Cinnamon Roll Focaccia Recipe with Cream Cheese Frosting

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Cinnamon Roll Focaccia with Cream Cheese Icing
Cinnamon Goo
* 3/4 cup sugar
* 3/4 cup dark brown sugar
* 1 1/2 tablespoons ground cinnamon
* 1/2 teaspoon salt (optional if you don't want additional salt)
* 1/4 teaspoon ground cloves
* 12 tablespoons salted butter (1 1/2 sticks), melted
Cream Cheese Drizzle
* 4 oz cream cheese, room temp/softened
* 1/2 teaspoon vanilla extract
* 1/2 cup powdered sugar
* 1 tablespoons milk or more (until you get the consistency that you like)
Focaccia
* 3 cups bread flour, all-purpose is fine too, plus more to work with
* 1/4 teaspoon instant or activated yeast
* 2 teaspoons salt
* 1 1/3 cups water or more (I used 1 1/2 cups)
Focaccia:
In a large bowl, combine flour, salt, and yeast. Gradually add water and mix until a wet, sticky dough forms. Cover and let it rise in a warm, draft-free area for 18-24 hours until doubled in size with bubbly surface.
Once proofed, prepare a 9 x 13 pan by greasing or lining with parchment paper. Transfer the dough into the pan, gently pressing it into a rectangle. Cover and let it rise again until it reaches the edges of the pan and doubles in size, about 2 hours, adjusting for room temperature.
Cinnamon Goo:
Preheat the oven to 400°F.
Prepare the cinnamon goo by mixing the ingredients in a medium-sized bowl until combined.
Oil your hands and evenly distribute the cinnamon goo over the surface of the focaccia dough. Use gentle pressure to create dimples.
Bake for 30-40 minutes until golden and bubbly.
Cream Cheese Drizzle:
In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add vanilla extract and mix until combined.
Gradually add powdered sugar until well combined.
Slowly incorporate milk until reaching the desired drizzling consistency - thin enough to drizzle but thick enough to hold shape.
Drizzle the cream cheese mixture over the cooled focaccia before serving. Cut and enjoy!

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