Cinnamon Roll Pull-Apart Focaccia (Yeast Version)
No sourdough starter? This is the same day yeast version of my viral cinnamon roll pull-apart focaccia. Soft dough balls are dunked in vanilla butter, rolled in a brown sugar cinnamon coating, baked until caramelized, and finished with a vanilla glaze or cream cheese frosting. Three sets of stretch and folds build the airy, bubbly crumb, and you can have warm cinnamon focaccia in about five hours.
Equipment
- Large bowl
- spatula
- 13 x 9 cake pan
- Parchment paper
- 2 smaller bowls for dipping
Ingredients
For the Sweet Yeast Dough:
- 535 g bread flour 4 1/4 cups
- 435 g warm water about 100 to 110°F (1 3/4 cups plus 2 tablespoons)
- Yeast choose one: 7 g instant yeast (2 1/4 teaspoons) OR 9 g active dry yeast (2 3/4 teaspoons). See the mixing step for the matching method.
- 8 g salt 1 1/2 teaspoons
- 30 g sugar 2 tablespoons plus 1 teaspoon
- 10 g vanilla extract 2 teaspoons
- 14 g butter melted (1 tablespoon)
- 1 to 2 g ground cinnamon 1/4 to 1/2 teaspoon
For the Pan:
- 28 g butter melted (2 tablespoons)
For the Vanilla Butter Dip:
- 85 g butter melted (6 tablespoons)
- 5 g vanilla extract 1 teaspoon
For the Cinnamon Sugar Coating:
- 150 g brown sugar packed (3/4 cup)
- 7 g cornstarch 1 tablespoon
- 12 to 15 g ground cinnamon 1 1/2 to 2 tablespoons
For the Classic Cinnamon Roll Glaze:
- 180 g powdered sugar 1 1/2 cups
- 45 to 60 g milk or cream 3 to 4 tablespoons
- 5 g vanilla extract 1 teaspoon
- Pinch of salt
OR For the Cream Cheese Frosting (Upgraded Option):
- 113 g unsalted butter softened (1/2 cup, 1 stick)
- 113 g full fat cream cheese cold (1/2 cup, 4 oz)
- 425 g powdered sugar sifted (3 1/2 cups)
- 15 g buttermilk powder optional (1 tablespoon)
- 2 to 4 g ground cinnamon 1/2 to 1 teaspoon
- 5 g vanilla extract or paste 1 teaspoon
- 3 g fine sea salt 1/2 teaspoon
Instructions
Make the Sweet Yeast Dough
- Mix the dough. There are two ways to do this depending on which yeast you use. Follow only the method that matches your yeast, then continue with the rest of the recipe.
METHOD A: INSTANT YEAST (no pre proofing needed)
- In a large bowl, whisk together the bread flour, salt, and instant yeast. Add the warm water, sugar, vanilla, melted butter, and cinnamon. Mix until no dry flour remains. The dough will be sticky and shaggy.
METHOD B: ACTIVE DRY YEAST (proof the yeast first)
- In a large bowl, combine the warm water, active dry yeast, and a pinch of the sugar. Let it sit for 5 to 10 minutes until foamy and bubbly. If it does not foam, your yeast is dead, so start over with fresh yeast. Then add the flour, salt, remaining sugar, vanilla, melted butter, and cinnamon. Mix until no dry flour remains. The dough will be sticky and shaggy.
- Rest. Cover the bowl and let the dough rest for 30 minutes at room temperature.
- Stretch and fold, set 1. With wet hands, grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl 90 degrees and repeat, going all the way around the dough 4 to 6 times total. Cover and rest 30 minutes.
- Stretch and fold, set 2. Repeat the same stretch and fold around the bowl. Cover and rest 30 minutes.
- Stretch and fold, set 3. Repeat the stretch and fold one more time around the bowl. The dough will feel noticeably smoother and stronger.
- Bulk fermentation. Cover and let the dough rise at room temperature until roughly doubled, puffy, and jiggly, about 1 to 2 more hours. Warmer kitchens rise faster, cooler kitchens rise slower, so watch the dough.
Shape, Rise, and Bake
- Prepare your pan. Line a 9x13 inch baking pan with parchment paper. Pour 28 g (2 tablespoons) of melted butter into the bottom and spread it evenly for a golden, caramelized bottom.
- Prepare the vanilla butter. Melt 85 g butter and stir in 5 g vanilla extract. Set aside for dipping.
- Prepare the cinnamon sugar. Mix the brown sugar, cornstarch, and cinnamon in a shallow bowl or plate.
- Shape into balls. Turn the dough out onto a surface lightly sprayed with oil. Divide and shape into about 16 to 20 equal balls. A bench scraper helps you divide evenly.
- Dip and coat. Dip each ball into the vanilla butter, let the excess drip off, then roll generously in the cinnamon sugar. Coat each piece well.
- Arrange in the pan. Place the coated balls in the prepared pan, spacing them slightly apart so they just barely touch. They will expand and connect during the rise.
- Drizzle with butter. Pour any remaining vanilla butter over the arranged balls.
- Second rise. Cover and let rise for about 1 to 2 hours at room temperature, until puffy and grown together into one cohesive pull-apart loaf.
- Bake. Preheat the oven to 375°F (190°C). Dimple the tops of the balls gently with your fingers. Bake for 25 to 30 minutes, until deep golden brown. The internal temperature should reach about 190 to 200°F.
- Cool slightly. Let cool in the pan for 10 to 15 minutes before glazing.
Make the Cinnamon Roll Glaze
- While the focaccia cools, whisk together the powdered sugar, milk or cream (start with 45 g), vanilla extract, and a pinch of salt until smooth. Add more liquid as needed to reach a thick but pourable consistency.
OR Make the Cream Cheese Frosting
- Cream 113 g softened butter on medium high speed for 2 minutes until pale and fluffy. Add 113 g cold cream cheese and beat just until combined. Do not overmix. Mix in the vanilla and fine sea salt. Sift together the powdered sugar, cinnamon, and buttermilk powder if using, then add gradually on low speed, about 1/4 cup at a time, until smooth. Taste and adjust.
- Frost or glaze. Generously spread the frosting or drizzle the glaze over the warm focaccia. Serve warm and pull apart to enjoy.
Notes
Why three sets of stretch and folds? Sourdough develops strength during its long overnight fermentation. This yeast dough rises in a fraction of that time, so three sets of stretch and folds spaced about 30 minutes apart build the same gluten strength and give you those big, soft, airy bubbles.
Water temperature. Use warm water around 100 to 110°F. Some instant yeast blends, like Red Star Platinum, call for warmer water closer to 120°F when mixed straight into the dry ingredients, so always check your packet directions since brands vary.
Worried about wet dough? This is a high hydration dough and sticky is normal, which is what gives you the soft, fluffy crumb. Work with a light, damp, or oiled hand and quick, gentle movements, keeping your hand on the top surface of the dough as you fold. You are not kneading it. If you are new to wet dough, start by reducing the water to 400 g (1 3/4 cups) and work your way up on your next bake.
Make ahead. After mixing, you can refrigerate the dough for up to 24 hours for even better flavor. Bring it back to room temperature and let it finish doubling before shaping. You can also shape, dip, coat, and arrange the balls, then cover well and refrigerate overnight. Pull the pan out in the morning, let it come to room temperature and finish rising, then bake.
Do not skimp on the butter dip. It creates amazing caramelization with the cinnamon sugar and keeps the bread moist.
Choose your topping. The simple glaze is quick and sweet. The cream cheese frosting is richer and more indulgent. Use cold cream cheese so it does not become too soft, and spread it while the focaccia is still warm.
My dough is not rising. Check that your yeast is fresh and not expired, that your water was the right temperature, and that your kitchen is not too cold. Salt in direct contact with yeast can also slow it down, so whisk the salt into the flour first.
Storage: Store leftovers covered at room temperature for up to 2 days. Refrigerate if you used the cream cheese frosting. Reheat individual portions in the microwave for 15 to 20 seconds, or in a 300°F oven until warmed through. To freeze, cool completely, freeze without glaze, then defrost, warm, and ice fresh.
