Description
A cozy autumn-inspired focaccia with pumpkin-cinnamon layers and a drizzle of maple glaze. Combines the softness of cinnamon rolls with Italian focaccia’s rustic charm. Moist, spiced, and topped with a sugary crunch—perfect for fall brunches or dessert.
Ingredients
¾ cup warm water
¾ cup unsweetened pumpkin puree
2 tbsp maple syrup
1 ½ tsp instant yeast
1 tsp kosher salt
3 ½ cups all-purpose flour
1 ½ tsp ground cinnamon
1 ½ tsp pumpkin pie spice
1 cup unsalted butter (softened)
1 ½ cups light brown sugar
¾ cup unsweetened non-dairy milk (for glaze)
Instructions
In a large bowl, combine warm water, pumpkin puree, maple syrup, yeast, and salt. Whisk until smooth.
Add flour, ground cinnamon, and pumpkin pie spice. Mix until a sticky dough forms.
Knead on a floured surface for 8-10 minutes until elastic. Let rise in a warm place for 1 hour.
Roll dough into a 16×12-inch rectangle on parchment paper. Blend butter, brown sugar, and spices for the spiced glaze; spread evenly over dough and sprinkle with remaining cinnamon and pumpkin pie spice.
Tightly roll into a log, seam-side down. Cut into 24 slices. Arrange on a greased baking sheet. Flatten slightly with hands and let rise for 25 minutes.
Preheat oven to 400°F (200°C). Bake for 22 minutes, then let cool.
Combine ¾ cup maple syrup and 2 tbsp non-dairy milk for the topping. Drizzle over finished focaccia while warm.
Notes
Substitute all-purpose flour with 50% whole wheat for a heartier texture.
Use coconut butter or vegan brown sugar for a dairy-free version.
Store in an airtight container for up to 3 days. Reheat at 350°F for 5 minutes before serving.
- Prep Time: 55
- Cook Time: 22
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American