Cinnamon Roll Pumpkin Focaccia Recipe

Introduction

This Cinnamon Roll Pumpkin Focaccia Recipe combines the soft, fluffy texture of focaccia with the gooey sweetness of cinnamon rolls, all prepared in one bowl for minimal cleanup. Perfect for fall mornings or holiday brunches, it’s a creative twist on classic baking. For more simple baking inspiration, check out Easy breakfast idea! #youtubeshorts #recipe #baking #food #gilmoregirls #fall #viral.

Ingredients

This soft, fluffy focaccia meets gooey cinnamon roll goodness with warm spices, sweet pumpkin, and a tangy cream cheese glaze that makes every bite irresistible.

• 1 cup warm whole milk (110°F)
• 2 1/4 teaspoons active dry yeast
• 1/4 cup granulated sugar
• 1/2 cup canned pumpkin puree
• 1/4 cup unsalted butter, melted
• 1 teaspoon salt
• 4 cups all-purpose flour
• 1/2 cup brown sugar, packed
• 2 tablespoons ground cinnamon
• 1/4 cup unsalted butter, softened
• 1/2 cup cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk

Timing

Prep Time	25 minutes
Cook Time	30 minutes
Total Time	55 minutes

Context: This soft, fluffy focaccia meets gooey cinnamon roll goodness in about 20% less time than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Dough

In a large bowl, whisk together warm milk, pumpkin puree, sugar, and yeast. Let it sit for 5–10 minutes until foamy. Add flour and salt, then mix until a shaggy dough forms.

Step 2 — Knead and First Rise

Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1–1.5 hours, or until doubled in size.

Step 3 — Prepare the Filling

While the dough rises, mix softened butter, brown sugar, and cinnamon in a small bowl until creamy. Set aside for easy spreading later.

Step 4 — Shape and Fill

Punch down the risen dough and roll it into a rectangle on a floured surface. Spread the cinnamon filling evenly, leaving a small border. Roll tightly from the long edge into a log.

Step 5 — Second Rise

Place the rolled dough into a greased 9×13-inch pan. Cover and let rise again for 30–45 minutes until puffy. Preheat your oven to 375°F (190°C) during the last 15 minutes of rising.

Step 6 — Bake to Perfection

Bake for 20–25 minutes, or until the top is golden brown and the internal temperature reaches 190–200°F. The edges should pull away slightly from the pan.

Step 7 — Make the Glaze

While the focaccia bakes, whisk powdered sugar, milk or cream, and vanilla until smooth. Adjust consistency with more liquid or sugar as needed.

Step 8 — Glaze and Serve

Let the baked focaccia cool in the pan for 10 minutes before drizzling with glaze. Slice and serve warm for the best soft, fluffy, gooey texture.

Step 9 — Storage Tips

Store leftovers in an airtight container at room temperature for up to 2 days. Reheat briefly in the oven or toaster to restore freshness.

Nutritional Information

Calories	285
Protein	5g
Carbohydrates	45g
Fat	10g
Fiber	2g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole wheat flour — Adds fiber and a nutty flavor while keeping the soft, fluffy focaccia texture.
• Greek yogurt or protein powder — Boosts protein content for a more satisfying, gooey cinnamon roll experience.
• Almond or coconut flour — A lower-carb, gluten-free option that pairs well with pumpkin and cinnamon.
• Unsweetened applesauce — Reduces oil for a lighter, moist crumb without sacrificing gooey goodness.
• Coconut sugar or monk fruit — Lowers glycemic impact while maintaining the sweet cinnamon roll flavor.
• Oat or almond milk — A simple dairy-free swap that keeps the focaccia soft and fluffy.
• Reduced-sodium baking powder — Cuts sodium for those watching intake, with no impact on rise or texture.
• Vegan butter or coconut oil — Creates a dairy-free, rich dough that still delivers that ultimate comfort.

Serving Suggestions

• Pair warm slices with a scoop of vanilla bean ice cream for a decadent dessert experience.
• Serve alongside a hot cup of coffee or spiced chai latte for a cozy breakfast or afternoon treat.
• Drizzle with a simple cream cheese glaze or maple icing to enhance the cinnamon roll flavor.
• Cut into squares for easy sharing at holiday gatherings, brunch parties, or autumn potlucks.
• Accompany with fresh apple slices or a side of whipped cream for added texture and freshness.
• Reheat briefly in the oven to restore that soft, fluffy focaccia texture before serving.

This soft, fluffy focaccia meets gooey cinnamon roll goodness shines when served warm, making it the ultimate comfort food for chilly mornings or festive occasions.

Common Mistakes to Avoid

• Mistake: Using cold pumpkin puree straight from the can. Fix: Let it reach room temperature to prevent shocking the yeast and ensure even mixing.
• Mistake: Adding too much flour during kneading. Fix: The dough should be slightly tacky; trust the recipe measurements for a soft, fluffy focaccia.
• Mistake: Rushing the first rise. Fix: Allow the dough to double in size in a warm spot for maximum airiness and flavor development.
• Mistake: Spreading the cinnamon-sugar filling unevenly. Fix: Leave a small border to prevent leaks and ensure every bite has gooey cinnamon roll goodness.
• Mistake: Overbaking the focaccia. Fix: Bake just until golden; an internal temperature of 190–200°F indicates it’s perfectly cooked.
• Mistake: Cutting into the bread immediately after baking. Fix: Let it rest for at least 15 minutes so the structure sets and the swirls hold their shape.
• Mistake: Skimping on the final drizzle or glaze. Fix: A generous topping adds moisture and enhances the ultimate comforting flavor profile.
• Mistake: Using old or inactive baking powder/soda. Fix: Check the expiration date to guarantee the proper rise and fluffy texture.

Storing Tips

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Wrap tightly in plastic wrap and foil, then freeze in a freezer-safe bag for up to 3 months.
• Reheat: Warm in a 350°F oven until the internal temperature reaches 165°F, about 10-15 minutes.

For best results, let the focaccia cool completely before storing to maintain its soft, fluffy texture and gooey cinnamon roll goodness.

Conclusion

This soft, fluffy Cinnamon Roll Pumpkin Focaccia is the ultimate comfort bake. We hope you love this unique twist! Give it a try and let us know how it turns out in the comments. For more seasonal treats, explore our Mini Pumpkin Cheesecakes Recipe or Raspberry Cinnamon Rolls with Lemon Glaze Recipe.

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FAQs

Can I make this Cinnamon Roll Pumpkin Focaccia ahead of time?

Yes, you can prepare the dough the night before. Let it rise slowly in the refrigerator overnight. In the morning, bring it to room temperature, add the toppings, and bake. This method enhances the flavor and gives you soft, fluffy focaccia meets gooey cinnamon roll goodness for breakfast.

How do I get the perfect soft, fluffy focaccia texture?

For the best texture, do not overwork the dough and allow it to rise in a warm place until doubled. Using pumpkin puree adds moisture, which helps create that signature soft, fluffy focaccia. Be careful not to overbake, as this will keep the interior tender and the cinnamon swirls gooey.

Can I substitute the pumpkin in this recipe?

Yes, you can use an equal amount of sweet potato puree for a similar result. However, pumpkin contributes to the unique flavor and moist texture that defines this ultimate comfort bread. Omitting it may alter the final taste and consistency of your cinnamon roll pumpkin focaccia.