Cinnamon Roll Focaccia

I had no eggs, no breakfast meat, no cereal and no oatmeal. Breakfast was looking like beans and rice. Which probably would have been a mite more healthy than this recipe that I made, but not nearly as tasty.

CINNAMON ROLL FOCACCIA

1 c. warm water

¼ c. sugar

¼ c. oil

½ t. salt

2 t. or 1 packet yeast

3 c. flour

½ c. butter

½ c. brown sugar

1 t. cinnamon

1 c. powdered sugar

1 t. vanilla

1 or 2 T milk

Mix warm water, sugar and yeast. Let it sit for about 3 minutes to let it bloom a bit then add the oil, salt and flour. Mix in mixer with bread hook for three minutes, let rest for 3 minutes, mix again for 3-5 minutes (depending how rushed  you are). Take off bread hook, leave dough in mixer bowl, cover with a tea towel or plastic wrap and let rise for about 30-40 minutes.

Preheat oven to 400. Spray with oil spray a 9x13 pan. Dump dough into pan and with fingertips coerce the dough to all corners of the pan, making it as even as possible and leaving score it a bit with your fingertips, so it looks like there pock-marks all over. Let rise for 10 minutes.

Melt 5 T butter. Mix in brown sugar and cinnamon. Pour over bread and spread evenly. Bake for 16 minutes. When it’s done, let it rest for about 5 minutes so that all the butter/sugar gets absorbed into the bread. Carefully put it on a cutting board and slice into 16 (or whatever) pieces – I like to use a pizza cutter for this.

Soften 3 T butter. Add powdered sugar and try to get as much of the butter mixed into the powdered sugar as possible. It should look like yellow lumps. Add the vanilla and 1 T milk. Stir it up really well. If it’s not fluid enough to pour over the focaccia add more milk. Drizzle glaze over focaccia and serve warm.