I recently noticed at Kroger a new flour for sale, Sunrise Flour Mill’s Heritage Bread Blend.  I bought a bag and then looked on their website for a recipe designed to use this flour, which is a blend of organic hard red wheat and soft white wheat.  This was the first recipe I made, and it turned out very well – a very light and puffy cinnamon bread with a cream cheese frosting.  I changed their process a bit so that I could bake it fresh this morning for breakfast.  I cut it into 6 pieces.  It is made in an 8 x 8 pan, which almost makes it too thick to eat easily.  Maybe the next time I will make it in a 9 x 9 pan to make it thinner.

I suspect that the Heritage Bread Blend could be substituted by a 50/50 mixture of King Arthur Flour’s Bread and All-Purpose flours

Ingredients

Dough

• 375 g Heritage Bread Blend
• 1 tsp salt
• 1/2 tsp instant dry yeast
• 322 ml water
•  1–2 Tbsp oil (for the pan)

Cinnamon Sugar Filling

•  40g granulated sugar
• 40g brown sugar
• 1 1/2 tsp cinnamon
• 6 Tbsp unsalted butter, divided (4.5 tbsp + 1.5 tbsp)

Cream Cheese Glaze

• 4 oz (112 g) cream cheese, room temp
• 1/4 cup (55 g) butter, softened
• 120 g powdered sugar
• 1 tsp vanilla extract
• 2–3 Tbsp whole milk, as needed

Directions

Two Night’s Before

1. Mix water, yeast, flour, and salt into a rough dough. Cover and rest for 30 minutes.
2. Perform a set of stretch-and-folds, going around the bowl at least once. Rest 20 minutes, then repeat once more.
3. Cover and refrigerate for 12–24 hours.

The Next Day

1. Make the filling: Mix together the granulated sugar, brown sugar, and cinnamon.
2. Slice 4.5 tbsp of the butter into small rectangles and keep chilled. Reserve the remaining 1.5 tbsp for later.
3. Prepare the pan: Grease an 8×8-inch pan with butter or oil.
4. On an oiled work surface, form the dough into a rough rectangle, around 10 x 10 inches. 
5. Arrange the sliced butter evenly over the dough, then sprinkle with about 2/3 of the cinnamon sugar.
6. Fold the dough like a letter—fold the top down, rotate the pan 180°, and fold again. Flip so the smooth side is facing up.
7. Put the dough in the prepared 8 x 8 pan and stretch it to cover the pan.  Cover and put it in the refrigerator to rise overnight.

The Baking Morning

1. Remove the pan from the refrigerator to warm on the counter
2. Preheat the oven to 400°F
3. Melt the remaining 1.5 tbsp butter and drizzle over the dough. Sprinkle with the remaining cinnamon sugar, then gently dimple the surface with your fingertips.
4. Bake at 400°F for 20–25 minutes, until deeply golden. If browning too quickly, tent with foil.

Make and apply the glaze

1. Using a hand mixer or stand mixer, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until fully combined.
2. If needed, add milk 1 tbsp at a time until you reach your desired consistency.
3. Allow the baked focaccia to cool about 20 minutes and then smear the glaze on top
4. Cut into serving pieces and enjoy.