Some recipes just feel like fall from the moment you start mixing them — the warm spice, the deep golden dough, and the scent that fills the kitchen while it bakes. This Pumpkin Cinnamon Roll Focaccia is one of those special recipes that brings everyone together around the table. It’s soft, fragrant, and just sweet enough — the perfect in-between of a cozy bread and a dessert.

I made this one recently for a friend’s birthday, and it was an absolute hit. Everyone loved it so much that it didn’t even need the glaze (though I couldn’t resist adding a light drizzle of vanilla icing on top). It stayed soft and delicious for two full days at room temperature — which, if you bake with fresh-milled flour, you know is a small miracle.

This one’s definitely going on my repeat list.

The Story Behind It

I had been craving something a little different from the usual pumpkin bread or cinnamon rolls — something that captured that same cozy flavor but felt a bit more rustic and unexpected. Focaccia came to mind because it’s so forgiving, simple to shape, and naturally soft when made with olive oil or butter.

But I also wanted something special enough for my friend’s birthday. She loves cinnamon rolls, and I love fall baking — so combining the two just made sense. The result? A golden sheet of fluffy, pumpkin-spiced focaccia, swirled with cinnamon-sugar butter and finished with a delicate drizzle of vanilla glaze.

It’s the kind of treat that fills your home with warmth before you even take the first bite.

Why Fresh-Milled Flour Makes It Even Better

If you’ve been baking with fresh-milled flour for a while, you know it changes everything — not just the flavor, but the texture, the way the dough feels, and even how long it stays fresh.

For this recipe, I used a blend of hard white wheat and soft white wheat. Hard white adds the structure and chew that focaccia needs, while soft white gives that tender, almost cake-like crumb you want in a sweet bread. The pumpkin puree and butter also help lock in moisture, giving it a melt-in-your-mouth feel even after a couple of days.

One thing to keep in mind when baking with fresh-milled flour: it’s more absorbent than store-bought flour. That means your dough might look a little sticky at first but will tighten as it rests and hydrates. The key is to trust the process — don’t overcompensate with flour, and your focaccia will reward you with the softest, most beautiful crumb.

Ingredients That Sing of Fall

There’s something deeply comforting about baking with pumpkin and spices this time of year. It instantly makes a house feel like home — even more so when you’re milling the flour fresh and stirring everything by hand.

Here’s what went into mine:

Warm milk – to bring the yeast to life and add richness.
Pumpkin purée – for moisture, color, and that subtle earthy sweetness.
Honey – my favorite sweetener for fall baking. It pairs so well with pumpkin and warm spices.
Melted butter – instead of olive oil, to lean into the cinnamon roll feel.
Pumpkin pie spice – a cozy blend of cinnamon, nutmeg, ginger, and cloves.
Cinnamon swirl filling – made with butter, brown sugar, and cinnamon for that classic swirl of sweetness.
Vanilla milk glaze – just a touch, to finish it off.

Simple ingredients, but the flavor and texture make it feel so special.

How to Make Pumpkin Cinnamon Roll Focaccia

Step 1: Activate the Yeast

In a large mixing bowl, whisk together warm milk, pumpkin puree, honey, and yeast. Let it sit for about five minutes until slightly foamy.

Step 2: Mix and Knead

Add in melted butter, salt, and pumpkin pie spice. Gradually mix in your fresh-milled flour blend — 2 cups hard white, 1½ cups soft white. Knead about 10 minutes until smooth and elastic. The dough should feel slightly tacky but not sticky.

Step 3: First Rise

Cover and let rise in a warm place for 1–1½ hours, until doubled.

Step 4: Shape and Add Cinnamon Filling

Press the dough into a buttered 9x13 pan. Spread with the cinnamon-brown sugar butter mixture, then use your fingertips to dimple the surface. This lets the butter-sugar mixture pool and bake into the dough.

Step 5: Second Rise

Cover and let rise again for 30–40 minutes, until puffy.

Step 6: Bake and Glaze

Bake at 375°F for 25–28 minutes, until golden brown.
Mix together the powdered sugar, milk, and vanilla, then drizzle over the warm focaccia.

The Birthday Taste Test

I made this for my friend’s birthday dinner, and it disappeared faster than I expected. Everyone wanted seconds. The texture was like a cross between a cinnamon roll and a brioche — tender, slightly chewy, with little caramelized edges where the sugar met the butter.

We had it warm that night with coffee, and I left the rest covered at room temperature. The next day, it was still soft, still fragrant, and every bit as good as the first bite.

By day two, there was one square left — just enough for breakfast with a little extra glaze. And honestly, it might have tasted even better then.

How to Keep It Fresh

Because this focaccia has both pumpkin and butter, it stays moist longer than most breads. I simply covered mine loosely with foil overnight, and it stayed perfect for two full days at room temperature.

If you want to make it ahead, you can freeze it too — just wrap it well and reheat gently in a 300°F oven before serving. A quick brush of melted butter on top brings it right back to life.

Why You’ll Love This Recipe

Soft, fluffy, and slightly chewy
Perfectly spiced and sweetened
Simple to make (no rolling or slicing)
Keeps well for 2 days
The best fall brunch or dessert bread

Tips for Success

Use warm (not hot) milk to activate yeast.
Let the dough hydrate fully before adding extra flour.
Dimple generously for that signature focaccia texture.
Don’t skip the second rise — that’s where the airiness develops.
Brush with butter right after baking for softness and shine.

A Fall Recipe Worth Repeating

There are recipes that you try once and move on from, and then there are recipes that become part of your seasonal rhythm — the ones you can already picture making again next October. This one is definitely in that category for me.

It’s cozy, shareable, and has that just right balance of sweet and comforting. Whether you make it for a birthday like I did, a family brunch, or simply a quiet weekend at home, it’s one of those bakes that reminds you why we love to slow down and savor the season.

The smell of cinnamon and pumpkin drifting through the house, the soft texture when you tear into it, and the simple joy of watching your friends and family take a bite — that’s the heart of baking for me.

And I can promise you this: I’ll definitely be trying this one again.

Printable Recipe Card