Print

Pumpkin Cinnamon Roll Focaccia Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 83 reviews

This Pumpkin Cinnamon Roll Focaccia is a delightful fusion of soft, pillowy focaccia bread enriched with pumpkin puree and warm spices, layered with a gooey cinnamon swirl, and finished with a sweet maple glaze. Perfect for breakfast, dessert, or a cozy snack, it combines the comforting flavors of pumpkin and cinnamon in a unique, festive bread that bakes up golden and aromatic.

  • Author: Sarah
  • Prep Time: 30 minutes
  • Cook Time: 18 minutes
  • Total Time: 4 hours 18 minutes
  • Yield: 12 servings
  • Category: bread
  • Method: Baking
  • Cuisine: American

Ingredients

Dough

  • 1 ½ cups warm water (110°F), 340g
  • 2 ¼ teaspoons instant yeast, 7g
  • 1 cup pumpkin puree (not pie filling), at room temperature, 200g
  • 2 tablespoons real maple syrup, 40g
  • 1 teaspoon kosher salt, 6g
  • 4 ¾ cups all-purpose flour plus more as needed, 570g
  • 1 tablespoon ground cinnamon
  • 1 ½ teaspoons pumpkin pie spice

Cinnamon Swirl Mixture

  • 8 tablespoons unsalted butter, melted, 113g
  • 1 cup light or dark brown sugar, 200g
  • 1 tablespoon ground cinnamon
  • ½ to 1 teaspoon pumpkin pie spice (optional, for extra warmth)

For the Pan

  • 2 tablespoons unsalted butter, melted (for greasing)
  • 1 tablespoon olive oil or avocado oil (for greasing)

Maple Glaze

  • 1 cup powdered sugar, 120g
  • 2 tablespoons maple syrup plus a splash of milk if too thick
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the Dough: In a large bowl or stand mixer, whisk together warm water, instant yeast, pumpkin puree, maple syrup, and kosher salt until combined.
  2. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, and pumpkin pie spice. Add this dry mix to the wet ingredients and stir until a shaggy, sticky dough forms. Cover and let rest for 10 minutes for hydration.
  3. Knead the Dough: Using a dough hook on a stand mixer, knead the dough for 2 to 3 minutes until it becomes smoother but remains wet and sticky, similar to a thick batter. If kneading by hand, use a dough scraper to manage the sticky dough. Avoid adding too much extra flour to preserve flavor.
  4. First Rise: Transfer the dough to a lightly greased bowl, cover it, and allow it to rise until doubled in size, approximately 1 to 1 ½ hours or longer depending on temperature.
  5. Make Cinnamon Swirl Mixture: In a small bowl, combine melted butter, brown sugar, cinnamon, and pumpkin pie spice. Stir until smooth and set aside.
  6. Prepare the Pan: Grease a 9×13 inch baking dish with melted butter and olive or avocado oil to prevent sticking.
  7. Shape the Dough: With greased or wet hands, transfer the dough into the prepared pan. Gently stretch the dough to fit the pan’s shape without tearing.
  8. Add Cinnamon Swirl: Spread half of the cinnamon sugar butter mixture evenly over the surface of the dough, keeping about 1 inch from the edges to prevent overflow.
  9. Fold and Proof Again: Fold the dough like a letter into thirds directly in the pan, then rotate it 90 degrees. Stretch it gently to fill the pan again, leaving the seam on top. Cover and let it rise until puffy, approximately 1 ½ to 2 hours or longer depending on environment.
  10. Final Topping: Just before baking, re-melt the reserved cinnamon mixture if needed and spread it evenly over the dough, again keeping an inch from the edges. Use oiled or damp fingertips to dimple the dough, creating classic focaccia pockets.
  11. Bake: Preheat your oven to 375°F (190°C). Bake the focaccia for 18 to 22 minutes until golden brown and the internal temperature reaches 190°F (88°C). If browning too quickly, tent loosely with foil.
  12. Prepare Maple Glaze: While the focaccia bakes, whisk together powdered sugar, maple syrup, vanilla extract, and a pinch of salt until smooth. Add a splash of milk if the glaze is too thick.
  13. Cool and Glaze: Let the focaccia cool in the pan for 15 minutes, then transfer to a cooling rack. Drizzle the maple glaze over the warm focaccia slices and serve immediately for best flavor and texture.

Notes

  • Storage: Best enjoyed the day it’s baked for soft texture and gooey swirls. Store leftovers tightly wrapped at room temperature for up to 2 days.
  • Reheating: Reheat slices in a 300°F oven for 8 to 10 minutes to restore softness before serving.
  • Freezing: Freezing is not recommended because the swirl and glaze do not thaw well and texture suffers.
  • Dough Handling: This is a high-hydration, sticky dough more like a thick batter; it’s normal and gives the bread its soft crumb and moist texture.
  • Proofing Time: Be patient with the long, slow rise due to pumpkin’s moisture and spices, which develop flavor and texture.
  • Equipment: Recommended tools include glass mixing bowls, a whisk, a 9 x 13 baking dish, and an electric mixer with a dough hook for best results.

Find it online: https://cookingwithsarah.com/pumpkin-cinnamon-roll-focaccia-recipe/