Glazed Cinnamon Focaccia Recipe is a delicious twist on traditional focaccia bread that combines sweet cinnamon swirls with a glossy glaze. This easy homemade bread is perfect for breakfast, brunch, or dessert.
There’s something truly magical about the perfect balance between sweet and savory. Glazed Cinnamon Focaccia captures this harmony like no other. Imagine the fluffy, chewy texture of classic Italian focaccia—but with a cinnamon-sugar twist and a silky glaze dripping across its golden surface. Yes, it’s every bit as dreamy as it sounds.
In this in-depth guide, we’re taking a deep dive into everything you need to know about Glazed Cinnamon Focaccia—from its intriguing origins and ingredient variations, to a foolproof step-by-step recipe that even beginner bakers can follow. You’ll also discover expert tips for storing leftovers, creative serving ideas, and answers to all your burning questions.
For a twist on the traditional method, check out King Arthur’s cinnamon roll focaccia.
What Is Glazed Cinnamon Focaccia?
A Sweet Spin on a Savory Classic
Glazed Cinnamon Focaccia is not your everyday dessert, nor is it your typical focaccia. It’s a brilliant fusion of two beloved comfort foods—chewy, olive oil-kissed focaccia and the warm spice of cinnamon sugar.
This treat starts with the same base as traditional focaccia: a high-hydration dough that’s airy inside with a crispy, dimpled crust. But here’s where things get fun. Once the dough is ready, it’s layered or swirled with cinnamon sugar before baking and finally drizzled with a creamy sugar glaze. The result? A tender, golden bake with caramelized edges and pockets of sweet spice.
Why It’s Gaining Popularity
Sweet focaccias are taking the baking world by storm—and it’s easy to see why. Social media feeds are brimming with innovative takes on old-school recipes, and this cinnamon-sugar focaccia is leading the charge.
What makes it stand out?
Versatility: It doubles as breakfast, dessert, or even a snack.
Simplicity: No fancy equipment or hard-to-find ingredients.
Visual appeal: Golden crust, shimmering glaze, swirls of cinnamon—what’s not to love?
From family brunches to afternoon treats, this sweetened version of an Italian staple offers a delightful surprise with every bite.
Stay with us—next up, we’ll explore the core ingredients and exciting variations that make this focaccia truly customizable to your taste.
Ingredients & Variations
Glazed Cinnamon Focaccia
The glazed cinnamon focaccia recipe uses simple ingredients like bread flour, cinnamon sugar, and a drizzle of sweet glaze.
Let’s roll up our sleeves and peek inside the pantry, because Glazed Cinnamon Focaccia starts with a handful of simple, everyday ingredients. Yet, when they come together just right, they create something extraordinary. Whether you stick to the basics or go wild with creative spins, there’s a version of this sweet focaccia for everyone.
Core Ingredients
Flour
Bread flour is the top pick for this recipe—and there’s good reason for it. Thanks to its higher protein content, bread flour forms more gluten, which means your focaccia will have that perfect balance of chewy texture and structure. All-purpose flour can work in a pinch, but if you’re after that bakery-style crumb, stick with bread flour.
Yeast
Yeast is the engine behind that airy rise and beautiful bubble formation. You can use either instant yeast or active dry yeast. Instant yeast is a bit faster and more forgiving, making it great for beginners. Active dry yeast works just as well but may need to be dissolved in warm water first.
💡 Pro Tip: Make sure your yeast is fresh. Expired yeast won’t give your dough the lift it needs.
Olive Oil
Ah, olive oil—the heart and soul of focaccia. It’s not just for flavor (though its fruity notes definitely help). It also keeps the crumb moist and the crust golden and crisp. Use a good-quality extra virgin olive oil for the best results.
Cinnamon Sugar
This dynamic duo is the flavor core of the recipe. Ground cinnamon provides that warm, spicy-sweet depth, while granulated sugar helps it caramelize slightly as it bakes. You’ll layer or swirl this into the dough before baking to create delicious pockets of flavor.
Glaze
This is the “ta-da!” finish. A classic glaze is made by mixing powdered sugar with a bit of milk. Want to take it up a notch? Add a splash of vanilla extract—or even better, swirl in some cream cheese for richness and tang.
Popular Variations
Now that you’ve nailed the base ingredients, it’s time to make it your own. Here are three popular and easy ways to customize Glazed Cinnamon Focaccia to suit your vibe.
Cream Cheese Glaze
If you’re a fan of cinnamon rolls, this one’s for you. Adding cream cheese to your glaze gives it a rich, tangy flavor that perfectly balances the sweetness of the bread. You’ll get that luxurious mouthfeel and nostalgic flavor in every bite.
How to do it: Blend room-temperature cream cheese with powdered sugar and a splash of milk until smooth. Drizzle generously over the cooled focaccia.
Vegan Adaptations
Great news: You can make this recipe totally plant-based without breaking a sweat.
Swap dairy milk with oat, soy, or almond milk.
Use vegan butter or neutral oil for layering and greasing.
Opt for coconut cream or plant-based cream cheese in your glaze.
The flavor and texture will still be top-tier, and no one will miss the dairy.
Sourdough Base
If you’re a sourdough enthusiast, try using your sourdough starter in place of commercial yeast. It takes a bit longer (thanks to the slower fermentation), but it adds an irresistible tang and depth of flavor that elevates the whole experience.
Just be sure to adjust your rise times and hydration slightly, as sourdough can behave a bit differently than store-bought yeast.
How to Make Glazed Cinnamon Focaccia Recipe at Home
Making a glazed cinnamon focaccia recipe at home involves layering cinnamon sugar and glazing the baked focaccia.
You’ve got the ingredients, now it’s time to bring this sweet creation to life. Below is a detailed, foolproof guide to crafting the perfect Glazed Cinnamon Focaccia. Whether you’re baking for brunch, a cozy get-together, or just because you deserve something delicious, follow these steps for a golden, gooey masterpiece.
Preparing the Dough
Mix Dry Ingredients
Start by grabbing a large mixing bowl—no need to overcomplicate this.
Combine:
3 ¾ cups (450g) bread flour
2 ¼ tsp (1 packet) instant yeast or active dry yeast
1 tbsp sugar
1 tsp salt
Give it all a quick stir with a spoon or your hand. This helps distribute the yeast and salt evenly throughout the flour.
💡 Tip: If using active dry yeast, dissolve it in a portion of the lukewarm water and let it sit for 5–10 minutes until frothy before combining.
Add Wet Ingredients
Next, add:
1 ½ cups (360ml) lukewarm water
2 tbsp extra virgin olive oil
Mix until the dough is shaggy and well combined. Don’t worry if it looks messy—that’s exactly what we want at this stage.
🧠 Why lukewarm water? It jumpstarts the yeast’s activity without killing it (too hot = no rise).
Stretch and Fold
Instead of traditional kneading, we’ll use the stretch and fold method. It’s gentler, easier, and great for high-hydration doughs like this one.
Here’s how:
Let the dough rest for 30 minutes.
Wet your hands slightly, then grab one side of the dough, stretch it up, and fold it over itself.
Turn the bowl and repeat this on all four sides.
Repeat every 30 minutes for a total of 3 sets over 1.5 hours.
This strengthens the gluten, making the final bread chewy and structured.
First Rise
After the final fold, cover the bowl with plastic wrap or a damp towel. Let it rise at room temperature for about 1 to 1.5 hours, or until it’s doubled in size.
⏳ Pro Tip: If your kitchen is cool, pop the bowl into your (turned-off) oven with the light on to create a warm proofing environment.
Incorporating Cinnamon Sugar
Prepare Cinnamon Sugar
In a small bowl, mix:
½ cup granulated sugar
1 ½ tbsp ground cinnamon
This creates the signature swirl and that irresistible caramelized effect.
Layering
Once the dough has risen, gently turn it out onto a lightly oiled surface. Don’t punch it down—we want to preserve those air bubbles.
Gently stretch the dough into a rough rectangle.
Sprinkle half the cinnamon sugar evenly over the surface.
Fold the dough like a letter (top down, then bottom up).
Repeat the stretch and fold with the remaining cinnamon sugar.
This layering ensures sweet spice is woven throughout every bite.
Second Rise
Transfer the dough to a well-greased 9×13-inch baking pan. Gently press it into the corners without deflating it.
Cover the pan with a towel or plastic wrap and let it rise again for 30–45 minutes until puffy.
Baking and Glazing
Preheat Oven
Crank your oven up to 230°C (450°F) about 20 minutes before baking to make sure it’s fully preheated.
A hot oven = crispy crust and airy interior.
Dimple and Bake
Before baking:
Melt 2 tbsp unsalted butter (or plant-based alternative).
Drizzle it generously over the surface of the dough.
Using oiled fingertips, dimple the dough—press in deeply but gently, creating those signature focaccia craters.
Pop the pan into the oven and bake for 20–25 minutes, or until golden brown and puffed.
🧠 Why dimples? They help trap air and glaze later while keeping the crumb light.
Prepare Glaze
While the focaccia bakes, whisk together:
1 cup powdered sugar
2–3 tbsp milk (dairy or plant-based)
Optional: ½ tsp vanilla extract or 2 tbsp softened cream cheese
Whisk until smooth. You want a thick but pourable consistency.
Glazing
Once baked, remove the focaccia from the oven and let it cool in the pan for 10–15 minutes—just long enough so the glaze won’t melt completely.
Drizzle the glaze generously over the top. Let it set for a few minutes (if you can wait) before slicing.
Serving Suggestions & Storage Glazed Cinnamon Focaccia
For best results, enjoy this glazed cinnamon focaccia recipe warm with tea or coffee.
Your Glazed Cinnamon Focaccia is fresh out of the oven, glazed to perfection, and filling the kitchen with irresistible aroma. But what’s the best way to serve it? And how do you keep it fresh if you (miraculously) have leftovers? Let’s dive into the tastiest pairings and practical storage hacks.
Serving Ideas
This sweet, spiced focaccia isn’t just a one-trick pony—it’s surprisingly versatile. Whether you’re starting the day or ending a dinner party, here’s how to serve it like a pro.
Breakfast
Pair a thick slice of Glazed Cinnamon Focaccia with your favorite morning beverage—hot coffee, herbal tea, or even a chai latte. The warm cinnamon notes are especially comforting on chilly mornings.
🍽 Serving Tip: Lightly toast the slice for extra crispiness and spread with a little butter or vegan margarine.
Dessert
Transform your focaccia into a dreamy dessert by serving it warm with a scoop of vanilla ice cream. The contrast between hot and cold, gooey and creamy, is an absolute winner.
Brunch
Hosting a weekend brunch? Offer small squares of glazed focaccia alongside a spread of fresh fruit, Greek yogurt, and maybe even some scrambled eggs or a vegan frittata. It’s the sweet element that rounds out your menu.
Storage Tips
Sweet bread like this doesn’t last forever—but a few smart moves can extend its delicious life.
Room Temperature
Store the focaccia in an airtight container or wrap tightly in foil. It will stay soft and fresh on your countertop for up to 2 days.
Refrigeration
To keep it longer, refrigerate it in an airtight container for up to 5 days. Before serving, reheat in a toaster oven or microwave for that “freshly baked” warmth.
Freezing
Want to save some for later? Wrap tightly in plastic wrap, then foil, and freeze for up to 1 month. Thaw at room temperature and reheat in a 160°C (320°F) oven for 8–10 minutes before serving.
🧠 Pro Tip: Glaze only what you’ll eat immediately. For frozen portions, add fresh glaze after reheating for best results.
For a hearty and flavorful dinner option, try our Short Rib Enchiladas, featuring tender beef and rich spices.
Frequently Asked Questions
Even the most seasoned home bakers need a little backup now and then. Below, we’ve answered the most common questions about making Glazed Cinnamon Focaccia, based on what real people are asking online. From ingredient swaps to preparation tips, these FAQs have you covered.
Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour in place of bread flour, especially if that’s what you have on hand. However, keep in mind that bread flour contains more protein, which gives the focaccia a chewier and more structured texture. With all-purpose flour, the final bread may be slightly softer and less elastic—but still delicious.
💡 Tip: Add a teaspoon of vital wheat gluten to mimic bread flour’s strength if you’re substituting.
How do I make this recipe vegan?
Making a plant-based version is super simple. Just swap:
Milk in the glaze → almond, oat, or soy milk
Butter or dairy-based glaze ingredients → vegan margarine or plant-based cream cheese
The dough itself is already dairy-free, so most of the adaptations happen in the glazing step.
🌱 Pro Tip: Check the sugar brand you use if you’re strict vegan—some white sugars are processed with bone char.
Can I prepare the dough in advance?
Absolutely! This recipe is very make-ahead friendly. After the first rise, simply:
Cover the dough tightly in the bowl.
Refrigerate it overnight (8–12 hours).
The next day, allow it to come back to room temperature (about 45–60 minutes).
Proceed with layering and shaping.
This slow proofing actually enhances the flavor—think deeper, slightly tangier notes.
What if I don’t have a stand mixer?
No mixer? No problem. The dough can be mixed and kneaded entirely by hand. It’s a high-hydration dough, so it might be sticky at first. Use the stretch-and-fold method (covered in Part 3) instead of traditional kneading. It just takes a bit more elbow grease—but the results are just as tasty.
🖐️ Helpful Tip: Keep your hands lightly oiled to prevent sticking during handling.
How can I add a twist to the classic recipe?
Feeling adventurous? Here are a few flavorful add-ins to give your Glazed Cinnamon Focaccia a personalized twist:
Chopped pecans or walnuts for crunch
Golden raisins or dried cranberries for sweetness
A pinch of nutmeg or cardamom to warm up the cinnamon
Orange zest in the glaze for a citrusy pop
Mix and match to suit your taste. Just don’t overload the dough—balance is key!