Recipe: Cinnamon roll focaccia bread​on April 3, 2025 at 6:00 pm

1/3 cup (80 mL) brown sugar, lightly packed

1 1/2 tsp (7.5 mL) cinnamon

In a large bowl, combine the water, sugar and yeast. Let the mixture rest for about 5 minutes or until frothy. Add the flour and salt to the yeast mixture. Stir to combine. Add the dough to a greased bowl and cover, then let rise for one hour until doubled in size.

Preheat oven to 425F. In a small bowl, combine the butter, brown sugar and cinnamon. Set aside.

Prepare a 9×11-inch baking sheet by brushing with butter to coat the bottom of the baking pan. Take dough and punch down. Add half of the prepared topping to the dough, knead to incorporate the half of the topping. Add the dough to the greased bowl once again and let rise for one hour.

Transfer risen dough to the prepared baking pan spreading it out to the edges. Use your fingers to create dimples in the dough. Pour the remaining topping mixture on top of the dimpled dough. Bake for 20-25 minutes.

Frosting

4 oz (114 g) cream cheese, softened

4 tbsp (60 mL) unsalted butter, room temperature

1 cup (250 mL) confectioners sugar

2 tbsp (30 mL) milk

1 tsp (5 mL) vanilla extract

While the bread is cooling, prepare the frosting.

In a medium bowl, use a hand mixer to mix the cream cheese, butter, confectioners sugar, milk and vanilla until smooth. Drizzle the frosting over the warm focaccia bread before serving.

Makes 12 pieces.

Maria Fazzari Larosa is a cookbook author of Maria’s Italian Cucina from Burnaby who shares her recipe creations online @mariascucina on Instagram.