Pumpkin Cinnamon Roll Focaccia

This Pumpkin Cinnamon Roll Focaccia is a perfect mashup of cozy fall flavors! This is a pumpkin focaccia base with the texture of focaccia bread, with pumpkin and pumpkin pie spice flavors. The topping is what gives this recipe a cinnamon roll taste. Melted butter, brown sugar, cinnamon, and a drizzle of frosting top this off to make a delicious treat!

While I often share sourdough discard recipes, there is no sourdough needed to make this recipe. If you're looking for a non-pumpkin version of this recipe, try this Sourdough Discard Cinnamon Roll Focaccia.

If you're looking for other recipes that don't need sourdough, try these Hawaiian Dinner Rolls and these Homemade Everything Bagels. If you're diving into the world of sourdough, check out these Sourdough Discard Pumpkin Bagels and this Sourdough Discard Pumpkin Bread.

Ingredients

There are just a few key ingredients you'll need to bring this recipe together!

• Warm water: Warm water is important to activate the yeast. If it's not, it will take much longer for your yeast to active and for the dough to rise.
• Brown sugar: This recipe uses a bit of brown sugar in the bread (to feed the yeast), and then more in the topping (that cinnamon roll topping!). You can use either light or dark brown sugar.
• Active dry yeast: The yeast will bloom (foam) on the warm water before you continue with the recipe. If your yeast does not foam, you will need to start again with fresh yeast.
• All-purpose flour: This is the base of the recipe and gives the focaccia its signature texture.
• Pumpkin purée: I like to use Libby's 100% Pure Pumpkin, but you can also make homemade pumpkin purée.
• Pumpkin pie spice: You can use store-bought, or you can make your own!
• Butter: Focaccia is traditionally made with quite a bit of olive oil (for flavor, and to keep the bread from sticking to the pan). Instead of olive oil, we'll be using melted butter to grease the pan and as part of the topping.
• Non-dairy milk: I like to use unflavored almond milk for the frosting, but you could use any non-dairy or regular dairy milk.

See full recipe below for detailed directions.

Substitutions & Variations

This is a very adaptable recipe and below are a few easy substitutions and variations you can try.

• Add pecans - Add ¼ cup chopped pecans to the topping when you're dimpling the focaccia.
• Make overnight focaccia - If you want to make this so that it's ready to bake in the morning, you can let the first rise happen in the fridge overnight. Then, continue with the recipe as written the next morning.
• Use instant yeast - If you only have instant yeast, you can still make this recipe. You won't need to let the yeast bloom on the warm water, so you can simply add all the ingredients to the mixing bowl at the same time. Mix and continue with the recipe as written.
• Use regular dairy milk - I use unflavored almond milk to make the frosting, but you could use any kind of non-dairy or regular dairy milk.

I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!

How to make Pumpkin Cinnamon Roll Focaccia

The key to success is letting the dough rise long enough. Other than that, there are just a few steps to making this recipe! The full recipe with directions and measurements is at the bottom of this post.

1. Step 1: Combine all ingredients in the bowl of a stand mixer fitted with a dough hook, or in a large mixing bowl.

2. Step 2: Mix until a shaggy dough forms. This will be a very wet, sticky dough. Transfer to a large, greased bowl and cover with plastic wrap. Let rise 2-3 hours or until doubled in size.

3. Step 3: Transfer the dough to a 9x13-inch baking pan. Use your fingers to gently press the dough to the edges of the pan. Cover and let rise 1 ½ - 2 hours.

4. Step 4: Make the topping by melting the butter, then adding the brown sugar and cinnamon.

5. Step 5: Drizzle the topping over the dough.

6. Step 6: Use your fingers to press deep dimples throughout the dough.

7. Step 7: Bake until golden brown and bubbly. Let cool before adding the frosting.

8. Step 8: Once the focaccia has cooled, drizzle with frosting, slice and serve!

What if my dough is taking longer to rise?

Remember that dough will rise quicker in a warmer room, and slower in a cooler room. There are a few things that can help your dough rise more quickly and consistently:

• Make sure you're using warm water (and room temperature ingredients) - Using warm water is essential to blooming the yeast, and helping the dough to rise. If you use room temperature water, it will still work, but it will take more time.
  • The pumpkin purée should be room temperature. If it's cold (if you were storing it in the refrigerator), this can also slow down the rise.
• Set your dough in a warm spot - You don't want your dough to be in direct sunlight, but place it somewhere warm. Perhaps that's near a sunny window, near your stove or oven, or in another room of the house entirely!
• Get the bowl off the countertop - Kitchen countertops tend to run about 10 degrees cooler than the surrounding air temperature. Setting your bowl of dough on a trivet or a kitchen towel during the rises creates some separation between the dough and that cold surface, which could otherwise slow down your rise.
• Use a dough proofing mat or seed sprouting mat - If your house is cooler (perhaps in the winter months), you can use a dough proofing mat or a seed sprouting mat. It's a thin mat that heats up. It doesn't get very hot, and is designed to keep your dough (or seeds) just a few degrees warmer. Perfect for helping dough to rise!
  • A dough proofing mat and a seed sprouting mat are essentially the same thing, except seed sprouting mats tend to be cheaper! Personally, I use this seed sprouting mat.

There are other tips and tricks, but hopefully these will get you started if you find your rise is taking a bit longer than normal!

Storage

Room Temperature Storage: If you're planning to eat this focaccia in the next 1-2 days, store the focaccia in an airtight container at room temperature. You can reheat it in the microwave for 15-30 seconds to make it soft and warm again.

Freezer Storage: This focaccia also freezes well. Once fully cooled, cut the focaccia into slices, then place each piece into a freezer-safe bag or bags, and freeze for up to 3 months. Reheat the focaccia in the microwave for about 60 seconds before serving to make warm and soft again.

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