Cinnamon Swirl Focaccia Twist

Name: Cinnamon Swirl Focaccia Twist
Total time: 215 min
Ingredients: 60ml, plus 15ml canola oil, divided; All-purpose flour, for work surface; 2 (450g) fresh prepared pizza dough balls; 60ml, plus 30ml light brown sugar, divided, plus more for sprinkling; 2 teaspoons ground cinnamon, divided; 100g unsalted butter, softened, divided; 115g cream cheese, at room temperature; 120g powdered sugar; 15ml whole milk; 1/2 teaspoon vanilla extract

A delightful twist on the classic cinnamon roll and focaccia, this sweet and crispy breakfast bread is a real treat. Using pre-made pizza dough makes this cinnamon swirl focaccia twist a quick and easy option for any morning. Here's how to create this delicious twist on a breakfast classic.

215 min

easy

397kcal

calories

51g

carbohydrates

27mg

cholesterol

19g

fat

fiber

protein

saturated fat

304mg

sodium

16g

sugar

unsaturated fat

Dessert American

Ingredients

60ml, plus 15ml canola oil, divided

All-purpose flour, for work surface

2 (450g) fresh prepared pizza dough balls

60ml, plus 30ml light brown sugar, divided, plus more for sprinkling

2 teaspoons ground cinnamon, divided

100g unsalted butter, softened, divided

115g cream cheese, at room temperature

120g powdered sugar

15ml whole milk

1/2 teaspoon vanilla extract

Directions

Step 1

Gather all your ingredients. Evenly coat a 33 x 23cm baking pan with 60ml of the oil.

Step 2

On a lightly floured work surface, using your hands or a rolling pin, press dough balls into about 2.5cm thickness. Mix together 30ml light brown sugar and 1 teaspoon cinnamon in a small bowl. Sprinkle the top of one dough round evenly with sugar mixture, place the second dough round on top, and knead together until combined and one ball of dough is formed.

Step 3

Place the dough in the prepared pan, cover with plastic wrap, and let it rest in a warm place for 3 hours, removing the plastic every hour and gently pressing out the dough as thin as possible.

Step 4

Preheat the oven to 230 degrees C (450 degrees F).

Step 5

Uncover the dough, and spread it into an even layer, pressing into the edges of the pan. Grease your hands and make deep dimples all over the top of the dough with your fingertips. Drizzle evenly with the remaining 15ml oil, and make dimples all over the top of the dough with your fingertips again.

Step 6

Bake in the preheated oven until slightly risen and starting to brown, 8 to 10 minutes. Meanwhile, melt 70g of the butter in a small saucepan over medium heat. Remove from the heat, add the remaining 60ml light brown sugar and remaining 1 teaspoon cinnamon, and stir until combined; drizzle evenly over the dough. Return to the oven and bake at 230 degrees C (450 degrees F) until well browned and puffed, 8 to 10 more minutes.

Step 7

Meanwhile, combine cream cheese and the remaining 15g butter in a bowl and beat on medium speed with an electric mixer until smooth and creamy, about 30 seconds. Gradually add powdered sugar, beating at low speed until blended, about 30 seconds. Stir in milk and vanilla until the icing is smooth and creamy.

Step 8

Drizzle the icing over the hot bread and serve warm.