Munchies Desserts are all about snacks that hit hard on comfort and craveability — and this Cinnamon Focaccia absolutely qualifies. Imagine all the cozy, spiced goodness of a cinnamon roll baked on a sheet pan: airy dough, buttery dimples bubbling with caramelized cinnamon-sugar, and a warm vanilla glaze that soaks into every nook. It smells like fall and tastes like a hug.
Introduction to the recipe
Want a bakery-level cinnamon treat without the rolling and swirl drama? This Cinnamon Focaccia gives you the same sticky, molten pockets of cinnamon sugar with zero complicated shaping. You press, drizzle, bake, and finish with icing. That’s it. It’s perfect for mornings, brunch boards, or when you need a ridiculously good dessert that still feels kind of effortless.
What makes this recipe so irresistible
Why does this focaccia wreck diets and win hearts? Texture, temperature, and timing.
- Big, airy bubbles in the crumb give each bite a light chew.
- Dimples filled with brown-butter cinnamon sugar caramelize into little pockets of crunch and goo.
- Warm vanilla icing melts into cracks and crevices for stickiness that’s not cloying.
- It plays well for Sunday Baking Ideas or scaling up for a brunch crowd.
Seriously — who doesn’t want a Sweet Bun vibe with half the work? FYI: the browned butter topping is the real flex here.
Ingredients — short descriptions
- Warm water + sugar + active dry yeast: wakes the yeast and starts a gentle rise.
- Olive oil: gives authentic focaccia texture — soft interior with slightly chewy edges.
- Bread flour (or all-purpose): bread flour yields a chewier bite; AP makes it softer. Use what you have.
- Salt: balances sweetness and strengthens dough structure.
- Butter (for browning): browning adds nutty, caramel notes — don’t skip this.
- Brown sugar + cinnamon: the caramel heart of the dish; brown sugar adds depth.
- Powdered sugar + milk + vanilla: the finishing glaze that ties everything together.
Quick swap note: If you want richer icing, use half-and-half or cream instead of milk.
Simple how-to: make it (short, practical steps)
- Activate yeast: whisk warm water and a pinch of sugar, sprinkle yeast on top, wait 10–15 minutes until foamy.
- Mix dough: stir flour and salt, add yeast mix and olive oil, stir until a sticky dough forms. Oil the surface and cover.
- Long, slow rise: refrigerate covered for 12+ hours (yes — overnight). This builds flavor without effort.
- Second rise in pan: press dough into a buttered 9×13 pan, let puff for 1½–2 hours.
- Make brown butter: brown ½ cup butter until amber, cool 10 minutes, then stir in brown sugar + cinnamon.
- Dimple & top: press fingers into dough to create dimples, drizzle cinnamon-butter across the surface.
- Bake high heat: 450°F for 20–25 minutes until golden and caramelized. Cool 10 minutes.
- Glaze: whisk powdered sugar, milk, and vanilla; drizzle over warm focaccia. Slice and serve.
Bold tip: the dough should feel wet and sticky — that moisture creates the airy texture. Resist adding flour.
The story behind this focaccia
I first made this after craving cinnamon rolls but not the time-suck of rolling layers. I wanted the pockets of sticky sugar without the twisty braid. Turning the concept into a focaccia-style bake produced something that’s part roll, part pull-apart bread, and fully addictive. It became my go-to for holiday mornings and casual brunches. IMO, it’s the best compromise between effort and payoff.
Pro tips for the best outcome
- Expect a wet dough. Don’t fight it — wetter dough = larger air pockets.
- Chill the dough overnight. Patience = flavor. The slow fermentation adds subtle tang and depth.
- Brown the butter. This isn’t optional if you want that caramelized, toffee-like finish.
- Dimple deeply with wet fingertips. If your fingers dry out, re-wet them — wet fingers make the dimples neat and deep.
- Don’t overcrowd the pan. Use a 9×13 for the best rise and caramelization.
- Finish with glaze only after a short cooldown. Let the focaccia cool 8–12 minutes so the glaze sets without sliding off.
Big tip: preheat your oven well — high heat helps that immediate caramelization in the dimples.
Variations to try
- Brown Butter Apple Fritter Focaccia: scatter thin apple slices and a little extra brown sugar before baking for apple-fritter vibes.
- Cinnamon Roll Foccacia: swirl a ribbon of cinnamon-butter across the dough before creating dimples for extra layered pockets.
- Maple glaze: replace milk in the icing with warm maple syrup for a deeper autumn note — great for December Baking.
- Nut & spice upgrade: add chopped pecans and a pinch of nutmeg and cardamom to the cinnamon sugar.
- Mini sheetpan: halve the recipe and make smaller squares for brunch boards or Brunch Baked Goods trays.
Want a savory twist? Skip the sugar and top with herbs and flaky salt for a breakfast focaccia that’s not dessert.
Best way to serve
Serve warm — that’s when the dimples ooze and the glaze sinks in. Pair with:
- Coffee or espresso (this focaccia doubles as top-tier Coffee Snacks Ideas).
- A warm chai latte for extra spice synergy.
- A spread of seasonal fruit and yogurt for a balanced brunch.
For gatherings, slice into squares and arrange on a wooden board. Drizzle glaze right before serving to keep the squares tidy and Instagram-ready.
Quick tips for storage and leftovers
- Room temp: store in airtight container up to 2 days; icing may soften.
- Refrigerate: if your kitchen’s warm, refrigerate to protect the glaze; bring to room temp before serving.
- Freeze: freeze unfrosted focaccia wrapped tightly for up to 2 months. Reheat in a 350°F oven to refresh, then glaze.
- Reheat trick: warm slices 5–7 minutes at 325–350°F to revive softness and melt the inner pockets.
Storage rule: freeze without icing for best results — glaze after reheating.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour?
Yes. Bread flour gives a chewier texture; all-purpose yields a softer crumb. Either works.
Can I skip the overnight rise?
You can. Let the dough rise at room temp 1–2 hours, then second rise in pan 30–45 minutes. But the flavor won’t be as developed.
What if my dough flattens and spreads too thin?
You likely overworked or added flour. Keep dough sticky and handle gently. Chill briefly if it gets too warm.
Can I make this in a stand mixer?
Sure. Use the dough hook on low speed until it comes together, then proceed with the rest of the method.
Is this the same as a Cinnamon Roll Foccacia?
It’s a cousin. This focaccia offers the pillowy pull-apart feel of rolls but skips the rolling step. If you want swirl-like layers, try the cinnamon-ribbon variation above.
Why this fits seasonal and weekly baking routines
This bake works for Sunday Baking Ideas because you can start it the night before and finish in the morning — low-commitment hero energy. It’s also a brilliant option for December Baking when you crave big aroma and small effort. If you run a brunch table, it slots in with other Brunch Baked Goods and steals the show.
Final thoughts
If you want a cozy, aromatic, and slightly showy treat without passport-level effort, this Cinnamon Focaccia earns a permanent spot in your rotation. It hits the comfort notes of a cinnamon roll, the communal convenience of focaccia, and the caramelized joy of a sweet pan-bake. Whether you’re feeding a crowd or sneaking a square with your coffee, it performs.
Go brown the butter, set the yeast, and let your kitchen smell like fall. Who needs a bakery run when you’ve got this? Want more? Try riffing into Brown Butter Apple Fritter Focaccia or transforming leftovers into French-toast-style squares. Happy baking — and don’t forget to drizzle that glaze like you mean it.
Cinnamon Focaccia — Cozy Munchies Desserts for Every Craving
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
Description
Munchies Desserts lovers, meet Cinnamon Focaccia — the lazy-cinnamon-roll upgrade that asks for zero rolling and delivers maximum gooey pockets of caramelized sugar. Soft, airy interior, crisp edges, dimples full of browned-butter cinnamon-sugar, and a sweet vanilla drizzle on top. Ready?
Ingredients
Cinnamon Focaccia dough
- 2 cups warm water (about 110°F)
- 2 tsp active dry yeast
- 1 tsp granulated sugar
- 4 cups bread flour, spooned and leveled
- 1½ tsp fine salt
- 1 tbsp olive oil
- 2 tbsp unsalted butter, melted (for the pan)
Cinnamon-sugar topping
- 6 tbsp brown butter (see note)
- ⅓ cup light brown sugar
- 2 tsp ground cinnamon
Vanilla icing
- 1 cup powdered sugar, sifted
- 1 tsp pure vanilla extract
- 2½ tbsp milk (adjust for consistency)
Instructions
Make the dough — step-by-step
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Wake the yeast. Pour warm water into a small bowl, whisk in the granulated sugar, then sprinkle the yeast over the surface. Let it sit 10–15 minutes until it foams.
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Mix flour + salt. In a large bowl, whisk the bread flour and salt together.
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Combine. Add the foamy yeast mixture and 1 tablespoon olive oil to the flour. Stir with a wooden spoon until the ingredients form a sticky, shaggy dough. Rub a little olive oil on the dough’s surface to prevent a skin.
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Long, slow rise. Cover the bowl with plastic wrap or a damp towel and place it in the fridge for at least 12 hours (overnight works best). Patience here = better flavor and big airy bubbles.
Shape and second rise
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Grease a 9×13-inch baking pan and line it with parchment. Pour 2 tablespoons melted butter into the center of the pan and spread slightly.
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Gently fold the dough a few times in the bowl to deflate and even it out, then transfer it to the prepared pan. Use oiled fingers to coax the dough toward the corners — it will resist but stretch gently.
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Cover and let the dough rise in a warm spot until puffy, about 1½–2 hours.
Brown the butter + make the cinnamon sugar
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In a small saucepan, melt ½ cup (1 stick) unsalted butter over medium heat. Swirl constantly until the solids turn golden-amber and a nutty aroma rises — about 4–6 minutes. Immediately remove from heat. Let it cool slightly (about 10 minutes). Watch it closely — it can go from golden to burnt fast.
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Whisk the browned butter with ⅓ cup light brown sugar and 2 tsp cinnamon until the sugar dissolves and you have a pourable topping.
Dimple, top, and bake
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Preheat the oven to 450°F.
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With wet fingertips, press deep dimples all over the dough surface — don’t be shy. The dimples hold the cinnamon-butter and create caramel pockets. Keep your fingers wet so they don’t stick.
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Drizzle the cinnamon-butter mixture evenly across the dimples. Let the butter sink into those pockets.
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Bake 20–25 minutes, until the focaccia turns a rich golden brown and the cinnamon-sugar bubbles in the dimples. Let it cool in the pan for 10 minutes.
Make the glaze and finish
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Whisk 1 cup powdered sugar, 1 tsp vanilla, and 2½ tbsp milk until smooth. Adjust milk to reach a pourable but not runny glaze.
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Drizzle the glaze over warm (not piping hot) focaccia so it sets into the crevices. Slice into squares and serve.
Notes
- Notes & tips
- Expect a wet, sticky dough. That moisture creates the light, open crumb — resist adding extra flour.
- Overnight fermentation is optional but recommended. Slow chill develops flavor and gives better texture.
- Brown the butter with care. Major tip: remove it from heat the moment it smells nutty. FYI, it continues to brown in the pan.
- Dimple with wet fingers for tidy wells. Re-wet as needed.
- For richer glaze, swap milk for half-and-half or cream.
- Extra idea: fold thin apple slices into the topping before baking to make a Brown Butter Apple Fritter Focaccia vibe.
- Storage & freezing
- Store at room temperature in an airtight container for up to 2 days (icing may soften).
- Refrigerate up to 5 days if your kitchen runs warm. Bring to room temp before serving.
- Freeze unfrosted focaccia wrapped tightly for up to 2 months. Reheat in a 350°F oven and add glaze after warming.
Nutrition
- Calories: 248kcal
- Sugar: 7g
- Sodium: 352mg
- Fat: 9g
- Saturated Fat: 5g
- Trans Fat: 0.3g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg
