Cinnamon Butter Focaccia Roll

The next evolution of the cinnamon roll, and it's bigger, and better than ever! 

12+ hours prep

45 minutes cook

Serves 6-8

Ori Goldberg
Cinnamon Bun 3.png

Ingredients

    Focaccia dough:
  • 500gstrong white flour (or 00 grade flour)
  • 375gice cold water
  • 7gyeast
  • 15gsalt
  • drizzle of extra virgin olive oil
    • Cinnamon butter:
  • 115gbrown sugar
  • 25gcinnamon
  • 100gunsalted butter
    • Vanilla cream cheese frosting
  • 120gcream cheese, room temperature
  • 2tbspunsalted butter, room temperature
  • 1 tspvanilla extract
  • 240gpowdered sugar
  • 1-2 tspmilk
  • pinch of salt

The classic cinnamon roll, but ditch the stodgy dough for a light and airy focaccia dough, cover it in a dark sugar cinnamon butter and roll it up like a babka, and baked until bubbling and crisp, and drowned in cream cheese frosting. If you like the sound of that, you'll love this recipe!

Method

  • Into a mixing bowl, or a bowl of a stand mixer, add the ice cold water, with a couple ice cubes, olive oil and yeast, whisking together. Add the flour and salt, whisking in the salt into the flour slightly, before kneading on low speed for 2 minute. By hand, knead all together until a wet dough forms. Knead on medium-high speed in a stand mixer, until the dough comes together and leaves the sides of the bowl clean. The easiest way to do this by hand, is to allow the dough to rise for 30 minutes, before pulling and folding from the sides. Do this every 30 minutes for 2.5 hours before covering in olive oil leaving in the fridge overnight. Do the same if using a stand mixer, skipping the folding steps.
  • After the dough has proved and you're ready to bake, take the dough and roll out on a floured surface into a 1/2 inch thick rectangle. Spread on the room temperature butter (the butter must be completely soft for an even spread) and sprinkle on the sugar and cinnamon. Roll the dough into a sausage, and cut the sausage in half (lengthways) revealing the layers within. Wrap into a spiral half the size of your skillet, dust in more sugar and cinnamon, and allow to prove in the skillet an hour, or doubled in size.
  • To make the cream cheese frosting, whisk up the cream cheese with the butter, vanilla, icing and salt until light. Adjust the consistency of the frosting with the milk and season with salt as you'd like, but a 1/2 tsp is always a good idea!
  • Bake at 180°c for 45 minutes. The crust should be slightly crisp and borrowed. Now they say to wait, but from here, you can cover it straight away in the glaze and serve straight away as a dessert, or allow it to cool, and cover in a thick glaze for a naughty sweet treat.

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    Ori Goldberg

    Ori Goldberg

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    Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!

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