Overnight Cinnamon Roll Focaccia Recipe

Introduction

This Overnight Cinnamon Roll Focaccia combines the best of two beloved treats—soft, fluffy focaccia bread infused with the sweet, spicy flavors of cinnamon rolls. After a slow rise, it bakes up golden and fluffy, topped with a luscious cream cheese frosting for an irresistible finish.

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: Remove cream cheese and butter from the fridge to soften at room temperature. This prevents clumps in the frosting.
2. Step 2: In a large mixing bowl, whisk together warm water, sugar, salt, yeast, and olive oil. Add the bread flour and mix using a dough hook or wooden spoon for at least 1 minute until the dough is wet and sticky. Cover with a tea towel and rest for 10 minutes.
3. Step 3: Perform stretch and fold techniques to develop gluten. First, wet your hands and fold the dough at 12, 3, 6, and 9 o’clock positions. Cover and rest 10 minutes. Then use the coil method: wet hands, gently pick up the dough from the middle allowing it to fold over itself. Repeat coil folds 3 more times at 10-minute intervals.
4. Step 4: Coat the dough and bowl with about 2 Tablespoons olive oil. Cover with plastic wrap and a tea towel. Let rise in a warm spot for 1 to 1½ hours, or refrigerate overnight.
5. Step 5: Remove plastic wrap. Gently move the bowl back and forth to release bubbles. Butter a 9″x13″ pan with 3 Tablespoons melted butter. Pour the dough into the pan; it may deflate slightly, which is normal.
6. Step 6: Mix cinnamon and sugar, then sprinkle evenly over the dough. Fold the dough into thirds, sealing the filling inside. Rotate the dough 90 degrees, flip it smooth side up, seal side down.
7. Step 7: For room temperature rise, cover with plastic wrap and let rest for 1 hour. If using the refrigerator method, bring dough to room temperature over 2 to 4 hours until it springs back when pressed.
8. Step 8: Preheat oven to 450°F (232°C).
9. Step 9: Prepare cream cheese frosting by beating cream cheese and softened butter on high for 1-2 minutes. Add heavy cream, vanilla extract, and powdered sugar; beat until smooth and fluffy.
10. Step 10: In a small saucepan, combine melted butter, cinnamon, and sugar for the glaze. Warm gently until melted and combined, then set aside to cool.
11. Step 11: Once dough has risen again, cut into 12 equal sections in the pan. Gently press with oiled fingertips to create dimples on the surface. Pour cinnamon sugar butter glaze evenly over the top, letting it settle into the dimples and edges.
12. Step 12: Bake on the center rack for 20-22 minutes until puffy and golden. Avoid burning the sugar glaze by monitoring closely.
13. Step 13: Allow focaccia to cool in the pan for 10-15 minutes. While warm, spread the cream cheese frosting over the top. Serve and enjoy!

Tips & Variations

• Use active dry yeast instead of instant by dissolving it in warm water with a pinch of sugar and letting it activate until foamy before mixing.
• For extra softness, cover the cream cheese frosting with plastic wrap and chill for 20 minutes before spreading.
• Add chopped nuts like pecans or walnuts between folds for crunch.
• Experiment by adding raisins or dried cranberries to the cinnamon sugar filling.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat gently in a low oven or microwave to soften before serving. The cream cheese frosting is best added fresh; if stored separately, keep refrigerated and spread before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, but bread flour provides more gluten which creates a chewier texture. All-purpose flour will yield a softer, slightly less chewy focaccia.

Do I have to refrigerate the dough overnight?

No, the dough can rise entirely at room temperature in about 2-3 hours. Refrigeration slows fermentation, developing more flavor and making the dough easier to handle the next day.

Overnight Cinnamon Roll Focaccia Recipe

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★★★★★

4.4 from 108 reviews

This Overnight Cinnamon Roll Focaccia combines the fluffy, tender texture of traditional focaccia with the sweet, spicy flavors of cinnamon rolls, topped with a luscious cream cheese frosting. The dough requires an overnight rise for deep flavor development and is finished with a rich cinnamon sugar butter glaze and creamy frosting, making it a perfect sweet breakfast bread or dessert.

• Author: Sophie
• Prep Time: 15 minutes active, plus 10 minutes resting, plus 1-1.5 hours rise or overnight fridge rise
• Cook Time: 20-22 minutes
• Total Time: Approximately 12-14 hours including overnight rise
• Yield: 12 servings 1x
• Category: Breakfast, Dessert, Sweet Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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) or 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

1. Prepare Ingredients: Remove the cream cheese and butter from the refrigerator and allow them to soften at room temperature to prevent clumps in the frosting.
2. Make the Dough: In a large mixing bowl, combine warm water, sugar, salt, yeast, and olive oil. Whisk until combined, then add the bread flour. Using a Danish dough hook or wooden spoon neck, mix for at least 1 minute until the dough is wet and sticky. Cover with a tea towel and rest for 10 minutes. (Note: For active dry yeast, dissolve it in warm water with a pinch of sugar first and let it foam for 5-10 minutes before mixing.)
3. Stretch and Fold – First Method: Wet hands to handle dough easier. Perform stretch and folds by pulling dough up and folding over at 12, 3, 6, and 9 o’clock positions around the bowl. Cover with a tea towel and rest for 10 minutes.
4. Stretch and Fold – Coil Method: Wet hands again. Gently lift edges of dough away from bowl sides, place fingertips under dough center, lift to allow dough weight to fold over itself, turning bowl 90° between folds. Repeat 3 more times every 10 minutes. This strengthens dough gluten.
5. First Rise: Drizzle about 2 Tablespoons olive oil on dough and bowl, cover with plastic wrap and tea towel. Let dough rise in a warm spot at room temperature for 1 to 1½ hours or refrigerate overnight for a slow rise.
6. Prepare the Dough for Shaping: Remove plastic wrap. Gently move bowl to release bubbles and let dough breathe. Coat bottom of a 9″x13″ aluminum or non-stick baking pan with 3 Tablespoons melted butter. Pour dough into pan; it may deflate slightly, which is normal.
7. Add Cinnamon Sugar Filling and Fold: Mix 1 Tablespoon ground cinnamon with 1 Tablespoon granulated sugar and sprinkle evenly over dough. Fold dough into thirds to seal filling inside. Rotate dough 90°, flip it so smoother side is on top and seal side down.
8. Second Rise: For room temperature rise, cover dough with plastic wrap and place in warm spot for at least 1 hour to allow dough to stretch and fill pan corners. For overnight refrigerated dough, let dough come to room temperature for 2 to 4 hours, until it springs back when pressed and is no longer cold.
9. Preheat the Oven: Preheat oven to 450°F (232°C).
10. Make Cream Cheese Frosting: In a medium bowl, combine softened cream cheese and butter. Use a hand mixer on high for 1-2 minutes. Add heavy cream, vanilla extract, and powdered sugar. Mix until smooth and fluffy. Adjust powdered sugar to taste.
11. Prepare Cinnamon Sugar Butter Glaze: In a small saucepan over low-medium heat, melt butter with cinnamon and sugar. Remove from heat and allow to cool slightly.
12. Cut and Dimple Dough: After the second rise, use a bench scraper or sharp knife to cut dough directly in pan into 12 equal pieces. Oil fingertips and press into dough surface to create soft dimples and surface bubbles.
13. Apply Glaze and Bake: Pour the melted cinnamon sugar butter evenly over dough, letting it fill dimples and cut edges. Bake on center rack for 20-22 minutes until dough is puffy and golden, watching carefully to avoid burning the glaze.
14. Cool and Frost: Remove focaccia from oven, let it cool in pan for 10-15 minutes, then transfer to a wire rack. While still warm, spread cream cheese frosting evenly on top. Serve warm or at room temperature.

Notes

• For active dry yeast, dissolve it in warm water with a pinch of sugar first and let it foam for 5-10 minutes before use.
• Softening cream cheese and butter before making frosting prevents lumps for a smooth texture.
• The stretch and fold methods improve dough gluten structure for better rise and texture.
• Butter coating on the pan prevents sticking and adds flavor.
• Allowing the dough to come to room temperature after refrigerated rise ensures optimal yeast activity before baking.
• Adjust powdered sugar in frosting to your preferred sweetness.

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