Cinnamon Focaccia with Browned Butter Cinnamon Sugar Topping and Vanilla Icing Recipe

Introduction

Cinnamon focaccia is a delightful twist on the classic Italian bread, combining soft, airy dough with a sweet cinnamon-sugar topping and a luscious vanilla glaze. Perfect for breakfast or a cozy dessert, this recipe yields a fragrant and tender treat that’s sure to impress.

Ingredients

• 2 cups warm water, heated to about 110℉
• 2 tsp active dry yeast
• 1 tsp white granulated sugar
• 4 cups bread flour, spooned and leveled
• 1 1/2 tsp salt
• 1 tbsp olive oil
• 2 tbsp unsalted butter, melted
• 6 tbsp brown butter (see notes below)
• 1/3 cup light brown sugar
• 2 tsp cinnamon
• 1 cup powdered sugar, sifted
• 1 tsp vanilla extract
• 2 1/2 tbsp milk, adjust for desired consistency

Instructions

1. Step 1: Activate the yeast by combining warm water and granulated sugar in a small bowl. Sprinkle the yeast on top and let it sit for 10-15 minutes until foamy.
2. Step 2: In a large bowl, whisk together the bread flour and salt. Add the activated yeast mixture and olive oil, stirring until a sticky dough ball forms. Lightly rub the dough surface with olive oil.
3. Step 3: Cover the bowl with a damp towel or plastic wrap and refrigerate for at least 12 hours for the first rise.
4. Step 4: Grease a 9×13-inch baking pan and line it with parchment paper. Pour 2 tablespoons melted butter into the center. Gently deflate the dough by folding it toward the center several times, then place it in the prepared pan. Cover and let rise in a warm spot for 1 1/2 to 2 hours.
5. Step 5: Make the brown butter by melting 1/2 cup butter in a saucepan over medium heat. Stir until it turns golden-amber with a nutty aroma. Remove from heat and let cool 10 minutes to yield about 6 tablespoons.
6. Step 6: Mix light brown sugar and cinnamon into the browned butter until the sugar dissolves to create the cinnamon topping.
7. Step 7: Preheat oven to 450℉. Using wet fingertips, press deep dimples all over the risen dough. Drizzle the cinnamon-butter mixture evenly over the surface.
8. Step 8: Bake for 20-25 minutes until golden brown. Let it cool for 10 minutes in the pan, then transfer to a wire rack.
9. Step 9: Prepare the vanilla icing by mixing powdered sugar, vanilla extract, and milk until smooth. Drizzle evenly over the warm focaccia, slice into squares, and serve.

Tips & Variations

• For an extra flavor boost, add chopped pecans or walnuts to the cinnamon topping before baking.
• If you don’t have bread flour, all-purpose flour can be used but expect a slightly less chewy texture.
• Make the dough up to 2 days in advance and keep refrigerated to develop more flavor.

Storage

Store cinnamon focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat slices gently in a warm oven or toaster oven before serving to refresh the texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this focaccia without refrigeration for the first rise?

Yes, you can let the dough rise at room temperature for about 2 hours instead of refrigerating it; however, the slow cold fermentation helps develop better flavor and texture.

What if I don’t have brown butter ready?

You can melt butter normally, but browning it adds a rich, nutty flavor that complements the cinnamon topping. If short on time, use melted unsalted butter at room temperature as a substitute.

Cinnamon Focaccia with Browned Butter Cinnamon Sugar Topping and Vanilla Icing Recipe

Print Recipe

★★★★★

5 from 118 reviews

This Cinnamon Focaccia recipe combines the rustic charm of Italian bread with the warm, comforting flavors of cinnamon and brown butter. It features a soft, chewy dough fermented slowly in the fridge for enhanced flavor and texture, topped with a luscious cinnamon-sugar brown butter glaze and finished with a delicate vanilla icing drizzle. Perfect for breakfast, brunch, or a sweet snack, this beautifully dimpled focaccia balances sweet and buttery notes in every bite.

• Author: Joe
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 13 hours 45 minutes
• Yield: 12 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dough

• 2 cups warm water, heated to about 110℉
• 2 tsp active dry yeast
• 1 tsp white granulated sugar
• 4 cups bread flour, spooned and leveled
• 1 1/2 tsp salt
• 1 tbsp olive oil
• 2 tbsp unsalted butter, melted

Cinnamon-Sugar Topping

• 6 tbsp brown butter (see notes)
• 1/3 cup light brown sugar
• 2 tsp ground cinnamon

Vanilla Icing

• 1 cup powdered sugar, sifted
• 1 tsp vanilla extract
• 2 1/2 tbsp milk, adjust for desired consistency

Instructions

1. Activate the yeast: In a small bowl, combine warm water (about 110℉) with granulated sugar. Sprinkle the active dry yeast over the surface and let it sit for 10-15 minutes until it becomes foamy, indicating the yeast is active.
2. Mix the dough: In a large mixing bowl, whisk together the bread flour and salt. Pour in the activated yeast mixture and olive oil. Stir until a sticky dough ball forms. Lightly rub the dough’s surface with olive oil to prevent drying out.
3. First rise: Cover the bowl with a damp tea towel or plastic wrap. Place it in the refrigerator for at least 12 hours to allow a slow, cold fermentation that develops flavor and texture.
4. Prepare for second rise: Grease a 9×13-inch baking pan and line it with parchment paper. Pour 2 tablespoons of melted butter into the center of the pan. Using your fingers, gently deflate the dough by folding it towards the center multiple times.
5. Second rise: Transfer the dough to the buttered pan. Cover and let it rise in a warm spot for 1 1/2 to 2 hours until puffy and nearly doubled in size.
6. Make the brown butter: In a small saucepan over medium heat, melt 1/2 cup of butter. Stir continuously until the butter turns golden-amber and emits a nutty aroma (about 5-7 minutes). Immediately remove from heat to prevent burning and let cool for 10 minutes to yield approximately 6 tablespoons of brown butter.
7. Create the cinnamon topping: Stir light brown sugar and ground cinnamon into the cooled brown butter until the sugar dissolves completely.
8. Dimple the dough: Preheat the oven to 450℉. With wet fingertips, press deep dimples all over the surface of the risen dough to create characteristic focaccia texture. Evenly drizzle the cinnamon-butter topping over the dimples.
9. Bake: Place the pan in the preheated oven and bake for 20-25 minutes, until the focaccia turns golden brown on top. Remove from the oven and allow it to cool for 10 minutes in the pan before transferring to a cooling rack.
10. Finish with vanilla icing: In a small bowl, whisk together powdered sugar, vanilla extract, and milk until smooth. Adjust milk quantity to reach desired drizzle consistency. Drizzle the icing evenly over the warm focaccia. Slice into squares and enjoy.

Notes

• For best results with brown butter, melt butter over medium heat while stirring constantly to avoid burning. The butter is ready when it has a nutty aroma and golden-amber color. Remove from heat immediately and cool for 10 minutes before using.
• The slow, cold fermentation (at least 12 hours in the fridge) is crucial for developing the focaccia’s flavor and soft texture.
• Use wet fingertips to dimple the dough to prevent the dough from sticking to your fingers.
• You can adjust the milk quantity in the vanilla icing to achieve a thicker or thinner consistency depending on your preference for drizzle.

Keywords: cinnamon focaccia, sweet focaccia, brown butter focaccia, cinnamon sugar bread, vanilla icing focaccia, Italian bread recipe, breakfast bread