Why You’ll Love This Cinnamon-Sugar Focaccia
If you crave a sweet, bakery-style bread without the work, this No-Knead Cinnamon-Sugar Focaccia is for you. It’s quick to stir together with no kneading required, and the long rest time means you can set it aside and let it develop flavor while you focus on other tasks. The result is a fluffy, golden focaccia scented with cinnamon and sugar — perfect for breakfast, brunch or dessert!
What Makes This Recipe Special
This recipe turns classic focaccia into a dessert treat. It uses a no-knead dough that you simply stir and let rest overnight, yielding an airy texture without any effort. The magic is in folding a cinnamon-brown sugar filling into the dough right in the pan, then baking it until the sugar caramelizes into a bubbly, golden-brown crust. You get all the flavors of a cinnamon roll in a rustic focaccia format!
Ingredients You’ll Need
Gather these simple staples to make your cinnamon-sugar focaccia:
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 2 teaspoons instant yeast
- 2 cups water (cold or room temperature)
- 4 tablespoons olive oil, divided
- 1 tablespoon butter, softened (for greasing)
- ½ cup butter, divided
- ½ cup brown sugar, divided
- 4 teaspoons ground cinnamon, divided
- Flaky sea salt (for sprinkling)
- 1 cup powdered sugar
- 2 tablespoons milk (for glaze)
- 1 teaspoon vanilla extract
Pro-Tips for Success
- Long, Slow Rise: Rest the dough in the fridge for 12–24 hours. This slow fermentation creates deeper flavor and an airy texture.
- Generous Oil Coating: Use plenty of olive oil to coat both the pan and dough. It prevents sticking and helps form a crisp, golden crust.
- Even Filling: Spread the cinnamon-sugar mixture as evenly as possible and fold the dough carefully. This ensures every bite is moist and sweet.
- Preheat Fully: Make sure the oven is at 218°C (425°F) before baking. A hot oven jump-starts the rise and creates a crunchy exterior.
- Rest Before Slicing: Let the baked focaccia cool 5 minutes. Slice with a serrated knife to avoid tearing and maintain its fluffy crumb.
Common Mistakes to Avoid
- Skipping the Fridge Rise: The long refrigeration is key. If you skip it, the focaccia will be denser and less flavorful.
- Not Oiling the Pan Enough: If the pan isn’t well-greased, the dough will stick and tear. Be generous with butter and oil.
- Uneven Dough Folding: Rushing the fold steps or missing pieces of cinnamon sugar can lead to burnt spots or uneven sweetness. Fold slowly and evenly.
Flavor Variations
- Apple Cinnamon Focaccia: Stir 1 cup diced apples and a pinch of nutmeg into the dough. The apples add moisture and a fruity twist.
- Maple Walnut Swirl: Replace half the brown sugar with maple syrup and sprinkle chopped walnuts on top for a nutty flavor.
- Chocolate Chip Focaccia: Fold in ½ cup mini chocolate chips or chunks with the cinnamon sugar for a dessert-style treat.
- Vegan Version: Use plant-based butter and non-dairy milk in the glaze. The recipe works well without any animal products.
What to Serve With Cinnamon-Sugar Focaccia
- Hot Coffee or Tea: The warm spices pair perfectly with a morning coffee, latte, or a cup of chai tea.
- Fresh Fruit: Berries, sliced apples, or melon add a refreshing contrast to the sweet bread.
- Whipped Cream or Ice Cream: For a decadent dessert option, serve slices with vanilla whipped cream or ice cream on the side.
Storage and Reheating
- At Room Temperature: Store cooled focaccia in an airtight container for 2-3 days. Wrap it well to keep it from drying out.
- Freezing: You can freeze slices for up to 2 months. Thaw overnight in the fridge or at room temperature.
- Reheating: Warm individual slices in a toaster oven or microwave until heated through. This refreshes the crust and makes it taste freshly baked.
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Cinnamon-Sugar Focaccia (No-Knead)
Description
This no-knead Cinnamon-Sugar Focaccia is sweet, buttery, and simple to make. A golden-crusted bread spiced with cinnamon sugar, it’s perfect for breakfast or a dessert treat.
Ingredients
Instructions
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Step 1 (0-3 min): Mix the dough
In a large bowl, whisk together the flour, salt, and yeast. Add the water and stir until a sticky dough forms. Cover and let it rest 30 minutes.
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Step 2 (3-5 min): Stretch and Refrigerate
Wet your hand and perform a few stretch-and-folds around the edges of the dough. Drizzle the dough with olive oil, cover it, and refrigerate for 12-24 hours.
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Step 3 (0-5 min): Prepare and Fill
Grease a 9×13-inch pan with butter and 2 tablespoons of olive oil. Deflate the dough into the pan and turn it to coat. In a small skillet, melt half the butter and whisk with half the brown sugar and 2 teaspoons cinnamon. Pour this over the dough and gently fold it over itself.
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Step 4 (5-7 min): Second Fold
Repeat with the remaining butter, brown sugar, and 2 teaspoons cinnamon. Spread this filling evenly over the dough and fold again to seal.
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Step 5 (25 min): Bake
Preheat the oven to 218°C (425°F). Dimple the dough, sprinkle with sea salt, and bake for 25 minutes or until golden brown. Let the focaccia cool for a few minutes in the pan.
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Step 6 (2 min): Glaze and Serve
Whisk together the powdered sugar, milk, and vanilla to make a glaze. Drizzle it over the warm focaccia, slice, and serve.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 330kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 4g20%
- Cholesterol 15mg5%
- Sodium 950mg40%
- Total Carbohydrate 55g19%
- Dietary Fiber 2g8%
- Sugars 13g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Long, Slow Rise: Refrigerate the dough 12–24 hours. This slow rest builds flavor and keeps the focaccia airy.
- Generous Greasing: Use plenty of butter and oil to coat the pan and dough. This prevents sticking and creates a golden crust.
- Sharp Knife: Let the focaccia cool slightly before slicing. A serrated knife will give you clean, even pieces without squashing the bread.
