Pumpkin Cinnamon Roll Focaccia

Two pieces of cinnamon roll pumpkin focaccia stacked on a wood surface with more focaccia in the background.

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Pumpkin Cinnamon Roll Focaccia

This Cinnamon Roll Pumpkin Focaccia is the ultimate fall twist on a classic! 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!

Course bread, Breakfast, Dessert

Cuisine American

Keyword cinnamon roll pumpkin focaccia, pumpkin cinnamon roll focaccia

Prep Time 30

Cook Time 18

Rise Time 3

Servings

Calories 420kcal

Author Trish - Mom On Timeout

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

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.

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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