Cinnamon Focaccia

Cinnamon Focaccia is everything you love about a cinnamon roll, but without the extra effort. The dough bakes up soft and airy, with golden, crispy edges and all those little dimples filled with buttery cinnamon-sugar that caramelizes in the oven. Lastly, a drizzle of vanilla icing melts over the top, seeping into every warm, fluffy bite.

What I love about this Cinnamon Focaccia is there’s no rolling, no shaping, just let it rise, then press it into the pan, and let the oven do its thing. It’s simple, cozy, and ridiculously good. It’s perfect for brunch, dessert, or just because you want your kitchen to smell amazing!

If you love cinnamon as much as I do, be sure to check out some of my other cinnamon-filled favorites Cinnamon Crunch Banana Bread, Sticky Pecan Cinnamon Rolls, and Cinnamon Bread Pudding.

Why You’ll Love This Sweet Focaccia

• Soft and fluffy texture- The dough bakes up light and airy, with the perfect balance of chewiness and crisp edges.
• Caramelized cinnamon sugar- The buttery cinnamon topping seeps into the dimples, creating golden, crispy pockets of sweetness.
• Warm vanilla icing- The icing is drizzled onto the warm focaccia, adding just the right amount of sweetness.
• Crowd-pleaser- This pull-apart style bread is perfect for serving at brunch, gatherings, holidays, or just enjoying with family.
• Easy to make- This dough is super forgiving, so you don’t need to be a bread-making pro to get it right.

Ingredient Notes and Substitutions

Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page. 

• Olive oil- This is what gives the dough its classic focaccia texture, soft yet slightly chewy with a crisp exterior.
• Butter- Instead of just using melted butter, I’m taking it a step further by browning it, which brings out a deep, caramel-like nuttiness that adds incredible flavor. If you’d rather skip this step, you can use regular melted butter, but you’ll miss out on that extra richness.
• Brown sugar- Adds a deep, caramel-like sweetness to the focaccia. You can use light or dark brown sugar.
• Active dry yeast- Helps the dough rise, creating a light and airy texture. If using instant yeast, you can skip the activation step.
• Sugar- White granulated sugar feeds the yeast to help activate it.
• Flour- You can use bread flour or all-purpose flour in this recipe. Bread flour gives the focaccia a chewier texture, while all-purpose flour makes it slightly softer. Both work well, so use what you have on hand.
• Cinnamon- The key to that warm, cozy flavor. If you want extra depth, try adding a pinch of nutmeg and cardamom.
• Powdered sugar- Used in the icing to create a smooth, creamy drizzle. Make sure to sift the powdered sugar to remove any clumps.
• Vanilla- Use pure vanilla extract for the best flavor.
• Milk- Helps think out the glaze. You can also use half and half or heavy cream.

Step By Step Instructions – Prepare and Rest the Dough

STEP 1: Activate the yeast. In a small bowl, combine warm water (about 110℉) and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 10-15 minutes until it becomes foamy.

STEP 2: 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 stick dough ball. Rub the surface of the dough lightly with olive oil.

STEP 3: First rise. Cover the bowl with a damp tea towel or plastic wrap. Then, place it in the refrigerator for at least 12 hours.

STEP 4: Second rise. Grease a 9×13-inch baking pan and line with parchment paper. Then, pour 2 tablespoons of melted butter into the center of the pan. Using your fingers, gently deflate the dough by pulling it from the sides of the bowl and folding it toward the center. Do this several times. Then, place the dough into buttered pan. Cover and let it rise for 1 1/2- 2 hours in a warm spot in your kitchen.

Assemble and Bake

STEP 1: Make the brown butter. In a small saucepan, melt 1/2 cup butter over medium heat. Continue stirring until you notice a nutty aroma and the butter turns a golden-amber color. You’ll end up with about 6 tablespoons of browned butter. Remove it from the heat immediately to avoid burning. Allow it to cool for 10 minutes before using.

STEP 2: Make the cinnamon topping. Add the brown sugar and cinnamon to the browned butter, mixing until the sugar is dissolved.

STEP 3: Dimple the dough. Preheat oven to 450℉. Once the dough has risen for a second time, with wet fingertips, press deep dimples all over the surface. Then, drizzle the cinnamon-butter evenly over the dimpled dough.

STEP 4: Bake. Bake for 20-25 minutes, until the focaccia is golden brown. Let cool for 10 minutes in the pan, then transfer to a cooling rack.

STEP 5: Finish with vanilla icing. Combine the powdered sugar, milk, and vanilla extract. Mix until smooth. Then, drizzle the icing evenly over the warm focaccia. Slice into squares and enjoy!

Expert Baking Tips

Expect a wet dough. The dough for this focaccia will be quite wet and sticky. This is completely normal. The moisture is key to achieving the soft, airy texture with those signature large bubbles in the dough. Don’t be tempted to add extra flour. Be sure to spoon the flour into your measuring cup and level it off, rather than dipping the cup directly into the flour, which can compact it and lead to using too much.

Allow the dough to rise long enough. Patience is key when it comes to rising the dough. The longer you let it rise, the more pronounced the air bubbles will be. So, make sure to give it plenty of time. Don’t rush this step!

Don’t skip the brown butter. The brown butter is what really elevates this focaccia, adding a rich, nutty flavor. It’s essential for that caramelized depth of flavor. If you’ve never had brown butter before, it’s worth the extra effort.

Let the focaccia cool slightly before glazing. Once your focaccia is baked, let it cool for a few minutes before drizzling with the vanilla icing. If you add the frosting while it’s still too hot, it will melt off and won’t give you that beautiful, creamy finish.

Frequently Asked Questions

Storage and Freezing

Once the Cinnamon Focaccia has cooled completely, store it in an airtight container or wrap it tightly in plastic wrap. It will stay fresh at room temperature for up to 2 days. If you kitchen is warm, you may want to refrigerate it to prevent the icing from melting. Alternatively, you can refrigerate the focaccia for up to 5 days.

Freezing

To freeze, wrap the focaccia tightly in plastic wrap, then place it in a freezer-safe bag or airtight container. It will stay fresh in the freezer for up to 2 months. For best results, freeze it without the icing and add it after thawing and reheating.

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