This No-Knead Cinnamon-Sugar Focaccia takes the beloved Italian flatbread and turns it into a sweet, dessert-style treat that tastes like cinnamon rolls without all the effort. Instead of rolling and shaping individual buns, a simple focaccia dough is mixed together, folded with cinnamon brown sugar, and baked until golden, airy, and bubbling with sweet flavor. The method is delightfully straightforward — no traditional kneading or elaborate shaping required, making it a perfect weekend project or brunch centerpiece.
The result is a soft, pillowy bread with layers of cinnamon-brown sugar swirled throughout and a caramelized top that’s slightly crisp and irresistible. It’s perfect served warm from the oven, and pairs beautifully with a cup of coffee or tea. This sweet focaccia is an ideal choice for holiday mornings, cozy gatherings, or anytime you want something indulgent and shareable that impresses without fuss.
Equipment
- Large mixing bowl
- Spatula or wooden spoon
- 9×13-inch baking pan
- Small saucepan
- Measuring cups and spoons
- Plastic wrap or cover
Ingredients
For the Dough:
- 4 cups all-purpose flour
- 2¼ teaspoons instant yeast (1 packet)
- 1 teaspoon fine salt
- 2–2½ cups warm water
Cinnamon-Sugar Butter Layer:
- ½ cup unsalted butter
- ½ cup packed brown sugar
- 2–3 teaspoons ground cinnamon
Final Topping:
- 2–3 tablespoons packed brown sugar
- 1–2 teaspoons ground cinnamon
- Flaky sea salt (optional)
Instructions
- In a large bowl, whisk together the flour, instant yeast, and salt until evenly combined.
- Slowly add the warm water, stirring with a spatula until a sticky, wet dough forms. You should not knead — just mix until no dry flour remains.
- Pour the dough into a lightly oiled 9×13-inch baking pan and spread it gently to fill the pan. Cover and let rise at room temperature for about 1–1½ hours, or refrigerate for up to 24 hours for a longer ferment and deeper flavor.
- In a small saucepan over low heat, melt the butter and stir in the brown sugar and cinnamon until smooth. Pour this mixture over the risen dough, trying to distribute it evenly.
- Use a spatula to fold the dough envelope-style a few times so the cinnamon-butter mixture gets incorporated into the dough, then smooth the top back out. Cover and let rest another 1–1½ hours until puffy.
- About 30 minutes before baking, preheat the oven to 425°F (220°C).
- Dimple the dough with your fingertips, drizzle any remaining cinnamon-butter mixture over the top, then sprinkle with the remaining brown sugar, cinnamon, and a pinch of flaky sea salt if using.
- Bake for 20–25 minutes, until the focaccia is golden brown and caramelized around the edges.
- Remove from the oven and let cool in the pan for 10 minutes before slicing and serving warm.
Recipe Info
- Prep Time: 15 minutes
- Rise Time: 2–3 hours (plus optional overnight)
- Cook Time: 20–25 minutes
- Total Time: ~3 hours (with rises)
- Servings: 12 slices
- Cuisine: Italian-American Dessert
- Course: Breakfast / Dessert
How to Store
- Cool completely before covering.
- Store leftovers at room temperature in an airtight container for up to 2 days.
- To keep longer, wrap slices and refrigerate up to 4 days.
- Reheat gently in a warm oven to refresh texture.
What Not to Do
- Do not knead the dough — its wet, shaggy texture is key to an airy crumb.
- Avoid skipping the folding step; it distributes cinnamon and creates pockets of sweet flavor.
- Don’t pour all cinnamon sugar in one place — distribute evenly so every bite is sweet.
- Avoid underproofing; the dough should puff well before baking for best texture.
Tips & Variations
- Cold Overnight Rise: Refrigerate dough after the first rest for an overnight ferment — it deepens flavor.
- Maple Drizzle: Add a simple maple glaze after baking for extra sweetness.
- Cream Cheese Icing: Finish with a vanilla cream cheese glaze for a decadent finish.
- Spice Mix-Ins: Add cardamom or nutmeg to the cinnamon sugar for warm spice notes.
Approximate Nutrition (per slice estimate)
- Calories: ~300 kcal
- Protein: ~6 g
- Carbohydrates: ~45 g
- Fat: ~10 g
- Saturated Fat: ~5 g
- Sugar: ~18 g
Ingredients
Method
- In a large bowl, whisk together the flour, instant yeast, and salt until evenly combined.
- Slowly add the warm water, stirring with a spatula until a sticky, wet dough forms. You should not knead — just mix until no dry flour remains.
- Pour the dough into a lightly oiled 9×13-inch baking pan and spread it gently to fill the pan. Cover and let rise at room temperature for about 1–1½ hours, or refrigerate for up to 24 hours for a longer ferment and deeper flavor.
- In a small saucepan over low heat, melt the butter and stir in the brown sugar and cinnamon until smooth. Pour this mixture over the risen dough, trying to distribute it evenly.
- Use a spatula to fold the dough envelope-style a few times so the cinnamon-butter mixture gets incorporated into the dough, then smooth the top back out. Cover and let rest another 1–1½ hours until puffy.
- About 30 minutes before baking, preheat the oven to 425°F (220°C).
- Dimple the dough with your fingertips, drizzle any remaining cinnamon-butter mixture over the top, then sprinkle with the remaining brown sugar, cinnamon, and a pinch of flaky sea salt if using.
- Bake for 20–25 minutes, until the focaccia is golden brown and caramelized around the edges.
- Remove from the oven and let cool in the pan for 10 minutes before slicing and serving warm.
Notes
- Protein: ~6 g
- Carbohydrates: ~45 g
- Fat: ~10 g
- Saturated Fat: ~5 g
- Sugar: ~18 g
Conclusion
This No-Knead Cinnamon-Sugar Focaccia delivers all the sweet comfort of cinnamon rolls in a rustic, easier-to-make format. With an airy, golden-crisp exterior and rich swirls of cinnamon brown sugar throughout, it’s perfect for brunch, dessert, or sharing with friends over coffee. Effortless yet indulgent, this focaccia transforms everyday bread baking into something special.
FAQs
What is sweet focaccia?
Sweet focaccia combines traditional focaccia dough with cinnamon sugar for a dessert-like bread.
Can I make this ahead?
Yes — you can refrigerate the dough after the first rise and bake the next day.
Why no knead?
The high hydration dough and folding method create airy texture without kneading.
Can I add glaze?
Yes — a simple powdered sugar or cream cheese glaze makes it extra sweet.
Is focaccia supposed to be wet?
Yes — traditional focaccia dough is wet and sticky for a light crumb.
