Name: Brown Butter Cinnamon Sugar Pumpkin Brioche Buns
Prep time: 30 min
Cook time: 25 min
Total time: 5 h
Cuisine: American
Ingredients: For the Sponge:; ¼ cup whole milk, at room temperature; 2 ½ tsp active dry yeast; 1 cup pumpkin puree; 1/3 cup granulated sugar; 1 cup bread flour; For the Dough:; 5 cups bread flour; 2 tsp salt; 6 large eggs, lightly beaten; 8 oz (1 cup) unsalted butter, at room temperature; For the Filling:; 3 tbsp unsalted butter, melted; 1 cup cinnamon sugar; For the Coating:; 1 cup brown butter, melted; 2 cups cinnamon sugar

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Brown Butter Cinnamon Sugar Pumpkin Brioche Buns are an irresistible fall-inspired twist on classic cinnamon rolls. Rich, fluffy brioche dough infused with pumpkin is swirled with buttery cinnamon sugar and finished with a decadent brown butter coating. These buns are soft, aromatic, and perfect for breakfast, brunch, or dessert during the cozy months.

Brown Butter Cinnamon Sugar Pumpkin Brioche Buns

Why You’ll Love This Recipe

Pumpkin-spiced perfection: Seasonal pumpkin puree adds flavor, color, and extra moisture to the dough.
Buttery and rich: Made with real brown butter and soft brioche dough for a luxurious texture.
Warm cinnamon sugar filling: A classic filling with added depth from the brown butter glaze.
Make-ahead friendly: Dough can be chilled overnight for convenience.
Freezer-friendly: Easily freeze the unbaked log for clean slicing and future baking.
Great for gatherings: Perfect for holidays, brunches, or weekend baking.
Soft, fluffy texture: The enriched dough yields a pillowy soft bun every time.
Customizable: You can add nuts, raisins, or a glaze if desired.
Show-stopping presentation: Beautiful swirl and golden crust make it bakery-worthy.
Comfort food at its best: Sweet, spiced, and warm from the oven.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Sponge
¼ cup whole milk, at room temperature
2 ½ tsp active dry yeast
1 cup pumpkin puree
1/3 cup granulated sugar
1 cup bread flour

For the Dough
5 cups bread flour
2 tsp salt
6 large eggs, lightly beaten
8 oz (1 cup) unsalted butter, at room temperature

For the Filling
3 tbsp unsalted butter, melted
1 cup cinnamon sugar

For the Coating
1 cup melted brown butter
2 cups cinnamon sugar

Directions

Make the Sponge: In the bowl of a stand mixer fitted with a paddle attachment, whisk the milk and yeast until dissolved. Let stand for 5 minutes. Stir in the pumpkin puree, sugar, and 1 cup of flour until a thick batter forms. Cover and let rise in a warm place until bubbly, about 30–40 minutes.
Make the Dough: Add 5 cups of flour and salt to the sponge. Add in the eggs and mix on low speed for 2 minutes, or until absorbed. Increase speed to medium and knead for 5 minutes until the dough begins slapping the bowl.
Incorporate Butter: With the mixer on medium-low, add the softened butter 2 tablespoons at a time, scraping down the sides occasionally. Switch to a dough hook if necessary and continue kneading until the dough is shiny and smooth, about 5 minutes.
First Rise: Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature until doubled in size, about 2 hours.
Second Rise (Chilling): After the first rise, press down the dough and fold it over itself. Cover again and refrigerate for at least 4 hours or overnight.
Shape the Buns: Roll out half the chilled dough on a lightly floured surface into a thin rectangle. Brush with 3 tablespoons of melted butter, leaving a 1-inch margin at the top. Sprinkle evenly with cinnamon sugar and rub it into the dough to help it adhere.
Roll and Freeze: Starting from the long edge closest to you, roll the dough into a tight log. Transfer to a baking sheet, cover with plastic wrap, and freeze for 10 minutes to firm up for easier slicing.

Note: This recipe yields two logs, but you will only use half the dough to make the buns.

Servings and timing

Servings: Approximately 12 buns (from half the dough)
Prep time: 45 minutes (plus chilling and rising time)
Chill time: 4 hours or overnight
Bake time: 25–30 minutes
Total time: About 6 hours (including rest and bake time)

Variations

Add nuts: Sprinkle chopped pecans or walnuts with the cinnamon sugar.
Glazed version: Drizzle with cream cheese glaze or vanilla icing after baking.
Extra spiced: Add a pinch of nutmeg, cloves, or ginger to the filling.
Savory twist: Skip the sugar and fill with cheese and herbs for a savory bun.
Mini buns: Slice thinner for bite-sized portions.
Add dried fruit: Mix in raisins or dried cranberries with the filling.
Chocolate version: Sprinkle mini chocolate chips before rolling.
Use different puree: Try sweet potato puree instead of pumpkin.
Holiday upgrade: Add orange zest to the dough or glaze for a festive touch.
Overnight rise: Let shaped buns rise in the fridge overnight for fresh morning baking.

Storage/Reheating

Store leftover buns in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in a 300°F (150°C) oven for 5–8 minutes or microwave individual buns for about 20 seconds until warm. For longer storage, freeze the shaped (but unbaked) buns or the baked buns, tightly wrapped, for up to 2 months. Thaw and reheat before serving.

FAQs

Can I make the dough ahead of time?

Yes, the brioche dough can be made and refrigerated overnight for convenience and deeper flavor.

Why freeze the log before slicing?

Freezing firms up the dough slightly, making it easier to cut clean, even buns without squishing the layers.

Can I use canned pumpkin pie filling?

No, use plain pumpkin puree. Pumpkin pie filling contains added sugar and spices that will affect the dough and flavor.

Do I have to use bread flour?

Bread flour provides structure and chew, but all-purpose flour can be used in a pinch with slightly less rise.

How do I brown butter?

Melt butter over medium heat until it foams and turns golden brown with a nutty aroma, then remove from heat immediately.

Can I bake the full recipe at once?

Yes, the full dough makes about 24 buns. You may need two baking pans and to increase the bake time slightly.

What if I don’t have a stand mixer?

You can mix and knead the dough by hand, though it will require more time and effort due to its enriched texture.

Can I add a glaze on top?

Yes, a simple powdered sugar glaze or cream cheese frosting pairs well with the warm spices and brown butter.

How do I know when the buns are done baking?

They should be golden brown and sound hollow when tapped. An internal temperature of 190–200°F is ideal.

Can I make this without eggs?

This is an enriched dough where eggs are essential for texture. An eggless version would require a completely different dough formulation.

Conclusion

Brown Butter Cinnamon Sugar Pumpkin Brioche Buns are the ultimate treat for fall baking. With their pillowy texture, rich flavor, and cozy cinnamon aroma, they’re sure to become a seasonal favorite. Whether served warm from the oven or saved for a special brunch, these buns offer bakery-level indulgence right from your kitchen.