Brown Butter Cinnamon Roll Focaccia 💫 If you’ve been here a while you’ll know I shared my original cinnamon roll focaccia recipe a few years ago. So many of you absolutely love it, and so do I… BUT….!! I couldn’t stop thinking about a gooey brown butter version of it…and I wanted to glaze it like I glaze my jam donut focaccia instead of the cream cheese icing drizzle on the OG version. The result is otherworldly DELICIOUS!!! You could of course top this one with a cream cheese icing if you’d prefer… To make it: Prepare a batch of same-day focaccia dough (recipe/tutorial is pinned to the top left corner of my grid). Follow the recipe instructions up until it’s time to tip the dough into the tray. While the dough is proofing, make the cinnamon filling. Cinnamon Filling: 1/2 cup (115g) salted butter, browned* 1/2 cup (100g) light brown sugar 1.5 Tablespoons ground cinnamon 1/4 teaspoon vanilla extract *You can use butter without browning it first but you’ll get more complex caramel notes in the filling if you brown the butter - worth the extra effort. If you’ve never browned butter before, you essentially want to melt it down over a medium high heat and then simmer it, stirring every 30 seconds or so to ensure the butter isn’t sticking/burning on the base of the pan. You’ll hear the bubbles from the butter sizzle as the water evaporates off of it but suddenly the butter will go quiet and start foaming up. Once this happens, look at the colour of the foam…you’ll start to notice lightly browned specks in the butter. Give the butter another good stir and remove from the heat. The butter should be a lovely golden brown (not dark brown - be careful as it can burn quickly!)… Mix the browned butter with the brown sugar, cinnamon and vanilla. Set aside. When the dough has finished proofing, line the parchment on the tray with 2 tbsp melted salted butter instead of olive oil. Transfer the dough to the tray (9x13 inch) and gently stretch the dough to edges. Spread half of the filling over the dough and fold up as seen in this video. Flip the dough over and cover to finish proofing at room temp for 1-1.5 hours. Preheat oven to 215C/420F, place rack in lowest position. You’ll need to warm up the cinnamon sugar butter to make it drizzling consistency again (it hardens as it cools). Spread over the top of dough evenly and dimple in. Bake for 18-23 minutes. While it bakes, whisk up the glaze: 125g (1 cup) powdered sugar 2-3 Tbsp milk Dash vanilla extract Sprinkle of cinnamon Drizzle over the focaccia once it’s out of oven, brush on top, sides and bottom (I do this by rubbing the bottom in tray that’s been brushed with the glaze). Transfer to cooling rack for glaze to harden (about 15 mins!). ENJOY AND THANK ME LATER (you’re welcome 😉)…. #focacciatok #focaccia #breadtok #breadmaking - @_lacebakes_