Brown Butter Cinnamon Roll Focaccia

1h 30m
Serves 1
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Directions

  1. 1Brown the salted butter in a pan over medium-high heat.
  2. 2Simmer the butter, stirring every 30 seconds, until it foams and lightly browned specks appear, then remove from heat.
  3. 3Pour the browned butter into a bowl.
  4. 4Add brown sugar to the bowl.
  5. 5Add ground cinnamon to the bowl.
  6. 6Add vanilla extract to the bowl.
  7. 7Mix the brown butter, brown sugar, cinnamon, and vanilla extract to create the cinnamon filling.
  8. 8Line a baking tray with parchment paper.
  9. 9Brush the parchment paper with melted salted butter.
  10. 10Transfer the prepared focaccia dough to the tray and gently stretch it to the edges.
  11. 11Spread half of the cinnamon filling over the dough.
  12. 12Fold the dough over the filling.
  13. 13Flip the dough over.
  14. 14Cover the dough with a lid and let it proof at room temperature for 1-1.5 hours.
  15. 15Warm up the remaining cinnamon sugar butter to a drizzling consistency.
  16. 16Spread the warmed cinnamon filling evenly over the top of the proofed dough.
  17. 17Dimple the dough with your fingers.
  18. 18Bake in a preheated oven at 215C/420F for 18-23 minutes.
  19. 19While the focaccia bakes, prepare the glaze by whisking powdered sugar, milk, a dash of vanilla extract, and a sprinkle of cinnamon in a bowl.
  20. 20Once the focaccia is out of the oven, drizzle the glaze over it.
  21. 21Brush the glaze evenly over the top, sides, and bottom of the focaccia.
  22. 22Transfer the glazed focaccia to a cooling rack for about 15 minutes to allow the glaze to harden.
  23. 23Cut and serve the brown butter cinnamon roll focaccia.

Ingredients

  • 0.5 cup salted butter, browned
  • 0.5 cup light brown sugar
  • 1.5 tablespoons ground cinnamon
  • 0.25 teaspoon vanilla extract
  • 2 tbsp melted salted butter
  • 125 g powdered sugar
  • 2 Tbsp milk
  • 1 dash vanilla extract
  • 1 sprinkle cinnamon

Equipment

panplatemeasuring cupspatulabaking trayparchment paperbrushlidcooling rackknifecutting boardwhisk

Tips

  • Brown the butter first to get more complex caramel notes in the filling. To brown butter, melt it over medium-high heat and simmer, stirring every 30 seconds until it goes quiet and starts foaming, then look for lightly browned specks.
  • Warm up the cinnamon sugar butter before spreading it over the dough to make it drizzling consistency.
  • You can top this focaccia with a cream cheese icing if preferred instead of the suggested glaze.
  • Brush the glaze on top, sides, and bottom of the focaccia for full coverage.

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