Name: Cinnamon Focaccia Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 15 h
Cuisine: American
Ingredients: 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; 6 tablespoons brown butter; ⅓ cup light brown sugar; 2 teaspoons cinnamon; 1 cup powdered sugar, sifted; 1 teaspoon vanilla extract; 2 ½ tablespoons milk (adjust for desired consistency)

Jump to Recipe· 4.9 from 24 reviews

If you’ve ever dreamed of a cinnamon roll and focaccia merging into one beautiful, golden, fluffy treat, Cinnamon Focaccia is that wish come true. Imagine the intoxicating aroma of brown butter and cinnamon wafting through your kitchen as the soft, airy bread bakes, its signature dimples cradling pools of caramelized cinnamon sugar. A silky vanilla icing finishes each delectable square, melting into every nook and cranny. This is the ultimate brunch showstopper or dessert centerpiece, made extra-special because it’s so incredibly easy to pull off — and the results are worth every minute of anticipation!

Ingredients You’ll Need

The magic of Cinnamon Focaccia lies in its simplicity. Each ingredient is carefully chosen to enhance the flavor, texture, and gorgeous golden color of the finished bread, making every bite unforgettable. Here’s what you’ll need — and why you should care about every single component:

Warm water (2 cups): Activates the yeast and brings the dough together, key for that cloud-like crumb.
Active dry yeast (2 tsp): Gives the focaccia its irresistible rise and those sweet, pillowy bubbles.
White granulated sugar (1 tsp): Feeds the yeast and provides a subtle hint of sweetness in the dough.
Bread flour (4 cups): The high-protein content creates a chewy, airy bite that’s ideal for this recipe.
Salt (1 ½ tsp): Balances the sweet notes and amplifies all the other flavors in the focaccia.
Olive oil (1 tbsp): Keeps the dough moist and lends an unmistakable richness — plus it helps with that gorgeous crust.
Unsalted butter (2 tbsp, melted): For extra flavor and tenderness during the second rise and baking.
Brown butter (6 tbsp): Deepens the flavor of the cinnamon-sugar topping, giving notes of caramel and nuttiness.
Light brown sugar (1/3 cup): Sweetens the cinnamon topping and creates those dreamy, caramelized pockets.
Cinnamon (2 tsp): The star spice, adding warmth and coziness to every bite.
Powdered sugar (1 cup): Makes for the perfect vanilla icing drizzle — soft, sweet, and creamy.
Vanilla extract (1 tsp): Infuses the icing with classic, aromatic depth.
Milk (2 ½ tbsp, adjust as needed): Blends everything into that luscious, pourable icing you’ll want to spoon over everything.

How to Make Cinnamon Focaccia

Step 1: Activate the Yeast

Begin by combining the warm water and a pinch of sugar in a small bowl. Sprinkle the active dry yeast over the top and let it sit undisturbed for 10 to 15 minutes. Watch as it becomes foamy — that’s how you know the yeast is awake and ready to make your Cinnamon Focaccia ultra-fluffy!

Step 2: Mix the Dough

In a big mixing bowl, whisk the bread flour and salt, then pour in the bubbly yeast mixture and olive oil. Stir everything until you’ve got a sticky dough ball. Lightly rub a touch more oil on top to keep things soft and prevent crusting. It’ll look rustic and a bit messy, but that’s exactly how you want it.

Step 3: First Rise (Overnight)

Cover the bowl with a damp tea towel or plastic wrap, then tuck it in the fridge for at least 12 hours — overnight is best. This slow rise is what gives Cinnamon Focaccia that signature airy texture with incredible depth of flavor. The dough becomes wonderfully pillowy, making the wait so worthwhile.

Step 4: Second Rise

Prepare a 9×13-inch baking pan by greasing it and lining with parchment for easy removal. Drizzle the melted butter right in the center. Deflate your dough by gently folding it over itself a few times, then plop it into the buttered pan. Cover and let it rise again in a cozy spot for 1 ½ to 2 hours. The anticipation only builds, and you’ll see those magical bubbles start to form!

Step 5: Make the Brown Butter Cinnamon Topping

While the dough does its second rise, create the showstopping topping. In a small saucepan, melt the butter over medium heat, swirling constantly until it releases a nutty aroma and turns golden-amber. Remove from heat, let it cool for 10 minutes, then stir in the brown sugar and cinnamon until smooth and luscious. This topping is going to seep into every dimple!

Step 6: Dimple the Dough and Top

Preheat your oven to 450°F. With wet fingertips, press deep dimples all over the risen dough. Now, take your cinnamon-brown butter and drizzle it evenly, letting it pool into those little pockets — this is where the Cinnamon Focaccia gets its characteristic flavor burst in every bite.

Step 7: Bake

Bake for 20 to 25 minutes, until the focaccia is golden and crisp around the edges, with irresistible caramelized cinnamon patches. Let it cool for about 10 minutes in the pan; this gives time for everything to set up beautifully before moving it to a rack.

Step 8: Finish with Vanilla Icing

Whisk together powdered sugar, vanilla, and just enough milk to make a smooth, pourable icing. Drizzle artfully over the warm, not hot, focaccia. The icing will melt slightly, creating that classic cinnamon roll finish. Slice into generous squares and savor every gooey, cinnamon-swirled bite!

How to Serve Cinnamon Focaccia

Garnishes

For that final flourish, consider a sprinkle of extra cinnamon or a light dusting of powdered sugar just before serving. Chopped toasted pecans or walnuts can add a lovely crunch, while a few curls of orange zest give an unexpected hint of citrusy brightness to the Cinnamon Focaccia.

Side Dishes

Cinnamon Focaccia truly shines alongside a mug of rich, hot coffee or a frothy latte. For brunch, pair with juicy berries or a fresh fruit salad to balance the sweetness. If you’re serving it as dessert, a scoop of creamy vanilla ice cream or a dollop of whipped cream turns each square into a decadent sundae.

Creative Ways to Present

You can slice the focaccia into dainty finger sandwiches, layered with a little mascarpone, or package a few squares in parchment for a memorable homemade gift. For a party, cut them into small bites and serve family style, letting guests pour their own icing on just before indulging — the interactive element is a hit!

Make Ahead and Storage

Storing Leftovers

Any leftover Cinnamon Focaccia should be cooled completely and then covered tightly with plastic wrap or placed in an airtight container. At room temperature, it stays soft and delightful for up to two days. For longer enjoyment, keep it refrigerated for up to a week, and simply bring to room temp or reheat before serving for best texture.

Freezing

Cinnamon Focaccia is ideal for freezing! Wrap squares individually in plastic wrap and then place them in a freezer-safe bag or container. They’ll keep well for up to two months. Thaw overnight in the refrigerator or gently at room temperature before reheating, and they’ll taste almost as fresh as the day you baked them.

Reheating

To recapture the initial fresh-baked magic, warm slices of Cinnamon Focaccia in a 300°F oven for about 10 minutes, or pop them in the microwave for just a few seconds. This revives the softness and lets the icing melt just slightly, making each bite taste like it just came out of the oven.

FAQs

Can I use instant yeast instead of active dry yeast?

Absolutely! Just substitute the same amount of instant yeast and skip the activating step — mix it straight in with the dry ingredients. Your Cinnamon Focaccia will still rise beautifully and taste amazing.

Is it possible to make Cinnamon Focaccia gluten-free?

You can try using your favorite cup-for-cup gluten-free flour blend, preferably one designed for yeasted breads. While the texture might be a bit different, you’ll still get that signature cinnamon-sugar flavor that makes this treat so beloved.

Can I prepare the dough ahead and bake later?

Definitely — that’s part of the charm! The first cold rise in the fridge can last up to 18 hours, so you can mix the dough a day ahead and finish the process (second rise, dimple, bake) whenever you’re ready. This makes it very convenient for brunch planning or entertaining.

What if I don’t have bread flour?

If all-purpose flour is all you have on hand, it will still work. The loaf might be slightly less chewy, but you’ll still get a delicious, fluffy Cinnamon Focaccia. If possible, try to use bread flour for the very best texture!

How do I know when the focaccia is done baking?

The top should be golden brown, the edges crisp, and the cinnamon sugar bubbling in the dimples. A quick tap on the surface should sound hollow, and you may see the bottom has a lovely golden color as well. Let it cool slightly before slicing so the icing sets just right.

Final Thoughts

If you’re yearning for a recipe that will wow a crowd but feels like a warm hug from your kitchen, you’ve just found it in Cinnamon Focaccia. Every bite is rich with gooey, toasty flavor and a hint of nostalgia. Roll up your sleeves, gather your ingredients, and treat yourself and your loved ones to something truly memorable — this Cinnamon Focaccia is ready to become a new favorite at your table!