Cinnnamon Roll Foccacia
![cooktime]()
Cooking time20 min![preparation time]()
Prep time2 hr 30 min![servings]()
Servings6
For the dough:
- 1 cup water, warmed
- 2 tablespoons granulated sugar
- 1 teaspoon active dry yeast
- 1/3 cup vegetable oil, divided
- 1 1/3 cup all-purpose flour
- ½ teaspoon salt
Cinammon filling (half to be used inside foccacia and half on top):
- 6 tablespoons unsalted butter, melted
- ½ cup light brown sugar, packed
- 1 ½ teaspoons cinnamon powder
Frosting:
- 1 Violife cream cheese (block or tub), at room temperature
- 1 cup 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
- Pour the remaining oil into a shallow 9×11-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!
