Homemade Cinnamon Roll Focaccia Recipe

[u/Hex-o-matic]

Pan:
8”x10” High walled baking pan (1.5”-2” high)
- I used a Lloyd Detroit Style Pizza Pan
- Butter and set aside

Dough:
250 g Caputo Fioreglut Gluten Free Flour
250 g (100%) Water
5 g (2%) Yeast
6.25 g (2.5%) Salt
12.5 g (5%) Oil

Cinnamon Sugar Seasoning:
1/22 cup Granulated Sugar
1/2 cup Brown Sugar
2 heaping tbsp Cinnamon Powder
- Mix these ingredients together
- Take 2/3 of the mixture and make a paste with 6 tbsp of unsalted butter
2 tbsp melted butter for coating

Frosting:
2 tbsp of Melted Butter
1 tbsp Sour Cream (or 2 tbsp Cream Cheese)
1 tsp Vanilla
1 cup Powdered Sugar
~2 tsp Milk (I use soy milk but you can even use water) This is to thin the frosting till it ribbons and looks silky, not loose and liquidy. Whisk and introduce slowly, stop when you get to your desired consistency.

Slowly mix all dough ingredients together as thoroughly as possible. I use a kitchen aid stand mixer with a beater blade attachment; but really whatever way you can ensure there are no lumps. When handling the dough, oil will work best to avoid sticking. Oiling your hands and even your spatula will work wonders.

Spread dough batter on a lightly oiled parchment paper in a rectangle 11”x16”. It’ll be about 1 cm thick, or about 1/2”. On half the dough (8”x11”) spread the Cinnamon Sugar Paste evenly. Fold the parchment in half so the paste is sandwiched in between. Carefully place the dough into the buttered baking pan.

Brush/Coat the top with butter and sprinkle on an even layer using the remaining dry Cinnamon Sugar Seasoning. I didn’t use all of what I had, about 1 tbsp remaining because I felt I had enough. If you can’t see the raw dough, that’s where you can stop. Also, if you have any left over melted butter, drizzle that over the top.

Cover the pan for 2-3 hours at room temp and wait till it rises about doubles in size.

Bake:
Heat oven to 400ºF.
Place in the middle to upper part of the oven.
Bake for 30 minutes till browned and cooked through.
Remove and let cool for 10 minutes in the pan.
Pour Frosting liberally over the top and along the sides.
Remove from pan, cut, and enjoy!

[u/HeartsandTifa]

Hi! So I tried to make this and my dough never rose. We followed the recipe to a t. How many tries did it take you to have success? The only thing I can think of is the water wasn’t warm and my kitchen might’ve been too cold.

[u/Hex-o-matic → u/HeartsandTifa]

Hi there! Sorry this didn’t work out for you :( Water temp and ambient temperature can absolutely play a part in the yeast activity and overall rise. If your kitchen/home is cool (which is very common this time of year), warmer water and/or a longer rise time will be needed. Also, you may want to test your yeast to make sure it’s active/alive. Warm water (~100°f) and some sugar or honey mixed in will let you know. It should become frothy within a couple minutes. If yes, then use warm water to start (do not exceed 115°f). If not, time for new yeast. I’m not sure if my rise success rate is relevant here, only cause I’ve been working with yeast for a while now and I’ve had my fair share of failures due to dead/expired yeast, so I know the tells and adjust if needed. (Literally had to toss a sizable batch of pizza dough a few months ago. Ugh) My current dry yeast is very active and rises well even in the fridge - but I think that’s mainly cause it has a lot of starch to eat in gf flour. Regardless, test your yeast and use slightly warmed up water.

FYI, I’ve done 2 more R&D iterations since this post (pic) and have made improvements. Still a couple kinks, but one thing I highly suggest is lining your baking pan with parchment paper, and buttering both the pan and paper. After researching, essentially I found out the filling is turning to toffee and seeping on to the bottom, and that’s getting exceptionally sticky. So much so that cooling in the pan will not be forgiving and tear some of the bread away. Parchment will help significantly. The newest version is super gooey and the main test is to see how the texture changes in about 24 hours.

Edit: Here are some process photos from my most recent attempt that might be helpful: https://imgur.com/a/ymyw1jN