Cinnamon Focaccia

Hey y'all! If you love the cozy aroma of cinnamon rolls and the chewy, olive-oil-kissed bite of focaccia, this Cinnamon Focaccia is your new baking crush. It’s tender, buttery, and marbled with cinnamon-sugar for a golden, crackly top—perfect for brunch, coffee breaks, or dessert. Let’s get cooking!

Why You’ll Love This Cinnamon Focaccia

• Pillowy-soft crumb with a lightly crisp, cinnamon-sugar crust that tastes like a cozy bakery treat.
• Simple pantry ingredients and straightforward steps, ideal for beginner bread bakers.
• Flexible timing with fast same-day rises or an overnight chill for extra flavor.
• Perfect for brunch boards, afternoon coffee, or a not-too-sweet dessert.
• Customizable toppings and easy make-ahead storage for busy schedules.

Cinnamon Focaccia Ingredients

Dough

• 3 cups (360 g) bread flour
• 1 cup + 2 tablespoon (270 g) warm water, 105–110°F (40–43°C)
• 2 teaspoon (6 g) instant yeast (or 2 ½ teaspoon active dry yeast)
• 1 ½ teaspoon (9 g) fine sea salt
• 2 tablespoon (24 g) honey or granulated sugar
• 2 tablespoon (28 g) extra-virgin olive oil (plus more for pan and topping)

Cinnamon-Sugar Topping

• 4 tablespoon (56 g) unsalted butter, melted
• ⅓ cup (67 g) granulated sugar
• 2 tablespoon (25 g) light brown sugar
• 2 ½ teaspoon ground cinnamon
• 1 tablespoon extra-virgin olive oil (for drizzling)
• Pinch flaky sea salt (optional)

Optional Vanilla Glaze

• 1 cup (120 g) powdered sugar
• 2–3 tablespoon milk
• ½ teaspoon pure vanilla extract

How to Make Cinnamon Focaccia: Step-by-Step

Step 1: Mix the Cinnamon Focaccia Dough

1. In a large bowl, whisk warm water and honey. Sprinkle in yeast, stir, and let sit 2–3 minutes.
2. Add flour, salt, and olive oil. Mix with a spoon until a shaggy dough forms. Rest 5 minutes, then knead 3–5 minutes (stand mixer on low 3 minutes) until smooth and slightly sticky.

Step 2: First Rise for Sweet Focaccia Dough

1. Lightly oil a bowl. Transfer dough, turning to coat. Cover and let rise in a warm spot until doubled, 60–90 minutes.

Step 3: Pan, Stretch, and Dimple Cinnamon Focaccia

1. Generously oil a 9x13-inch metal baking pan (about 2 tablespoon oil).
2. Gently deflate dough and place in pan. Turn to coat. Rest 20 minutes, then stretch dough toward corners. If it resists, rest an additional 10 minutes and finish stretching.
3. With oiled fingertips, press deep dimples all over the surface.

Step 4: Second Rise for Spiced Focaccia

1. Cover the pan and let the dough puff until slightly jiggly and airy, 30–45 minutes. Preheat oven to 425°F (220°C).

Step 5: Add Cinnamon-Sugar Topping

1. Stir granulated sugar, brown sugar, and cinnamon together.
2. Drizzle 1 tablespoon olive oil over dough, then pour melted butter evenly on top.
3. Sprinkle cinnamon-sugar mixture all over; lightly press it in with your fingertips. Add a pinch of flaky salt if desired.

Step 6: Bake Cinnamon Focaccia

1. Bake at 425°F (220°C) for 22–25 minutes, until deep golden around the edges and set in the center. Internal temp should read about 200–205°F (93–96°C).
2. Cool in the pan 10 minutes.

Step 7: Optional Glaze

1. Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm Cinnamon Focaccia. Slice and serve.

Notes for Cinnamon Focaccia Success

• Sticky dough is good: higher hydration helps create that pillowy crumb. Lightly oil your hands to handle it.
• Active dry yeast swap: use 2 ½ teaspoon and bloom it in the warm water/honey for 5–10 minutes until foamy. For yeast tips, see Serious Eats’ yeast guide: How Yeast Works.
• Want a deeper dive on focaccia techniques? King Arthur Baking’s focaccia primer is gold: Focaccia Basics.

Cinnamon Focaccia Variations

• Maple-Pecan Cinnamon Focaccia: Replace honey with 2 tablespoon maple syrup; sprinkle ½ cup chopped toasted pecans on top before baking.
• Apple Cinnamon Focaccia: Press 1 thinly sliced, peeled apple into the dough before the cinnamon-sugar; bake as directed.
• Cardamom-Orange Sweet Focaccia: Add ½ teaspoon ground cardamom to the topping and zest of 1 orange to the dough.

Equipment for Cinnamon Focaccia

• 9x13-inch metal baking pan (or quarter sheet pan)
• Large mixing bowl and spatula
• Kitchen scale (recommended) or measuring cups/spoons
• Instant-read thermometer (optional but helpful)
• Cooling rack

Storage for Cinnamon Focaccia

• Room Temp: Cool completely, then store airtight at room temperature for 1–2 days.
• Reheat: Warm slices in a 300°F (150°C) oven for 5–8 minutes or in a toaster oven until edges crisp.
• Freeze: Wrap tightly and freeze up to 2 months. Thaw at room temp; re-crisp in a 325°F (165°C) oven for 8–10 minutes.

Serving Cinnamon Focaccia

• Brunch board with fresh berries, Greek yogurt, and salty cheeses like feta or aged cheddar.
• Afternoon treat with cappuccino or spiced chai.
• Dessert-style with a scoop of vanilla ice cream or a dollop of mascarpone and a drizzle of honey.

Pro Tips for Cinnamon Focaccia

• Weigh ingredients for consistent results; learn why precision matters: Why Weigh?
• Chill overnight for flavor: After the first rise, cover the pan and refrigerate 8–24 hours; bring to room temp 30–45 minutes before baking.
• Rotate the pan halfway through baking for even color, and aim for a 200–205°F center for perfect doneness.

Cinnamon Focaccia FAQ

Can I use all-purpose flour instead of bread flour?

Yes—use the same weight (360 g). Start with 1 cup + 1 tablespoon (260 g) water and add the remaining tablespoon if the dough seems tight; AP flour absorbs slightly less.

Can I make Cinnamon Focaccia dairy-free?

Absolutely. Swap the butter for olive oil or a neutral oil, and skip or adapt the glaze using a non-dairy milk.

Is cinnamon healthy, and can I use less sugar?

You can reduce the sugar by 1–2 tablespoons without affecting structure. For cinnamon background and nutrition, read Healthline’s overview: Cinnamon Benefits.