Cinnamon Focaccia combines the soft, airy texture of focaccia with the warm, comforting flavors of a cinnamon roll. The dough bakes up with crispy edges, and each dimple is filled with a buttery cinnamon-sugar mixture that caramelizes beautifully in the oven. A drizzle of vanilla icing melts over the top, soaking into every warm bite. This simple yet indulgent treat is perfect for breakfast, brunch, or dessert.
Why You’ll Love This Recipe
This Cinnamon Focaccia is a dream come true for cinnamon roll lovers. It’s much easier to make than traditional cinnamon rolls, yet still delivers all the delicious, gooey goodness you crave. The dough is incredibly soft and fluffy, and the cinnamon-sugar topping adds the perfect amount of sweetness and spice. With the added touch of brown butter and vanilla icing, this focaccia is a delightful treat that’s perfect for any occasion.
Ingredients
For the Focaccia Dough
2 cups warm water (heated to about 110°F)
2 teaspoons active dry yeast
1 teaspoon white granulated sugar
4 cups bread flour (spooned and leveled)
1 ½ teaspoons salt
1 tablespoon olive oil
2 tablespoons unsalted butter (melted)
For the Cinnamon-Sugar Topping
6 tablespoons brown butter (see notes below)
⅓ cup light brown sugar
2 teaspoons cinnamon
For the Vanilla Icing
1 cup powdered sugar (sifted)
1 teaspoon vanilla extract
2 ½ tablespoons milk (adjust for desired consistency)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Activate the Yeast
In a small bowl, combine warm water (about 110°F) and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 10-15 minutes, until it becomes foamy. - Mix the Dough
In a large mixing bowl, whisk together the flour and salt. Then, pour in the activated yeast mixture along with the olive oil. Stir everything together until a sticky dough forms. Rub the surface of the dough lightly with olive oil. - First Rise
Cover the bowl with a damp tea towel or plastic wrap. Place the bowl in the refrigerator and let it rise for at least 12 hours. - Second Rise
Grease a 9×13-inch baking pan and line it with parchment paper. Pour 2 tablespoons of melted butter into the center of the pan. Gently deflate the dough by pulling it from the sides of the bowl and folding it toward the center. Do this several times before placing the dough into the buttered pan. Cover the pan and let it rise in a warm spot for 1 ½ – 2 hours. - Make the Brown Butter
In a small saucepan, melt ½ cup butter over medium heat. Stir continuously until the butter turns golden amber and gives off a nutty aroma. Remove the butter from the heat immediately to avoid burning. Allow it to cool for about 10 minutes before using. - Make the Cinnamon-Sugar Topping
Add the brown sugar and cinnamon to the browned butter. Stir until the sugar is dissolved and the mixture is smooth. - Dimple the Dough
Preheat your oven to 450°F. Once the dough has risen, use wet fingertips to press deep dimples all over the surface of the dough. Drizzle the cinnamon-butter mixture evenly over the dimpled dough. - Bake
Bake the focaccia for 20-25 minutes, or until it’s golden brown. Let it cool in the pan for 10 minutes, then transfer it to a cooling rack. - Finish with Vanilla Icing
In a small bowl, mix together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the vanilla icing over the warm focaccia. Slice into squares and enjoy!
Servings and Timing
Servings: 12 servings
Preparation Time: 30 minutes
Cook Time: 30 minutes
Rise Time: 14 hours
Total Time: 15 hours
Variations
- Nuts: Add chopped pecans or walnuts to the cinnamon-sugar topping for extra crunch.
- Fruity Twist: Mix in some chopped apples or pears into the dough for a fruity variation of cinnamon focaccia.
- Spices: You can adjust the cinnamon and add other spices like nutmeg or cardamom for a more complex flavor.
Storage/Reheating
Storage: Store leftover cinnamon focaccia in an airtight container at room temperature for up to 3 days.
Freezing: You can freeze the focaccia for up to 2 months. Wrap it tightly in plastic wrap or foil, and place it in a freezer-safe bag. Thaw at room temperature.
Reheating: Reheat slices in the microwave for 10-15 seconds or warm them in the oven at 300°F for 5-7 minutes.
FAQs
1. Can I use all-purpose flour instead of bread flour?
Bread flour gives this focaccia its signature texture, but if you don’t have it, all-purpose flour can be substituted with acceptable results.
2. Can I make this dough without refrigerating it overnight?
While refrigerating the dough enhances its flavor and texture, you can skip this step if you’re in a hurry. Allow the dough to rise for 1-2 hours at room temperature instead.
3. Can I make the cinnamon topping ahead of time?
Yes, the cinnamon-sugar topping can be made ahead of time and stored in the fridge. Just reheat it slightly before drizzling over the dough.
4. Can I make this focaccia gluten-free?
Yes, you can substitute the bread flour with a 1:1 gluten-free flour blend to make this recipe gluten-free. Be aware that the texture may vary slightly.
5. Can I make this focaccia in a different-sized pan?
Yes, you can use a different-sized pan, but make sure to adjust the baking time as needed. A larger pan may require less time, and a smaller pan may require more time.
6. Can I use salted butter instead of unsalted?
While salted butter can be used, it’s better to use unsalted butter so that you can control the amount of salt in the recipe.
7. Can I skip the vanilla icing?
Yes, if you prefer a less sweet focaccia, you can skip the vanilla icing. The focaccia is delicious on its own with the cinnamon-sugar topping.
8. Can I make this recipe ahead of time?
Yes, you can prepare the dough the day before and refrigerate it overnight. Then, proceed with the second rise and baking the next day.
9. Can I add raisins or other dried fruit to the dough?
Yes, you can add raisins, currants, or any dried fruit of your choice to the dough before the second rise for a fruity twist.
10. How can I make the brown butter?
To make brown butter, melt butter over medium heat while stirring constantly. When it turns a golden amber color and gives off a nutty aroma, remove it from the heat and let it cool slightly before using.
Conclusion
Cinnamon Focaccia is the perfect blend of sweet, spicy, and buttery, with a light, fluffy texture that will have you coming back for more. It’s an easy way to enjoy the flavors of cinnamon rolls without the extra work, making it ideal for breakfast, brunch, or dessert. With its caramelized cinnamon topping and drizzled vanilla icing, this focaccia is sure to become a new favorite in your baking repertoire.
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Cinnamon Focaccia
- Total Time: 15 hours
- Yield: 12 servings
- Diet: Vegetarian
Description
Cinnamon Focaccia is a soft, airy bread with crispy edges, inspired by the classic cinnamon roll but with much less effort. The dough rises to a perfect fluffiness, filled with buttery cinnamon-sugar that caramelizes beautifully as it bakes. Finished with a drizzle of vanilla icing, this is a warm, decadent treat perfect for breakfast, brunch, or dessert.
Ingredients
For the Dough:
2 cups warm water (heated to about 110°F)
2 teaspoons active dry yeast
1 teaspoon white granulated sugar
4 cups bread flour (spooned and leveled)
1 ½ teaspoons salt
1 tablespoon olive oil
2 tablespoons unsalted butter (melted)
For the Cinnamon-Sugar Topping:
6 tablespoons brown butter (see notes below)
⅓ cup light brown sugar
2 teaspoons cinnamon
For the Vanilla Icing:
1 cup powdered sugar (sifted)
1 teaspoon vanilla extract
2 ½ tablespoons milk (adjust for desired consistency)
Instructions
Activate the Yeast:
In a small bowl, combine warm water (about 110°F) and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 10-15 minutes until it becomes foamy.
Mix the Dough:
In a large mixing bowl, whisk together the flour and salt. Then, pour in the activated yeast mixture along with the olive oil. Stir everything together until the dough forms a sticky ball. Lightly rub the surface of the dough with olive oil.
First Rise:
Cover the bowl with a damp tea towel or plastic wrap. Place it in the refrigerator for at least 12 hours to rise.
Second Rise:
Grease a 9×13-inch baking pan and line it with parchment paper. Pour 2 tablespoons of melted butter into the center of the pan. Gently deflate the dough by pulling it from the sides of the bowl and folding it toward the center. Repeat this process several times. Then, transfer the dough into the buttered pan. Cover and let it rise for 1 ½ to 2 hours in a warm spot.
Make the Brown Butter:
In a small saucepan, melt ½ cup butter over medium heat. Continue stirring until the butter develops a nutty aroma and turns a golden-amber color. Remove from heat immediately to prevent burning. Let it cool for about 10 minutes.
Make the Cinnamon Topping:
Add the brown sugar and cinnamon to the browned butter, mixing until the sugar is dissolved.
Dimple the Dough:
Preheat your oven to 450°F. Once the dough has risen for the second time, use wet fingertips to press deep dimples all over the surface. Then, drizzle the cinnamon-butter evenly over the dimpled dough.
Bake:
Bake for 20-25 minutes, until the focaccia is golden brown. Let it cool for 10 minutes in the pan before transferring to a cooling rack.
Finish with Vanilla Icing:
In a bowl, combine the powdered sugar, milk, and vanilla extract. Mix until smooth. Drizzle the icing evenly over the warm focaccia.
Serve & Enjoy:
Slice into squares and enjoy!
Notes
To Make Brown Butter: In a small saucepan, melt ½ cup butter over medium heat. Stir continuously until the butter turns a golden-amber color and smells nutty. Remove it from the heat immediately to prevent burning. Let it cool for about 10 minutes before using.
- Prep Time: 30 minutes
- Rising time:: 14 hours
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
