Fluffy on the inside and shatteringly crispy on the outside.
This warm and comforting cinnamon roll focaccia is a beautiful cross of baked goods, and a store-bought shortcut helps it come together in no time. Using premade pizza dough is a fantastic hack for making homemade focaccia, and here we use it to bring cinnamon roll flavors to the breakfast table in a fraction of the time it takes to make them from scratch.
Flavor Profile:
- Pillowy on the inside
- Golden on the outside
- Drizzled with a melty cream cheese glaze that seeps into every crispy crevice
- Sweet but not overly so, with a lovely warmth from the cinnamon
- Fluffy on the inside and shatteringly crispy on the outside
- The cream cheese frosting completes the dish, making it feel like cinnamon rolls with a delightful texture
Ingredients:
- ¼ cup + 1 tablespoon canola oil, divided
- All-purpose flour, for work surface
- 2 (1-pound) fresh prepared pizza dough balls
- ¼ cup + 2 tablespoons light brown sugar, divided, plus more for sprinkling
- 2 teaspoons ground cinnamon, divided
- 7 tablespoons unsalted butter, softened, divided
- 4 ounces cream cheese, at room temperature
- 1 cup powdered sugar
- 1 tablespoon whole milk
- ½ teaspoon vanilla extract
Instructions:
- Prep: Coat a 13 x 9-inch baking pan evenly with ¼ cup of the oil.
- Combine Dough: On a lightly floured surface, use your hands or a rolling pin to press dough balls to about 1-inch thickness. In a small bowl, combine 2 tablespoons light brown sugar and 1 teaspoon cinnamon. Sprinkle the top of one dough round with the sugar mixture, then place the second dough round on top. Knead them together until combined, forming one ball of dough.
- First Rise: Place the dough in the prepared pan, cover it with plastic wrap, and let it rise in a warm place for 3 hours. Remove the plastic wrap every hour and gently press out the dough as thin as possible.
- Second Rise and Bake: Preheat the oven to 450 degrees F (230 degrees C). Uncover the dough and spread it into an even layer, pressing it into the edges of the pan. Grease your hands and make deep dimples all over the top of the dough. Drizzle with the remaining 1 tablespoon of oil, and then make more dimples with your fingertips. Bake for 8 to 10 minutes, or until slightly risen and starting to brown.
- Cinnamon Sugar Topping: Meanwhile, melt 6 tablespoons of the butter in a small saucepan over medium heat. Remove from heat, add the remaining ¼ cup light brown sugar and remaining 1 teaspoon cinnamon, and stir until combined. Drizzle this mixture evenly over the dough. Return the pan to the oven and bake at 450 degrees F (230 degrees C) for another 8 to 10 minutes, or until well browned and puffed.
- Cream Cheese Glaze: While the focaccia finishes baking, combine the cream cheese and remaining 1 tablespoon of butter in a bowl. Using an electric mixer on medium speed, beat until smooth and creamy, about 30 seconds. Gradually add the powdered sugar, beating at low speed until blended, for another 30 seconds. Stir in the milk and vanilla extract until the icing is smooth and creamy.
- Serve: Drizzle the icing over the hot bread and serve warm.
Nutritional Information (per serving):
- Calories: 397
- Fat: 19g
- Carbs: 51g
- Protein: 6g
- pen_spark
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