This Vegan Cinnamon Roll Focaccia combines classic chewy focaccia with a sweet cinnamon sugar filling and a smooth vanilla glaze. The focaccia has crisp edges and a soft, open crumb that is perfect for the gooey cinnamon sugar, making this a fun breakfast, sweet snack or brunch party option.
Vegan Cinnamon Roll Focaccia serves: about 12 servings
Prep time: 30 minutes
Additional time: 2 hours
Cook time: 20 minutes
Total time: 2 hours 50 minutes
You will need
• 3 ¾ cups/450g all-purpose flour
• 1 1/3 cup/314ml warm water
• 2 ¼ tsp/7g instant yeast
• 2 tbsp/30ml olive oil
• 1 ½ tsp/9g coarse salt
• 2 tbsp/30ml olive oil, for pan
• 3 tbsp/45ml coconut oil
• ½ cup/100g light brown sugar
• 4 tsp/8g cinnamon
• ¾ cup/90g powdered sugar
• 1 ½-2 tbsp/22-30ml oat milk
• ½ tsp/3ml vanilla extract
1. Place the flour in a large bowl. Make a well in the center and add the warm water. Sprinkle the yeast over the water.
Stir, slowly incorporating the flour into the water until a shaggy mass forms.
2. Stir in the olive oil and salt.
Mix until a sticky dough forms.
3. Turn out onto a very lightly floured surface. The dough is very sticky, so use a pull and fold method until it is mostly sticking to itself instead of your hands, about 5-7 minutes.
4. Place in an oiled bowl and cover with plastic wrap or a damp towel. Allow to rise until a little over doubled, about 60-90 minutes depending on the ambient temperature.
5. While the dough is rising, prepare the toppings. Combine the brown sugar and cinnamon in a small bowl. Reserve 2 tbsp/25g of the mixture.
Add the melted coconut oil to the remaining sugar mixture and stir into a paste.
6. Add 2 tbsp/30ml olive oil to a 9”x13”/22.5cm x 32.5cm pan. Spread it out evenly and place the dough in. Stretch it out with your fingers to the corners.
7. Spread half of the cinnamon sugar paste on the dough.
Fold it in half and stretch to the edges of the pan again.
8. Spread the remaining cinnamon sugar paste over the dough.
9. Cover again and allow to rise until 1.5x the size, about 30-60 minutes. While rising, heat the oven to 425°F/215°C.
10. Using oiled fingers, push lots of dimples into the dough.
Sprinkle on the reserved cinnamon sugar.
11. Bake for 20-22 minutes until golden brown and very firm. Allow to cool in the pan for 10 minutes.
12. Combine the powdered sugar, vanilla, and oat milk until a smooth, pourable icing forms.
13. Pour the icing over the focaccia and allow to cool for at least another 20 minutes before cutting and serving.
Tips and tricks!
• The water should be lukewarm, under 115°F/46°C. Warmer water can kill the yeast.
• Cooling the focaccia before serving helps keep the interior moist, while cutting it while hot allows steam and moisture to escape.
• Rising time will vary depending on ambient temperature and humidity. A slower rise can take up to 4 hours or more, or the dough can rise overnight in the fridge and be brought to room temperature before continuing. Slow rising can create more flavour in the dough.
• Storage: Best served the same day, but it can be stored in an airtight container in the fridge for up to 3 days.
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