Recipes

Cinnamon Roll Focaccia

Christopher Siu's Cinnamon Roll Focaccia Christopher Siu's Cinnamon Roll Focaccia (CTV)
DifficultyPortionsPrep timeCook time
NoviceN/AN/A50 minutes

Ingredients

  • Filling Ingredients
  • Ghee: ½ cup
  • Ground Cinnamon: ¼ cup
  • Raisins: 1 ¼ cups
  • Water: 1 ¼ cups
  • Rum: 1 tablespoon + 1 teaspoon
  • Brown Sugar: 1/2 cup
  • Salt: ½ tsp
  • Brown Sugar Glaze
  • Brown Sugar: 1 cup
  • Reserved Rum Raisin Water: ¼ cup
  • Extra Raisin and Cinamon Powder for Garnish

Directions

  1. Soak the Raisin in water and rum and warm this mixture over the stove to help the raisin absorb water faster. Reserve any remaining water from the raisins after straining for the Brown Sugar Glaze.
  2. Take the pizza dough and roughly roll it out with a rolling pin, add the raisins, brown sugar, Cinnamon and salt and give the dough 3-4 folds to help incorporate the filling.
  3. Melt the Ghee and set aside
  4. Place the focaccia dough onto a well greased baking sheet or 9x13 inch pan. Pour the Ghee mixture on top and create dimples using your fingers in the dough. Let the dough proof again in a warm place until doubled in size.
  5.  During this time prepare your brown sugar glaze by dissolving the brown sugar into ¼ cup of the reserved water.
  6. Bake at 400F for 20 minutes or until the top is golden brown. Finish with the Brown Sugar Glaze