Focaccia Cinnamon Rolls (Seasoned By Serena)

Ingredients

• 6 cups bread flour
• 3 tsp salt
• 2 tsp sugar (for the dough)
• 1 tbsp ground cinnamon (for the dough)
• 2 tsp instant yeast
• 2 1/2 cups warm water, about 105 to 110°F
• 3 tbsp olive oil, plus more for greasing
• 1 stick butter, melted and cooled
• 1 cup brown sugar
• 1/2 cup white sugar
• 1 tbsp ground cinnamon (for the coating)
• 1/2 cup heavy cream, warmed
• 1 cup powdered sugar (glaze)
• 1 tbsp milk (glaze), up to 2 tbsp as needed
• 1 tbsp melted butter (glaze)
• 1/2 tsp vanilla extract (glaze)

Instructions

1. 1

   In a large bowl, combine the bread flour, salt, sugar, 1 tbsp cinnamon and yeast.

2. 2

   Add the warm water and olive oil and mix until a shaggy dough forms. Cover and let rest for 15 minutes.

   15 min
3. 3

   With wet hands, stretch and fold the dough toward the center, rotating the bowl as you go. Repeat for 4 rounds, 15 minutes apart.

   15 min
4. 4

   Cover and let rise for about 2 hours, until doubled in size.

   2 hr
5. 5

   Grease a 9x13-inch baking dish with olive oil. Divide the dough into 15 equal portions and shape them into smooth balls.

6. 6

   In a bowl, combine the brown sugar, white sugar and cinnamon for the coating.

7. 7

   Dip each dough ball into the melted butter, then roll it generously in the cinnamon sugar and arrange it in the dish.

8. 8

   Cover and let rise for another 2 hours, until puffy and filling the dish.

   2 hr
9. 9

   Heat the oven to 375°F (190°C).

10. 10

    Gently dimple the tops of the rolls with your fingertips, then pour the warm heavy cream evenly over them.

11. 11

    Bake for about 40 minutes, until golden brown and cooked through. Check at 30 minutes and cover loosely with foil if they're browning too quickly.

    40 min
12. 12

    Let cool slightly. Whisk the powdered sugar, milk, melted butter and vanilla into a smooth glaze and drizzle it over the warm rolls.

13. 13

    Pull apart and serve warm.