Delicious mini cinnamon roll focaccias that are soft, sweet, and topped with a whipped cream cheese frosting or a cinnamon glaze. Perfect for a treat that combines the flavors of cinnamon rolls and focaccia bread.
1: Mix up the dough and perform the stretch & folds as normal.
2: After proofing in bowl, divide into 50g portions on a buttered work surface. There should be about 19 pieces.
3: Place each into a buttered muffin tin.
4: Cover and proof for about an hour. They should have risen to nearly the top of the tin.
5: Brown the butter and mix the cinnamon sugar mixture. When dough has finished rising, top each portion with 2 teaspoons of the mixture and dimple in.
6: Bake at 220C/430F for 16-18 minutes on the lowest rack until golden. If baking two trays at a time, bake one on the bottom and one in the middle and rotate midway through the bake.
7: Choose frosting or glaze option and mix up while the focaccias are baking.
8: If frosting, jab a hole into the middle of each (use a plastic straw), swirl it around to create a hole in the muffin and pipe a bit of frosting inside before piping more on top. Sprinkle with a tiny bit of cinnamon.
9: If glazing, drizzle glaze generously over each and set aside to harden. Enjoy!
