Cinnamon Roll Pumpkin Focaccia is what I bake when I want something sweet, cozy, and totally weekend worthy. Imagine the tender chew of focaccia with the swirled cinnamon sugar of your favorite breakfast roll, plus a hint of pumpkin and vanilla icing that melts into every nook. It is simple enough for a casual baker but special enough to make your kitchen smell like a hug. If you are craving a fall treat that is not fussy, this is your recipe. I will walk you through each step so you do not stress about yeast or dough. 
Reasons you will love this recipe
Let me set the scene. You pull a warm pan from the oven, cinnamon sugar bubbling at the edges, and soft pumpkin bread peeking through the swirls. The icing slides over the top and sinks into the dimples. It is the kind of bake that makes neighbors hover near the door.
- Cozy flavor combo: pumpkin, cinnamon, brown sugar, and vanilla frosting all in one bite.
- Easy dough method: no stand mixer required and no fancy shaping.
- Great for sharing: slice into squares for a brunch tray or a chill coffee break.
- Make ahead friendly: dough can rest overnight in the fridge.
- Kid approved: sweet but not over the top, with a soft, fluffy texture.
If you love the flavor profile of classic rolls, check out these cinnamon roll basics for a quick refresher on what makes that filling so irresistible. This bake brings the same warm spices to a focaccia format that you can slice and share with zero stress.
“I made this for my book club and everyone asked for the recipe. The crust was lightly crisp, the inside was pillowy, and the cinnamon swirl tasted like fall in every bite.”
Important Ingredients & Substitutions
Core ingredients
- Flour: all purpose gives a light crumb with enough structure. Bread flour also works for extra chew.
- Yeast: instant or active dry. For active dry, bloom it in warm water first.
- Pumpkin puree: canned 100 percent pumpkin, not pie filling. It adds moisture and subtle sweetness.
- Olive oil: what makes focaccia focaccia. It tenderizes and gives that lovely golden edge.
- Milk: warms up the dough and softens the crumb. Dairy free milk is fine too.
- Sugar and brown sugar: a little in the dough for flavor, and rich brown sugar in the cinnamon swirl.
- Cinnamon: the star of the swirl. Freshly opened jars smell bolder.
- Vanilla icing: powdered sugar, milk, and vanilla. Drizzle while warm so it sinks in.
Easy substitutions
No bread flour? Stick with all purpose. No milk? Use water or oat milk. Want a deeper spice vibe? Add a pinch of nutmeg or allspice. If you are sensitive to sweetness, reduce the brown sugar by a tablespoon. You can swap part of the pumpkin puree for applesauce if you are in a pinch, though I prefer pumpkin for the color and natural creaminess.
For the swirl, softened butter is classic, but a brush of olive oil works if you are keeping it dairy free. And yes, this is still the same delicious Cinnamon Roll Pumpkin Focaccia if you add a handful of chopped pecans on top before baking.
How to make Pumpkin Cinnamon Roll Focaccia
Step by step game plan
First, warm your milk until it is just warm to the touch, not hot. If you are using active dry yeast, sprinkle it over the milk with a pinch of sugar and let it foam for 5 to 10 minutes. For instant yeast, you can whisk it right into the flour.
In a large bowl, whisk flour, sugar, salt, and yeast. Add pumpkin puree, warm milk, and a generous splash of olive oil. Stir with a sturdy spoon until a shaggy dough forms. It should look rough and sticky at first. Rest for 10 minutes so the flour absorbs the liquid.
Now do four quick sets of stretch and folds. With damp hands, pull one side of the dough up and fold it over itself. Turn the bowl and repeat a few times. Rest 5 minutes between sets. You are building gluten without kneading, which makes this method relaxed and forgiving.
Coat the dough with a teaspoon of olive oil, cover, and let it rise until puffy and almost doubled. Depending on your kitchen, that is about 60 to 90 minutes. For overnight flavor, cover and refrigerate after the first rise. Chilled dough dimples like a dream the next day.
When ready to shape, generously oil a 9 by 13 inch pan. Gently tip the dough into the pan and nudge it to the edges. Oil your fingers and dimple the surface all over. Let it rest 20 to 30 minutes while you prepare the cinnamon filling.
For the swirl, mix softened butter with brown sugar and cinnamon into a paste. Drop small spoonfuls across the dough, then swirl with a butter knife, leaving pockets of pumpkin dough visible. You want streaks, not total coverage, so the focaccia can rise and bake evenly.
Bake at 400 degrees F until puffed and deeply golden at the edges, around 22 to 26 minutes. The cinnamon sugar will bubble and perfume your kitchen. Let it cool for 10 minutes before icing so it sets just a bit.
Quick icing and finish
Whisk powdered sugar with milk and vanilla into a thick drizzle. Add a tiny pinch of salt to balance the sweetness. Pour the icing over the warm bread and let it sink into the dimples. Slice into squares and serve warm. That first bite of Cinnamon Roll Pumpkin Focaccia with melty icing is ridiculously good.
Expert Baking Tips
Use a scale if you have one. Measuring flour by weight keeps the dough hydrated and soft. If you are scooping with cups, fluff the flour, spoon it in, and level off to avoid a dense bake.
If the dough feels stiff, add a teaspoon of water at a time until it relaxes. Focaccia dough should be soft and a little sticky. A wetter dough bakes up with that moist, tender crumb we all love.
Oil is your best friend. Oil your pan, oil your hands, and give the top a light drizzle before dimpling. That is how you get crisp edges and a glossy finish.
Let flavor develop. Resting the dough in the fridge overnight deepens the wheat and pumpkin notes and makes the texture more elastic. Cold dough is also easier to handle, which is nice if you are a casual baker like me.
Keep an eye on color. Pull the pan when the top is golden brown and the edges are caramelized. Overbaking dries it out. If your oven runs hot, check at 20 minutes.
Want a fun fall pairing? Bake a pan of this focaccia and later in the week try a cozy loaf of pumpkin banana bread to keep that warm spice mood going.
For serving, a light sprinkle of flaky salt on the icing brings contrast and makes the sweetness pop. A small touch, big payoff.
Storage instructions for Pumpkin Cinnamon Roll Focaccia
Room temperature: Once cooled, store slices in an airtight container for up to 2 days. The icing keeps the top moist, so put parchment between layers to prevent sticking.
Fridge: Good up to 4 days. Warm slices in the microwave for 10 to 15 seconds or in a 300 degree F oven for a few minutes to revive the softness.
Freezer: Wrap individual pieces tightly in plastic, then bag. Freeze up to 2 months. Thaw at room temperature and rewarm before serving. The icing may look a little matte after freezing, so drizzle a touch more if you want a fresh sheen.
Make ahead: You can refrigerate the dough after the first rise for up to 24 hours. Shape, swirl, and bake straight from the fridge, adding a few minutes to the bake time. The result still tastes like freshly made Cinnamon Roll Pumpkin Focaccia with minimal morning effort.
Common Questions
Can I use homemade pumpkin puree? Yes. Make sure it is well drained and thick to avoid a wet dough. If it looks loose, reduce the milk slightly.
What if my dough is not rising? Check that your yeast is fresh and that your milk was warm, not hot. Give it more time in a warmer spot or tuck the covered bowl into your oven with the light on.
Do I need a stand mixer? No. This recipe uses stretch and fold to build structure. A wooden spoon and your hands are enough.
Can I bake this in a round pan? Sure. A 12 inch round pan works. Watch the edges and start checking for doneness a couple minutes earlier.
How sweet is it? It is gently sweet, like a morning pastry. If you want more dessert energy, add a bit more brown sugar to the swirl or extra icing on top.
A sweet wrap up for cozy bakers
This bake blends the best of both worlds: the tender chew of focaccia with the swirl and icing of a classic roll. It is simple, forgiving, and designed for real home kitchens. If you want more riffs and ideas, I love how this guide from Sourdough Pumpkin Cinnamon Roll Focaccia dives into sourdough variations, and this take from Pumpkin Cinnamon Roll Focaccia – This Jess Cooks shows another easy approach. Grab your bowl, warm your milk, and let your kitchen smell amazing. I cannot wait for you to slice into your own pan of Cinnamon Roll Pumpkin Focaccia and share it with someone you love.