Pumpkin Brioche Buns with Streusel Topping
Soft, pillowy brioche buns filled with a spiced pumpkin cream cheese filling and topped with a buttery brown sugar streusel that bakes up golden and crunchy. Make them the same day or assemble the night before for an easy fall morning bake!
Servings: 8
Calories: 552kcal
Equipment
- Stand mixer with dough hook attachment
- Bench scraper optional, but helpful
- Large baking sheet
- Mixing bowls
Ingredients
Brioche Dough
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 2½ teaspoons instant yeast 1 pack
- 1 teaspoon kosher salt
- ¾ cups whole milk warmed to 110℉
- 1 large egg room temperature
- ¼ cup unsalted butter room temperature
- 1 teaspoon vanilla
Pumpkin Cream Cheese Filling
- 6 oz cream cheese very soft
- ½ cup pumpkin puree
- 1 large egg yolk save the egg white for egg wash
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla
- 2 teaspoons pumpkin pie spice
Streusel Topping
- ¼ cup unsalted butter melted
- ¼ cup light brown sugar packed
- ½ cup all-purpose flour
- ½ teaspoon kosher salt
- 1 large egg white from the yolk in the filling
Vanilla Glaze
- 1 cup powdered sugar
- ½ teaspoon vanilla
- 2-4 tablespoons cream or milk
Instructions
Brioche Dough
- In the bowl of a stand mixer fitted with the dough hook attachment, add the flour, sugar, yeast, salt, milk, egg, butter, and vanilla.3 cups all-purpose flour, ¼ cup granulated sugar, 2½ teaspoons instant yeast, 1 teaspoon kosher salt, ¾ cups whole milk, 1 large egg, ¼ cup unsalted butter, 1 teaspoon vanilla
- Mix everything together at low speed for about 5 minutes. Then, increase the speed to medium and knead for another 10 minutes until very soft, smooth, and completely pulled away from the sides of the bowl.
- Cover the dough with plastic wrap and place somewhere warm to rise until doubled in size, about an hour.
- While the dough rises, mix together the cream cheese, pumpkin, egg yolk, sugar, vanilla, and pumpkin pie spice until smooth. You can do this with a rubber spatula or use a mixer. Don’t whip too much air into it!6 oz cream cheese, ½ cup pumpkin puree, 1 large egg yolk, 1 tablespoon granulated sugar, 1 teaspoon vanilla, 2 teaspoons pumpkin pie spice
- In another bowl, mix together the melted butter, brown sugar, flour, and salt with a fork until crumbles form.¼ cup unsalted butter, ¼ cup light brown sugar, ½ cup all-purpose flour, ½ teaspoon kosher salt
Dough Assembly 1
- Line a large baking sheet with parchment paper.
- Remove the dough from the bowl and gently pat it into a rectangle, then divide it into 8 equal pieces (a bench scraper is great for this).
- Hold the dough in one hand and use the other hand to pull sections of the dough from the outside into the center. Repeat the whole way around the dough until a ball forms.
- Flip the dough and place the seam side down on the counter. Use a “claw” hand to roll the dough clockwise (or counterclockwise) to create a tighter ball.
- Add to the baking sheet and repeat with the remaining balls of dough.
- Cover with plastic wrap and rise again until doubled in size and puffy. Preheat the oven to 375℉ while they proof.
Dough Assembly 2
- Grease the bottom of a drinking glass or measuring cup that’s roughly the size of the risen dough ball. Press down to make an indent, leaving about a ½” border on the outside. You can also do this with your fingers by pressing and pushing out slightly. Repeat with all dough pieces.
- Whisk together the egg white with a tiny splash of water and brush all around the tops and sides of the borders.1 large egg white
- Spoon the pumpkin filling evenly into the center of each bun and spread it flat, then sprinkle with the streusel.
Baking
- Bake for 15 minutes, then rotate the pan and bake for another 10-15 minutes until golden.
- Cool the pan on a wire rack for 15-20 minutes, then drizzle or pipe on the glaze before serving.
Vanilla Glaze
- Whisk together the powdered sugar, vanilla, and cream until a thick glaze forms.1 cup powdered sugar, ½ teaspoon vanilla, 2-4 tablespoons cream or milk
Notes
If you don't have pumpkin pie spice, use a combination of: 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon ground ginger.
Store the baked buns covered at room temperature for up to 2 days. After that, transfer to the fridge and store for an additional 2 days.
Nutrition
Calories: 552kcal | Carbohydrates: 78g | Protein: 11g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 102mg | Sodium: 538mg | Potassium: 232mg | Fiber: 3g | Sugar: 32g | Vitamin A: 3172IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 3mg
