Overnight Cinnamon Roll Focaccia Recipe

Introduction

Overnight Cinnamon Roll Focaccia is a delightful twist on classic focaccia bread, infused with warm cinnamon and a creamy frosting. This recipe offers a soft, sweet bread perfect for breakfast or an indulgent snack, with a rich cinnamon sugar glaze and luscious cream cheese frosting.

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
• For the cinnamon sugar filling:
  • 1 Tablespoon ground cinnamon
  • 1 Tablespoon granulated white sugar
• For the cinnamon sugar butter glaze:
  • 5 Tablespoons melted butter
  • 2 teaspoons ground cinnamon
  • 2 teaspoons granulated white sugar
• For the cream cheese frosting:
  • 8 ounces cream cheese
  • 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. Step 1: Soften the cream cheese and butter by leaving them at room temperature. This helps prevent clumps in the frosting.
2. Step 2: In a large bowl, whisk together warm water, sugar, salt, yeast, and olive oil. Add bread flour and mix with a dough hook or wooden spoon neck for at least 1 minute until wet and sticky. Cover with a tea towel and rest for 10 minutes.
3. Step 3: Perform the first stretch and fold: wet your hands, fold the dough at 12, 3, 6, and 9 o’clock positions by pulling it over to the opposite side. Cover and rest for 10 minutes.
4. Step 4: Use the coil method: wet your hands, gently lift and fold the dough onto itself using its own weight, turning the bowl 90° each time. Repeat 3 more times, resting 10 minutes between folds to strengthen the gluten.
5. Step 5: Coat the dough and bowl with 2 Tablespoons 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.
6. Step 6: Remove plastic wrap, gently move the bowl to release bubbles. Butter a 9″x13″ pan with 3 Tablespoons melted butter and transfer the dough into it. Sprinkle cinnamon and sugar evenly over the dough, fold into thirds to seal the filling, rotate 90 degrees, and flip dough smooth side up.
7. Step 7: For room temperature rise, cover and let rise for 1 hour. If refrigerated overnight, bring dough to room temperature (2-4 hours) until no longer cold and springs back when pressed.
8. Step 8: Preheat oven to 450°F (232°C).
9. Step 9: Prepare the cream cheese frosting: beat softened cream cheese and butter for 1-2 minutes until smooth. Add heavy cream, vanilla extract, and powdered sugar; beat until fluffy.
10. Step 10: Make the cinnamon sugar butter glaze: melt butter with cinnamon and sugar over low-medium heat. Set aside to cool.
11. Step 11: Once risen, cut the dough in the pan into 12 equal sections. Oil your fingertips and press into the dough creating dimples and bubbles all over.
12. Step 12: Pour the cinnamon sugar butter glaze evenly over the surface, making sure it pools in the dimples and along cut edges.
13. Step 13: Bake on the center rack for 20-22 minutes until puffy and golden. Avoid burning the glaze.
14. Step 14: Let the focaccia cool in the pan for 10-15 minutes, then transfer to a wire rack. While warm, spread cream cheese frosting on top.

Tips & Variations

• Use instant dry yeast for convenience, or activate active dry yeast by dissolving it in warm water with sugar before mixing.
• Weigh dry ingredients in grams for precision, especially with flour and sugar.
• Adjust powdered sugar in the frosting based on your preferred sweetness level.
• For extra texture, sprinkle chopped nuts or raisins in the cinnamon sugar filling before folding.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate and consume within 4 days. Reheat slices gently in a microwave or toaster oven to refresh softness before serving.

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 must activate active dry yeast first by dissolving it in warm water with a pinch of sugar and letting it sit until foamy before adding to the dough.

Can I make the dough entirely in advance?

Absolutely. The dough can rise overnight in the refrigerator, which enhances flavor and makes prep easier. Just allow it enough time to come to room temperature before the second rise and baking.