At our local church bake sale in late October, right when the leaves outside were turning deep crimson and the air hinted at cinnamon and cider, a young girl named Clara tugged on her mother’s apron and asked if “bread could be sweet too.” That moment stuck with me.

Just a week later, I brought a pan of Cinnamon Focaccia to our town’s autumn potluck, tucked between apple pies and pumpkin bars. At first glance, folks weren’t sure what to make of it. Was it cake? Was it bread? But once the vanilla glaze melted into those buttery cinnamon pockets, the whole tray was gone before the cider had even cooled.

Earlier that month, I had tried a savory focaccia recipe with my neighbor Helen and her grandson. They’d never made yeasted bread from scratch before. I wanted something fun and foolproof that still offered the joy of kneading and dimpling dough.

We added a sweet twist, and the experiment quickly became something more joyful than expected. On chilly mornings now, Helen tells me they make Cinnamon Focaccia together before school his fingers still sticky with icing as he heads out the door. There’s a kind of magic in watching something simple bring people together like that.

Just last weekend, during a quiet morning in my own kitchen, I pulled out the ingredients once more. It wasn’t for an occasion, or a gift, or any grand reason at all just a quiet craving for warm, spiced bread and the scent of brown butter filling the house. If you’ve ever looked for a baking project that rewards patience with joy, this one’s for you.

Short Description

This buttery Cinnamon Focaccia blends the airy texture of traditional Italian bread with rich cinnamon-sugar flavor and a vanilla icing drizzle perfect for brunches, gatherings, or cozy mornings.

Key Ingredients

2 cups warm water (about 110℉)
2 teaspoons active dry yeast
1 teaspoon 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
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)

Tools Needed

Mixing bowls
9×13-inch baking pan
Parchment paper
Whisk
Measuring cups and spoons
Small saucepan
Cooling rack

Cooking Instructions

Step 1: Activate the Yeast
In a small bowl, combine warm water and granulated sugar. Sprinkle yeast over top and let sit for 10–15 minutes until foamy.

Step 2: Mix the Dough
In a large bowl, whisk together flour and salt. Pour in the yeast mixture and olive oil, stirring until a sticky dough forms. Lightly coat the dough with olive oil.

Step 3: First Rise
Cover the bowl with a damp towel or plastic wrap and refrigerate for at least 12 hours.

Step 4: Second Rise
Grease and line a 9×13-inch pan. Pour melted butter into the center. Gently pull dough from the bowl sides and fold toward the center. Place into pan, cover, and let rise for 1 ½ to 2 hours in a warm area.

Step 5: Make Brown Butter
Melt ½ cup butter in a saucepan over medium heat, stirring constantly. Once golden-amber and fragrant, remove from heat and cool for 10 minutes.

Step 6: Make Cinnamon Topping
Combine browned butter with brown sugar and cinnamon until fully dissolved and smooth.

Step 7: Dimple the Dough
Preheat oven to 450℉. Use wet fingertips to press deep dimples across dough surface. Drizzle cinnamon topping evenly.

Step 8: Bake
Bake for 20–25 minutes, until the top is golden brown. Cool for 10 minutes in the pan, then transfer to a rack.

Step 9: Add Vanilla Icing
Whisk together powdered sugar, milk, and vanilla. Drizzle over warm focaccia, slice, and enjoy.

Why You’ll Love This Recipe

Buttery, fluffy texture with a crispy golden crust

Sweet, spiced flavor ideal for morning or afternoon

Make-ahead dough that simplifies timing

No mixer or fancy tools needed

Kids and adults both love the glazed topping

Great for potlucks, brunches, or gifting

Mistakes to Avoid & Solutions

Dough too dense
Skipping the overnight rest makes the texture heavy.
Solution: Always let it rise in the fridge for at least 12 hours for that classic airy texture.

Butter burns
Brown butter can go from golden to burnt in seconds.
Solution: Watch it closely and remove from heat as soon as it smells nutty and turns amber.

Sugary topping slides off
If applied too early, it may sink into the dough.
Solution: Dimple the dough deeply before adding the topping so it stays in place.

Dough sticks to the pan
Without parchment, it can be hard to remove.
Solution: Always grease and line the pan before adding the dough.

Icing too runny or thick
Incorrect milk ratios affect drizzle consistency.
Solution: Add milk a little at a time until you reach a smooth, pourable glaze.

Serving and Pairing Suggestions

Serve warm for brunch with fruit salad and coffee

Pair with vanilla ice cream for dessert

Cut into small squares and serve on a holiday platter

Offer with spiced tea or apple cider

Use as a base for a sweet breakfast sandwich with cream cheese

Storage and Reheating Tips

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

For longer storage, wrap in plastic and freeze for up to 2 weeks

Reheat slices in a toaster oven at 300℉ for 5–7 minutes

Avoid microwaving to preserve the crust’s texture

Drizzle fresh icing after reheating if desired

FAQs

1. Can I use all-purpose flour instead of bread flour?
Yes, but the texture may be slightly less chewy. Bread flour gives a better rise.

2. Can I make this without brown butter?
You can use regular melted butter, but brown butter adds a rich, nutty flavor that elevates the focaccia.

3. How do I know if my yeast is active?
It should foam within 10–15 minutes in warm water. If not, discard and use fresh yeast.

4. Can I skip the icing?
Yes! It’s delicious even without it, especially if you prefer something less sweet.

5. Is it okay to let the dough rise at room temperature instead?
You can do a room temp rise for about 3–4 hours, but the overnight fridge method develops better flavor.

Tips & Tricks

Wet fingers help prevent dough sticking while dimpling

Use a silicone spatula for easy dough transfer

Sprinkle a pinch of sea salt on top before baking for contrast

Let the brown butter cool fully before mixing with sugar

For extra depth, add a pinch of nutmeg to the cinnamon topping

Recipe Variations

Apple Cinnamon Focaccia
Add ½ cup finely chopped peeled apples to the dough before the second rise. Top with cinnamon butter and bake as usual.

Pumpkin Spice Version
Swap ½ cup of water with pumpkin puree in the dough. Add 1 teaspoon pumpkin pie spice to the topping.

Cream Cheese Swirl Focaccia
Dot teaspoons of sweetened cream cheese (4 oz mixed with 2 tbsp sugar) across the top before baking.

Chocolate Chip Cinnamon Focaccia
Fold in ½ cup mini chocolate chips before the second rise and drizzle with both vanilla and chocolate icing after baking.

Maple Glazed Version
Replace the vanilla icing with a glaze made from ½ cup powdered sugar, 1 tbsp maple syrup, and 1–2 tsp milk.

Final Thoughts

This Cinnamon Focaccia has found a quiet place in my kitchen not because it’s flashy, but because it transforms simple ingredients into something worth sharing. The way the cinnamon melts into the golden crust, the way the icing settles into each warm dimple it’s a loaf that invites pause. It makes room for small moments: a child reaching for seconds, a neighbor asking for the recipe, or just the silent pleasure of breaking bread warm from the oven.

As someone who’s spent years teaching, baking, and gathering at the table, I keep learning that food like this doesn’t need a reason. It shows up for everyday mornings, rainy afternoons, or community potlucks. All it takes is a little time and a generous hand with the butter. And that, sometimes, is more than enough.

Delightful Cinnamon Focaccia

Sandra Myers

This buttery Cinnamon Focaccia blends the airy texture of traditional Italian bread with rich cinnamon-sugar flavor and a vanilla icing drizzle perfect for brunches, gatherings, or cozy mornings.

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Ingredients

2 cups warm water about 110℉
2 teaspoons active dry yeast
1 teaspoon 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
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

Activate the yeast by mixing warm water and sugar, then sprinkling yeast on top and letting it foam for 10–15 minutes.
Mix flour and salt, pour in the yeast mixture and olive oil, stir until sticky, and lightly oil the dough.
Cover and refrigerate the dough for at least 12 hours.
Grease and line a 9×13 pan, add melted butter, fold the dough inward several times, place it in the pan, cover, and let rise 1½–2 hours.
Brown the butter in a saucepan until golden and nutty, then let it cool.
Mix the brown butter with brown sugar and cinnamon until smooth.
Dimple the risen dough with wet fingers, then drizzle the cinnamon butter.
Bake at 450℉ for 20–25 minutes until golden, then cool 10 minutes and transfer to a rack.
Whisk powdered sugar, milk, and vanilla into icing, drizzle over warm focaccia, slice, and serve.