The 1 Best Easy Cinnamon Focaccia Recipe

Oh my goodness, you guys, you are just going to adore this recipe! I remember the very first time I baked this cinnamon focaccia, the aroma that filled our kitchen was just… pure magic. It wasn’t like any regular cinnamon bread I’d made before. It was a crisp autumn afternoon, and I was craving something warm and comforting, but also a little different from my usual go-to treats.

I’d seen a few ideas for sweet focaccia online, but none really clicked until I started playing around with a basic focaccia recipe I knew well, wondering what would happen if I turned it on its head and made it sweet. My little ones were playing quietly (a rare occurrence!), and I just had this nagging feeling that a homemade focaccia with a warm, spiced twist would be just perfect.

I have to confess, my first attempt at this cinnamon focaccia wasn’t quite perfect. I might have been a tad too generous with the butter topping before adding the cinnamon sugar, and it ended up a little greasy on top. But even then, the flavor, oh, the flavor! The crispy edges, the soft, airy interior, and that incredible hint of spice… it was still devoured in minutes. That “aha!” moment, seeing everyone’s eyes light up, that’s when I knew I was onto something special with this cinnamon focaccia.

It quickly became a weekend staple, especially when we have friends over for brunch or need a quick pick-me-up. This cinnamon focaccia fits so well into our busy family life because, honestly, most of the work is just letting the dough do its thing, which is perfect for multi-tasking parents like us! I perfected this cinnamon focaccia recipe over several months, tweaking the butter-to-sugar ratio, getting the dimpling just right, and figuring out the perfect baking time. It really is a joy to make, and even more so to share. I just know you’re going to love bringing this little slice of warmth into your home. It’s like a hug from the oven, truly.

Alright, let’s talk ingredients for this gorgeous cinnamon focaccia. You know how I always say, good ingredients make all the difference, and it’s especially true for bread-making. For this cinnamon focaccia, you don’t need anything fancy, just good quality basics.

When making cinnamon focaccia, you can find all of these at your regular grocery store. Sometimes, if I’m feeling fancy, I’ll splurge on a really nice olive oil from a specialty store, but for everyday baking, the regular kind is just fine. Here’s a cinnamon focaccia trick I learned from my mom: always check the expiration date on your yeast! Old yeast means no rise, and that’s just a sad situation.

For busy families, you can even measure out your dry ingredients for the dough the night before and store them in an airtight container. That way, when you’re ready to mix up your focaccia recipe in the morning, half the work is done. Cost-saving tip: buying flour and sugar in bulk can really save you money in the long run if you bake a lot, especially for a staple like this cinnamon focaccia. And leftover olive oil? Store it in a cool, dark place away from direct sunlight to keep it fresh for your next batch of homemade focaccia.

Alright, let’s get into the fun part – actually making this glorious cinnamon focaccia! Don’t worry if your dough isn’t perfectly smooth right away, or if you’re new to working with yeast. This is a very forgiving focaccia recipe, and you’ll get the hang of it quickly.

Oh, how I love this part – sharing this cinnamon focaccia! It’s truly one of those dishes that brings everyone running to the kitchen. My kids absolutely love our cinnamon focaccia when I cut it into small squares and serve it for an after-school snack. Sometimes, I even drizzle a little cream cheese glaze over it for an extra touch, turning it into a real dessert focaccia. It’s almost like a fancy cinnamon roll, but in flatbread form, which makes it perfect for little hands to grab.

For breakfast or brunch, this cinnamon focaccia is simply divine with a steaming cup of coffee or a tall glass of cold milk. It pairs beautifully with fresh fruit – think sliced berries, peaches, or even a simple fruit salad. The sweetness of the fruit balances the rich cinnamon focaccia so nicely. For a more substantial brunch spread, I love to serve it alongside some scrambled eggs and crispy bacon, offering a nice contrast of savory and sweet. It’s surprisingly versatile!

This cinnamon focaccia is perfect for so many occasions. It’s my go-to for weekend brunches with friends, potlucks (it always disappears first!), or even just a cozy afternoon treat when you want something warm and comforting. I’ve even brought it to playdates, and it’s always a huge hit with both kids and parents. For presentation, I’ve discovered that a simple dusting of powdered sugar just before serving makes this homemade focaccia look extra special, especially when you’re serving it for guests. Arrange the slices on a nice wooden board or a pretty platter, and it just looks so inviting.

If you happen to have any extra cinnamon focaccia (which, let’s be real, is a rare occurrence in our house!), it stores well at room temperature in an airtight container for a day or two. You can gently reheat it in a toaster oven for a few minutes to bring back that lovely warmth and crispness. Sometimes, if I’ve made a big batch, I’ll even freeze individual slices, and then they’re perfect for popping into the toaster for a quick treat whenever the craving strikes.

For seasonal variations, I’ve tried adding a hint of nutmeg or cardamom to the cinnamon sugar for a more complex spice profile, especially around the holidays. My friends always ask for this cinnamon focaccia recipe, and I’m so happy to finally be sharing it with all of you. It’s truly a crowd-pleaser!

You know how it is, when you share a recipe, there are always questions! I’ve gathered some of the most common ones I get about this cinnamon focaccia from friends and readers, and even some I asked myself when I was first perfecting it.

Q1: My dough isn’t rising much. What did I do wrong?
Oh, honey, we’ve all been there! The most common culprit for a sleepy dough when making cinnamon focaccia is usually the yeast or the water temperature. Make sure your water is truly lukewarm, not too hot (which can kill the yeast) and not too cold (which won’t activate it). Around 105-115°F (40-46°C) is ideal. Also, check the expiration date on your yeast! Old yeast loses its oomph.

If your house is cold, you might need a warmer spot for the rise. I sometimes turn on my oven to its lowest setting for just 5 minutes, then turn it off and let the bowl sit in there with the door cracked slightly – creates a perfect little proofing box for homemade focaccia!

Q2: Can I make the dough ahead of time?
Absolutely! That’s one of the beauties of this cinnamon focaccia! You can mix the dough and let it do its first long rise overnight in the fridge for up to 2-3 days. Just bring it out about an hour before you’re ready to proceed with step 5 (the second rise in the pan) to let it come closer to room temperature. This is a game-changer for busy mornings if you want fresh cinnamon focaccia for breakfast.

Q3: My cinnamon focaccia came out tough/dense. Any tips?
This often happens if the dough wasn’t given enough time to rise, or if it was handled too roughly. Remember, this is a cinnamon focaccia that likes to be treated gently! When you transfer it to the pan and dimple it, use soft, pillowy fingers, not heavy presses. Also, make sure your yeast is active. If your bread is dense, it likely means the yeast wasn’t able to create enough air pockets. Allowing enough time for both the first and second rises is key to achieving that signature airy texture in a dessert focaccia.

Q4: Can I use a different type of flour for this cinnamon focaccia?
For this particular cinnamon focaccia recipe, I stick to all-purpose flour because it gives that perfect balance of chewiness and tenderness. While you could experiment with bread flour for more chew, or whole wheat for a nuttier flavor, you might need to adjust the water content slightly as different flours absorb liquids differently. I haven’t personally tried it with this specific sweet focaccia recipe, but for a classic version, King Arthur Baking has a great FAQ about different flours for focaccia here that might be helpful.

Q5: My cinnamon sugar topping is melting off or getting too crispy!
A little melting is natural, and a little crispy is good! But if it’s completely dissolving or burning, it might be a few things. First, make sure your butter is melted but not piping hot, as that can make the sugar dissolve too quickly. Second, make sure your oven isn’t running too hot. It’s always a good idea to have an oven thermometer to verify your oven’s temperature. You want the sugar to caramelize, not burn. My family prefers it on the crispier side for this cinnamon focaccia, so I lean into that, but if you like it softer, you might bake for 2-3 minutes less.

Q6: Can I add nuts or dried fruit to this cinnamon focaccia?
Oh, absolutely! That’s a lovely idea for a cinnamon bread twist! You can gently fold in about ½ cup of chopped pecans, walnuts, or even dried cranberries or raisins during the mixing stage of the dough, or sprinkle them on top with the cinnamon sugar before baking. Just be aware that nuts can absorb some moisture, so keep an eye on your dough’s consistency. This would make for a fantastic holiday homemade focaccia!

Q7: Is there a way to make this faster, without the long rise?
You know what I do when my cinnamon focaccia craving hits suddenly? While this recipe truly benefits from the long, slow rise for flavor, if you’re in a pinch, you can try a slightly warmer rise for the first stage. Increase the yeast to 2 teaspoons, and let it rise in a warm spot (like a slightly warm oven, as I mentioned) until doubled, which might take 1.5-2 hours instead of 8-18.

Then proceed as usual. The flavor won’t be quite as developed, but it will still be a delicious focaccia recipe for a quick treat! For more quick focaccia tips, Serious Eats has a helpful no-knead focaccia recipe here that might give you some ideas for speeding things up while still getting a good result.

This cinnamon focaccia recipe truly holds a special place in my heart. It’s not just another bread; it’s the smell of lazy weekend mornings, the taste of laughter in the kitchen, and the warmth of a homemade treat shared with the people I love most. Every time I pull a pan of this cinnamon focaccia out of the oven, I’m reminded of all those cozy moments and the simple joy of baking. It’s a reminder that sometimes the best things are the simplest, and that a little bit of time and love can transform humble ingredients into something truly extraordinary.

We’ve tried a few variations on this cinnamon focaccia over time. A family favorite is adding finely grated orange zest to the cinnamon sugar mixture – it gives it such a bright, citrusy lift. The kids also love it when I swap out some of the granulated sugar for brown sugar, which makes the topping even chewier and more caramelized. My youngest is a big fan of the classic cinnamon focaccia, while my oldest prefers the one with dried cranberries mixed in, especially during the holidays. It’s funny how everyone has their favorite!

I really hope you give this cinnamon focaccia a try in your own kitchen. It might just become one of your family’s most requested treats, just like it has in mine. It’s a wonderfully forgiving focaccia recipe, so don’t be afraid to experiment and make it your own. I can practically smell it baking in your oven already! Happy baking, my dears, and enjoy every single bite of this amazing cinnamon focaccia!