Bread Machine Cinnamon Roll Focaccia
Bread Machine Cinnamon Roll Focaccia
Oh my, this Cinnamon Roll Focaccia is absolutely delicious. There’s just no two ways around it, it’s gooooood. And I love that the dough can be made in the bread machine, so it’s easy to make too. I hope you make this bread and love it.
About this bread:
This recipe combines two amazing breads into one, focaccia and cinnamon rolls…it’s really the best of both breads. The moist and fluffy white bread of this cinnamon roll focaccia has soft cinnamon sugar in every bite and a yummy vanilla glaze drizzle topping. This bread is sweet, cinnamon-y and delicious.
Cinnamon Roll Focaccia Recipe Tips
- BAKING PAN: Use a 9 x 13 baking pan.
- FLOUR: Use all-purpose flour or bread flour.
- YEAST: Use fresh instant yeast, also called Bread Machine Yeast and Rapid Rise Yeast.
- BUTTER and OLIVE OIL: Focaccia traditionally uses olive oil, but I have found that butter and olive oil can be used interchangeably, so feel free to use one or the other, it’s really just a flavour preference.
- CUTTING THE BREAD: I like to use a pizza cutter to cut the bread into squares.
- STORAGE: Keep the baked focaccia in an airtight container on the kitchen counter, it’s fine at room temperature. Make sure to seal tightly so the bread doesn’t dry out.
- FREEZING: This bread freezes well. Store in an airtight container or freezer bag in your freezer for up to 2 months.
- WHAT TO DO AFTER FREEZING: Bring the baked bread up to room temperature and serve. OR if you’d like to serve it warm, which is THE BEST, wrap the focaccia in foil and put it in a 350 degree F oven for about 10-15 minutes to warm it up, then remove foil and add more vanilla sugar glaze if you like.
Putting it all together:
Here are a few pictures to show you the steps for making this bread. I’ve listed all of the steps in the recipe card below, but it’s nice to see how it looks as you go along.
Grease the pan with olive oil or melted butter.
After the bread machine cycle, place the dough in the pan and let rise for 1 hour.
The dough will be bubbly and airy. Now, with your fingers press down into the dough, making dimples.
Add the cinnamon roll filling into the dimples, pressing it down into the dough and into the dimples.
Cover with a damp tea towel and let proof in a warm space for about 30 more minutes.
After proofing the dough will have puffed up again so you will need to poke down into the existing dimples.
Bake for 20 – 25 minutes, until the bottom of the focaccia is golden brown. Let cool.
Drizzle the bread with the sugar glaze then cut and enjoy!
Serving Suggestions:
- This is a great bread for brunch and breakfast, especially Christmas morning! Serve with with crustless quiche and a fruit salad.
- Make it to have around for daytime snacks.
- It’s a great bread to take to a brunch potluck.
- Invite a friend over for coffee or tea and this yummy bread!
Bread Machine Cinnamon Roll Focaccia
Ingredients
Focaccia Bread Base:
- 1 1/2 cups water (at room temperature)
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 1 tbsp granulated sugar
- 3 1/2 cups all purpose flour
- 2 1/4 tsp bread machine yeast
Baking Pan Preparation:
- 1 tbsp butter
- 4 tbsp olive oil or melted butter
Cinnamon Roll Topping:
- 1/2 cup butter, melted
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon
- 1/2 tsp vanilla extract
Vanilla Sugar Glaze:
- 3/4 cup powdered sugar
- 2 tbsp milk or cream
- 1 tsp vanilla extract
Instructions
- Measure all of the above focaccia DOUGH ingredients into your bread machine. NOTE: Just the bread ingredients, NOT the cinnamon topping or sugar glaze, those are added later.1 1/2 cups water, 2 tbsp extra virgin olive oil, 1 tsp salt, 1 tbsp granulated sugar, 3 1/2 cups all purpose flour, 2 1/4 tsp bread machine yeast
- Choose the ‘Dough Cycle’.
- Prepare a 9×13 baking pan by greasing the bottom and sides with butter. Then drizzle about 4 tbsp of melted butter or olive oil over the pan. Use a pastry brush to spread it out.1 tbsp butter, 4 tbsp olive oil or melted butter
- Once the dough cycle is complete, remove the dough then place it into the prepared pan. Lightly spread the dough out, then cover with a clean damp tea towel and let rise in a warm space for 1 hour.
- Make the cinnamon roll topping. Mix together the melted butter, brown sugar, cinnamon and vanilla.1/2 cup butter, melted, 1/2 cup brown sugar, 1 tbsp ground cinnamon, 1/2 tsp vanilla extract
- Once the dough has finished rising, dimple the dough. Do this by greasing your fingertips with some melted butter, then poke your fingers deep into the dough, spacing the dimples out about 1 inch between each other. See images above.
- Now add the cinnamon roll filing into the dimples, pressing it down into the dough and into the dimples, kind of massaging it in.
- Cover the dough with a damp tea towel and let it proof in a warm space for about 30 minutes.
- Preheat your oven to 400 degrees F.
- After the 30 minute proofing time the dough will have puffed up quite a bit again so you will need to poke into the existing dimples, pressing the dough down.
- Bake for 20 to 25 minutes, until the bottom of the focaccia is golden brown.
- Let the bread cool in the pan for about 10 minutes.
- While the bread is cooling make the vanilla sugar glaze.3/4 cup powdered sugar, 2 tbsp milk or cream, 1 tsp vanilla extract
- Drizzle the bread with the glaze then cut into 20-24 pieces. Enjoy!
More Yummy Cinnamon Bread Recipes to Try!
Have a delicious day!
