Overnight Cinnamon Roll Focaccia Recipe

Introduction

Overnight Cinnamon Roll Focaccia is a delightful twist on classic cinnamon rolls, combining the soft texture of focaccia with the sweet, spicy flavors of cinnamon sugar and a creamy frosting. This recipe is perfect for those who want a hands-off overnight dough and a delicious breakfast or dessert treat.

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 per sweetness preference)
  • 1/2 teaspoon vanilla extract

Instructions

1. Step 1: Soften the cream cheese and butter at room temperature to avoid clumps in the frosting.
2. Step 2: In a large mixing bowl, whisk together warm water, sugar, salt, yeast, and olive oil. Add the bread flour and mix with a Danish dough hook or wooden spoon for at least 1 minute until wet and sticky. Cover with a tea towel and rest for 10 minutes.
3. Step 3: Perform stretch and folds on the dough. Wet your hands and fold the dough at 12, 3, 6, and 9 o’clock positions by pulling the dough up and over. Cover and rest for 10 minutes. Repeat using the coil method by lifting and folding the dough using its own weight, turning the bowl 90° each time. Do this 3 more times, 10 minutes apart.
4. Step 4: Coat the dough and bowl with about 2 Tablespoons of olive oil, cover with plastic wrap and a tea towel. Let the dough rise in a warm spot for 1 to 1½ hours or refrigerate overnight.
5. Step 5: Remove plastic wrap. Gently move the bowl to open bubbles. Butter a 9″x13″ baking pan with 3 Tablespoons melted butter and pour the dough in. Sprinkle cinnamon and sugar evenly over the dough, then fold the dough into thirds to seal the filling inside. Rotate the dough 90 degrees, flip it smooth side up and sealed side down.
6. Step 6: For room temperature rise, cover with plastic wrap and place in a warm spot for at least 1 hour. If refrigerated overnight, bring dough to room temperature for 2-4 hours until it springs back when pressed.
7. Step 7: Preheat the oven to 450°F (232°C).
8. Step 8: Make the cream cheese frosting by mixing softened cream cheese and butter on high for 1–2 minutes. Add heavy cream, vanilla, and powdered sugar. Mix until smooth and fluffy.
9. Step 9: In a small saucepan, melt butter with cinnamon and sugar over low-medium heat. Set aside to cool.
10. Step 10: After the second rise, cut the dough into 12 equal pieces directly in the pan. Use oiled fingertips to press indentations all over the surface. Pour the melted cinnamon sugar butter glaze evenly over the focaccia, making sure it fills the dimples and edges.
11. Step 11: Bake on the center rack for 20-22 minutes until puffy and golden. Let cool in the pan for 10-15 minutes before transferring to a wire rack.
12. Step 12: While still warm, spread the cream cheese frosting over the focaccia before serving.

Tips & Variations

• Use instant yeast for convenience, or activate active dry yeast by dissolving it in warm water with a pinch of sugar before adding to the dough.
• Weigh dry ingredients using a digital scale for precise results, especially flour and sugar.
• For extra flavor, add chopped nuts or raisins into the cinnamon sugar filling.
• Adjust powdered sugar in the frosting to suit your preferred sweetness level.

Storage

Store leftover focaccia covered at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat slices gently in a microwave or oven before serving. The frosting may soften when refrigerated, so apply fresh frosting if desired after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you need to activate active dry yeast by dissolving it in warm water with a pinch of sugar and letting it sit for 5-10 minutes until foamy before adding it to the dough.

How long does the dough need to rise overnight?

The dough should rise in the refrigerator overnight, ideally 8-12 hours. When ready to use, bring it to room temperature for 2-4 hours until it loses its chill and springs back when pressed.

Overnight Cinnamon Roll Focaccia Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 110 reviews

This Overnight Cinnamon Roll Focaccia is a delightful fusion of a soft, fluffy focaccia bread infused with the warm spices of cinnamon sugar and finished with a luscious cream cheese frosting. The dough is prepared the night before, rising slowly in the refrigerator to develop flavor and texture, then topped with a buttery cinnamon sugar glaze and baked to golden perfection. Ideal for breakfast, brunch, or a sweet snack, this recipe combines the simplicity of focaccia with the indulgence of cinnamon rolls in an easy-to-make sheet pan treat.

• Author: rami
• Prep Time: 30 minutes (including mixing, resting, and folding)
• Cook Time: 22 minutes
• Total Time: 1.5 to 4 hours (depending on rise method; overnight rise in refrigerator plus about 2-3 hours active time)
• Yield: 12 servings 1x
• Category: Breads
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough 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) or active dry yeast (activated as noted)
• 1 Tablespoon olive oil
• 3 Tablespoons melted butter (for the pan)

Cinnamon Sugar Filling

• 1 Tablespoon ground cinnamon
• 1 Tablespoon granulated white sugar

Cinnamon Sugar Butter Glaze

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

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 cream cheese and butter from the refrigerator to soften at room temperature, ensuring a smooth frosting without clumps.
2. Make the Dough: In a large mixing bowl, whisk together warm water, sugar, sea salt, yeast, and olive oil. Gradually add bread flour and mix using a Danish dough hook or the neck of a wooden spoon for at least one minute until the dough is wet and sticky. Cover with a tea towel and let rest for 10 minutes.
3. Activate Yeast (if using active dry yeast): Dissolve active dry yeast in warm water with a pinch of sugar and let it sit for 5-10 minutes until foamy before adding to dry ingredients.
4. Stretch and Fold – First Method: Wet your hands and stretch the dough by pulling and folding it over itself at 12, 3, 6, and 9 o’clock positions in the bowl. Cover with a tea towel and rest for 10 minutes.
5. Stretch and Fold – Coil Method: With wet hands, gently loosen the edges of the dough and lift it from the middle to fold using its own weight. Rotate the bowl 90° and repeat. Perform this coil fold 3 more times at 10-minute intervals to strengthen gluten.
6. First Rise: Drizzle about 2 tablespoons olive oil over dough and bowl to prevent sticking. Cover with plastic wrap and a tea towel. Let rise in a warm spot for 1 to 1½ hours or refrigerate overnight.
7. Prepare Pan and Dough: Remove plastic wrap, gently move the bowl to open bubbles and allow dough to breathe. Coat a 9″x13″ baking pan with 3 tablespoons melted butter. Transfer the dough to the pan; it may deflate slightly, which is normal.
8. Add Cinnamon Sugar Filling: Mix 1 tablespoon cinnamon with 1 tablespoon granulated sugar, sprinkle evenly over dough. Fold dough into thirds to seal cinnamon sugar inside, rotate 90°, and flip so the smooth side is up.
9. Second Rise: For room temperature rise, cover with plastic wrap and let rise in warm spot for at least 1 hour until dough stretches to pan corners. For refrigerated dough, bring to room temperature (2-4 hours) until no longer cold and springs back when pressed.
10. Preheat Oven: Preheat oven to 450°F (232°C).
11. Make Cream Cheese Frosting: In a medium bowl, beat softened cream cheese and softened butter on high speed for 1-2 minutes. Add heavy cream, vanilla extract, and powdered sugar; mix until smooth and fluffy.
12. Make Cinnamon Sugar Butter Glaze: In a small saucepan over low-medium heat, melt butter with cinnamon and sugar until mixed well. Remove from heat and let cool slightly.
13. Slice and Indent Dough: After the second rise, cut dough in the pan into 12 equal sections with a bench scraper or sharp knife. Coat fingertips with oil and press into dough to create dimples and bubbles over surface.
14. Apply Glaze and Bake: Pour the cinnamon sugar butter glaze evenly over dough, letting it pool in indentations and cuts. Bake on center rack for 20-22 minutes until puffy and golden, taking care to avoid burning glaze.
15. Cool and Frost: Let focaccia rest in pan for 10-15 minutes before transferring to a wire rack. While still warm, spread cream cheese frosting evenly over the top. Serve and enjoy!

Notes

• Use a digital scale for accurate flour measurement in grams to ensure consistency.
• If using active dry yeast, be sure to activate it properly in warm water before mixing with dry ingredients.
• Softening cream cheese and butter at room temperature prevents clumps in frosting.
• The stretch and fold technique strengthens gluten without kneading; be patient for best dough texture.
• Allow dough to fully come to room temperature after refrigeration for optimal rise and texture.
• Use oil on fingertips to prevent dough sticking when making dimples.
• Adjust powdered sugar in frosting according to preferred sweetness.

Keywords: Overnight focaccia, cinnamon roll focaccia, sweet focaccia bread, cinnamon sugar bread, cream cheese frosting focaccia, breakfast bread, brunch recipe