life with tuyen

Pumpkin Spice Flavors meets cinnamon roll meets focaccia dessert bread

Inspired by all of the pumpkin spice sourdough loaves I kept seeing on TikTok, I wanted to make a simple and same day bake that let me satisfy that pumpkin bread craving. I also wanted the essence of a fall dessert without it being a full on sweet treat so this pumpkin cinnamon roll focaccia was the perfect thing. After some trial and error, I came upon a recipe that had a beautiful crumb and texture, spicy fall-cinnamon roll flavor, and was small batch (of course, but feel free to 2x or 3x this recipe). I also learned that pumpkin puree is ~90% water which is why it does so well here!

Pumpkin Cinnamon Roll Focaccia Recipe:

• 100ml of warm water (100-110f)
• 1/2 tsp of yeast
• 1/2 tsp of sugar
• 30ml of pumpkin puree (2 tbsp)
• 120g of all purpose flour OR bread flour (1 cup)
• 1/2 tsp of salt
• 1/2 tsp of ground cinnamon or pumpkin spice
• olive oil

Cinnamon roll Filling

(I honestly eyeballed this part but add as much or as little as you like):

• 2 tsp of melted butter
• 1 1/2 tbsp of brown sugar
• 1 tsp of cinnamon (LOTS OF CINNAMON!!!)

• mix together your warm water, sugar, yeast and let the mixture bloom for 10 minutes
• after 10 minutes, add in your pumpkin puree, flour and salt
• mix until everything’s combined and drizzle a bit of olive oil on top of the dough before covering and letting it rest at a warm place for 1 hour
• after an hour, the dough should have doubled in size. using wet hands, fold the dough over itself a few times before drizzling with olive oil and letting it rest for another hour
• after an hour, in your baking dish, add in enough olive oil to cover the bottom of the pan
• transfer your proofed dough to the dish and add your cinnamon roll filling to the middle
• fold the dough over itself and let it rise for another ~30 minutes
• preheat your oven to 400f
• add your cinnamon topping before dippling your dough
• bake in your oven for ~20 minutes, after 20 minutes, i like to take it out of the pan and bake for another 2 to 3 minutes to make it a bit crispier but totally optional
• let it rest for at least 20 minutes to finish cooking all the way through before slicing

serve with a quick powdered sugar glaze (powdered sugar + milk) and sea salt ❤

love,

tuyen 🍓