Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cinnamon-Sugar No-Knead Focaccia with Vanilla Glaze Recipe

★★★★★

4.7 from 77 reviews
  • Author: Lana
  • Total Time: 13 hours 45 minutes
  • Yield: 12 servings 1x

Description

This Cinnamon-Sugar Focaccia is an easy, no-knead, no-fuss sweet bread that combines the fluffy texture of focaccia with the warm flavors of cinnamon and brown sugar. With an overnight rise and simple folding techniques, this recipe yields a deliciously soft, cinnamon-swirled bread topped with a sweet glaze, perfect for breakfast, brunch, or dessert.

Ingredients

Scale

Dough Ingredients

  • 4 cups (512 g) bread or all-purpose flour
  • 2 to 3 teaspoons (10 to 15 g) kosher salt
  • 2 teaspoons (8 g) instant yeast
  • 2 cups (455 g) cold or room temperature water
  • Olive oil, for rubbing

Pan Preparation

  • Softened butter, for greasing the pan
  • 2 tablespoons olive oil, for coating the pan

First Filling

  • 4 tablespoons (57 g) butter, melted
  • 4 tablespoons (50 g) brown sugar
  • 2 teaspoons cinnamon
  • Pinch of flaky sea salt (such as Maldon)

Second Filling

  • 4 tablespoons (57 g) butter, melted
  • 4 tablespoons (50 g) brown sugar
  • 2 teaspoons cinnamon
  • Pinch of flaky sea salt

Glaze

  • 1 cup (113 g) confectioners’ sugar
  • 2 tablespoons (28 g) milk or heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Make the dough: In a large bowl, whisk together the flour, kosher salt, and instant yeast. Add the water and use a rubber spatula to mix until the dough is sticky and the ingredients are fully combined. Cover the bowl and let it rest for 30 minutes to begin gluten development.
  2. Stretch and fold the dough: Wet your hand and perform 8 to 10 stretch-and-fold motions around the dough’s edges, pulling each section up and folding it toward the center. This develops the dough’s structure, transforming it from sticky and shaggy to smooth and cohesive.
  3. Let the dough rise: Lightly rub olive oil over the dough’s surface, cover the bowl with plastic wrap or a lid, and place it in the refrigerator to rise slowly for at least 12 hours or up to 3 days, enhancing flavor and texture.
  4. Prepare the pan: Generously grease a 9×13-inch pan with softened butter. Pour in 2 tablespoons of olive oil to coat the pan evenly, preventing sticking and adding flavor.
  5. Deflate the dough and transfer to pan: Using a flexible bench scraper or oiled hands, gently deflate the dough by pulling it toward the center and forming a rough ball. Place the dough in the prepared pan, turning it in the oil to coat completely. Let it rest covered for 1.5 hours at room temperature.
  6. Prepare the first filling: In a small skillet, melt 4 tablespoons butter. Whisk in 4 tablespoons brown sugar, 2 teaspoons cinnamon, and a pinch of flaky sea salt. Remove from heat and let cool slightly.
  7. Stretch the dough: With oiled hands, gently dimple and stretch the dough to fit the pan. Pour the first brown sugar filling evenly over the surface and use your hands to spread it throughout the dough. Reserve the skillet for later.
  8. Fold the dough: Fold the dough envelope-style starting from a short end: fold one side covering two-thirds of the dough and then fold the opposite side over to cover. Rotate the dough so open ends align with the pan’s short ends. Cover and rest for another 1.5 hours. Optionally, refrigerate covered for up to 1 day and remove 1 hour before baking.
  9. Prepare the second filling: In the reserved skillet, melt the remaining 4 tablespoons butter. Whisk in the remaining 4 tablespoons brown sugar, 2 teaspoons cinnamon, and a pinch of flaky sea salt. Remove from heat and cool slightly.
  10. Dimple the dough again and add second filling: Uncover the pan, pour the second filling evenly over the dough surface, and rub it in with your hands. Use oiled hands to gently dimple the dough further, creating bubbles and craters. Lightly sprinkle with flaky sea salt.
  11. Bake the focaccia: Place the pan in a preheated oven (temperature not specified—typically 375°F/190°C) and bake for about 25 minutes until evenly browned. Remove from oven, cool in the pan for 2 to 3 minutes, then loosen edges with a spatula and transfer to a cooling rack. Cool for 5 minutes.
  12. Make the glaze: In a small bowl, whisk together confectioners’ sugar, milk or heavy cream, and vanilla extract until smooth.
  13. Finish the focaccia: Transfer the focaccia to a serving board and drizzle the glaze evenly over the top. Slice with a serrated knife into pieces and serve warm or at room temperature.

Notes

  • Using bread flour improves dough elasticity but all-purpose flour works fine.
  • Kosher salt amount can be adjusted; 2 teaspoons is moderate saltiness.
  • If using active dry yeast instead of instant yeast, activate it in warm water before adding to flour.
  • The bowl oiling and pan buttering steps prevent sticking, especially in glass pans.
  • Overnight refrigeration enhances flavor through slow fermentation.
  • If short on time, rise can be shortened but flavor and texture may be less developed.
  • The cinnamon-sugar filling can be adjusted for sweetness or spice intensity.
  • Letting dough rest after folds allows gluten strength to develop further.
  • Use a serrated knife to cut the focaccia to avoid deflating the bread.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Keywords: Cinnamon Sugar Focaccia, No-Knead Bread, Sweet Focaccia, Overnight Bread, Cinnamon Bread, Soft Sweet Bread

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://mealsbylana.com/cinnamon-sugar-no-knead-focaccia-with-vanilla-glaze-recipe/