This Glazed Cinnamon Roll Inspired Focaccia is the Best I've Ever Made ♡ Small Batch

This Glazed Cinnamon Roll-Inspired Focaccia combines the airy, chewy texture of focaccia with the warm flavors of a classic cinnamon roll. Layers of cinnamon sugar are folded into a soft, fluffy dough before being baked until golden and finished with a sweet vanilla cinnamon glaze. The result is a bread that's light, tender, caramelized around the edges, and surprisingly reminds you of a fresh yeast doughnut. Whether you're a cinnamon roll lover or a focaccia enthusiast, this unique small batch bake brings together the best of both worlds. ♡ Warm Cinnamon Sugar ♡ Sweet Vanilla cinnamon glaze ♡ Chewy, soft and airy interior ♡ perfect small batch bake 00:00 Intro 00:17 Yeast Mixture 01:15 Dough 02:23 1st set of stretch and fold 03:40 2nd set of stretch and fold 04:40 3rd set of stretch and fold 05:33 4th set of stretch and fold 06:33 Cinnamon sugar 07:00 Assembly 08:45 Cinnamon sugar butter 09:56 Cinnamon vanilla glaze 10:33 Final result Servings: 4 Receipe 1. Yeast Mixture 170g(3/4 cup -1tbsp) luke warm water 1/2 tsp instant dry yeast 1tsp honey or brown sugar 2tsp olive oil In a bowl, add water, yeast, sugar and olive and mix until well combined. Set it aside for 15-20 mins until bubbly and foamy 2. Dough 200g (1⅔ cups)all purpose flour 1/2 tsp salt Once the yeast is thinly foamy, add flour and salt and mix until a shaggy dough forms. All the flour should be well mixed in. Scrape all dough into the center and let it rest for 45 mins in a warm spot. 3. Stretch and fold After 1 hr, the dough should have risen well, wet your hands with water and this is our 1st stretch and fold. Pull the dough from one side and stretch it until you feel resistance then fold it towards the opposite side. Keep rotating the bowl until all the sides are done. Rest it for 25mins. After 25 mins, wet hands with water and do the 2nd round of stretch and fold. Rest for another 25mins. After 25 mins, wet hands with water and do the 3rd round of stretch and fold. Rest for another 25 mins. After 25 mins, wet your hands and now we'll do the coil folds, lift the dough from the center and fold it under itself. Do it 4-5 times and rest for the last time for 25mins. 4. Cinnamon Sugar 45g(3tbsp +1tsp)Dark Brown Sugar 2 tsp cinnamon powder To make the cinnamon Sugar, in a bowl add dark brown sugar and cinnamon powder and mix until uniformly combined 5.Assembly 40ml(2tbsp+2tsp)melted unsalted butter -After 25 mins, In a lined pan or ceramic dish(I used a 19x15cm dish)pour 1 tbsp of melted unsalted butterbutter and spread evenly. -Gently spread the dough in the tray. Drizzle 2 tbsp melted butter on top along with some cinnamon sugar, fold the dough from both sides so the cinnamon sugar gets layered inside. Turn the dough to fit the pan. Let it rest for 45 mins to 1hr in a warm spot until doubled in size. 6. Cinnamon sugar butter and bake -In the rest of the melted butter add the cinnamon sugar to make a cinnamon sugar butter. While doing this preheat oven to 220°C for 15 mins. Gently spread the butter mixture on the top of the dough and dimple into it. Don't pop the bubbles. Bake in middle rack at 220°C for 20 mins 7. Glaze 40g (1/3 cup)Icing sugar 1/8 tsp cinnamon powder 1tsp vanilla extract 1tbsp milk In a bowl combine, icing sugar, cinnamon powder, vanilla and milk until smooth. Pour on foccacia when warm not hot. Notes 1. Use all measurements in g as cups are an estimate, all ingredients should be at room temp 2.Instant yeast doesn't need to become very frothy and foamy the way active dry yeast does.For focaccia, if after 20 minutes you see a few bubbles,a thin foam layer and a slightly yeasty smell that's usually enough. Instant yeast often looks underwhelming in a cup compared to active dry yeast. 3. This is a dough with 85% hydration so it will be quite sticky at first. 4. Bake at 200°C with fan and 220°C without fan. 5. Don't skip the stretch and folds as they are very important for gluten formation. This receipe is adapted from Theapron41, for full batch you can check out @Theapron41 Hope you try it out! Let me know if you have any questions!