Description
These Brown Butter Cinnamon Sugar Pumpkin Brioche Buns are soft, buttery, and infused with warm fall flavors. Made with a rich pumpkin brioche dough and filled with cinnamon sugar, each bun is coated in nutty brown butter and rolled in even more cinnamon sugar for a decadent treat.
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
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, whisk together the milk and yeast until dissolved. Let sit for 5 minutes.
- Stir in pumpkin puree, sugar, and 1 cup of flour to make a thick batter. Cover with plastic wrap and let rest in a warm place until bubbly, about 30–40 minutes.
- Add the remaining 5 cups of flour and salt to the sponge, followed by the lightly beaten eggs. Mix on low speed for 2 minutes until combined.
- Increase to medium speed and knead for 5 minutes until dough becomes elastic and starts slapping the bowl.
- Reduce speed to medium-low and gradually add butter 2 tbsp at a time, scraping down the bowl as needed. (Switch to dough hook if desired.) Knead until the dough is shiny and smooth, about 5 minutes.
- Transfer dough to a lightly oiled bowl, turn to coat, cover with plastic wrap, and let rise at room temperature until doubled, about 2 hours.
- Deflate the dough by folding it in half. Cover again and refrigerate for at least 4 hours or overnight.
- Remove chilled dough from the fridge. Roll out onto a floured surface into a thin rectangle.
- Spread 3 tbsp melted butter over the dough, leaving a 1-inch border at the top. Sprinkle the cinnamon sugar evenly and rub it in gently.
- Roll the dough tightly from the long side into a log. Transfer to a baking sheet, cover, and freeze for 10 minutes to firm up.
- Cut the log into even slices to form buns. (Baking steps not provided in the original recipe—presumed next steps would be proofing and baking.)
Notes
- This recipe yields a large batch—only half is needed for one round of buns.
- Chilling the dough overnight develops flavor and improves handling.
- Freezing the rolled log makes it easier to slice cleanly.
- For best results, use high-quality cinnamon and real brown butter.
- You can bake the cut buns at 350°F (175°C) for about 20–25 minutes or until golden brown (not included in original recipe but recommended).
- Prep Time: 30 minutes (plus overnight rise)
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 390
- Sugar: 18g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg
