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Thick slices of pumpkin cinnamon roll focaccia stacked on a plate
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Pumpkin Cinnamon Roll Focaccia

All the best parts of a cinnamon roll, baked into a bubbly loaf of pumpkin focaccia. Finish it with salted maple icing and prepare to swoon.
Prep Time25 minutes
Cook Time25 minutes
Resting & Proofing2 hours 30 minutes
Total Time3 hours 20 minutes
Course: Breakfast, Dessert
Cuisine: American, Italian
Keyword: bread, easy, focaccia, pumpkin
Servings: 1 loaf
Author: Karie Kirkpatrick

Equipment

  • 13x9 inch pan

Ingredients

Pumpkin focaccia

  • 1 ½ cups (360 grams) warm water about 100-115° F
  • ¾ cup (150 grams) canned or homemade pumpkin purée
  • 1 ounce (2 Tbsp) unsalted butter melted
  • 1 teaspoon cinnamon
  • ½ teaspoon each nutmeg and ground ginger
  • ¼ teaspoon cloves
  • 1 tablespoon (14 grams) salt
  • 4 cups (480 grams) bread flour
  • 2 ¼ teaspoons (7 grams/1 package) instant yeast
  • 2 tablespoons olive oil for pan

Cinnamon sugar filling

  • ¾ cup sugar
  • 2 ½ teaspoons cinnamon

Salted maple glaze

  • 2 ounces (4 Tbsp) unsalted butter melted
  • ½ cup powdered sugar sifted
  • 3 tablespoons pure maple syrup
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt

Instructions

  • Mix dough: In a large bowl, whisk together 1 ½ cups water, ¾ cup pumpkin puree, 1 oz melted butter, 1 tsp cinnamon, ½ tsp ginger, ½ tsp nutmeg, ¼ tsp cloves, and 1 Tbsp salt.
    Add 480 grams bread flour and 2 ¼ tsp instant yeast, stirring to form a shaggy dough. Cover and rest for 30 minutes.
  • 1st stretch-and-fold: Perform a round of stretch & folds. Using damp hands, pull dough from one side and give it a long stretch, then fold it back to the middle. Turn bowl a quarter turn, stretch again, and fold back to the middle. Repeat 4 times. Cover it back up and rest another 30 minutes.
  • 2nd stretch-and-fold: Do a second round of stretch & folds, then rest an additional 30 minutes. At this point, the dough will be hydrated, poofy, and bubbly.
  • Shape: Gently dump dough into a generously oiled 13x9 inch pan, stretching and pressing the dough lightly to fill the pan.
  • Create the cinnamon swirl: In a small bowl, whisk together ¾ sugar and 2 ½ tsp cinnamon until thoroughly combined.
    Sprinkle cinnamon sugar evenly over dough, going almost all the way to the edges. Starting with one of the shorter sides, roll dough up into a loose log, pinching the seams together.
    Place seam-side-down in the pan and let the dough rest for about 15 minutes, then gently re-stretch the dough to fit the pan.
  • Proof: Cover and allow dough to rise for 1-2 hours, or until very bubbly and puffy. Preheat the oven to 425° F.
  • Dimple: Drizzle top of dough with a little more olive oil. Use your fingers to dimple the dough all over, pushing all the way through the dough to the pan while being careful not to tear the dough.
  • Bake: Place bread in preheated oven and bake until golden brown and baked through, about 20-25 minutes.
  • Glaze: While the bread is baking, whisk together 2 oz melted butter, ½ cup powdered sugar, 3 Tbsp maple syrup, ¼ tsp cinnamon, and ¼ tsp salt.
    When the bread comes out of the oven, let it cool for about 30 minutes, then cover it in glaze. Cut bread into thick squares and enjoy while still warm.

Notes

Pan size: You can also bake this pumpkin focaccia on a rimmed baking sheet. The final bread will come out thinner and chewier. It will take a little less time to bake, around 18-20 minutes.
Using pumpkin pie spice: If you have a premixed pumpkin pie spice blend, you can substitute 2 tsp pumpkin pie spice in the dough in place of the cinnamon, ginger, nutmeg, and cloves.
Pumpkin purée: Use either canned or homemade pumpkin purée for this. Don’t use pumpkin pie mix, which includes extra sugar and spices.