Churro Cinnamon Roll Focaccia
This tasty, fusion churro cinnamon roll focaccia gives the utmost comfort of having a cinnamon roll and churro in a focaccia form.
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Servings: 16 pieces
Ingredients
For the dough
- 2¼ Cup All purpose flour
- 3 tbsp Butter melted
- 3 tbsp Olive oil
- 1 tsp Active dry yeast
- 1 cup minus a tbsp Water lukewarm
- 2 tbsp Sugar
- ½ tsp Salt
For Cinnamon Sugar
- 1½ cups Brwon sugar
- 1½ tsp Cinnamon
- 3 tbsp Butter melted
- ½ tsp Vanilla extract paste
For Cream Cheese Icing
- 4 tbsp Cream cheese room temperature
- ½ cup Powdered sugar
- ¼ tsp Vanilla extract paste
- 1 tbsp Milk
Instructions
- Activate the yeast with warm water. Add te flour, salt, and acated yeast to a bowl and mix to make a shaggy dough. Add the butter and fold 10 times. Prove for 2 hours until doubled in size.
- In the meantime, mix brown sugar, melted butter, vanilla extract paste, and cinnamon powder. Set aside.
- Take a 7X11-in tray and add the olive oil. Transfer the dough ad gently spread to the entire tray.
- Sprinkle two thirds of the cinnamon sugar on the dough. Make a three way fold from both the edges to the center from the shorter side. Set aside to prove for 40 minutes.
- Preheat the oven to 450℉. Make dimples with your finger spreading the dough to the entire container. Sprinkle the remaining cinnamon sugar. Bake at 450℉ for 22-23 minutes until golden brown and crispy on top.
- Remove from the oven and cool for 20 minutes. In the meantime, whip the cream cheese, vanilla extract paste, powdered sugar, and milk.
- When the focaccia is cool, smear the cream cheese icing on top.
- Slice and serve with coffee, tea, or milk.
