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