This impressive Cinnamon Roll Pumpkin Focaccia is sweet, spiced and irresistibly delicious! Soft, pillowy dough infused with pumpkin and warm spices is swirled with buttery cinnamon sugar and finished with a sweet maple glaze. It’s part cozy focaccia, part indulgent dessert and perfect for brunch, holidays or anytime you’re craving a pumpkin treat!
Love pumpkin bread? Here are some of our favorites: Cranberry Pecan Pumpkin Bread, Pumpkin Pull Apart Bread and this Pumpkin Loaf Recipe with Cream Cheese Frosting!
Pumpkin Cinnamon Roll Focaccia
This Cinnamon Roll Pumpkin Focaccia is the ultimate fall baking treat! Imagine the sweet, spiced flavor of a cinnamon roll baked into soft, pillowy pumpkin focaccia and drizzled with maple glaze – it’s a cozy treat that feels fancy but is surprisingly easy to make. The result is a golden, fluffy focaccia bread that’s perfect for breakfast, brunch or dessert.
This fall inspired focaccia has undeniably warm notes of pumpkin, cinnamon and maple that taste like fall in bread form. Whether you serve it fresh from the oven or at your next holiday gathering, this focaccia is guaranteed to impress. It’s the kind of bake that makes your kitchen smell incredible and instantly puts everyone in the mood for pumpkin season!
Why You’ll Love This Pumpkin Focaccia
If you love both pumpkin and cinnamon rolls, this recipe is a dream come true. It’s simple enough for a cozy weekend bake but special enough for holidays or brunch gatherings.
Here’s why you’ll love it:
- Fall Flavor: Pumpkin puree, cinnamon and maple syrup give every bite that signature seasonal warmth.
- Terrific Texture: The dough bakes up light and pillowy, just like classic focaccia.
- Very Versatile: Delicious for breakfast, brunch, dessert or an afternoon snack with coffee.
What You’ll Need
Each ingredient in this Cinnamon Roll Pumpkin Focaccia brings something special to the recipe. Here’s what you’ll need, and, as always, you can find the full printable recipe card at the end of the post.
How To Make Cinnamon Roll Pumpkin Focaccia
This Pumpkin Cinnamon Roll Focaccia combines the cozy flavors of pumpkin, cinnamon, and brown sugar with the chewy, dimpled texture of classic focaccia. It’s swirled with a buttery cinnamon-sugar filling and finished with a maple glaze, making it perfect for fall gatherings or a weekend bake.
Be prepared: this is a high-hydration, sticky dough that is closer to a batter-like consistency than a ball of dough. It proofs slowly because of the pumpkin and spices, and it’s best suited for bakers with some bread experience. But if you’re comfortable with messy doughs, the payoff is worth it: golden edges, gooey cinnamon swirls, and a soft, pillowy crumb.
Let’s take a quick look at how to make this simple pumpkin bread recipe and as always, you can find the full printable recipe card at the end of this post.
Dough
- Stir together warm water, yeast, pumpkin puree, maple syrup and salt.
- Whisk together flour, cinnamon and pumpkin pie spice.
- Add dry mixture to the wet mixture and stir until a shaggy dough forms. Let rest 10 minutes.
- Knead with dough hook 2 to 3 minutes until smoother.
- Transfer dough to a lightly greased bowl using a spatula and cover.
- Let rise until doubled, at least 1 to 1 ½ hours, possibly longer.
Cinnamon Swirl Mixture
- Combine the melted butter, brown sugar, cinnamon and pumpkin pie spice and stir until smooth.
- Use greased hands to transfer the dough and stretch gently to fit the pan. Spread half of the cinnamon mixture evenly over the dough.
- Fold the dough like a letter (into thirds) directly in the pan.
- Rotate 90° and carefully stretch the dough out to fill the pan again.
- Cover and let rise again until puffy, may take 1 ½–2 hours or longer.
- Re-melt the reserved cinnamon sugar mixture and spread it over the dough. Dimple the dough with oiled or damp fingertips, pressing straight down to create classic focaccia pockets.
- Preheat oven to 375°F. Bake 18 to 22 minutes, until golden brown.
Maple Glaze
- Whisk glaze ingredients until smooth.
- Let focaccia cool 15 minutes, then transfer to a rack. Drizzle glaze over the focaccia.
Storage Information
This focaccia is best the day it’s baked, when the texture is soft and the swirl is gooey. On the second day, it is still good, but the quality begins to decline quickly after that.
Store leftovers tightly wrapped at room temperature for up to 2 days. For the best texture, reheat slices in a 300°F oven for 8 to 10 minutes before serving. Freezing is not recommended, as the swirl and glaze do not thaw well.
Variations To Try
- Sprinkle chopped toasted pecans or walnuts over the cinnamon swirl for some added crunch.
- Add a handful of mini chocolate chips or drizzle with caramel sauce instead of glaze.
- Use extra pumpkin pie spice or add a pinch of cardamom for a fragrant twist.
- Replace the simple glaze with a cream cheese version for extra richness.
Why is my dough so sticky?
This is a high-hydration dough with pumpkin puree. It won’t form a neat ball and will feel closer to a batter. That’s normal — don’t add flour or it will dry out.
Why is the proofing taking so long?
Pumpkin puree, spices, and cool ingredients slow yeast activity. The second rise in particular may take 2 hours or more. Be patient and let the dough get puffy before baking.
Can I make this without a mixer?
Yes, but it’s tricky. Use a large bowl, a dough scraper to fold and turn the dough, and a spatula to transfer it into the pan. A stand mixer makes the process much easier.
Can I change the flour type?
All-purpose flour gives a soft, tender crumb. For more chew, try a 50/50 mix of bread flour and AP flour.
How long does it stay fresh?
This focaccia is best the day it’s baked. On day two, it’s still fine, but by day three, the texture and flavor decline. Reheat slices in a 300°F oven for 8 to 10 minutes to refresh.
Trish’s Tips
- This is a high-hydration, sticky dough which makes it best for bakers with bread experience. If this is your first focaccia, you may want to start with a simpler version.
- A stand mixer will save time and frustration. Hand-mixing is possible; to do so, knead in a large bowl with a scraper and use a spatula to transfer to the pan.
- Pumpkin, spices, and room-temperature puree slow fermentation. Expect longer rises than standard yeast breads, especially during the second proof (often 2+ hours).
- Pumpkin puree can vary in moisture. If your dough feels excessively loose, you may add a very light sprinkle of flour, but avoid adding too much. Extra flour will mute the pumpkin flavor and spices.
- The dough is meant to be sticky so give it adequate time to hydrate and it will naturally thicken and strengthen.
- Don’t add too much flour to the dough. It’s meant to be sticky! Too much flour can make it dense and dull the pumpkin flavor.
- Grease or wet your hands before stretching dough in the pan to prevent sticking.
- Add the second half of the cinnamon sugar mixture only after the final proof, just before dimpling and baking. This prevents it from sliding during proofing.
- Keep the filling at least 1 inch from the edges to avoid bubbling over and creating a sticky mess.
- Best enjoyed the day it’s baked. It’s fine the next day, but the quality declines quickly after that.
- Use real maple syrup. It makes a big difference in both flavor and aroma.
- Serve warm. A quick reheat before serving brings out that buttery cinnamon aroma and makes it taste freshly baked.
Serving Suggestions
This focaccia is best enjoyed slightly warm, when the cinnamon-sugar swirl is gooey and the glaze just sets on top. Serve it for a fall brunch, as a sweet side to coffee or tea, or as a dessert-style bread at holiday gatherings.
It’s sliceable into squares or strips, making it easy to share at potlucks or family breakfasts. For an extra indulgent touch, drizzle with a little extra maple syrup just before serving.
More Pumpkin Favorites
Pumpkin Cinnamon Roll Focaccia
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 maple syrup 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 brown sugar 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
Dough
- In a large bowl or stand mixer, whisk together warm water, yeast, pumpkin puree, maple syrup and salt.1 ½ cups warm water, 2 ¼ teaspoons instant yeast, 1 cup pumpkin puree, 2 tablespoons maple syrup, 1 teaspoon kosher salt
- In a separate bowl, whisk together flour, cinnamon, and pumpkin pie spice. Add dry mixture to the wet mixture. Stir until a shaggy, sticky dough forms. Cover and let rest 10 minutes.4 ¾ cups all-purpose flour, 1 tablespoon ground cinnamon, 1 ½ teaspoons pumpkin pie spice
- After the rest, knead dough with dough hook 2 to 3 minutes until smoother. This is a very wet, sticky dough, closer to a thick batter than a firm ball. Resist the urge to add extra flour. Use a stand mixer with a dough hook if possible. If mixing by hand, knead in a large bowl with a dough scraper.
- Note: Pumpkin puree can vary in moisture. If your dough feels excessively loose, you may add a very light sprinkle of flour, but avoid adding too much. Extra flour will mute the pumpkin flavor and spices. The dough is meant to be sticky, so give it time to hydrate, and it will naturally thicken and strengthen.
- Transfer dough to a lightly greased bowl using a spatula, cover, and let rise until doubled. This will take at least 1–1 ½ hours, possibly longer.
Cinnamon Swirl Mixture
- Combine the melted butter, brown sugar, cinnamon and pumpkin pie spice in a small bowl and stir until smooth. Set aside.8 tablespoons unsalted butter, 1 cup light brown sugar, 1 tablespoon ground cinnamon, ½ to 1 teaspoon pumpkin pie spice
Assembly
- Grease a 9×13 pan with two tablespoons of butter and one tablespoon of oil (reduce slightly if also lining with parchment, but make sure it’s well greased).2 tablespoons unsalted butter, 1 tablespoon olive oil
- Use greased or wet hands to carefully transfer the dough from the bowl into the prepared pan. Stretch the dough gently to fit the pan.
- Spread half of the cinnamon mixture evenly over the dough, keeping it at least 1 inch away from the edges to prevent overflow.
- Fold the dough like a letter (into thirds) directly in the pan, then rotate 90 degrees. Carefully stretch the dough back out to fill the pan again, leaving the seam on top. Cover and let rise again until puffy. The second proof is slow and may take 1 ½–2 hours or longer, depending on the environment.
- Just before baking, re-melt the reserved cinnamon sugar mixture if needed and spread it evenly over the dough, again keeping it 1 inch from the edges.
- Dimple the dough with oiled or damp fingertips, pressing straight down to create classic focaccia pockets.
- Preheat oven to 375°F. Bake 18 to 22 minutes, until golden brown and the internal temperature reaches 190°F (88°C). Tent loosely with foil if browning too quickly.
Maple Glaze
- Whisk glaze ingredients until smooth.1 cup powdered sugar, 2 tablespoons maple syrup, ½ teaspoon vanilla extract, pinch of salt
- Let focaccia cool 15 minutes in the pan, then transfer to a rack. Drizzle glaze over the warm focaccia. Serve and enjoy!
Notes
Be prepared: this is a high-hydration, sticky dough that is closer to a batter-like consistency than a ball of dough. It proofs slowly because of the pumpkin and spices, and it’s best suited for bakers with some bread experience. But if you’re comfortable with messy doughs, the payoff is worth it: golden edges, gooey cinnamon swirls, and a soft, pillowy crumb.
Tools and Equipment (affiliate links): Glass Mixing Bowls | Whisk | 9 x 13 Baking Dish | Electric Mixer (Hand Mixer or Stand Mixer)
Please see post above for step-by step photos, more information, recipe tips and frequently asked questions.
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