Pumpkin Cinnamon Roll Focaccia

Pumpkin cinnamon roll focaccia is a cozy baking project that blends the fluffy structure of classic focaccia with the warm flavors of autumn and a gooey cinnamon sugar swirl. It is the answer when you crave cinnamon rolls but want something rustic and shareable. The bite is plush and buttery from pumpkin puree, topped with a generous drizzle of sweet frosting. This became a family favorite one Thanksgiving morning when we decided to bake together and ended up with a new tradition.

I first made this on a chilly Saturday and my kids went wild for it. Now it is our go-to for any fall brunch.

Ingredients

• Active dry yeast: adds lift and gives a fluffy interior always choose a jar that is well-sealed and check the expiration date
• Pumpkin puree: brings moisture and a deep orange hue use unsweetened for best results and check that pumpkin is the only ingredient
• Pumpkin pie spice: infuses the dough with warmth look for fresh spice blends for the most flavor
• Light brown sugar: both in the dough and topping offers caramel-like sweetness and helps get a gooey swirl
• Unsalted butter: adds richness and helps crisp the edges use high-quality real butter for both dough and pan
• All-purpose flour: gives the perfect structure always fluff then spoon it into your measuring cup and level it off
• Kosher salt: balances the sweetness and deepens flavor flaky salt works best but any salt will do
• Confectioner's sugar: with milk and vanilla forms a simple creamy drizzle
• Milk: regular or non-dairy thins the icing and makes it velvety experiment with oat milk for a slightly nutty finish
• Vanilla extract: rounds out the frosting stick to real vanilla for the deepest flavor notes

Instructions

Prepare the Yeast:

Combine warm water with brown sugar in your mixing bowl and sprinkle active dry yeast over the surface. Wait five minutes until the mixture is foamy and smells alive. If there is no foam the yeast may be dead and your bread will not rise.

Mix the Dough:

Add flour pumpkin puree pumpkin pie spice and salt to the foamy yeast mixture. Stir on low until everything comes together and then switch to medium speed if using a mixer. Scrape down the sides and keep mixing until no dry streaks remain. The dough will be sticky and wet which is what you want.

First Rise:

Transfer the sticky dough to a large oiled bowl and cover the bowl tightly with plastic wrap. Set it somewhere slightly warm and leave it for two to three hours until it has doubled in size and looks full of bubbles.

Prepare the Pan:

Brush a nine by thirteen inch pan generously with melted butter making sure to coat the corners. This keeps the edges crisp and prevents sticking.

Shape the Dough:

Once the dough has doubled use a spatula to deflate it gently around the edges. Tip it into your buttered pan trying not to knock out too much air. With buttered or slightly wet fingers press from the center outward until the dough covers the pan in an even layer. Do not create dimples yet.

Second Rise:

Drape the pan with plastic or a kitchen towel and let it rest for one and a half to two hours. The dough should puff to nearly fill the pan.

Make the Topping:

Near the end of the rise melt your butter. Stir in brown sugar and cinnamon until smooth and glossy.

Dimple and Top:

Drizzle the cinnamon sugar mixture evenly over the risen dough. Dip your fingers into water or the topping and press deep dimples all over the surface. The dough will look messy and sticky but that is how it absorbs flavor.

Bake:

Place your pan in a four hundred fifty degree oven and bake twenty five to thirty minutes. The focaccia is done when it is golden and the top is crusty but not hard. Cool in the pan for ten minutes then transfer to a rack.

Frost:

While the bread cools whisk confectioner's sugar with milk and vanilla until smooth. Adjust thickness by adding a few drops of milk. Drizzle the frosting in generous ribbons over the top. Slice and enjoy.

One of my favorite things is how the brown sugar and cinnamon caramelize into tiny craters where the dimples hold flavor. When I made this with my sister we ended up fighting over those sweet pockets and now we double the topping for extra indulgence.

Storage Tips

Keep slices in a tightly closed container at room temperature for two days or refrigerate for up to five days. Focaccia stays moist naturally but if you want to reheat microwave for ten seconds or toast lightly in the oven.

Ingredient Substitutions

You can use canned sweet potato puree for a twist though the color and flavor will vary. Any plant based milk works for the glaze and almond or oat milk will add a subtle nutty flavor. If you are out of pumpkin pie spice combine cinnamon nutmeg ginger and clove in equal parts.

Serving Suggestions

Slice into squares and serve with hot coffee or cider for brunch. It also pairs beautifully with a dollop of whipped cream or plain Greek yogurt if you want contrast with the sweetness. For special occasions top with toasted pecans or a sprinkle of orange zest.

Cultural and Historical Context

This creative loaf is inspired by two beloved types of bread. Focaccia is a classic Italian staple typified by a chewy olive oil crust and dimples. Cinnamon rolls are a sweet breakfast favorite believed to have Scandinavian roots. Combining the two means you get spiced pumpkin flavor with both European and American influences.

Seasonal Adaptations

In winter use canned pumpkin for convenience In early fall roast and puree your own pumpkin If you use homemade pumpkin puree squeeze out excess liquid so the dough is not soggy

Success Stories

Baking this with family especially on holiday mornings creates both memories and a delicious breakfast. Friends have told me they brought it to potlucks and everyone wanted the recipe. It makes a stunning addition to weekend brunch tables.

Freezer Meal Conversion

You can freeze the baked unfrosted focaccia wrapped tightly and then thaw at room temperature. Refresh it with five minutes in a warm oven before glazing. Do not freeze with the icing on to keep its texture.

This focaccia is unforgettable served warm for breakfast or brunch. Next time, make a double batch—everyone will want more.

Recipe FAQs

→ Can I use homemade pumpkin purée?

Yes, homemade pumpkin purée works well. Just be sure it’s well-drained and not too watery for best dough texture.

→ How do I know when the focaccia is done baking?

The focaccia is ready when it’s golden brown on top and pulls slightly from the edges of the pan. A toothpick should come out clean from the center.

→ Can I make the dough ahead of time?

Absolutely. After the first rise, you can refrigerate the dough overnight. Let it come to room temperature before shaping and rising again.

→ Is it possible to make a dairy-free version?

Yes. Use plant-based butter for the dough, topping, and frosting. Any non-dairy milk will also work for the icing.

→ What’s the best way to store leftovers?

Keep leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat slices gently before serving.

→ Why is my dough so sticky?

Pumpkin adds moisture, so this dough is stickier than classic breads. Grease your hands and pan well to handle it easily.