Cinnamon Bun Breakfast Focaccia Food

FOCACCIA BUNS

Steps:

• Pour warm water into a large bowl, sprinkle yeast over top, and let stand until frothy at least ten minutes.
• Whisk in 2 tablespoons of the olive oil, along with the salt, and 1/2 teaspoon each of the herbs.
• The remaining oil, and herbs get mixed together in a bowl for the final brushing later after formed, but just before going into the oven.
• Add in 3 cups of the flour and make a soft dough. Place onto a floured bread board and knead for 10 to 15 minutes, adding just enough flour as needed only.
• Place in a oiled large bowl, turning to coat, and cover with plastic wrap.
• Set into a draft free warm area and let double about 2 hours.
• Grease baking sheet and set aside.
• After doubled punch down the dough and divide into twelve portions, to make 12 buns. Roll, pinch and form by tucking under.
• Place onto prepared baking sheet, cover loosely with plastic wrap and place in the refrigerator of up to 24 hours. But not less than 12 hours.
• When ready to bake remove and place on counter and let come to room temperature, which will take about an hour or so.
• Preheat your oven to 400 degrees.
• Mix the remaining oil and herbs if you haven't already done so, and brush tops of each roll.
• Bake at 400 degrees for 25 minutes until golden or tapping bottoms sound hollow.
• I also have sliced red or yellow tomatoes or grape tomatoes and placed on top before baking. Also caramelize a thinly sliced onion and you can also place that on top of each and they become crispy while baking also.
• Hope you enjoy this recipe as much as I do.

CINNAMON BUN BREAKFAST FOCACCIA

Steps:

• Combine hot roll mix, yeast packet, 1/4 cup Equal® and 1-1/2 teaspoons cinnamon. Stir in hot water, egg and 3 tablespoons melted butter. Mix until a soft dough forms. Turn out onto lightly floured surface and knead in cranberries. Continue to knead until dough is smooth and elastic, about 3 minutes. Shape into a ball. Cover with a bowl and let rest 5 minutes.
• Spray a 15x10-inch baking pan with non-stick cooking spray. Press dough evenly into pan. Combine 1/4 cup Equal®, remaining 2 tablespoons melted butter and 1 teaspoon cinnamon. Spread over surface of dough. Sprinkle with granola, pressing lightly into dough. Cover with waxed paper and let rise until puffy, about 25 minutes.
• Bake in preheated 375 degree F oven 18 to 22 minutes or until edges are golden. Cool in pan on wire rack 5 minutes. Meanwhile, beat cream cheese, 2 tablespoons Equal®, vanilla and enough milk to form a spreading consistency. Drizzle cream cheese mixture over warm focaccia. Serve warm or at room temperature.