![\"Six](\"https:\/\/bakefromscratch.com\/wp-content\/uploads\/2026\/09\/pumpkinbrioche2.jpg\" "\\"pumpkinbrioche2\\"\/")
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Buttery brioche meets pumpkin cheesecake in these bakery-worthy buns that taste like the best part of a fall morning. Timing is everything: The butter joins the dough only after the gluten has had a chance to develop, preserving the dough\u2019s structure while creating a buttery bread with a light, chewy crumb. Each bun is filled with a sweetened cream cheese mixture and finished with a dollop of pumpkin butter, making these buns just as welcome beside a cup of coffee as they are for an afternoon treat.<\/p>\n
Pumpkin Cheesecake Brioche Buns<\/h2>\n
Makes 10 buns<\/span><\/p>\n For dough: In a medium bowl, whisk together warm milk, 1 tablespoon (12 grams) granulated sugar, and yeast. Let stand until foamy, about 10 minutes.<\/p>\n<\/li>\n In the bowl of a stand mixer, whisk together 1 cup (125 grams) flour, salt, and remaining 3 tablespoons (36 grams) granulated sugar by hand. Add yeast mixture and eggs. Using the paddle attachment, beat at medium-low speed until mostly smooth, 2 to 3 minutes, stopping to scrape sides of bowl. Add 1 cup (125 grams) flour; beat at low speed just until combined and a shaggy dough forms.<\/p>\n<\/li>\n Switch to the dough hook attachment. Beat at medium-low speed until dough is soft, elastic, and smooth, sticks to bottom of bowl (but isn\u2019t overly sticky), and gathers around dough hook, 6 to 8 minutes, stopping to scrape sides of bowl; add up to remaining \u00bc cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Add butter, 1 tablespoon (14 grams) at a time, beating until combined after each addition. Beat until dough is smooth and elastic, pulls away from bottom and sides of bowl, and passes the windowpane test (see page 66), 6 to 8 minutes.<\/p>\n<\/li>\n Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75\u00b0F\/24\u00b0C) until doubled in size, about 1 hour.<\/p>\n<\/li>\n Punch down dough, and turn out onto a lightly floured surface. Flatten into a rectangle, and transfer to a parchment paper-lined baking sheet. Cover and refrigerate for at least 5 hours or up to overnight.<\/p>\n<\/li>\n Line rimmed baking sheets with parchment paper.<\/p>\n<\/li>\n Divide dough into 10 portions (about 60 grams each). Shape into rounds, and place at least 3 inches apart on prepared pans. Cover and let rest for 10 minutes.<\/p>\n<\/li>\n Flatten dough portions into 2\u00bd-inch rounds. Cover and let rise in a warm, draft-free place (75\u00b0F\/24\u00b0C) until puffed, 45 minutes to 1 hour.<\/p>\n<\/li>\n For filling: In another medium bowl, whisk together cream cheese and granulated sugar until smooth. Add egg yolks and vanilla, and whisk until smooth and no lumps remain. Spoon filling into a pastry bag, and cut a \u00bd-inch opening in tip.<\/p>\n<\/li>\n Preheat oven to 375\u00b0F (190\u00b0C).<\/p>\n<\/li>\n In a small bowl, whisk together egg and 1 tablespoon (15 grams) water.<\/p>\n<\/li>\n Using your fingers, gently press down center of each round, creating a 2\u00bd-inch indentation. (Each bun should be about 3\u00bd inches wide now.) Brush with egg wash. Pipe filling into center of each bun (about 2 tablespoons or 30 grams each). Top each with 1 teaspoon (4 grams) pumpkin butter; swirl together with a wooden pick.<\/p>\n<\/li>\n Bake until golden brown and an instant-read thermometer inserted in center of bread registers at least 190\u00b0F (88\u00b0C), 10 to 12 minutes, rotating pans halfway through baking. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on a wire rack. Just before serving, garnish with confectioners\u2019 sugar, if desired. Refrigerate in an airtight container for up to 3 days.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n *We used Red Star\u00ae Active Dry Yeast and Williams Sonoma\u00ae Pumpkin Butter.<\/em><\/span><\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n
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