As I was sipping my morning coffee, the soft whisper of autumn wafted through the window, carrying a hint of pumpkin spice that ignited my nostalgic cravings. Suddenly, the thought of warm, pillowy Pumpkin Cheesecake Brioche Buns danced in my mind, and I knew I had to bring the comfort of homemade baking into my kitchen. Imagine biting into a golden-brown bun that releases the inviting scent of cinnamon and nutmeg, with a luscious cheesecake filling nestled inside, just waiting to delight your taste buds.
These brioche buns aren’t just a treat; they are the warmth of your grandmother’s kitchen encapsulated in every fluffy bite. Perfect for brunch gatherings or a cozy evening snack, this recipe offers an escape from the mundane world of fast food. And the best part? They’re surprisingly simple to make, ensuring your kitchen becomes the heart of your home. Whether you’re a seasoned chef or someone just discovering the joy of baking, join me on this delicious journey to create these seasonal delights that will surely impress friends, family, and even yourself!
Why Love Pumpkin Cheesecake Brioche Buns?
Irresistible, these Pumpkin Cheesecake Brioche Buns meld the warm, nostalgic flavors of fall with a creamy, dreamy filling. Easy to master, this recipe invites even novice bakers to create a stunning treat. Perfect for gatherings, they’re sure to be the star of any brunch or cozy gathering. Versatile enough to serve as dessert or a sweet breakfast, you’ll love how they elevate any occasion. Finally, time-saving with just two proofing periods, you’ll find it’s a delightful way to enjoy homemade goodness without spending all day in the kitchen.
Pumpkin Cheesecake Brioche Buns Ingredients
For the Brioche Dough
• Warm milk – ¾ cup + 1 tablespoon helps activate the yeast for that perfect rise.
• Active dry yeast – 1 package is essential for fluffy, airy legs on your buns.
• Granulated sugar – 1 teaspoon feeds the yeast and enhances flavor.
• Bread flour – 3 cups creates a strong structure for the dough.
• Granulated sugar – ⅓ cup adds sweetness to the rich brioche base.
• Salt – ¾ teaspoon enhances all the delicious flavors of the dough.
• Pumpkin pie spice – 1 tablespoon infuses that warm, nostalgic autumn flavor.
• Egg yolks – 2 give richness and a beautiful golden hue.
• Vanilla extract – 2 teaspoons add a sweet, comforting aroma.
• Unsalted butter – 6 tablespoons, softened, ensures a tender texture.
For the Cheesecake Filling
• Cream cheese – 1 package gives the filling a creamy, rich consistency.
• Granulated sugar – ¼ cup balances the tanginess of the cream cheese.
• Vanilla extract – 1 teaspoon brings warmth and sweetness to the filling.
For the Pumpkin Filling
• Pumpkin puree – ½ cup is the star ingredient for that beloved autumn flavor.
• Brown sugar – ¼ cup packed provides additional depth and moisture.
• Pumpkin pie spice – ½ teaspoon reinforces the seasonal essence.
• Egg – 1 binds the filling together for a rustic creaminess.
For the Glaze
• Powdered sugar – ⅔ cup adds sweetness and a lovely finish to the buns.
• Milk – 1-2 tablespoons creates a smooth, drizzleable consistency.
These delightful Pumpkin Cheesecake Brioche Buns are ready to fill your kitchen with their amazing aroma that surely makes every bite worth savoring!
How to Make Pumpkin Cheesecake Brioche Buns
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Activate the yeast by combining warm milk, yeast, and sugar in a small bowl. Allow it to sit for about 5 minutes until it becomes frothy and bubbly—this indicates your yeast is alive and ready to work its magic!
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Mix the dry ingredients in a stand mixer bowl fitted with a hook attachment. Add the flour, sugar, salt, pumpkin pie spice, egg yolks, and the foamy yeast mixture. Knead for at least 10 minutes until the dough forms a smooth ball.
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Incorporate the softened butter slowly, adding it to the dough. Knead for an additional 12-15 minutes until the dough is smooth and no longer sticks to the bowl—this is crucial for that airy texture!
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Rise the dough by placing it in an oiled bowl, covering it, and letting it sit until it has doubled in size, which should take about an hour—perfect for savoring the delightful aromas already wafting from your kitchen.
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Prepare your baking sheets by lining them with parchment paper. Once the dough has risen, divide it into 8 pieces and roll each piece into a ball. Space them well on the baking sheets to give them room to rise again.
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Cover the formed buns gently with saran wrap and let them rise for an additional 30-45 minutes. You want them to puff up nicely, almost doubling in size.
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Create the cheesecake filling by beating cream cheese, sugar, and vanilla extract with a hand mixer until smooth. It should have a lovely creamy consistency that’s easy to scoop.
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Combine the ingredients for the pumpkin filling in a bowl by whisking together pumpkin puree, brown sugar, pumpkin pie spice, and an egg until smooth. This will add that luscious seasonal flavor!
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Preheat your oven to 375°F, filling your kitchen with excitement as you prepare for the baking magic about to happen!
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Make an indent in the center of each bun using a floured cup or small bowl, creating just the right space for the creamy fillings.
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Fill each bun with a generous scoop of the cheesecake filling, followed by another scoop of the pumpkin filling. Get creative with the amounts; it’s all about that delicious balance!
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Bake in the preheated oven for 15-20 minutes until the buns are golden brown and your kitchen smells heavenly—keep an eye on them for that perfect color!
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Cool the buns on a rack for at least 5 minutes after baking, allowing them to set and making it easier to glaze them afterward.
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Drizzle the glaze by combining powdered sugar and milk until smooth and pourable. Once the buns are cooled, add this sweet finish for an irresistible touch.
Optional: For a decorative touch, sprinkle with additional pumpkin pie spice after glazing.
Exact quantities are listed in the recipe card below.
What to Serve with Pumpkin Cheesecake Brioche Buns?
As the delightful aroma of these sweet treats fills your kitchen, it’s the perfect time to think about what to pair them with for a truly comforting meal.
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Cinnamon Coffee: The warm spices in cinnamon coffee harmonize beautifully with the flavors of the buns, elevating your morning or afternoon break.
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Spiced Apple Cider: Serve a cup of spiced apple cider for a festive touch. Its fruity sweetness balances the creamy pumpkin filling, creating a cozy autumn experience.
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Maple Whipped Cream: A dollop of maple whipped cream adds a luxurious touch, making these brioche buns feel extra special, perfect for a weekend brunch or holiday gathering.
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Fresh Fruit Salad: Bright and refreshing, a fruit salad with berries and citrus provides a vibrant contrast, cutting through the richness of the buns and adding a burst of freshness.
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Warm Vanilla Chai: The creamy, spiced flavor of vanilla chai perfectly complements the pumpkin and cheesecake filling, making every bite a warm hug.
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Savory Bacon Wrapped Asparagus: Add a savory element with bacon-wrapped asparagus. Its crisp, smoky flavor provides a textural balance to the fluffy sweetness of the buns.
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Pumpkin Spice Latte: Embrace the season with a classic pumpkin spice latte. Its aromatic spices echo the flavors of your sweet brioche buns, creating a harmonious pairing.
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Chocolate Chip Cookies: For dessert lovers, serve a few chocolate chip cookies alongside. The gooey chocolate adds an extra layer of indulgence, making this a sweet finale.
Helpful Tricks for Pumpkin Cheesecake Brioche Buns
Perfect Activation: Use warm milk (not hot) to activate the yeast; if it’s too hot, it can kill the yeast, preventing your buns from rising.
Kneading Thoroughly: Ensure the dough is kneaded for the full 10-15 minutes. Under-kneaded dough will yield dense buns, so watch for a smooth, elastic texture.
Proper Proofing: Allow the dough to rise in a warm place, covered well. If your kitchen is chilly, try placing the bowl in a turned-off oven to maintain warmth.
Infusing Flavor: Don’t skip the pumpkin pie spice; it’s crucial for achieving that autumn flavor in your Pumpkin Cheesecake Brioche Buns.
Gentle Handling: Handle the dough gently when dividing for buns; this preserves the air inside, ensuring they stay light and fluffy.
Watch the Timing: Keep an eye on the baking time; over-baking can dry out these delightful buns, so check for that golden-brown color about halfway through.
Make Ahead Options
These delightful Pumpkin Cheesecake Brioche Buns are perfect for busy home cooks looking to save time during the week! You can prepare the dough up to 24 hours in advance; simply make it, cover it with plastic wrap, and refrigerate until you’re ready to shape and rise the buns. Alternatively, after shaping the buns, you can let them rise and then refrigerate them overnight—this will enhance their flavor while keeping the dough fresh. Just ensure to let the buns come to room temperature for about 30 minutes before baking. With these make ahead options, you’ll enjoy fresh, warm brioche buns with minimal effort on your busy mornings!
Pumpkin Cheesecake Brioche Buns Variations
Embrace your inner chef and let your creativity shine in the kitchen with these delightful twists!
- Gluten-Free: Substitute the bread flour with a 1:1 gluten-free flour blend for a luscious, accessible alternative.
- Nutty Delight: Add ½ cup of chopped walnuts or pecans to the pumpkin filling for delightful crunch and flavor.
- Chocolate Swirl: Fold in ½ cup of mini chocolate chips into the brioche dough for a rich, decadent twist that complements the pumpkin beautifully.
- Cinnamon Swirls: Before forming the buns, sprinkle brown sugar and cinnamon over the rolled-out dough, then roll tightly for a festive, cinnamon bun-inspired variation.
- Maple Glaze: Swap the milk in the glaze with pure maple syrup for a cozy sweetness that pairs perfectly with the autumn flavors.
Indulge your taste buds by experimenting with these variations! The warm spices and creamy fillings allow for delicious personalization, ensuring each bite is as special as the occasion.
How to Store and Freeze Pumpkin Cheesecake Brioche Buns
Room Temperature: Store the freshly baked buns in an airtight container at room temperature for up to 3 days for the best flavor and texture.
Fridge: If you prefer, you can refrigerate the buns for up to 5 days; wrap them tightly in plastic wrap to prevent them from drying out.
Freezer: For longer storage, freeze the buns after they have cooled completely, wrapped individually in plastic wrap and then in aluminum foil, for up to 3 months.
Reheating: To enjoy warm buns, reheat them in the oven at 350°F for about 10 minutes or until heated through, ensuring your Pumpkin Cheesecake Brioche Buns are soft and delicious!
Pumpkin Cheesecake Brioche Buns Recipe FAQs
How do I select the right pumpkin for my filling?
Absolutely! When choosing pumpkin puree, look for a can labeled “100% pure pumpkin” rather than pumpkin pie filling, which contains added sugar and spices. If you prefer fresh, pick small sugar pumpkins or pie pumpkins, as they’re sweeter and have smoother flesh compared to larger varieties used for carving.
What’s the best way to store leftover buns?
Very nice question! You can store your Pumpkin Cheesecake Brioche Buns in an airtight container at room temperature for about 3 days. If you’re in a humid environment, it’s best to refrigerate them for up to 5 days, ensuring they are tightly wrapped to retain moisture and freshness.
Can I freeze these buns? If so, how?
Absolutely! To freeze your Pumpkin Cheesecake Brioche Buns, allow them to cool completely after baking. Wrap each bun individually in plastic wrap, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months! When you’re ready to enjoy them, just remove the desired amount and reheat in the oven at 350°F for about 10 minutes until warm.
What can I do if my dough isn’t rising properly?
Ah, troubleshooting is important! If your dough isn’t rising, make sure your yeast is active. You can check this by adding yeast to warm milk with a little sugar; it should become bubbly within 5-10 minutes. Additionally, ensure the dough is kept in a warm, draft-free environment while rising. If it’s cold, try placing it in a turned-off oven with the light on to create warmth.
Are these buns suitable for those with allergies?
Great consideration! These Pumpkin Cheesecake Brioche Buns contain common allergens such as wheat, dairy, and eggs. For a dairy-free version, consider using almond or oat milk instead of regular milk and substitute the butter with a dairy-free butter alternative. You can use egg substitutes like applesauce or flaxseed meal mixed with water to replace the eggs as well!
What’s the key to a fluffy brioche texture?
The magic lies in proper kneading and proofing! Knead your dough for at least 10-15 minutes until it’s smooth and elastic. Don’t rush the proofing; letting the dough rise for at least an hour initially will ensure you get those airy, fluffy buns. Also, make sure to gently handle the dough when shaping to keep the air bubbles intact!
Pumpkin Cheesecake Brioche Buns That Wow Every Bite
Ingredients
Equipment
Method
- Activate the yeast by combining warm milk, yeast, and sugar in a small bowl. Allow it to sit for about 5 minutes until it becomes frothy and bubbly.
- Mix the dry ingredients in a stand mixer bowl fitted with a hook attachment. Add the flour, sugar, salt, pumpkin pie spice, egg yolks, and the foamy yeast mixture. Knead for at least 10 minutes until the dough forms a smooth ball.
- Incorporate the softened butter slowly, adding it to the dough. Knead for an additional 12-15 minutes until the dough is smooth and no longer sticks to the bowl.
- Rise the dough by placing it in an oiled bowl, covering it, and letting it sit until it has doubled in size, which should take about an hour.
- Prepare your baking sheets by lining them with parchment paper. Once the dough has risen, divide it into 8 pieces and roll each piece into a ball.
- Cover the formed buns gently with saran wrap and let them rise for an additional 30-45 minutes.
- Create the cheesecake filling by beating cream cheese, sugar, and vanilla extract with a hand mixer until smooth.
- Combine the ingredients for the pumpkin filling in a bowl by whisking together pumpkin puree, brown sugar, pumpkin pie spice, and an egg until smooth.
- Preheat your oven to 375°F.
- Make an indent in the center of each bun using a floured cup or small bowl.
- Fill each bun with a generous scoop of the cheesecake filling, followed by another scoop of the pumpkin filling.
- Bake in the preheated oven for 15-20 minutes until the buns are golden brown.
- Cool the buns on a rack for at least 5 minutes after baking.
- Drizzle the glaze by combining powdered sugar and milk until smooth and pourable.