Cinnamon Brown Butter Recipe

Introduction

Cinnamon focaccia is a delightful twist on the classic Italian bread, combining a soft, airy texture with a sweet and fragrant cinnamon topping. Perfect for breakfast or a cozy snack, this recipe uses brown butter and a vanilla glaze for an indulgent finish.

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. In a small bowl, combine warm water (about 110℉) and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 10-15 minutes until it becomes foamy.
2. Step 2: Mix the dough. In a large mixing bowl, whisk together the flour and salt. Then, pour in the activated yeast mixture along with the olive oil. Stir everything together until the dough forms a sticky dough ball. Rub the surface of the dough lightly with olive oil.
3. Step 3: First rise. Cover the bowl with a damp tea towel or plastic wrap. Place it in the refrigerator for at least 12 hours.
4. Step 4: Second rise. Grease a 9×13-inch baking pan and line with parchment paper. Pour 2 tablespoons of melted butter into the center of the pan. Using your fingers, gently deflate the dough by pulling it from the sides of the bowl and folding it toward the center several times. Place the dough into the buttered pan. Cover and let it rise for 1 1/2 to 2 hours in a warm spot in your kitchen.
5. Step 5: Make the brown butter. In a small saucepan, melt 1/2 cup butter over medium heat. Stir continuously until you notice a nutty aroma and the butter turns golden-amber. Remove immediately from heat to avoid burning. Allow to cool for 10 minutes before using.
6. Step 6: Make the cinnamon topping. Add the brown sugar and cinnamon to the browned butter, mixing until the sugar dissolves.
7. Step 7: Dimple the dough. Preheat oven to 450℉. Once the dough has risen the second time, use wet fingertips to press deep dimples all over the surface. Drizzle the cinnamon-butter evenly over the dimpled dough.
8. Step 8: Bake for 20-25 minutes, until the focaccia is golden brown. Let cool for 10 minutes in the pan, then transfer to a cooling rack.
9. Step 9: Finish with vanilla icing. Combine the powdered sugar, milk, and vanilla extract. Mix until smooth, then drizzle the icing evenly over the warm focaccia. Slice into squares and enjoy!

Tips & Variations

• Use light brown sugar for a milder sweetness or dark brown sugar for deeper molasses flavor in the topping.
• For a dairy-free option, substitute the butter with coconut oil and use a plant-based milk for the icing.
• If you prefer a less sweet focaccia, reduce the sugar in the cinnamon topping or skip the icing.
• Adding chopped nuts like pecans or walnuts to the topping offers a pleasant crunch and nutty contrast.

Storage

Store leftover cinnamon focaccia in an airtight container at room temperature for up to 2 days. To keep it fresh longer, wrap tightly and refrigerate for up to 5 days. Reheat slices gently in a toaster oven or microwave before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Use about 1 1/2 teaspoons and mix it directly with the dry ingredients, reducing or eliminating the proofing time.

Why does the recipe call for a long first rise in the refrigerator?

The slow, cold fermentation develops a richer flavor and improves the dough’s texture by allowing enzymes to work more thoroughly over time.

Cinnamon Brown Butter Recipe

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★★★★★

4.7 from 107 reviews

This Cinnamon Focaccia recipe offers a delightful combination of soft, airy bread infused with warm cinnamon and sweet brown butter. Perfect as a dessert or a sweet snack, this focaccia features a rich cinnamon-butter topping baked to golden perfection and finished with a smooth vanilla icing drizzle.

• Author: liam
• 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)

Brown Butter Cinnamon Topping

• 6 tbsp brown butter (see notes below)
• 1/3 cup light brown sugar
• 2 tsp 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℉) and granulated sugar. Sprinkle the active dry yeast over the top 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 flour and salt. Then pour in the activated yeast mixture along with olive oil. Stir everything until the dough forms a sticky ball. Lightly rub the surface of the dough with olive oil to prevent drying.
3. First rise: Cover the bowl with a damp tea towel or plastic wrap and place it in the refrigerator for at least 12 hours to develop flavor and texture.
4. 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 pulling it from the sides and folding it toward the center several times. Transfer the dough to the pan, cover, and let it rise for 1 1/2 to 2 hours in a warm spot until puffy.
5. Make the brown butter: In a small saucepan, melt 1/2 cup unsalted butter over medium heat. Stir continuously until the butter turns golden-amber and emits a nutty aroma. Remove it immediately to prevent burning. Let cool for 10 minutes.
6. Make the cinnamon topping: Add the brown sugar and cinnamon to the browned butter, stirring until the sugar dissolves smoothly.
7. Dimple the dough: Preheat oven to 450℉. Using wet fingertips, press deep dimples all over the surface of the dough. Drizzle the cinnamon-butter mixture evenly over the dimples to infuse flavor.
8. Bake: Bake the focaccia for 20-25 minutes until golden brown and cooked through. Let it cool in the pan for 10 minutes then transfer to a wire rack to cool further.
9. Finish with vanilla icing: In a bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle evenly over the warm focaccia. Slice into squares and serve.

Notes

• Brown butter is made by melting butter and cooking it until it turns golden and fragrant; be careful not to burn it.
• The first rise in the refrigerator develops a deeper flavor due to slow fermentation.
• If milk for the icing is not enough for desired consistency, adjust slightly but keep the icing thick enough for drizzling.
• Use wet fingertips to make dimples to prevent the dough from sticking.

Keywords: Cinnamon Focaccia, Sweet Focaccia, Cinnamon Bread, Brown Butter Bread, Vanilla Icing Bread, Italian Bread Recipes, Sweet Bread, Homemade Focaccia