Snack
Cinnamon Roll Focaccia with Violife Cream Cheese
Cinnamon Roll Focaccia with Violife Cream Cheese
Cinnamon Roll Focaccia with Violife Cream Cheese
![prep time]()
Cooking time20 minutes![preparation time]()
Prep time2 hour 30 minutes![]()
DifficultyEasy![servings]()
Servings8
For the dough
- 1 cup water, warmed
- 2 tablespoons granulated sugar
- 1 teaspoon active dry yeast
- 73g vegetable oil, divided
- 312.5 g all-purpose flour
- ½ teaspoon salt
Cinnamon filling (half to be used inside focaccia and half on top)
- 6 tablespoons unsalted butter, melted
- 50g light brown sugar, packed
- 1 ½ teaspoons cinnamon powder
Frosting
- 1 Violife Cream Cheese (block or tub), at room temperature
- 125g icing sugar
- 2 tablespoons plant based milk
- 1 teaspoon vanilla extract
- In a large bowl, combine the water, sugar, and yeast. Allow the mixture rest for about 5 minutes, or until the yeast begins to bubble. Pour half of the oil into the yeast mixture. Set the remaining oil aside. Add the flour and salt to the yeast mixture. Stir to combine. Add the dough to a greased bowl and cover. Let rise for 1 hour in a warm place, or until doubled in size.
- Make the cinnamon filling by combining all ingredients. Add half of the filling into the dough and fold in 4 times. Preheat the oven to 450°F/230°C Pour the remaining oil into a shallow 9x11-inch baking pan and grease well Transfer the risen dough to the prepared baking pan, spreading it out to the edges. With your fingers create dimples in the dough. Pour the remaining cinnamon sugar butter mixture over the dough. If you have time, let it rise for another 30 minutes to 1 hour. Bake for 18-20 minutes.
- While the focaccia cools, make your frosting by combining all the ingredients in a bowl and whisking with a hand or stand mixer. Drizzle the frosting over the warm focaccia before serving. Sprinkle with extra cinnamon powder if you wish. Enjoy!
