Pumpkin Cheesecake Brioche Buns Recipe

Introduction

These Pumpkin Cheesecake Brioche Buns are a delightful blend of soft, fluffy brioche dough filled with creamy cheesecake and spiced pumpkin. Perfect for fall mornings or an indulgent snack, they bring warmth and festive flavors to your table.

Ingredients

• ¾ cup + 1 tbsp warm milk, 110℉ (202g)
• 1 package active dry yeast (7g)
• 1 tsp granulated sugar
• 3 cups (360g) bread flour
• ⅓ cup (66g) granulated sugar
• ¾ tsp salt
• 1 tbsp pumpkin pie spice
• 2 egg yolks
• 2 tsp vanilla extract
• 6 tbsp unsalted butter (softened)
• 1 8 oz package cream cheese (softened to room temperature)
• ¼ cup (50g) granulated sugar
• 1 tsp vanilla extract
• ½ cup (115g) pumpkin puree
• ¼ cup (50g) brown sugar, packed (dark or light)
• ½ tsp pumpkin pie spice
• 1 egg
• ⅔ cup powdered sugar
• 1-2 tbsp milk

Instructions

1. Step 1: In a small bowl, combine the warm milk, yeast, and 1 tsp granulated sugar. Let it sit for about 5 minutes until foamy.
2. Step 2: In the bowl of a stand mixer fitted with a dough hook, add the bread flour, ⅓ cup sugar, salt, pumpkin pie spice, egg yolks, vanilla extract, and the yeast mixture. Knead for at least 10 minutes until the dough forms a ball and pulls away from the bowl.
3. Step 3: Gradually add the softened butter while kneading, and continue kneading for another 12-15 minutes until the dough is smooth, silky, and slightly tacky but not sticky.
4. Step 4: Perform the windowpane test by stretching a small piece of dough; if it stretches thin without tearing, it’s ready. If it tears, knead for 5 more minutes and test again.
5. Step 5: Place the dough in an oiled bowl, cover, and let it rise for at least 1 hour until doubled in size.
6. Step 6: Prepare two large baking sheets lined with parchment paper. Divide the dough into 8 equal pieces using a kitchen scale. Shape each piece into a ball and arrange on the baking sheets with space between.
7. Step 7: Cover the shaped dough lightly with plastic wrap and let them rise for 30-45 minutes until doubled.
8. Step 8: For the cheesecake filling, beat together cream cheese, ¼ cup sugar, and 1 tsp vanilla extract until smooth.
9. Step 9: In a separate bowl, whisk together pumpkin puree, brown sugar, pumpkin pie spice, and the egg until smooth.
10. Step 10: Preheat your oven to 375°F (190°C).
11. Step 11: Once risen, use a floured small bowl or cup to create an indent in the center of each bun.
12. Step 12: Fill each indent first with cheesecake filling, then top with the pumpkin filling.
13. Step 13: Bake the buns for 15-20 minutes until golden brown.
14. Step 14: Remove from oven and cool for at least 5 minutes on a rack.
15. Step 15: For the glaze, combine powdered sugar and milk, mixing until thick but pourable. Drizzle over cooled buns.

Tips & Variations

• If you live in a humid area, you may need to adjust the flour or milk slightly; add more flour or reduce milk if the dough feels too sticky.
• Use light or dark brown sugar for the pumpkin filling to vary the depth of flavor.
• Try adding chopped pecans or walnuts to the filling for added texture.

Storage

Store leftover buns in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in a warm oven or microwave before serving to enjoy soft, fresh-like texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can knead the dough and let it rise slowly in the refrigerator overnight. Bring it to room temperature before shaping and proceeding with the recipe.

What can I substitute for pumpkin pie spice?

You can make your own blend using cinnamon, nutmeg, ginger, and cloves or use just cinnamon if you prefer a simpler flavor.

Pumpkin Cheesecake Brioche Buns Recipe

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★★★★★

4.4 from 112 reviews

• Author: Simon
• Total Time: 2 hours 30 minutes
• Yield: 8 buns 1x
• Diet: Vegetarian

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Description

These Pumpkin Cheesecake Brioche Buns are a perfect fall treat combining a soft, tender brioche dough infused with pumpkin pie spice, and a luscious cheesecake pumpkin filling. Soft, fluffy, and lightly sweetened, these buns are ideal for breakfast, brunch, or a cozy dessert with a drizzle of sweet glaze on top.

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Ingredients

Scale 1x2x3x

Dough Ingredients

• ¾ cup + 1 tbsp warm milk, 110℉ (202g)
• 1 package active dry yeast (7g)
• 1 tsp granulated sugar (for yeast activation)
• 3 cups (360g) bread flour
• ⅓ cup (66g) granulated sugar
• ¾ tsp salt
• 1 tbsp pumpkin pie spice
• 2 egg yolks
• 2 tsp vanilla extract
• 6 tbsp unsalted butter (softened)

Cheesecake Filling Ingredients

• 1 (8 oz) package cream cheese (softened to room temperature)
• ¼ cup (50g) granulated sugar
• 1 tsp vanilla extract

Pumpkin Filling Ingredients

• ½ cup (115g) pumpkin puree
• ¼ cup (50g) brown sugar, packed (dark or light)
• ½ tsp pumpkin pie spice
• 1 egg

Glaze Ingredients

• ⅔ cup powdered sugar
• 1–2 tbsp milk

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Instructions

1. Activate Yeast: In a small bowl, combine the warm milk, active dry yeast, and 1 teaspoon of granulated sugar. Let it sit for about 5 minutes until it foams, indicating the yeast is active.
2. First Knead: In the bowl of a stand mixer fitted with a hook attachment, add bread flour, granulated sugar, salt, pumpkin pie spice, egg yolks, vanilla extract, and the activated yeast mixture. Knead for at least 10 minutes until the dough begins to pull away from the bowl and forms a rough ball.
3. Second Knead: Gradually add the softened butter, kneading continuously for another 12-15 minutes until the dough is smooth, silky, tacky but not sticky to the touch. Do not add extra flour; trust the process as the dough comes together.
4. Windowpane Test: Take a small piece of dough and stretch it gently between your fingers. If it stretches thinly without tearing and light passes through, the dough is well kneaded; if it tears, knead for 5 more minutes and test again.
5. First Proof: Place the dough in an oiled bowl, cover it, and let it rise in a warm place for at least 1 hour until doubled in size.
6. Prepare Baking Sheets: Line two large baking sheets with parchment paper. Plan to place 4 buns per sheet to avoid overcrowding.
7. Shape Buns: Remove the risen dough from the bowl and divide it into 8 equal portions using a kitchen scale. Roll each portion into a smooth ball and place on the prepared baking sheets, leaving enough space between them.
8. Second Proof: Cover the formed buns lightly with plastic wrap and let them rise for 30-45 minutes until doubled in size but not touching.
9. Prepare Cheesecake Filling: In a bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract with a hand mixer until completely smooth and creamy.
10. Prepare Pumpkin Filling: In a separate medium bowl, whisk together pumpkin puree, brown sugar, pumpkin pie spice, and the egg until fully combined and smooth.
11. Preheat Oven: Set your oven to 375°F (190°C) and allow it to fully preheat.
12. Create Indents: Once the buns have risen the second time and doubled, gently press a floured measuring cup (1/3 or 1 cup size) into the center of each bun to create an indentation for the fillings.
13. Fill Buns: Spoon the cheesecake filling into each indentation first, then add the pumpkin filling on top.
14. Bake: Place the filled buns in the preheated oven and bake for 15-20 minutes or until golden brown on top and set.
15. Cool: Remove the buns from the oven and allow them to cool on a wire rack for at least 5 minutes.
16. Make Glaze: Mix the powdered sugar with 1-2 tablespoons of milk until it forms a thick, pourable glaze.
17. Glaze Buns: Drizzle the glaze over the warm or cooled buns for added sweetness and presentation.
18. Serve and Store: These buns are delicious warm or at room temperature. Store any leftovers in an airtight container to maintain freshness.

Notes

• Do not add extra flour beyond what is specified; the dough will be tacky but not sticky.
• If you live in a humid climate, you may need to adjust flour or milk amounts slightly to achieve the right dough consistency.
• Ensure the yeast is active and bubbly before adding to the dough for proper rise.
• Use room temperature cream cheese for the smoothest cheesecake filling.
• Let buns cool slightly before glazing to prevent the glaze from melting off.
• These buns can be stored in an airtight container at room temperature for 2-3 days or refrigerated for longer freshness.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Dessert, Snack
• Method: Baking
• Cuisine: American

Keywords: Pumpkin brioche buns, cheesecake filling, pumpkin spice buns, fall dessert, sweet brioche, pumpkin treats