Sourdough Focaccia Cinnamon Roll
Serves 820 mins prep25 mins cook
Transform your homemade sourdough focaccia into a delightful cinnamon roll! This recipe guides you on how to take fermented focaccia dough and infuse it with a sweet cinnamon-sugar filling, baked to perfection, and topped with a simple vanilla glaze. The base focaccia dough recipe can be found on abrightmoment.com.
0 servings
What you need
Instructions
1. Early in the morning, transfer the fermented focaccia dough to a greased baking dish. 2. In a separate bowl, mix together 1 cup granulated cane sugar and 1 tablespoon ground cinnamon. Melt 4 tablespoons of butter in another bowl. 3. Brush the focaccia dough with half of the melted butter, then add half of the cinnamon-sugar mixture. 4. Fold the dough in half, then gently stretch it out from underneath to fit the pan. 5. Grease your hands with olive oil to create some dimples in the dough. Let the dough rest in a warm environment for 3-4 hours to finish rising. 6. Before baking, brush the remaining melted butter and cinnamon-sugar on top, then create more dimples. Bake as normal for focaccia (typically 400-425°F or 200-220°C for 20-25 minutes). 7. Let cool at least 20 minutes before adding the glaze. For the glaze: 1. In a bowl, combine 1 1/2 cups powdered sugar, 1 tablespoon milk (or water), and 1 teaspoon vanilla extract. 2. Mix until smooth, adding a little more water as needed for a thick but runny glaze. 3. Drizzle the glaze over the cooled focaccia. Let the glaze rest 10-20 minutes to set, then enjoy!View original recipe