Dessert

Cinnamon Brown Butter Focaccia with Vanilla Glaze Recipe

Name: Cinnamon Brown Butter Focaccia with Vanilla Glaze Recipe
Prep time: 15 min
Cook time: PT-492433H31M20S
Total time: PT-492433H31M20S
Cuisine: Italian
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)

ByLila Prescott March 4, 2026March 4, 2026

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Introduction

This Cinnamon Focaccia is a delightful twist on the traditional Italian bread, combining soft, airy dough with a sweet and fragrant cinnamon topping. It’s perfect for breakfast, dessert, or a special snack that fills your home with warm aromas.

A close-up view of several square pieces of a cinnamon roll casserole stacked on a white round plate, each piece showing a thick base layer of light golden baked dough topped with a dense, chunky layer of baked cinnamon-spiced rolls in shades of golden brown with darker caramelized edges, all drizzled generously with creamy white icing that pools slightly within the textured nooks of the cinnamon chunks; the plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Activate the yeast by combining warm water and granulated sugar in a small bowl. Sprinkle the yeast over the top and let it sit for 10-15 minutes until foamy.
Step 2: In a large bowl, whisk together flour and salt. Add the activated yeast mixture and olive oil, stirring until a sticky dough forms. Lightly rub olive oil over the dough’s surface.

Step 3: Cover the bowl with a damp towel or plastic wrap and refrigerate for at least 12 hours to let the dough rise slowly.
Step 4: Grease a 9×13-inch baking pan with butter and line with parchment paper. Deflate the dough gently by folding it toward the center several times, then transfer it to the pan. Cover and let rise for 1 1/2 to 2 hours in a warm spot.
Step 5: Make the brown butter by melting 1/2 cup butter over medium heat. Stir constantly until it turns golden-amber with a nutty aroma, about 5-7 minutes. Remove from heat and cool for 10 minutes.

Step 6: Mix the brown sugar and cinnamon into the browned butter until the sugar dissolves.
Step 7: Preheat the oven to 450℉. With wet fingertips, press deep dimples all over the dough’s surface. Drizzle the cinnamon-butter mixture evenly over the dimples.
Step 8: Bake for 20-25 minutes until golden brown. Cool in the pan for 10 minutes, then transfer to a wire rack.

Step 9: Combine powdered sugar, milk, and vanilla extract for the icing. Mix until smooth, then drizzle over the warm focaccia. Slice into squares and enjoy.

Tips & Variations

For extra flavor, sprinkle chopped nuts like pecans or walnuts onto the dough before baking.
Substitute half of the bread flour with all-purpose flour for a slightly softer crumb.

Use honey or maple syrup in place of granulated sugar for a natural sweetness in the yeast activation step.

Storage

Store any leftover focaccia in an airtight container at room temperature for up to 2 days. To keep it longer, wrap tightly and freeze for up to 1 month. Reheat gently in a low oven or toaster oven to restore crispness.

How to Serve

The image shows several square pieces of cinnamon roll on a white plate, placed on a white marbled surface. Each piece has a thick, golden-brown base layer of baked dough, topped with chunky swirls of cinnamon and sugar that have been baked to a rich caramel color. The top layer is coated with a shiny, white glaze that drips slightly over the edges, adding a glossy texture and a sweet finish. The pieces are stacked casually, giving a soft and fluffy look to the cinnamon rolls. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without refrigerating for 12 hours?

The long refrigerator rise develops flavor and texture, but if you’re short on time, let the dough rise at room temperature for 1-2 hours until doubled. The flavor may be less complex.

What is brown butter and how do I make it safely?

Brown butter is butter cooked until it turns golden and releases a nutty aroma. Melt butter over medium heat, stirring constantly, and remove from heat as soon as it changes color to prevent burning.