Description
A delightful twist on traditional cinnamon rolls, this Pumpkin Cinnamon Roll Focaccia is infused with the cozy flavors of autumn, featuring a tender, spiced bread filled with pumpkin and cinnamon.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup canned pumpkin puree
- 1/4 cup sugar
- 1/4 cup milk
- 2 tablespoons melted butter
- 1 teaspoon active dry yeast
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup brown sugar
- 1/4 cup chopped nuts (optional)
Instructions
- Whisk together flour, sugar, salt, cinnamon, and nutmeg until well combined.
- Warm the milk slightly and mix in melted butter and yeast until dissolved; let it activate for a few minutes.
- Fold in the pumpkin puree to the milk mixture, creating a smooth blend.
- Gradually stir the wet ingredients into the dry ingredients until a cohesive dough begins to form.
- Knead the dough on a lightly floured surface for about 5 minutes until smooth and slightly elastic.
- Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm area for about an hour.
- Preheat your oven to 350°F (175°C).
- Roll out the dough on a floured surface into a rectangle.
- Mix the brown sugar and optional chopped nuts, and spread this mixture over the rolled-out dough.
- Gently roll the dough tightly from one end to the other to form a log.
- Place the rolled dough into a greased baking dish and let it rest for a few more minutes.
- Bake for about 25-30 minutes or until golden brown.
- Let it cool slightly before slicing.
Notes
Make ahead by preparing the dough the night before and let it rise in the fridge. You can also substitute ingredients as per preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg