cinnamon roll focaccia with cream cheese icing

Where Italian focaccia meets American cinnamon-roll comfort, this viral bake swirls brown sugar and cinnamon through soft yeasted dough. Cream cheese icing melts into every warm, pull-apart bite.

Serves 6 · 25 min prep · 28 min cook

Estimate for one serving

• 485 cal
• 9g protein
• 72g carbs
• 18g fat
• 3g fiber

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Ingredients

• 1 cup warm whole milk (110°F)
• 2 1/4 tsp (1 packet) active dry yeast
• 1/4 cup granulated sugar
• 1 large egg
• 1/4 cup unsalted butter, melted and cooled
• 3 cups all-purpose flour
• 1 tsp kosher salt
• 1/2 cup light brown sugar, packed
• 2 tbsp ground cinnamon
• 4 tbsp unsalted butter, very soft
• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 2-3 tbsp whole milk (for icing)

Instructions

1. 1In a large bowl whisk warm milk, yeast, and granulated sugar. Let stand 5–8 minutes until foamy on top.
2. 2Whisk in the remaining granulated sugar, egg, and melted butter until smooth. Add flour and salt; stir with a wooden spoon until a shaggy, sticky dough forms.
3. 3Knead in the bowl or on a lightly floured counter 4–5 minutes until the dough is smooth and elastic but still slightly tacky. Place in a lightly oiled bowl, cover, and let rise in a warm spot 60–75 minutes until doubled.
4. 4Grease a 9×13-inch metal pan generously with butter or oil. Punch down dough and press it evenly into the pan with oiled fingertips, dimpling all over like focaccia. Cover and rest 20 minutes.
5. 5Stir brown sugar and cinnamon together. Dot the dough with the very soft butter, then sprinkle the cinnamon-sugar mixture evenly over the surface, pressing lightly into the dimples.
6. 6Bake in a preheated 375°F oven for 22–28 minutes until deep golden brown on top, the edges pull slightly from the pan, and a toothpick in the center comes out clean. Cool in the pan 15 minutes.
7. 7Meanwhile beat softened cream cheese until fluffy, then beat in powdered sugar, vanilla, and enough milk to make a thick but pourable icing.
8. 8Drizzle or spread the icing over the warm focaccia so it melts into the cinnamon swirls. Let set 5–10 minutes, then cut into 6 generous squares and serve warm.