A delightful fusion of soft, fluffy focaccia and the comforting flavors of a cinnamon roll, this recipe brings together the best of both worlds. With D’BakerAid, you can achieve perfect fermentation and proofing, ensuring a beautifully airy and flavorful result. Topped with a luscious cream glaze or a crisp sugar-egg white finish, this treat is irresistible!

Ingredients

For the Dough:

• 3 ½ cups (450g) all-purpose flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 1 ¼ cup (300ml) water
• 2 ¼ teaspoons (1 packet) active dry yeast
• 2 tablespoons olive oil (more better)))

For the Cinnamon Filling:

• 3-4 tablespoons unsalted butter, softened
• 2 tbsp olive oil
• ⅓ cup (70g) brown sugar
• 1-2 tablespoon cinnamon

For the Topping:

Option 1: Cream Cheese Glaze

• ½ cup (120g) cream cheese, softened
• ¼ cup (30g) powdered sugar
• 1 tablespoon milk or cream
• ½ teaspoon vanilla extract

Option 2: Sugar-Egg White Glaze

• 1 egg white
• 3 tablespoons sugar

Instructions

1. Activate the Yeast

• In the D’Yeast 2.5L bowl, combine yeast, sugar, and room-temperature water.
• Close the lid and select the appropriate yeast fermentation program.
• Let the program run until the yeast is fully activated.

2. Prepare the Dough

• Pour the activated yeast mixture into the D’Dough 4.5L bowl.
• Add the flour, salt, and olive oil.
• Mix by hand or in a standing mixer until a smooth dough forms.

3. Dough Proofing

• Cover the dough with the lid and select the appropriate proofing program (White, Mixed, or Whole Grain).
• Let the dough rise until the program completes. If needed, repeat the proofing program for extra fermentation.

4. Shape and Add Filling

• Transfer the proofed dough onto a lightly oiled surface.
• Gently stretch it into a rectangle, about 1-inch thick.
• Spread softened butter over the surface, then sprinkle with brown sugar and cinnamon.
• Fold the dough in half to enclose the filling and gently press down.
• Transfer to a lined baking tray and let it rest for 15 minutes.

5. Preheat and Bake with Steam

• Preheat the oven to 400°F (200°C).
• Fill the D’Steamer with water up to 80% and place it on the oven wall.
• Let it preheat for 10-15 minutes.
• Using your fingers, dimple the dough to create the signature focaccia texture.
• Bake for 20-25 minutes or until golden brown and cooked through.

6. Prepare and Apply the Topping

• For the Cream Cheese Glaze: Whisk together cream cheese, powdered sugar, milk, and vanilla extract until smooth. Drizzle over the warm focaccia.
• For the Sugar-Egg White Glaze: Beat the egg white with sugar until slightly foamy. Brush over the focaccia in the last 5 minutes of baking for a crisp, glossy finish.

7. Enjoy!

Let the Cinnamon Roll Focaccia cool slightly before slicing. Serve warm and enjoy its delightful blend of soft, airy texture and rich cinnamon sweetness!

Tip: Store leftovers in an airtight container and reheat gently before serving for the best taste and texture.