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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.

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) 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

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