A delicious blend of cinnamon rolls and focaccia, featuring a brown butter filling for added flavor. This recipe involves proofing focaccia dough, preparing a cinnamon filling, and baking it to perfection.
1: Prepare a batch of same-day focaccia dough.
2: Make the cinnamon filling by mixing browned butter, brown sugar, ground cinnamon, and vanilla extract.
3: Line the tray with melted salted butter.
4: Transfer and stretch the proofed dough into the tray.
5: Spread half of the cinnamon filling over the dough and fold it up.
6: Flip the dough over and let it proof at room temp for 1-1.5 hours.
7: Preheat the oven to 215C/420F with the rack in the lowest position.
8: Warm the cinnamon sugar butter to make it drizzle consistency, then spread it evenly over the dough.
9: Bake for 18-23 minutes.
10: Prepare the glaze by whisking powdered sugar, milk, vanilla extract, and a sprinkle of cinnamon.
11: Drizzle the glaze over the focaccia once it’s out of the oven.
12: Transfer to a cooling rack for about 15 mins to let the glaze harden.
