?utm Source=rss&utm Medium=rss&utm Campaign=cinnamon is a delightful recipe that brings the essence of homemade cinnamon rolls without the laborious rolling and shaping. Imagine pulling a warm, fluffy focaccia from the oven, topped with a glossy cinnamon sugar that melts in your mouth. This recipe is not just about the taste; it’s about bringing comfort and joy to your kitchen. Let’s dive into this delicious experience!
Why You’ll Love This ?utm Source=rss&utm Medium=rss&utm Campaign=cinnamon
This recipe offers a multitude of benefits that make it a must-try:
- It combines the beloved flavors of cinnamon spice and sugar.
- This focaccia is versatile, perfect for breakfast or dessert.
- The recipe is easy to follow, even for beginners.
- It requires no rolling, making it less time-consuming.
- Using quality ground cinnamon enhances the flavor.
- It’s great for sharing at gatherings and celebrations.
With its rich flavors and soft texture, this focaccia is a delightful treat that you can enjoy any time of day. Plus, it includes the health benefits of cinnamon, making it a sweet indulgence that’s also good for you! Cinnamon has numerous health benefits, including anti-inflammatory properties.
Ingredients for ?utm Source=rss&utm Medium=rss&utm Campaign=cinnamon
Gather these items:
- 500g bread flour
- 375g warm water, divided (90–100°F)
- ¼ teaspoon active dry yeast
- 1¾ – 1⅞ teaspoon fine sea salt
- Neutral oil or melted butter (for greasing bowl and pan)
- 4 tablespoon salted browned butter (divided)
- 7 tablespoons packed light brown sugar
- 3 tablespoons granulated sugar
- 3 tablespoons turbinado sugar
- 4 ¼ teaspoons ground cinnamon
- Pinch fine sea salt
- 1½ oz cream cheese, softened
- 2 tablespoons salted butter, softened
- 1 teaspoon vanilla bean paste
- ¼ teaspoon lemon juice
- 1 ½ teaspoons bourbon
- Pinch sea salt
- ⅔ cup powdered sugar
- 2–4 tablespoons milk or cream, as needed for drizzling consistency
How to Make ?utm Source=rss&utm Medium=rss&utm Campaign=cinnamon Step-by-Step
- Step 1: In a large mixing bowl, combine flour with all but 1 tablespoon of the warm water. Stir until no dry spots remain — dough will be shaggy.
- Step 2: Cover and let rest for 20 minutes. The dough should look rough and shaggy, but fully hydrated.
- Step 3: Sprinkle yeast over reserved 1 tablespoon warm water in a small bowl; let dissolve.
- Step 4: Sprinkle salt evenly over the dough. Pour in dissolved yeast.
- Step 5: With damp hands, stretch and fold the dough. Rotate the bowl and repeat 4–5 times.
- Step 6: Squeeze dough gently in several spots to help incorporate salt and yeast.
- Step 7: Repeat stretch-and-fold a few more times until the dough is slightly smoother.
- Step 8: Cover and let rest at room temperature for 1 hour.
- Step 9: Give the dough one more set of folds.
- Step 10: Transfer to a clean, lightly greased bowl, smooth side up.
- Step 11: Cover and let rise for 5–6 hours at room temp, or until doubled.
- Step 12: If the dough still looks dense by hour 6, give it another 30–60 minutes.
- Step 13: Grease a 9×13-inch metal baking pan with softened butter.
- Step 14: Gently transfer dough, stretching toward edges without deflating.
- Step 15: Cover and let rise until puffy and bubbly, 1–2 hours.
- Step 16: In a bowl, combine cinnamon, brown sugar, granulated sugar, and pinch of salt.
- Step 17: Drizzle 3 tablespoon browned butter evenly over the dough surface.
- Step 18: Sprinkle two-thirds of cinnamon sugar over top.
- Step 19: Lightly oil your hands and press down into the dough to make indentations.
- Step 20: Preheat oven to 425°F (220°C).
- Step 21: Bake focaccia for 14 minutes until lightly golden around the edges.
- Step 22: Remove from oven, drizzle with remaining browned butter.
- Step 23: Combine remaining cinnamon sugar with turbinado sugar; sprinkle over top.
- Step 24: Return to oven and bake 10–12 minutes more until deep golden.
- Step 25: In a bowl, whisk cream cheese and butter until smooth.
- Step 26: Whisk in vanilla, lemon juice, bourbon, and salt.
- Step 27: Stir in powdered sugar until smooth.
- Step 28: Add milk until pourable.
- Step 29: Slice into squares or strips and serve glaze alongside.
Pro Tips for the Perfect ?utm Source=rss&utm Medium=rss&utm Campaign=cinnamon
Keep these in mind:
- Adjust salt in the dough according to preference.
- Ensure dough rises properly for the best texture.
- Use high-quality ground cinnamon for maximum flavor.
- Let the focaccia cool slightly before slicing for neat cuts.
Best Ways to Serve ?utm Source=rss&utm Medium=rss&utm Campaign=cinnamon
This cinnamon sugar focaccia is perfect for:
- Pairing with coffee or tea during breakfast.
- Serving as a dessert topped with the bourbon cream cheese glaze.
- Enjoying warm with butter or cream cheese spread.
How to Store and Reheat ?utm Source=rss&utm Medium=rss&utm Campaign=cinnamon
To store, place any leftover focaccia in an airtight container. It can be kept at room temperature for up to 2 days or refrigerated for up to a week. To reheat, simply warm it in the oven at 350°F (175°C) for about 10 minutes until heated through. This will help maintain its soft texture.
Frequently Asked Questions About ?utm Source=rss&utm Medium=rss&utm Campaign=cinnamon
What’s the secret to perfect ?utm Source=rss&utm Medium=rss&utm Campaign=cinnamon?
The secret lies in allowing the dough ample time to rise and incorporating quality ground cinnamon, which enhances the overall flavor. Following the steps closely will also ensure a light and fluffy texture.
Can I make ?utm Source=rss&utm Medium=rss&utm Campaign=cinnamon ahead of time?
Yes, you can prepare the dough the night before and let it rise in the fridge. This slow fermentation process will develop more flavor and make for an even tastier focaccia.
How do I avoid common mistakes with ?utm Source=rss&utm Medium=rss&utm Campaign=cinnamon?
Avoid overworking the dough, as this can lead to a denser focaccia. Also, ensure your yeast is fresh to guarantee proper rising. Follow each step carefully for the best results.
Variations of ?utm Source=rss&utm Medium=rss&utm Campaign=cinnamon You Can Try
You can experiment with different types of cinnamon like Ceylon cinnamon for a milder flavor or add nuts and dried fruits for extra texture. You could also try a savory version by omitting the sugar and adding herbs.
?utm Source=rss&utm Medium=rss&utm Campaign=cinnamon Delight
- Total Time: 6 hours 15 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This cinnamon sugar focaccia recipe resembles your favorite homemade cinnamon rolls, without the rolling and shaping.
Ingredients
- 500g bread flour
- 375g warm water, divided (90–100°F)
- ¼ teaspoon active dry yeast
- 1¾ – 1⅞ teaspoon fine sea salt
- Neutral oil or melted butter (for greasing bowl and pan)
- 4 tablespoon salted browned butter (divided)
- 7 tablespoons packed light brown sugar
- 3 tablespoons granulated sugar
- 3 tablespoons turbinado sugar
- 4 ¼ teaspoons ground cinnamon
- Pinch fine sea salt
- 1½ oz cream cheese, softened
- 2 tablespoons salted butter, softened
- 1 teaspoon vanilla bean paste
- ¼ teaspoon lemon juice
- 1 ½ teaspoons bourbon
- Pinch sea salt
- ⅔ cup powdered sugar
- 2–4 tablespoons milk or cream, as needed for drizzling consistency
Instructions
- In a large mixing bowl, combine flour with all but 1 tablespoon of the warm water. Stir until no dry spots remain.
- Cover and let rest for 20 minutes.
- Sprinkle yeast over reserved 1 tablespoon warm water; let dissolve.
- Sprinkle salt evenly over the dough. Pour in dissolved yeast.
- With damp hands, stretch and fold dough.
- Squeeze dough gently in several spots to help incorporate salt and yeast.
- Repeat stretch-and-fold until dough is slightly smoother.
- Cover and let rest at room temperature for 1 hour.
- Give dough one more set of folds.
- Transfer to a clean, lightly greased bowl, smooth side up.
- Cover and let rise for 5–6 hours, until doubled.
- If dough looks dense by hour 6, let rise for another 30–60 minutes.
- Grease a 9×13-inch metal baking pan with softened butter.
- Gently transfer dough, stretching toward edges without deflating.
- Cover and let rise until puffy and bubbly, 1–2 hours.
- In a bowl, combine cinnamon, brown sugar, granulated sugar, and pinch of salt.
- Drizzle 3 tablespoon browned butter over dough surface.
- Sprinkle two-thirds of cinnamon sugar over top.
- Lightly oil your hands and press down into the dough to make indentations.
- Preheat oven to 425°F (220°C).
- Bake focaccia for 14 minutes until lightly golden around the edges.
- Remove from oven, drizzle with remaining browned butter.
- Combine remaining cinnamon sugar with turbinado sugar, sprinkle over top.
- Return to oven and bake 10–12 minutes more until deep golden.
- In a bowl, whisk cream cheese and butter until smooth.
- Whisk in vanilla, lemon juice, bourbon, and salt.
- Stir in powdered sugar until smooth.
- Add milk until pourable.
- Slice into squares or strips and serve glaze alongside.
Notes
- Adjust salt in the dough according to preference.
- Ensure dough rises properly for best texture.
- Prep Time: 2 hours
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 square
- Calories: 331
- Sugar: 22 grams
- Sodium: 155 mg
- Fat: 7 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 62 grams
- Fiber: 2 grams
- Protein: 5 grams
- Cholesterol: 20 mg