A warm, amber-scented loaf that feels like a morning memory—soft air pockets, caramel-kissed crust, and the hush of browned butter. This Cinnamon Focaccia invites slow hands and an attentive oven, rewarding patience with sweet, tender layers.
Why make this recipe
Because it transforms simple pantry staples into a fragrant, buttery indulgence: a focaccia that carries the nostalgia of cinnamon rolls yet breathes with the open crumb of rustic bread. It asks only for time and gentle touch, and returns consolation in slices.
How to make Cinnamon Focaccia
Ingredients:
- 2 cups warm water (heated to about 110℉)
- 2 tsp active dry yeast
- 1 tsp white granulated sugar
- 4 cups bread flour (spooned and leveled )
- 1 1/2 tsp salt
- 1 tbsp olive oil
- 2 tbsp unsalted butter (melted )
- 6 tbsp brown butter (see notes below)
- 1/3 cup light brown sugar
- 2 tsp cinnamon
- 1 cup powdered sugar (sifted)
- 1 tsp vanilla extract
- 2 1/2 tbsp milk (adjust for desired consistency )
Directions:
- 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.
- 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 dough ball. Rub the surface of the dough lightly with olive oil.
- First rise. Cover the bowl with a damp tea towel or plastic wrap. Then, place it in the refrigerator for at least 12 hours.
- 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 the buttered pan. Cover and let it rise for 1 1/2–2 hours in a warm spot in your kitchen.
- 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.
- Make the cinnamon topping. Add the brown sugar and cinnamon to the browned butter, mixing until the sugar is dissolved.
- 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.
- 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.
- 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!
How to serve Cinnamon Focaccia
Serve warm, each square still faintly steamy, the glaze gleaming like morning light. It pairs beautifully with a cup of strong black coffee, a milky chai, or for a more celebratory table, whipped mascarpone and thinly sliced pears. Let the texture — crisp rim, pillowy interior — be the centerpiece.
How to store Cinnamon Focaccia
Wrapped in parchment and then plastic, the focaccia will keep at room temperature for up to 2 days. For longer keeping, cool completely and freeze in an airtight container for up to 1 month; thaw at room temperature and reheat briefly in a low oven to revive the crust.
Tips to make Cinnamon Focaccia
- Use bread flour for structure and an open crumb; spoon and level the flour for accurate measurement.
- Keep water temperature around 110℉ to wake the yeast gently — too hot will kill it, too cool slows the action.
- The long, cold first rise develops flavor; don’t rush it. The dough will mellow and deepen in character.
- Wet your fingertips before dimpling to prevent tearing and to make neat indentations that hold the cinnamon butter.
- Watch the brown butter closely; it can go from nutty to burnt in seconds. Remove from heat the moment the foam subsides and amber flecks appear.
Variations (if any)
- Orange & Cardamom: Add 1 tsp finely grated orange zest and 1/2 tsp ground cardamom to the cinnamon-brown sugar mix for a bright, floral lift.
- Nutty Crunch: Sprinkle chopped toasted walnuts or pecans over the cinnamon butter before baking for texture.
- Glaze Swap: Stir a tablespoon of maple syrup into the vanilla icing for a deeper sweetness and a faint caramel note.
FAQs
Q: Can I make this without brown butter?
A: Yes. Use the 2 tablespoons melted unsalted butter from the ingredients and increase it to 4 tablespoons if you want more butter in the topping; the aroma will be different — less nutty — but still delicious.
Q: Is refrigeration in the first rise necessary?
A: The cold, slow rise is recommended for flavor and ease of handling, but you can allow the dough to rise at room temperature for 2–3 hours if you’re short on time; the flavor will be less developed.
Q: My dough is sticky — how should it feel?
A: The dough should be tacky and slightly sticky but should hold together. Lightly oil your hands when folding and moving it; avoid adding too much extra flour which can make the focaccia dense.
Q: Can I make this recipe larger or smaller?
A: Yes. Scale ingredients proportionally, and use appropriate pans. Baking time may change slightly for different depths — watch for a golden top and internal doneness.
Q: How do I get more defined cinnamon swirls?
A: For swirl-like ribbons, gently press the cinnamon-butter into some of the dimples with the back of a spoon before baking; avoid fully spreading it so pockets of sweetness remain.
Conclusion
There is a quiet pleasure in coaxing a simple dough into something fragrant and luminous; for other takes on sweet focaccia that honor ease and imagination, see Cinnamon-Sugar Focaccia (No-Knead, No-Fuss) – Alexandra’s Kitchen and for a twist that leans into roll-like textures, explore Cinnamon Roll Focaccia – Okonomi Kitchen.
Baking this Cinnamon Focaccia is an exercise in patience and reverence — a small ritual where time dissolves into scent, and the simplest ingredients become gentle celebration.
Cinnamon Focaccia
Ingredients
Method
- In a small bowl, combine warm water and granulated sugar. Sprinkle active dry yeast over the top and let it sit for 10–15 minutes until foamy.
- In a large mixing bowl, whisk together the flour and salt. Pour in the activated yeast mixture and olive oil. Stir until a sticky dough forms.
- Rub the surface of the dough lightly with olive oil.
- Cover the bowl with a damp tea towel or plastic wrap and refrigerate for at least 12 hours.
- Grease a 9x13-inch baking pan and line with parchment paper. Pour 2 tablespoons of melted butter into the center of the pan.
- Gently deflate the dough and place it into the buttered pan. Cover and let rise for 1.5 to 2 hours in a warm spot.
- In a small saucepan, melt the butter over medium heat, stirring until it turns golden-amber and has a nutty aroma. Cool for 10 minutes.
- Add brown sugar and cinnamon to the browned butter, mixing until dissolved.
- Preheat oven to 450℉. Dimple the risen dough with wet fingertips and drizzle the cinnamon-butter over it.
- Bake for 20–25 minutes until golden brown. Cool in the pan for 10 minutes, then transfer to a cooling rack.
- Combine powdered sugar, milk, and vanilla extract until smooth. Drizzle evenly over warm focaccia, slice and enjoy.