If you’re looking to cozy up your kitchen with something utterly irresistible, the Pumpkin Cinnamon Roll Focaccia Recipe is going to be your new best friend. Imagine the soft, pillowy texture of focaccia bread layered with the sweet warmth of cinnamon swirls and the soulful goodness of pumpkin puree, all drizzled with a luscious maple glaze. This delightful treat brings together the best of autumn flavors in a single, stunning dish that works beautifully for breakfast, dessert, or a sweet snack. Trust me, once you try this recipe, it will be your go-to for sharing comfort and joy with family and friends.

Ingredients You’ll Need

The image shows a close-up of two square slices of a cinnamon swirl cake stacked on top of each other. The cake has a soft texture with a light brown color and visible dark brown cinnamon swirls inside both layers. On top, there is a white glaze sauce that looks creamy and is spread unevenly, adding a shiny contrast to the cake. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Getting ready to make this Pumpkin Cinnamon Roll Focaccia? You’ll be amazed at how straightforward but thoughtfully chosen the ingredients are. Each one plays a unique role in creating the perfect balance of flavor, spice, and texture — from the creamy pumpkin puree to the fragrant cinnamon spices.

Warm water (1 ½ cups at 110°F): Activates the yeast and helps create a tender, airy dough.
Instant yeast (2 ¼ teaspoons): Ensures your dough rises beautifully without fuss.
Pumpkin puree (1 cup, not pie filling): Adds moisture, subtle sweetness, and that beautiful autumn hue.
Maple syrup (2 tablespoons): Brings natural sweetness and deep flavor to the dough.
Kosher salt (1 teaspoon): Balances sweetness and enhances all the flavors.
All-purpose flour (4 ¾ cups): The foundation of the dough, providing structure while still allowing tenderness.
Ground cinnamon (1 tablespoon): Adds warm, spiced notes essential for that classic cinnamon roll taste.
Pumpkin pie spice (1 ½ teaspoons): Layers in cozy autumn flavor with hints of nutmeg and cloves.
Unsalted butter (for cinnamon swirl and greasing): Creates a rich swirl and ensures the focaccia won’t stick to the pan.
Light or dark brown sugar (1 cup): Caramelizes during baking to make the cinnamon swirl wonderfully gooey.
Olive or avocado oil (1 tablespoon): For greasing the pan and adding a mild fruity richness.
Powdered sugar (1 cup): The base of the maple glaze that finishes the focaccia with sweet elegance.
Vanilla extract (½ teaspoon): Enhances the glaze with a fragrant sweetness.
Pinch of salt: Balances the sweetness of the glaze perfectly.
Milk (a splash, optional): Adjusts glaze consistency for easy drizzling.

How to Make Pumpkin Cinnamon Roll Focaccia Recipe

Step 1: Prepare the Dough

Start by whisking together your warm water, instant yeast, pumpkin puree, maple syrup, and kosher salt in a large bowl or stand mixer. This inviting mix is the heart of your dough, giving it moisture and that distinct autumn character. Next, combine the all-purpose flour, cinnamon, and pumpkin pie spice separately before adding it to your wet ingredients. Stir until you see a shaggy, sticky dough forming — this dough is more batter-like, so avoid the temptation to add too much flour. Let it rest for 10 minutes to hydrate fully.

Step 2: Knead the Dough

Using a dough hook on your stand mixer, knead the dough for 2 to 3 minutes to build strength, but don’t worry if it’s still sticky — it should be. If mixing by hand, a dough scraper will be your best friend. After kneading, transfer the dough to a greased bowl and cover it up to rise until doubled in size. Patience here pays off, with the pumpkin and spices encouraging a slower, more flavorful fermentation.

Step 3: Prepare the Cinnamon Swirl Mixture

While your dough rises, melt the butter and combine it with brown sugar, cinnamon, and optional pumpkin pie spice in a small bowl. This luscious swirl mixture is where the magic begins to build—gooey, fragrant, and utterly mouthwatering.

Step 4: Assemble the Focaccia

Grease a 9×13 inch pan generously with butter and oil. Transfer your sticky dough into the pan using greased or wet hands to avoid sticking, and gently stretch it to fill the pan. Spread half of the cinnamon swirl mixture over the dough, leaving a one-inch border free to avoid overflow. Now fold the dough like a letter in thirds right in the pan, rotate 90 degrees, and gently stretch the dough back to fill the pan again, keeping the fold seam on top. Cover it and let it rise again until puffed — this second proofing takes time but is essential for that airy texture.

Step 5: Add Final Cinnamon Layer and Bake

Just before baking, reheat the reserved cinnamon swirl if it has hardened, and spread it evenly on top of the dough, again avoiding the edges. Use oiled or damp fingertips to dimple the dough, creating those iconic focaccia pockets that soak up flavor. Bake at 375°F for 18 to 22 minutes until golden brown and the internal temperature registers at 190°F.

Step 6: Glaze and Serve

Whisk powdered sugar, maple syrup, vanilla extract, and a pinch of salt into a smooth glaze. After letting your focaccia cool for about 15 minutes, transfer it to a rack and drizzle the glaze over the warm bread. This finishing touch brings everything together with a sweet, shiny kiss.

How to Serve Pumpkin Cinnamon Roll Focaccia Recipe

A rectangular cinnamon roll bake is shown on a gold wire cooling rack placed over parchment paper on a white marbled surface. The top layer is drizzled with white icing sauce that spreads unevenly and pools in some spots, creating a creamy texture. Beneath the icing, the golden-brown baked dough is swirled with darker cinnamon spice streaks, showing a textured and slightly crispy surface. Around the rack, small white fluted dishes hold cinnamon powder and light brown sugar, adding to the warm, cozy feel of the dish. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

If you want to amp up the presentation, sprinkle some chopped toasted pecans or walnuts on top of the glaze right after drizzling. It adds a delightful crunch and nutty depth that complements the sweet-spiced pumpkin perfectly. A light dusting of cinnamon or a few fresh rosemary leaves can bring an unexpected yet lovely aroma contrast as well.

Side Dishes

This Pumpkin Cinnamon Roll Focaccia Recipe stands beautifully on its own, but pairing it with a cup of hot coffee or chai tea makes for a soul-warming breakfast. For a cozy brunch spread, serve alongside creamy mascarpone or whipped honey butter to add layers of indulgence.

Creative Ways to Present

Impress your guests by cutting the focaccia into thick squares and stacking them as mini sandwiches with cream cheese and a drizzle of honey in between. Another fun idea is to serve it warm with dollops of vanilla ice cream or a scoop of cinnamon-spiced Greek yogurt for a dessert twist that’s as unexpected as it is delightful.

Make Ahead and Storage

Storing Leftovers

This focaccia shines brightest fresh but will keep reasonably well for up to two days at room temperature when wrapped tightly in plastic wrap or stored in an airtight container. Expect the texture to soften and the swirl to lose some of its gooey charm over time, but the flavors will still be comforting.

Freezing

Freezing Pumpkin Cinnamon Roll Focaccia is generally not recommended because the delicate cinnamon swirl and maple glaze don’t thaw gracefully. The texture and flavors tend to suffer, so save freezing for a pinch and enjoy the recipe fresh whenever possible.

Reheating

If you have leftovers, reheat slices in a 300°F oven for 8 to 10 minutes. This gentle warmth revives the soft crumb and reactivates the cinnamon swirl, bringing back that fresh-baked magic in every bite.

FAQs

Can I substitute canned pumpkin pie filling for pumpkin puree?

It’s best to use plain pumpkin puree for this recipe because pumpkin pie filling contains extra sugars and spices that can throw off the dough’s balance and fermentation.

What if my dough is too sticky to handle?

This dough is meant to be sticky, almost batter-like, so resist the urge to add extra flour except for a very light sprinkle if it feels excessively loose. Using wet or greased hands helps manage the stickiness during shaping.

Can I make this recipe using active dry yeast?

Yes, but you will need to proof active dry yeast in the warm water before mixing it with the other ingredients. Instant yeast is preferred here for convenience and consistent results.

How long does the second rise take?

The second proof can take anywhere between 1 ½ to 2 hours or longer, depending on your kitchen’s temperature and humidity. The dough is ready when it looks visibly puffed and slightly jiggly.

Is this recipe suitable for beginners?

This Pumpkin Cinnamon Roll Focaccia Recipe involves a high-hydration dough that’s quite sticky, so some baking experience is helpful. However, if you’re comfortable with messy doughs and have patience, this is a wonderfully rewarding recipe to try.

Final Thoughts

I can guarantee that once you make this Pumpkin Cinnamon Roll Focaccia Recipe, it will become a staple whenever you crave something comforting with a seasonal twist. Its beautiful balance of textures and flavors makes it a truly special treat worth sharing with everyone you love. So roll up your sleeves and get ready to bake a little bit of autumn magic in your kitchen—you won’t regret it.