Cinnamon Roll Focaccia
kicking off cozy szn with this jaw-dropping recipe. fluffy vegan focaccia with cinnamon sugar topping and icing sugar glaze all the flavours of a classic cinnamon roll but with no kneading or rolling
Ingredients
Cinnamon topping
Directions
- 1
Mix the dough ingredients all together in a bowl and cover with cling film. Let rest 30mins
- 2
Fold over the edges of the dough into the centre to add some air into the dough. Repeat all the way around. Cover and rest 30mins
- 3
Do coil folds for a minute or so. Cover and rest 30mins
- 4
Do one more round of coil folds. Cover and refrigerate overnight or around 8 hrs
- 5
The next day remove from fridge for a couple hours and then add the dough to a well oiled dish. Let rest for 1 hour or so
- 6
Make the cinnamon topping by melting butter and mixing in the sugars and cinnamon
- 7
Once the dough has risen, top with the cinnamon mixture and dimple the dough like a normal focaccia, ensuring the cinnamon topping is mixed throughout
- 8
Bake 200fan for 28-30mins (it may start to brown a lot but that’s the cinnamon sugar caramelising!)
- 9
Remove from oven and top with icing sugar glaze (icing sugar + milk to desired drizzle consistency)
- 10
Enjoy warm!
