Pumpkin Cinnamon Roll Focaccia (Print-Friendly Version)
Pumpkin-infused focaccia swirled with cinnamon and brown sugar, finished with a creamy vanilla frosting.
# Ingredients List:
→ Dough
01 -
445 ml water, warmed to 43°C
02 -
1 teaspoon brown sugar
03 -
2.25 teaspoons active dry yeast
04 -
625 g all-purpose flour
05 -
240 g pumpkin purée, room temperature
06 -
2 tablespoons pumpkin pie spice
07 -
2 teaspoons kosher salt
08 -
2 tablespoons unsalted butter, melted (for greasing pan)
→ Topping
09 -
5 tablespoons unsalted butter, melted
10 -
100 g light brown sugar, packed
11 -
2 teaspoons ground cinnamon
→ Frosting
12 -
120 g confectioner's sugar
13 -
22 ml milk (non-dairy or regular)
14 -
1 teaspoon vanilla extract
# How to Make It:
01 -
In a stand mixer bowl or large mixing bowl, combine warm water and brown sugar. Sprinkle the yeast over the top and allow to sit for 5 minutes until a foamy layer forms. If the yeast does not foam, discard and begin with fresh yeast.
02 -
Add the flour, pumpkin purée, pumpkin pie spice, and salt. Mix on low speed or stir until the ingredients are integrated. Increase to medium speed, scraping down the sides of the bowl as needed, until the dough is cohesive and no dry patches remain.
03 -
Transfer the sticky dough into a large, oiled bowl. Cover with plastic wrap and allow to rise in a warm environment for 2-3 hours, or until the dough has doubled in volume.
04 -
Brush a 23 x 33 cm baking pan with 2 tablespoons melted butter to thoroughly coat the surface. Set aside.
05 -
Gently scrape around the bowl to deflate the dough, then place it into the center of the prepared pan. Using fingers dipped in melted butter or lightly wet, evenly spread the dough to the pan edges. Cover and let rise again for 1.5-2 hours, until nearly doubled and filling the pan.
06 -
Near the end of the second rise, preheat the oven to 230°C. In a small saucepan, melt the butter over low heat. Remove from heat and stir in brown sugar and ground cinnamon until thoroughly combined.
07 -
Evenly drizzle the cinnamon-sugar topping over the risen dough. With wet fingers, press deep dimples across the surface, ensuring the topping settles into the dough.
08 -
Bake for 25-30 minutes until the focaccia is golden brown and crusty. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
09 -
While cooling, whisk confectioner's sugar, milk, and vanilla in a small bowl until smooth. Adjust milk for desired consistency. Drizzle the frosting over the cooled focaccia, slice, and serve.
# Extra Tips:
01 -
The dough can be mixed by hand in a large bowl using a wooden spoon if a stand mixer is unavailable.
02 -
For batch scaling, bake each focaccia in its own 23 x 33 cm pan to preserve crust texture.