Overnight Cinnamon Roll Focaccia Recipe

Introduction

Overnight Cinnamon Roll Focaccia is a delightful twist on classic focaccia bread, infused with warm cinnamon sugar flavors and topped with a creamy frosting. This recipe combines the best of a cinnamon roll’s sweetness with the fluffy texture of focaccia, perfect for breakfast or a cozy snack.

Ingredients

• 550 g bread flour
• 100 g granulated white sugar
• 500 ml warm water
• 1/2 teaspoon sea salt
• 2 teaspoons instant dry yeast (7 grams)
• 1 Tablespoon olive oil
• 3 Tablespoons melted butter, for the pan
• For the cinnamon sugar filling:
  • 1 Tablespoon ground cinnamon
  • 1 Tablespoon granulated white sugar
• For the cinnamon sugar butter glaze:
  • 5 Tablespoons melted butter
  • 2 teaspoons ground cinnamon
  • 2 teaspoons granulated white sugar
• For the cream cheese frosting:
  • 8 ounces cream cheese
  • 3 Tablespoons heavy whipping cream
  • 2 Tablespoons softened butter
  • 1/2 cup powdered sugar (adjust to taste)
  • 1/2 teaspoon vanilla extract

Instructions

1. Step 1: Take the cream cheese and butter out of the fridge to soften at room temperature before making the frosting.
2. Step 2: In a large bowl, whisk together warm water, sugar, salt, yeast, and olive oil. Add the flour and mix with a dough hook or wooden spoon for at least 1 minute until wet and sticky. Cover with a tea towel and let rest for 10 minutes.
3. Step 3: Perform stretch and fold techniques: wet your hands, fold the dough at 12, 3, 6, and 9 o’clock positions, then cover for 10 minutes. Repeat with coil method folds 3 more times, 10 minutes apart.
4. Step 4: Drizzle about 2 tablespoons of oil over the dough and bowl, cover with plastic wrap and a tea towel, and let rise in a warm spot for 1 to 1½ hours or refrigerate overnight.
5. Step 5: Remove plastic wrap, press dough gently to release bubbles. Butter a 9″x13″ pan with 3 tablespoons melted butter and transfer the dough into it. Mix cinnamon and sugar, sprinkle evenly, fold dough into thirds, rotate and flip so the smooth side is up, sealing the filling inside.
6. Step 6: For room temperature rise, cover and let dough rise 1 hour until it stretches to pan edges. If refrigerated, let dough come to room temp for 2-4 hours until it springs back when pressed.
7. Step 7: Preheat oven to 450°F (232°C).
8. Step 8: Prepare cream cheese frosting by mixing softened cream cheese and butter until smooth. Add heavy cream, vanilla, and powdered sugar, then beat until fluffy.
9. Step 9: Combine melted butter, cinnamon, and sugar in a small saucepan, warm gently until melted, then set aside to cool.
10. Step 10: Once dough has risen, cut into 12 equal sections while still in the pan. Dimple surface with oiled fingertips. Pour cinnamon sugar butter glaze over the top, making sure it fills dimples and edges.
11. Step 11: Bake in the center rack for 20-22 minutes until golden and puffy. Let cool in the pan 10-15 minutes.
12. Step 12: Spread the cream cheese frosting over the warm focaccia before serving.

Tips & Variations

• Use instant yeast for convenience; if using active dry yeast, dissolve it in warm water with a pinch of sugar first and wait until foamy.
• Weigh your flour for best accuracy to avoid a dry or dense dough.
• Try adding chopped nuts or raisins to the cinnamon sugar filling for extra texture and flavor.
• Adjust powdered sugar in frosting to taste for your preferred sweetness level.

Storage

Store leftover focaccia covered at room temperature for up to 2 days. For longer storage, refrigerate up to 4 days or freeze uncut focaccia in an airtight container for up to 1 month. Reheat gently in a low oven before serving, then refresh with frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but active dry yeast must be dissolved in warm water with a pinch of sugar and allowed to become foamy before mixing with other ingredients. Instant yeast can be mixed directly with the dry ingredients.

Why does the dough need two rises?

The first rise strengthens the dough’s gluten structure and develops flavor. The second rise allows the dough to expand further after shaping, ensuring a light, airy texture in the finished focaccia.

Overnight Cinnamon Roll Focaccia Recipe

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★★★★★

4.5 from 63 reviews

This overnight cinnamon roll focaccia is a delightful fusion of soft, airy focaccia bread infused with classic cinnamon roll flavors. With a tender, buttery dough layered with cinnamon sugar and a rich cream cheese frosting, this recipe offers the perfect sweet bread experience that’s ready to bake after an easy overnight rise.

• Author: Dylan
• Prep Time: 25 minutes
• Cook Time: 20-22 minutes
• Total Time: Overnight rise plus 2 hours active time
• Yield: 12 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Dough

• 550 g bread flour
• 100 g granulated white sugar
• 500 ml warm water
• 1/2 teaspoon sea salt
• 2 teaspoons instant dry yeast (7 grams)
• 1 Tablespoon olive oil
• 3 Tablespoons melted butter, for the pan

For the Cinnamon Sugar Filling

• 1 Tablespoon ground cinnamon
• 1 Tablespoon granulated white sugar

For the Cinnamon Sugar Butter Glaze

• 5 Tablespoons melted butter
• 2 teaspoons ground cinnamon
• 2 teaspoons granulated white sugar

For the Cream Cheese Frosting

• 8 ounces cream cheese, softened
• 3 Tablespoons heavy whipping cream
• 2 Tablespoons softened butter
• 1/2 cup powdered sugar (adjust per sweetness preference)
• 1/2 teaspoon vanilla extract

Instructions

1. Prepare Ingredients: Remove the cream cheese and butter to allow them to soften at room temperature, preventing clumps in the frosting.
2. Make the Dough: In a large bowl, whisk together warm water, sugar, salt, yeast, and olive oil. Add bread flour and mix with a dough hook or wooden spoon for at least 1 minute until sticky. Cover with a tea towel and rest for 10 minutes.
3. First Stretch and Fold (Stretch and Fold Method): Wet your hands and perform folds at 12, 3, 6, and 9 o’clock positions by pulling dough over itself. Cover and rest 10 minutes.
4. Coil Fold Method: Wet hands again, gently lift dough from center and fold it using its own weight, turning bowl 90° and repeating 3 more times every 10 minutes to strengthen gluten.
5. First Rise: Coat dough and bowl with 2 tablespoons olive oil, cover with plastic wrap and tea towel, and let rise in a warm spot for 1 to 1½ hours or refrigerate overnight.
6. Prep the Dough for Baking: Remove plastic wrap, gently move bowl to open bubbles. Butter a 9×13 inch pan with 3 tablespoons melted butter. Pour dough into pan; it may deflate. Sprinkle cinnamon sugar filling evenly over dough.
7. Fold and Flip Dough: Fold dough into thirds to seal filling. Rotate dough 90° and flip so smooth side is up and folded side is down.
8. Second Rise: For room temperature rise, cover with plastic wrap and rise 1 hour. For refrigerated dough, bring to room temperature over 2 to 4 hours until springy and no longer cold.
9. Preheat Oven: Preheat oven to 450°F (232°C).
10. Make Cream Cheese Frosting: Beat softened cream cheese and butter on high speed for 1-2 minutes until smooth. Add heavy cream, vanilla extract, and powdered sugar; mix until fluffy.
11. Prepare Cinnamon Sugar Butter Glaze: In a small saucepan, melt butter with cinnamon and sugar over low-medium heat. Remove from heat and let cool.
12. Slice Dough: After second rise, cut dough into 12 equal sections directly in the pan. Press fingertips coated with oil over dough to make dimples and raise bubbles over entire surface.
13. Apply Butter Glaze: Pour melted cinnamon sugar butter glaze evenly over dough surface making sure it fills dimples and seams.
14. Bake: Place pan in center oven rack and bake 20-22 minutes until golden and puffy without burning sugar. Remove from oven and let rest 10-15 minutes.
15. Frost and Serve: While focaccia is warm, spread cream cheese frosting evenly over the top. Slice and enjoy warm or at room temperature.

Notes

• Instant yeast can be mixed directly with dry ingredients; if using active dry yeast, dissolve first in warm water with a pinch of sugar until foamy (5-10 minutes) before adding to dough.
• Weighing dry ingredients with a digital scale is recommended for accuracy.
• Soften cream cheese and butter fully at room temperature before making frosting to ensure a smooth consistency.
• Room temperature second rise takes about 1 hour; refrigerated dough requires 2-4 hours to come to room temp and proof properly.
• Be careful not to burn the sugar glaze during baking.
• You can adjust the sweetness of the cream cheese frosting by varying the powdered sugar amount.

Keywords: overnight cinnamon roll focaccia, cinnamon roll bread, sweet focaccia, cream cheese frosting, cinnamon sugar bread, breakfast bread, soft focaccia