As the cool breeze of autumn sweeps in, there’s a certain coziness that wraps around me like a favorite sweater. I cherish those moments in the kitchen, where the scent of spices dances through my home, mingling with the ever-so-sweet aroma of freshly baked bread. One of my absolute favorite ways to celebrate fall is by baking the most delightful Cinnamon Roll Pumpkin Focaccia. It’s the perfect blend of two classic favorites—cinnamon rolls and focaccia—creating a comforting treat that’s ideal for sharing, whether over coffee with a friend or at a weekend family brunch.

Imagine this: soft, fluffy bread infused with pumpkin goodness, layered with cinnamon sweetness and a gooey glaze that just beckons to be drizzled over each warm slice. Doesn’t that sound divine? Let me take you on a journey through this easy and delightful recipe!

Why You’ll Love This Recipe

• Perfect for autumn: Enjoy the seasonal flavors of pumpkin and spice.
• Easy to make: Even if you’re new to baking, this recipe is straightforward and forgiving.
• Impressive presentation: It looks as stunning as it tastes, making it perfect for gatherings.
• A delightful twist on classics: Who can resist the charm of cinnamon rolls and focaccia combined?
• Make-ahead friendly: Great for breakfast or brunch, and tastes just as good the next day.

Ingredients

Ready to gather your ingredients? Here’s what you’ll need to whip up this scrumptious Cinnamon Roll Pumpkin Focaccia.

• 3 ½ cups all-purpose flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 cup canned pumpkin puree (not pumpkin pie filling!)
• ½ cup warm milk (about 110°F)
• ¼ cup granulated sugar
• 1 teaspoon cinnamon (plus extra for topping)
• ½ teaspoon nutmeg (freshly grated is best)
• 1 teaspoon salt
• ½ cup unsalted butter, melted and cooled slightly
• 1 large egg
• ½ cup brown sugar, packed
• 1 tablespoon vanilla extract
• Optional: 1 cup chopped nuts (like pecans or walnuts)

Note: Using fresh spices can elevate the flavor profile, so if you have them, don’t be shy!

Step-by-Step Instructions

Now, let’s dive into the fun part—baking! Follow these simple steps, and you’ll have a glorious Cinnamon Roll Pumpkin Focaccia to share (or keep all to yourself, no judgment here!).

1. In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until it’s frothy. This means your yeast is active and ready to go!
2. Add in the pumpkin puree, melted butter, egg, vanilla extract, and spices. Mix until combined.
3. Gradually incorporate the flour and salt, stirring until a soft dough forms. You may want to start with a wooden spoon and then switch to your hands for that lovely kneading action.
4. Turn the dough out onto a lightly floured surface. Knead it for about 5-8 minutes until it’s smooth and elastic. Pro tip: If it’s sticky, don’t be afraid to add a tad more flour, but be careful not to overdo it!
5. Shape the dough into a ball and place it in a greased bowl, covering it with a towel. Let it rise in a warm spot until it doubles in size, about 1-1.5 hours.
6. Once the dough has risen, punch it down (this is fun!) and transfer it to a parchment-lined baking sheet. Gently stretch it out to fit the pan.
7. In a small bowl, mix the brown sugar and additional cinnamon to create your topping. Sprinkle it generously over the dough.
8. Using your fingertips, make dimples all over the surface of the dough—this is where the magic happens!
9. Allow the focaccia to rise again for about 30 minutes while you preheat your oven to 350°F (175°C).
10. Bake your Cinnamon Roll Pumpkin Focaccia for 25-30 minutes until it’s golden brown and sounds hollow when tapped. The tantalizing aroma will make it hard to resist!
11. While it cools, whisk together a simple glaze with powdered sugar and just enough milk to drizzle. Drizzle it generously over the warm focaccia before serving.

Pro Tips & Variations

Want to switch things up? Here are some fun variations and pro tips for your Cinnamon Roll Pumpkin Focaccia:

• Spices: Feel free to experiment with other spices like ginger or allspice to add extra warmth.
• Nuts: Toss in some toasted pecans or walnuts for a delightful crunch.
• Glaze: Add a splash of maple syrup to your glaze for a fall twist.
• Savory twist: For a more savory focaccia, omit the sugar and spices and top with rosemary and sea salt.

Whatever you choose, have fun with it! Baking should be joyous and creative, just like cooking with a friend in the kitchen.

Serving Suggestions

When it comes to serving your Cinnamon Roll Pumpkin Focaccia, the options are endless! Here are some cozy ways to enjoy it:

• Warm slices with a pat of butter and a sprinkle of cinnamon sugar.
• Pair it with a steaming cup of coffee or a hot apple cider for a delightful afternoon treat.
• Serve alongside a simple arugula salad for a lovely brunch spread.
• Warm leftovers in the oven or microwave and drizzle with extra glaze for a delightful breakfast treat!

Storage Tips

To keep your delicious creation fresh, here’s how to store it:

• Refrigeration: Store any leftover focaccia in an airtight container at room temperature for up to 2-3 days. If you want to keep it longer, refrigerate it for up to a week.
• Freezing: For longer storage, freeze slices of focaccia in an airtight freezer bag. It can last up to 3 months! Just be sure to label and date your bag.
• Reheating: When you’re ready to enjoy, simply reheat in a preheated oven at 350°F for about 10–15 minutes, or microwave individual slices on medium until warmed through. Your kitchen will smell amazing!

Can I use fresh pumpkin instead of canned?

Absolutely! Just make sure to roast and puree your pumpkin until smooth. You’ll want about one cup of puree for this recipe. The flavor will be even more vibrant!

What if my dough doesn’t rise?

No worries! This can happen if the yeast is expired or the environment is too cold. Make sure you’re using fresh yeast and try finding a warm spot (like near the oven) for it to rise.

Can I make this recipe dairy-free?

Yes! You can easily substitute the milk and butter with their non-dairy counterparts, like almond milk and coconut oil. Just ensure the replacements are unsweetened if you don’t want the extra sweetness in your focaccia.

Can I add other toppings besides cinnamon sugar?

Definitely! Feel free to sprinkle toppings like cranberries, chocolate chips, or even a streusel topping for a different flair. Just have fun with it!

How do I know when my focaccia is done baking?

The focaccia should be golden brown, and when you tap the bottom, it should sound hollow. If you’re unsure, an instant-read thermometer should read about 200°F in the center when fully baked.

Conclusion

I can’t wait for you to experience the joy that is Cinnamon Roll Pumpkin Focaccia. It’s the kind of recipe that warms both your home and your heart, perfect for sharing moments with family and friends. I would love to hear how yours turns out—are you going to stick with the classic, or try a fun variation? Drop a comment or share your thoughts below about your baking journey. Happy baking, and may your kitchen be filled with cozy scents and sweet memories!

Irresistible CINNAMON ROLL PUMPKIN FOCACCIA Recipe Youll Love

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• Author: antaki
• Total Time: 1 hour 50 minutes
• Yield: 12 servings 1x

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Description

Discover the delight of CINNAMON ROLL PUMPKIN FOCACCIAa perfect blend of flavors for a fall treat Easy to make simply irresistible 153 chars

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Ingredients

Scale 1x2x3x

3 ½ cups of all-purpose flour

1 packet (2 ¼ teaspoons) of active dry yeast

1 cup of canned pumpkin puree (not pumpkin pie filling!)

½ cup of warm milk (about 110°F)

¼ cup of granulated sugar

1 teaspoon of cinnamon (plus extra for topping)

½ teaspoon of nutmeg (freshly grated is best)

1 teaspoon of salt

½ cup of unsalted butter, melted and cooled slightly

1 large egg

½ cup of brown sugar, packed

1 tablespoon of vanilla extract

Optional: 1 cup of chopped nuts (like pecans or walnuts)

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Instructions

In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until foamy.

Add the pumpkin puree, melted butter, egg, vanilla extract, and spices. Mix until combined.

Gradually incorporate the flour and salt, stirring until a soft dough forms.

Knead the dough on a floured surface for about 5-8 minutes until smooth and elastic.

Shape the dough into a ball and place it in a greased bowl, cover with a towel, and let it rise in a warm spot for about 1-1.5 hours.

After rising, punch the dough down and transfer it to a parchment-lined baking sheet. Stretch it out to fit the pan.

Mix brown sugar and cinnamon for the topping and sprinkle generously over the dough.

Make dimples in the dough with your fingertips.

Allow the focaccia to rise again for about 30 minutes while preheating the oven to 350°F (175°C).

Bake the focaccia for 25-30 minutes until golden brown and hollow when tapped.

Whisk together a glaze with powdered sugar and milk. Drizzle over the warm focaccia before serving.

Notes

This delightful Cinnamon Roll Pumpkin Focaccia is a perfect blend of cinnamon rolls and focaccia, ideal for autumn baking.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 12 servings
• Calories: 220
• Sugar: 10g
• Fat: 8g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 3g

Keywords: Cinnamon Roll, Pumpkin, Focaccia, Recipe, Fall Baking