Cinnamon scroll focaccia is a delightful fusion of soft Italian bread and sweet cinnamon rolls, offering a unique twist on both classics. This recipe creates a tender, airy focaccia dough layered with a fragrant cinnamon sugar filling, rolled into beautiful scrolls that bake to golden perfection. It’s perfect for those who want a comforting, aromatic treat that works well for breakfast, brunch, or an indulgent snack.
Ingredients
- 3 ½ cups (420g) all-purpose flour, plus extra for dusting
- 2 ¼ tsp (1 packet) active dry yeast
- 1 cup (240ml) warm whole milk (about 110°F/43°C)
- ¼ cup (50g) granulated sugar
- ½ tsp salt
- 3 tbsp (45g) unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- For the cinnamon filling:
- ½ cup (100g) brown sugar, packed
- 2 tbsp ground cinnamon
- 3 tbsp (45g) unsalted butter, softened
- Optional: ¼ cup chopped walnuts or pecans
- For brushing:
- 2 tbsp melted butter
- Optional glaze:
- ½ cup (60g) powdered sugar
- 1–2 tbsp milk or cream
- ½ tsp vanilla extract
Instructions
- Activate the yeast: In a small bowl, combine the warm milk with the sugar and yeast. Stir gently and let sit for 5–10 minutes until foamy. If the mixture doesn’t foam, your yeast may be inactive—start over with fresh yeast.
- Make the dough: In a large mixing bowl or stand mixer fitted with a dough hook, combine the flour and salt. Add the yeast mixture, melted butter, egg, and vanilla extract. Mix on low speed until a rough dough forms, then increase speed to medium and knead for about 8 minutes until smooth and elastic. If kneading by hand, turn the dough onto a floured surface and knead for 10 minutes.
- First rise: Lightly oil a large bowl and place the dough inside, turning once to coat. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for 1 to 1 ½ hours, or until doubled in size.
- Prepare the filling: In a small bowl, mix the brown sugar and cinnamon. Set aside the softened butter for spreading.
- Shape the dough: Once risen, punch down the dough gently and transfer it to a floured surface. Roll the dough into a rectangle approximately 12×16 inches (30×40 cm), about ¼ inch thick.
- Add the filling: Spread the softened butter evenly over the dough’s surface, then sprinkle the cinnamon sugar mixture on top. If using nuts, sprinkle them evenly as well.
- Roll and cut: Starting from one long edge, tightly roll the dough into a log. Using a sharp knife or dental floss, cut the log into 12 equal slices (about 1 ½ inches thick each).
- Arrange the scrolls: Lightly grease a 9×13-inch (23×33 cm) baking pan. Place the scrolls cut-side down, spaced slightly apart. Cover loosely with plastic wrap or a towel and let them rise for 30–45 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Brush the tops of the scrolls with melted butter. Bake for 25–30 minutes, or until golden brown and cooked through. If the tops brown too quickly, tent with foil.
- Optional glaze: While the scrolls cool slightly, whisk together powdered sugar, milk, and vanilla to make a drizzle glaze. Drizzle over warm scrolls before serving.
Tips
- Substitutions: You can substitute whole milk with any plant-based milk like almond or oat milk, but avoid unsweetened varieties as they alter dough hydration. Butter can be swapped for coconut oil for a dairy-free option.
- Yeast activation: Water that’s too hot can kill yeast, and too cold slows it down. Aim for 105–110°F (40–43°C) for best results. Use a thermometer if unsure.
- Common mistakes: Don’t skip the second rise after shaping — it’s key for soft, fluffy scrolls. Also, avoid overfilling the dough with butter and sugar, which can cause leaks during baking.
- Rolling tips: Roll the dough tightly but gently to avoid squeezing out the filling. Use a sharp knife or unflavored dental floss to cut scrolls evenly without squashing.
Serving Suggestions
This cinnamon scroll focaccia is best served slightly warm, fresh from the oven or reheated. It pairs beautifully with a cup of coffee, chai tea, or hot chocolate for a cozy breakfast or afternoon treat. For a brunch spread, serve alongside fresh fruit, yogurt, or cream cheese. Drizzle with honey or a simple vanilla glaze to add extra sweetness and moisture.
Variations
You can customize this recipe in several ways to suit your taste or occasion. Try adding raisins, currants, or chopped dried apricots to the filling for a fruity twist. Swap the cinnamon for cardamom or pumpkin pie spice for a seasonal flavor change. For a savory take, omit the sugar and cinnamon and fill with garlic butter and rosemary before rolling. Another option is to make smaller scrolls for bite-sized snacks or larger ones for sharing.
Storage and Reheating
Store cooled cinnamon scroll focaccia in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, freeze the scrolls individually wrapped in plastic and placed in a freezer bag for up to 3 months. To reheat, thaw at room temperature, then warm in a 325°F (160°C) oven for 8–10 minutes until soft and fragrant. Avoid microwaving for long periods as it can make the bread rubbery.
Frequently Asked Questions
- Can I use instant yeast instead of active dry yeast?
- Yes, instant yeast can be used. Since it doesn’t require proofing, mix it directly with the flour and adjust liquids slightly if needed. The rising times may be a bit faster.
- Why is my dough sticky and hard to handle?
- Dough stickiness can vary by flour type and humidity. Slight stickiness is normal for focaccia dough, but if it’s excessively sticky, add flour gradually during kneading. Avoid adding too much flour, which can make the bread dense.
- Can I prepare the dough ahead of time?
- Yes, you can refrigerate the dough after the first rise for up to 24 hours. Bring it back to room temperature before rolling and shaping, then proceed with the second rise and baking.
- How do I know when the scrolls are fully baked?
- They should be golden brown on top and sound hollow when tapped gently on the bottom. An instant-read thermometer inserted into the center should read around 190°F (88°C).
- Can I make these gluten-free?
- Gluten-free baking requires specific flour blends and often additional binders like xanthan gum. This recipe isn’t designed for gluten-free flours, but you can try a gluten-free bread flour mix with adjusted hydration and rising times.
- Is this dough suitable for other sweet fillings?
- Absolutely. This soft, enriched focaccia dough works well with fillings like chocolate chips, fruit preserves, or nut butters. Adjust sugar in the dough slightly if using very sweet fillings.
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