Description
Cinnamon Focaccia is the perfect combination of fluffy bread and sweet cinnamon sugar with a buttery brown sugar topping and a vanilla icing drizzle. This recipe offers all the comforting flavors of a cinnamon roll with far less effort, making it ideal for breakfast, brunch, or dessert.
Ingredients
Cinnamon Focaccia
2 cups warm water (about 110℉)
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
Cinnamon-Sugar Topping
6 tablespoons brown butter (see notes)
⅓ cup light brown sugar
2 teaspoons cinnamon
Vanilla Icing
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
2 ½ tablespoons milk (adjust as needed)
Instructions
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Activate yeast: Combine warm water and sugar, sprinkle yeast on top, let sit 10-15 minutes until foamy.
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Mix dough: Whisk flour and salt. Add yeast mixture and olive oil. Stir to form sticky dough. Rub dough with olive oil.
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First rise: Cover and refrigerate for 12+ hours.
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Prepare pan: Grease and line 9×13 pan. Pour 2 tbsp melted butter in center.
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Deflate dough gently and transfer to pan. Cover and let rise 1.5-2 hours.
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Make brown butter: Melt ½ cup butter over medium heat until golden amber. Cool 10 minutes.
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Mix cinnamon topping: Combine brown sugar and cinnamon with brown butter.
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Preheat oven to 450℉. Press dimples all over dough with wet fingers. Drizzle cinnamon butter over top.
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Bake 20-25 minutes until golden. Cool 10 minutes in pan, then transfer to rack.
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Mix icing: Whisk powdered sugar, vanilla, and milk until smooth. Drizzle over warm focaccia. Slice and serve
Notes
- Brown butter adds rich, nutty flavor—don’t skip it!
- Use wet fingers to dimple dough to prevent sticking.
- Adjust milk in icing for thicker or thinner consistency.
- Prep Time: 30 minutes (plus 12+ hours rise)
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Oven baking, slow refrigerator rise
- Cuisine: American
