Cinnamon roll focaccia
A sweet focaccia with cinnamon sugar and glaze—simpler than cinnamon rolls but just as comforting.
Based on King Arthur Test Kitchen’s King Arthur Baking recipe ↗
- Time
- 4 hours
- Makes
- One 23 cm square focaccia
- Oven, conventional
- 220°C / 425°F
Before you begin
Read the whole recipe, then get these ready.
- 23 cm square metal tin
- Large bowl
- Baking paper
- Whisk
Use a metal tin for browned edges; glass makes this high-hydration dough pale and soft.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Make a sticky yeast dough with flour, water, yeast, sugar, salt and oil. Complete four bowl folds over 1 hour.
- 2
Rise until puffy, then transfer to an oiled square tin. Rise again until marshmallowy.
- 3
Dimple the dough deeply. Spread with softened butter and scatter brown sugar and cinnamon over the top.
- 4
Bake at 220°C (425°F) for 15–20 minutes until golden and bubbling.
- 5
Cool slightly, whisk icing sugar with a little milk and drizzle over the focaccia.
Your baking notes
Notes stay on this device.