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Cinnamon roll focaccia

Cinnamon roll focaccia a unique bake with its fluffy dough, buttery, cinnamon sugar topping, it is the perfect balance of bread and dessert.
Prep Time25 minutes
Cook Time20 minutes
Resting time4 hours 30 minutes
Total Time5 hours 15 minutes
Course: Dessert
Cuisine: Italian, Swedish
Keyword: bread, cinnamon
Servings: 12 portions

Ingredients

Dough

  • 7 g dry yeast
  • 600 ml water
  • 1 tbsp brown sugar
  • 650 g flour
  • 1 tsp salt
  • 1 tbsp neutral oil

Filling

  • 50 g unsalted butter melted
  • 1 tbsp cinnamon
  • 2 tbsp sugar
  • A pinch of salt

Instructions

Dough

  • Add 7 g dry yeast, 600 ml water, and 1 tbsp brown sugar into a bowl and mix with a spoon.
  • Let rest for ten minutes to activate the yeast.
  • Add 650 g flour and 1 tsp salt and stir together to a loose, shaggy dough.
  • Add 1 tbsp neutral oil to a bowl and drop the dough into the bowl.
  • Cover and let rest for four hours.
  • Alternatively let it rest, covered, in the fridge over night.

Filling

  • Melt 50 g unsalted butter and let cool slightly.
  • Then add 1 tbsp cinnamon and 2 tbsp sugar with A pinch of salt
  • Stir until the sugar has mostly melted.
  • Divide the filling into three equal parts.
  • Assembly
  • Keep the dough in the bowl and pull it up on one side and fold it over on itself. Turn the bowl a quarter and then fold the dough again.
  • Turn your bowl a quarter again and pour one third of the filling over the dough. The continue to pull and fold over the dough.
  • Turn the bowl a quarter one last time and pour over one third of the filling before doing the last fold over.
  • Move the dough over to your oven form and let it rest for thirty minutes.
  • In this time the dough will spread out into all corners of your oven form, if not, then help it by gently pushing the dough into the corners and make sure the dough is evenly thick throughout.
  • Set the oven to 225 °C (437 °F).
  • Oil your fingers with a natural oil and use your open figners to push into the dough, all the way to the borrom.
  • Pour the last one third of the filling evenly over the top of the foccaica.
  • Bake in the oven for 20 minutes until golden.
  • Take the form out of the oven and let it rest for about ten minutes before moving it onto a kitchen grate to cool off before cutting into it.