Cinnamon Bun Breakfast Focaccia

A sweet breakfast-style focaccia made with cranberries, cinnamon, and granola, then drizzled with a creamy vanilla cream cheese topping for a warm and comforting treat.

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Prep Time 20

Cook Time 22

Resting 30

Total Time 1 12

Servings: 16

Course: Breakfast

Cuisine: Italian

Calories: 198

Ingredients Method Notes

Ingredients

1 (16-ounce) package Pillsbury Hot Roll Mix
¼ cup Equal® Spoonful or 6 packets Equal sweetener
2 ½ teaspoons ground cinnamon, divided use
1 cup very hot tap water
1 large egg, slightly beaten
5 tablespoons stick butter or margarine, melted, divided use
¾ cup dried cranberries
¼ cup Equal® Spoonful or 6 packets Equal sweetener
1 cup reduced-fat granola cereal
4 ounces reduced-fat cream cheese, softened
2 tablespoons Equal® Spoonful or 3 packets of Equal sweetener
½ teaspoon vanilla extract
1 to 2 tablespoons 2% milk

Method

Preheat oven to 375 °F
Combine hot roll mix, yeast packet, 1/4 cup Equal® (or 6 packets) and 1 1/2 teaspoons cinnamon. Then 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 and cover with a bowl for 5 minutes to let dough rest.
Press dough evenly into a well sprayed 15 x 10-inch baking pan. Combine 1/4 cup Equal® (or 6 packets), the 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 for 25 minutes to let it rise and become puffy.
Bake in oven for 18 to 22 minutes or until edges are golden.
Cool in pan on wire rack for 5 minutes.
Meanwhile, beat cream cheese, 2 tablespoons Equal® (or 3 packets), vanilla and enough milk to form a spreading consistency.
Drizzle cream cheese mixture over warm focaccia.
Serve warm or at room temperature.