Buttery Cinnamon Focaccia

Rain had just started to tap against the windows when Dalia walked into my kitchen, holding a little brown bag with a glass jar tucked inside. “Smell this,” she grinned. It was homemade vanilla sugar from her trip to Vermont.

That same afternoon, her son plopped on the couch complaining about soggy cafeteria cinnamon rolls. So we rolled up our sleeves and made this Cinnamon Focaccia together warm, golden, puffy, and draped with cinnamon brown butter and vanilla icing.

A week later, Miro, a friend from the book club, came over to help me test a new cast-iron pan. He stayed for three hours after the focaccia hit the oven, claiming he was “monitoring the cooling process” but really just sneaking edge pieces.

It was the same when my niece came over after soccer. She pulled chunks straight from the pan with her cinnamon-dusted fingers, icing trailing across her cheek like a badge of victory.

Cinnamon Focaccia has a way of bringing people into the kitchen. It’s soft and chewy with that perfect crisp edge, the top shimmering with pools of cinnamon butter that bubble through its dimpled crust.

Slightly sweet, a little indulgent, and surprisingly easy to make when you’ve got a few hours to let the dough rest and rise. Whether you’re baking for guests or sneaking warm corners for yourself, this is a bake that feels like a quiet celebration.

Short Description

Cinnamon Focaccia is a soft, golden-baked treat with chewy texture, bubbling cinnamon brown butter topping, and a light vanilla drizzle.

Key Ingredients

For the Dough

• 2 cups warm water (about 110℉)
• 2 teaspoons active dry yeast
• 1 teaspoon granulated sugar
• 4 cups bread flour, spooned and leveled
• 1½ teaspoons salt
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter, melted

For the Cinnamon-Sugar Topping

• 6 tablespoons brown butter
• ⅓ cup light brown sugar
• 2 teaspoons cinnamon

For the Vanilla Icing

• 1 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• 2½ tablespoons milk (adjust as needed)

Tools Needed

• 9×13 inch baking pan
• Large mixing bowl
• Measuring cups and spoons
• Saucepan (for browning butter)
• Whisk
• Spatula
• Plastic wrap or clean kitchen towel
• Wire rack

Cooking Instructions

Step 1: Activate the Yeast
In a large bowl, pour in 2 cups of warm water. Stir in the granulated sugar, then sprinkle the yeast over the top. Let it sit for 10 to 15 minutes, until it becomes foamy and creamy across the surface.

Step 2: Make the Dough
Add the bread flour and salt into the yeast mixture. Drizzle in the olive oil and stir everything together until a sticky, shaggy dough forms. Lightly oil your hands and the dough’s surface. Cover the bowl with plastic wrap or a clean towel.

Step 3: Cold Ferment Overnight
Refrigerate the dough for at least 12 hours. It will double in size and develop flavor while resting. If needed, this step can go up to 24 hours.

Step 4: Prepare the Pan and Shape the Dough
Grease a 9×13 inch baking pan and pour in the melted butter. Remove the dough from the fridge and gently stretch and fold it inward 3 to 4 times to create tension. Place it into the buttered pan, cover, and let it rise at room temperature for 1½ to 2 hours, until puffed and jiggly.

Step 5: Make the Cinnamon Butter Topping
In a saucepan, melt the butter and let it brown over medium heat. Once golden and nutty, remove from heat and cool slightly. Stir in the brown sugar and cinnamon until smooth.

Step 6: Dimple and Top
Wet your fingers and press deep dimples into the risen dough. Drizzle the cinnamon sugar butter all over, letting it fall into the indentations.

Step 7: Bake
Preheat the oven to 450℉. Bake the focaccia for 20 to 25 minutes, until it’s deeply golden and bubbling around the edges. Cool in the pan for 10 minutes before transferring to a wire rack.

Step 8: Make the Vanilla Icing
Whisk the powdered sugar, milk, and vanilla extract until smooth and drizzle-able. Adjust consistency if needed.

Step 9: Finish and Serve
Drizzle the icing generously over the still-warm focaccia. Slice into squares or tear by hand and serve warm or at room temperature.

Why You’ll Love This Recipe

Combines the chewy texture of focaccia with the sweetness of a cinnamon roll

No stand mixer required easy for beginner bakers

Make-ahead friendly with overnight proofing

Customizable with toppings like nuts or dried fruit

Great for brunch, dessert, or an afternoon pick-me-up

Mistakes to Avoid & Solutions

Using Hot Water for Yeast
Water hotter than 110℉ can kill your yeast.
Solution: Always test with a thermometer or ensure it feels warm—not hot—to the touch.

Not Letting the Dough Rest Long Enough
Cold fermentation builds flavor and structure.
Solution: Give it a full 12 hours minimum in the fridge.

Over-dimpling the Dough
Pressing too hard can deflate the rise.
Solution: Use wet fingers and gentle pressure just before baking.

Skipping the Butter Base in the Pan
The bottom won’t develop a crispy edge without it.
Solution: Melted butter in the pan ensures a golden, caramelized crust.

Adding Icing Too Early
It can melt into the bread instead of staying visible.
Solution: Wait until the focaccia has cooled for 10 minutes.

Serving and Pairing Suggestions

Serve with fresh fruit and yogurt for a sweet brunch spread

Pair with a hot chai latte or iced coffee

Slice and warm for afternoon tea with friends

Cut into sticks and dip into extra icing as a playful dessert

Present in a family-style tray at weekend brunches or holiday mornings

Storage and Reheating Tips

Store leftovers in an airtight container at room temperature for up to 2 days

For longer storage, refrigerate up to 5 days

Reheat individual pieces in the oven at 300℉ for 5 to 7 minutes

To preserve moisture, wrap in foil before reheating

Avoid microwaving for too long, which can make the bread tough

FAQs

1. Can I use all-purpose flour instead of bread flour?
Yes, but bread flour gives it more chew. All-purpose will result in a softer crumb.

2. Is this focaccia very sweet?
It’s lightly sweet. The cinnamon topping adds richness without overpowering the bread.

3. Can I skip the icing?
Yes, though the icing adds a fun finish. A dusting of powdered sugar is a simpler option.

4. How do I make this dairy-free?
Use dairy-free butter substitutes and almond milk in the icing.

5. Can I freeze the focaccia?
Yes. Slice and freeze in an airtight container. Reheat in a 350℉ oven until warmed through.

Tips & Tricks

Oil your fingers before folding the dough to prevent sticking

Chill the cinnamon topping if it becomes too runny

Use a bench scraper to fold the dough without deflating it

Sift the powdered sugar to avoid clumps in the icing

Add a tiny pinch of salt to the icing for balance

Recipe Variations

Apple Cinnamon Focaccia: Add thin apple slices on top before baking for fruity sweetness.

Maple Glazed Version: Swap vanilla icing for maple syrup glaze using ½ cup maple syrup and 1 tablespoon melted butter.

Nutty Crunch: Sprinkle chopped pecans or walnuts over the cinnamon butter before baking.

Orange Spice Focaccia: Add 1 teaspoon orange zest to the cinnamon topping for citrus aroma.

Cardamom Twist: Mix ½ teaspoon ground cardamom with the cinnamon for a warm, floral note.

Final Thoughts

There’s something quietly celebratory about baking Cinnamon Focaccia especially on days when your kitchen smells of browned butter and cinnamon before the sun even sets. Every time I’ve shared this recipe with friends, it’s been met with the same surprise: how a bread this indulgent can be so easy to make. And somehow, the edges always disappear first. Maybe it’s the crackle of sugar at the crust, or the way warm icing pools into the crevices like little gifts.

In our home, this focaccia sits somewhere between breakfast and dessert, pulled apart over late-night chats or plated up for weekend mornings that stretch long and lazy. You don’t need a holiday or reason. Just a quiet day, a little time, and the intention to share something warm. The cinnamon sugar does the rest.