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.

Cinnamon Focaccia — Cozy Munchies Desserts for Every Craving

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

Scale

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

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.
Mix flour + salt. In a large bowl, whisk the bread flour and salt together.
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.
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

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.
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.
Cover and let the dough rise in a warm spot until puffy, about 1½–2 hours.

Brown the butter + make the cinnamon sugar

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.
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

Preheat the oven to 450°F.
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.
Drizzle the cinnamon-butter mixture evenly across the dimples. Let the butter sink into those pockets.
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

Whisk 1 cup powdered sugar, 1 tsp vanilla, and 2½ tbsp milk until smooth. Adjust milk to reach a pourable but not runny glaze.
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