evenly so it pools in the dimples and along cuts.

Step 11: Bake on the center rack for 20-22 minutes until puffy and golden, watching carefully to avoid burning the glazed top.
Step 12: Let focaccia rest in the pan for 10-15 minutes, then transfer to a wire rack. While still warm, spread the cream cheese frosting over the top.

Tips & Variations

Use instant dry yeast for convenience; if using active dry yeast, dissolve it in warm water with a pinch of sugar first and let it foam before mixing.

Adjust powdered sugar in the frosting to your desired level of sweetness.
Experiment with adding chopped nuts or raisins to the cinnamon sugar filling for extra texture and flavor.
Butter the pan generously to prevent sticking and add richness to the base.

Storage

Store any leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 4 days or freeze wrapped tightly for up to 1 month. Reheat gently in a warm oven before serving, and add fresh cream cheese frosting if desired.

How to Serve

A close-up view of a torn piece of cinnamon roll with creamy white icing dripping over it, revealing soft layers of dough mixed with brown cinnamon swirls inside; a pair of woman's hands with light skin gently pulling the roll apart, showing its fluffy texture; in the background, more cinnamon rolls covered with icing are placed closely together on a black cooling rack, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes. Dissolve active dry yeast in the warm water with a pinch of sugar and let it sit for 5-10 minutes until foamy before adding it to the other ingredients.

Do I need to refrigerate the dough overnight?

Refrigerating overnight is optional but helps develop flavor and makes the dough easier to handle. If you skip refrigeration, allow the dough to rise at room temperature until doubled.