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Overnight Cinnamon Roll Focaccia Recipe

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★★★★★

4.9 from 88 reviews

This Overnight Cinnamon Roll Focaccia is a delightful fusion of soft, fluffy Italian bread and the sweet, spiced flavors of classic cinnamon rolls. Prepared with a hearty bread flour dough enriched with olive oil and a cinnamon sugar filling, it undergoes a slow rise for enhanced texture and flavor. Finished with a luscious cinnamon sugar butter glaze and creamy vanilla cream cheese frosting, this focaccia is perfect for breakfast, brunch, or an indulgent snack.

Ingredients

Scale

Dough

  • 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. Prepare the ingredients: Remove the cream cheese and butter from the fridge to soften at room temperature, necessary for a smooth cream cheese frosting without clumps.
  2. Make the dough: In a large 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 one minute until the dough is sticky. Cover with a tea towel and rest for 10 minutes.
  3. Activate yeast (if using active dry yeast): Dissolve active dry yeast in warm water with a pinch of sugar, let foam for 5-10 minutes before adding to dry ingredients. Instant yeast can be mixed directly.
  4. Stretch and fold – first method: Wet hands, perform fold at 12, 3, 6, and 9 o’clock positions by pulling dough over itself, then cover and rest 10 minutes.
  5. Stretch and fold – coil method: Wet hands, gently lift and coil the dough using its weight four times every 10 minutes, turning bowl 90 degrees after each fold to strengthen gluten.
  6. First rise: Drizzle 2 Tablespoons olive oil over dough and bowl, cover with plastic wrap and tea towel. Let rise 1 to 1½ hours at room temperature or refrigerate overnight.
  7. Prepare the baking pan: Butter a 9″x13″ non-stick pan with 3 Tablespoons melted butter.
  8. Shape the dough: Remove plastic wrap, gently stretch dough by moving the bowl to open bubbles. Transfer dough to the buttered pan; it may deflate—this is expected.
  9. Add filling and shape: Mix cinnamon and sugar, sprinkle evenly over dough, fold dough into thirds sealing filling inside, rotate 90 degrees, then flip dough to have the smooth side up.
  10. Second rise: For room temperature first rise, cover and let rise another hour at room temp. For overnight cold rise, bring to room temp over 2-4 hours until dough springs back when pressed.
  11. Preheat oven: Heat oven to 450°F (232°C).
  12. Make cream cheese frosting: Beat softened cream cheese and butter until smooth, then add heavy cream, vanilla, and powdered sugar, mix until fluffy.
  13. Make cinnamon sugar butter glaze: In a small saucepan, melt butter with cinnamon and sugar over low-medium heat, set aside to cool.
  14. Slice the dough: Cut risen dough into 12 equal pieces directly in the pan using a bench scraper or knife.
  15. Create indentations and glaze: Oil fingertips, press dough surface to create dimples and bubbles. Pour cinnamon sugar butter glaze evenly over dough, letting it settle in dimples and edges.
  16. Bake: Place focaccia on center oven rack and bake 20-22 minutes until golden and puffy. Avoid burning the glaze.
  17. Cool and frost: Let focaccia rest in pan for 10-15 minutes, then transfer to a wire rack. While still warm, spread cream cheese frosting evenly on top.

Notes

  • For active dry yeast, proof yeast in warm water with sugar before mixing.
  • Wet hands between stretch and folds to prevent sticking.
  • Be gentle during folding to preserve gluten development.
  • Allow dough to come fully to room temperature after refrigeration to ensure proper final rise.
  • Adjust powdered sugar amount in frosting to personal sweetness preference.
  • Use a non-stick or well-buttered pan to prevent sticking.

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

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