Soft, buttery, and swirled with cinnamon sugar, this cinnamon roll focaccia is baked in one pan and perfect for sharing with friends and family. Serve it warm with coffee or tea for a cozy, crowd-pleasing treat.
0 In a large bowl, whisk the brown sugar into the warm water. Once dissolved, sprinkle yeast on top. Let it sit for 10 minutes until it becomes foamy.
10 Add flour, ½ cup olive oil, salt, and vanilla to the yeast mixture. Mix well until a sticky dough forms. Cover with plastic wrap and let rise for 30 minutes (or up to 2 hours).
9 To prepare the filling, stir together brown sugar, cinnamon, and melted butter until a spreadable paste forms.
8 Now, lightly oil a baking pan. Slide dough directly onto the pan. With oiled fingers, stretch the dough into a large rectangle.
7 Spread about ¾ of the cinnamon filling evenly over the dough.
6 Fold the dough over itself like a book—left to right, top to bottom—until the filling is enclosed. Gently stretch and press the dough to fit the pan.
5 Spread the remaining filling evenly over the surface. Let the dough rise for 30 minutes, or until it becomes puffy.
4 Drizzle the remaining 2 tablespoons of olive oil over the dough. Using oiled fingers, press dimples all over the surface. This helps the cinnamon sugar caramelize.
3 Preheat the oven to 400°F and bake the focaccia 25–28 minutes, or until golden brown and bubbly.
2 While the focaccia bakes, prepare the cream cheese icing. Beat softened cream cheese, powdered sugar, vanilla, and milk until smooth. Adjust milk for drizzling consistency.
1 Once baked, drizzle icing over the warm focaccia and spread evenly. Slice and enjoy warm.
