Vegan Cinnamon Roll Focaccia
Categories: vegan, soy free, breakfast, snack, bread
Makes: about 12 servings
Prep Time: 30 minutes
Rest Time: 2 hours
Bake Time: 20 minutes
Total Time: 2 hours 50 minutes
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 1x
- Category: Bread, Breakfast, Dessert, Snack
- Cuisine: American
Ingredients
- 3 ¾ cups/450g all-purpose flour
- 1 1/3 cup/314ml warm water*
- 2 ¼ tsp/7g instant yeast
- 2 tbsp/30ml olive oil
- 1 ½ tsp/9g coarse salt
- 2 tbsp/30ml olive oil (for pan)
- 3 tbsp/45ml coconut oil
- ½ cup/100g light brown sugar
- 4 tsp/8g cinnamon
- ¾ cup/90g powdered sugar
- 1 ½ -2 tbsp/22-30ml oat milk
- ½ tsp/3ml vanilla extract
Instructions
- Place the flour in a large bowl. Make a well in the center and add warm water. Sprinkle the yeast over the water. Stir, slowly incorporating the flour into the water until a shaggy mass forms.
- Stir in the olive oil and salt. Mix in until a sticky dough forms.
- Turn out on a very lightly floured surface. The dough is very sticky: use a pull and fold method until it is mostly sticking to itself instead of your hands, 5-7 minutes.
- Place in an oiled bowl and cover with plastic wrap or a damp towel. Allow to rise until a little over doubled (60-90 minutes depending on the ambient temperature).
- While the dough is rising, prep the toppings. Combine the brown sugar and cinnamon in a small bowl.
- Reserve 2 tbsp/25g mixture. Add melted coconut oil to the remaining sugar mixture. Stir into a paste.
- Add 2 tbsp/30ml olive oil to a 9”x13”/22.5cm x 32.5cm. Spread out evenly and place the dough in. Stretch out with your fingers to the corners.
- Spread ½ the cinnamon sugar paste on the dough. Fold in half and stretch to the edges of the pan again.
- Spread on the remaining cinnamon sugar paste.
- Cover again and allow to rise until 1.5x the size (30-60 minutes). While rising, heat the oven again to 425°F/215 C.
- Using oiled fingers, push lots of dimples into the dough. Sprinkle on the reserved cinnamon sugar.
- Bake for 20-22 minutes until golden brown and very firm. Allow to cool in the pan for 10 minutes.
- Combine the powdered sugar, vanilla, and oat milk until a smooth pourable icing forms.
- Pour icing over focaccia and allow to cool for at least another 20 minutes before cutting and serving. Cooling completely before serving will keep the interior of the focaccia moist. Cutting while hot allows the steam and moisture to escape.
- Best the same day but can be stored in an airtight container in the fridge for up to 3 days.
Notes
*Water should be lukewarm – under 115°F/46 C. Warmer water will kill off the yeast.
Recipe Post Notes Texture/taste Notes: The classic chewy focaccia with crisp edges gets a vegan cinnamon roll treatment for a fun breakfast or sweet snack. Simple focaccia bread filled inside and out with cinnamon sugar paste and drizzled with a vanilla glaze. The open, chewy crumb of focaccia is perfect for the gooey cinnamon sugar. A fun variation on a classic bread.
Rising time will vary depending on ambient temperature and humidity. High temperatures lead to faster rising, but can also result in over-proofing (too much air which will result in less spring in the oven). Low temperatures are good for slow rises but can take up to 4 or more hours (or overnight in the fridge, bring to room temperature before moving on to next steps). However, slow rising creates more flavor in the dough.