Print

Overnight Cinnamon Roll Focaccia Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/overnight-cinnamon-roll-focaccia-recipe/