Brown Butter Cinnamon Roll Focaccia
Directions
- 1Brown the salted butter in a pan over medium-high heat.
- 2Brown the salted butter in a pan over medium-high heat.
- 3Brown the salted butter in a pan over medium-high heat.
- 4Simmer the butter, stirring every 30 seconds, until it foams and lightly browned specks appear, then remove from heat.
- 5Simmer the butter, stirring every 30 seconds, until it foams and lightly browned specks appear, then remove from heat.
- 6Simmer the butter, stirring every 30 seconds, until it foams and lightly browned specks appear, then remove from heat.
- 7Pour the browned butter into a bowl.
- 8Pour the browned butter into a bowl.
- 9Pour the browned butter into a bowl.
- 10Add brown sugar to the bowl.
- 11Add brown sugar to the bowl.
- 12Add brown sugar to the bowl.
- 13Add ground cinnamon to the bowl.
- 14Add ground cinnamon to the bowl.
- 15Add ground cinnamon to the bowl.
- 16Add vanilla extract to the bowl.
- 17Add vanilla extract to the bowl.
- 18Add vanilla extract to the bowl.
- 19Mix the brown butter, brown sugar, cinnamon, and vanilla extract to create the cinnamon filling.
- 20Mix the brown butter, brown sugar, cinnamon, and vanilla extract to create the cinnamon filling.
- 21Mix the brown butter, brown sugar, cinnamon, and vanilla extract to create the cinnamon filling.
- 22Line a baking tray with parchment paper.
- 23Line a baking tray with parchment paper.
- 24Line a baking tray with parchment paper.
- 25Brush the parchment paper with melted salted butter.
- 26Brush the parchment paper with melted salted butter.
- 27Brush the parchment paper with melted salted butter.
- 28Transfer the prepared focaccia dough to the tray and gently stretch it to the edges.
- 29Transfer the prepared focaccia dough to the tray and gently stretch it to the edges.
- 30Transfer the prepared focaccia dough to the tray and gently stretch it to the edges.
- 31Spread half of the cinnamon filling over the dough.
- 32Spread half of the cinnamon filling over the dough.
- 33Spread half of the cinnamon filling over the dough.
- 34Fold the dough over the filling.
- 35Fold the dough over the filling.
- 36Fold the dough over the filling.
- 37Flip the dough over.
- 38Flip the dough over.
- 39Flip the dough over.
- 40Cover the dough with a lid and let it proof at room temperature for 1-1.5 hours.
- 41Cover the dough with a lid and let it proof at room temperature for 1-1.5 hours.
- 42Cover the dough with a lid and let it proof at room temperature for 1-1.5 hours.
- 43Warm up the remaining cinnamon sugar butter to a drizzling consistency.
- 44Warm up the remaining cinnamon sugar butter to a drizzling consistency.
- 45Warm up the remaining cinnamon sugar butter to a drizzling consistency.
- 46Spread the warmed cinnamon filling evenly over the top of the proofed dough.
- 47Spread the warmed cinnamon filling evenly over the top of the proofed dough.
- 48Spread the warmed cinnamon filling evenly over the top of the proofed dough.
- 49Dimple the dough with your fingers.
- 50Dimple the dough with your fingers.
- 51Dimple the dough with your fingers.
- 52Bake in a preheated oven at 215C/420F for 18-23 minutes.
- 53Bake in a preheated oven at 215C/420F for 18-23 minutes.
- 54Bake in a preheated oven at 215C/420F for 18-23 minutes.
- 55While the focaccia bakes, prepare the glaze by whisking powdered sugar, milk, a dash of vanilla extract, and a sprinkle of cinnamon in a bowl.
- 56While the focaccia bakes, prepare the glaze by whisking powdered sugar, milk, a dash of vanilla extract, and a sprinkle of cinnamon in a bowl.
- 57While the focaccia bakes, prepare the glaze by whisking powdered sugar, milk, a dash of vanilla extract, and a sprinkle of cinnamon in a bowl.
- 58Once the focaccia is out of the oven, drizzle the glaze over it.
- 59Once the focaccia is out of the oven, drizzle the glaze over it.
- 60Once the focaccia is out of the oven, drizzle the glaze over it.
- 61Brush the glaze evenly over the top, sides, and bottom of the focaccia.
- 62Brush the glaze evenly over the top, sides, and bottom of the focaccia.
- 63Brush the glaze evenly over the top, sides, and bottom of the focaccia.
- 64Transfer the glazed focaccia to a cooling rack for about 15 minutes to allow the glaze to harden.
- 65Transfer the glazed focaccia to a cooling rack for about 15 minutes to allow the glaze to harden.
- 66Transfer the glazed focaccia to a cooling rack for about 15 minutes to allow the glaze to harden.
- 67Cut and serve the brown butter cinnamon roll focaccia.
- 68Cut and serve the brown butter cinnamon roll focaccia.
- 69Cut and serve the brown butter cinnamon roll focaccia.
Ingredients
- 0.5 cup salted butter, browned
- 0.5 cup salted butter, browned
- 0.5 cup salted butter, browned
- 0.5 cup light brown sugar
- 0.5 cup light brown sugar
- 0.5 cup light brown sugar
- 1.5 tablespoons ground cinnamon
- 1.5 tablespoons ground cinnamon
- 1.5 tablespoons ground cinnamon
- 0.25 teaspoon vanilla extract
- 0.25 teaspoon vanilla extract
- 0.25 teaspoon vanilla extract
- 2 tbsp melted salted butter
- 2 tbsp melted salted butter
- 2 tbsp melted salted butter
- 125 g powdered sugar
- 125 g powdered sugar
- 125 g powdered sugar
- 2 Tbsp milk
- 2 Tbsp milk
- 2 Tbsp milk
- 1 dash vanilla extract
- 1 dash vanilla extract
- 1 dash vanilla extract
- 1 sprinkle cinnamon
- 1 sprinkle cinnamon
- 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.