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Brown Butter Cinnamon Roll Focaccia

A decadent fusion of airy Italian focaccia and classic cinnamon rolls, featuring toasted brown butter, a sticky cinnamon-sugar swirl, and a sweet vanilla bean icing.
Print Recipe
Prep Time 2 hours 20 minutes
Cook Time 25 minutes
Total Time 2 hours 45 minutes
Servings: 12 squares
Course: Breakfast, Dessert
Cuisine: Fusion, Italian-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

The Dough
  • 1 cup Whole Milk Warm to 110°F
  • 2.25 teaspoons Active Dry Yeast 1 packet
  • 1/4 cup Granulated Sugar
  • 3.5 cups Bread Flour Plus more for dusting
  • 1 teaspoon Sea Salt
  • 1/4 cup Brown Butter Cooled
The Swirl & Dimpling
  • 1/2 cup Brown Butter Remaining from the 1 cup total
  • 1/2 cup Dark Brown Sugar Packed
  • 1.5 tablespoons Ground Cinnamon
Vanilla Icing
  • 1 cup Powdered Sugar
  • 2 tablespoons Milk Adjust for consistency
  • 1 teaspoon Vanilla Bean Paste

Equipment

  • 9x13 Baking Pan
  • Light-colored Skillet
  • Large mixing bowl

Method
 

  1. Brown 1 cup of butter in a skillet until amber and nutty. Let cool.
  2. Activate yeast in warm milk and sugar for 10 minutes.
  3. Mix flour, salt, yeast mixture, and 1/4 cup brown butter into a shaggy dough. Perform stretch and folds, then let rise for 1.5-2 hours.
  4. Transfer dough to a greased 9x13 pan. Let rest 20 mins, then stretch to edges. Let proof another 45 mins.
  5. Mix remaining brown butter with brown sugar and cinnamon.
  6. Dimple the dough deeply with buttered fingers. Dollop the cinnamon mixture into the dimples and swirl.
  7. Bake at 400°F for 20-25 minutes until golden.
  8. Whisk icing ingredients and pour over the focaccia while warm.

Notes

Using bread flour is highly recommended for the best structural air bubbles.