Cinnamon Toast Focaccia Recipe: Crispy Sweet Breakfast Bread

Cinnamon Toast Focaccia is a sweet, buttery take on classic focaccia topped with a caramelized cinnamon-sugar crust. Serve it warm for a cozy brunch or breakfast treat.

A few months after I perfected a same-day focaccia, I started imagining sweeter versions. Summer kept me from baking, but now that it’s fall and cinnamon cravings are in full effect, I made a Cinnamon Toast Focaccia. My goal was a soft, buttery bread with a thick, caramelized layer of cinnamon sugar on top — and that’s exactly what I got.

This Cinnamon Toast Focaccia has a tender interior and a crunchy, sweet, buttery top with plenty of cinnamon flavor. It’s best served warm out of the oven, but it reheats well for a minute or two. Add it to your breakfast or brunch lineup for an indulgent, carb-forward centerpiece. The recipe below explains how to make it step by step.

How to Make Cinnamon Toast Focaccia

Start by preparing the dough. In the bowl of a stand mixer, whisk together all-purpose flour, whole wheat flour (or extra all-purpose if you prefer), instant yeast, a bit of granulated sugar, table salt, and a touch of cinnamon. If you only have active dry yeast, proof it in warm water first (see the recipe notes).

Add warm water and stir until a shaggy dough comes together. Fit your mixer with a dough hook and mix on low until the flour is fully incorporated and the dough is very sticky. The dough will remain tacky and may cling to the bottom and sides of the bowl — that’s normal.

Lightly grease a medium bowl with neutral oil (canola or similar) and transfer the dough into it, turning once so the surface of the dough gets lightly coated. Cover the bowl and let the dough rise until roughly doubled, about 1 hour.

Prepare an 8×8″ pan by brushing half of the melted butter over the bottom and up the sides. Turn the risen dough into the buttered pan and gently press it toward the corners — it may resist, and that’s fine. Cover and let the dough rise again for about 45 minutes.

When the dough has risen, pour the remaining melted butter over the top, then sprinkle the cinnamon-sugar mixture evenly across the surface. Use your fingertips to press dimples into the dough so the butter and cinnamon sugar sink in and create pockets of caramelized topping.

Bake at 425°F (about 220°C) for roughly 20–23 minutes, until the top is bubbling and deep golden brown. Run a knife around the edge and remove the focaccia from the pan while it’s still warm to avoid sticking. Let it cool slightly on a wire rack, then slice and serve warm.

Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage. Reheat briefly in the microwave or a warm oven to refresh the texture.

Cinnamon Toast Focaccia Ingredients

• Granulated sugar – used both in the dough (a small amount) and mainly for the cinnamon-sugar topping.
• Cinnamon – added to the topping and a pinch added to the dough for extra warmth.
• All-purpose flour – provides a tender crumb; preferred over bread flour for this recipe.
• Whole wheat flour – optional for added depth; you can substitute equal weight of all-purpose flour if you prefer a white focaccia.
• Instant yeast – for convenience. Active dry yeast will work if proofed first (see notes).
• Table salt – used sparingly compared with savory focaccia so the bread remains sweet-forward.
• Warm water – about 100–120°F (43–49°C). Avoid water that’s too hot, which can kill the yeast.
• Neutral oil (canola or similar) – to grease the bowl for rising.
• Unsalted butter – melted and split between coating the pan and topping the dough. Substitute a dairy-free butter to make the recipe vegan.

Yeast Baking Tip

You can adjust the yeast amount to change rising times. This recipe uses a relatively generous amount of yeast for a quicker rise. If you prefer a longer, slower rise for more flavor, reduce the yeast accordingly and allow extra time.

Cinnamon Toast Focaccia Nutrition Notes