Adorable Pumpkin Brioche Buns with Melty Cheese Tips, FAQ & printable recipe

Tips for success

For the most reliable yeast activation, always check the expiration date on your yeast. If the milk is too hot, it will kill the yeast; if too cold, it won't activate. A thermometer is helpful but not essential – the milk should feel like a warm bath.

If you're using instant yeast, you can skip the proofing step and mix it directly with the flour. For a richer dough, substitute the oil with melted butter, but note that butter may make the dough slightly less soft.

When shaping the buns, make sure the seams are well sealed to prevent the cheese from leaking during baking. If the cheese does leak, it will caramelize on the baking sheet, creating a delicious crispy edge.

To make ahead, prepare the dough through step 4 and refrigerate overnight. The next day, let the buns come to room temperature and rise for about 1 hour before baking. This slow rise will develop more flavor.

Variations

• Spiced Pumpkin Buns: Add 1 teaspoon of pumpkin pie spice and 1/2 teaspoon of cinnamon to the dough for a warmer, more autumnal flavor. This pairs beautifully with the cheese and adds a subtle holiday aroma.
• Savory Herb Buns: Mix 1 tablespoon of chopped fresh rosemary and 1 teaspoon of dried thyme into the dough. The herbs complement the pumpkin and cheese, making these buns perfect for a savory dinner side.
• Sweet Cream Cheese Buns: Replace the mozzarella with a mixture of 4 ounces of softened cream cheese, 2 tablespoons of sugar, and 1/4 teaspoon of vanilla extract. These sweet buns are perfect for breakfast or dessert.
• Gluten-Free Pumpkin Buns: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Add 1 teaspoon of xanthan gum if the blend doesn't include it. The dough may be stickier; adjust with extra flour as needed.

Storage and make-ahead

Fridge

Store leftover buns in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5-7 minutes or microwave for 20 seconds.

Freezer

Freeze baked buns in a single layer on a baking sheet, then transfer to a zip-top bag for up to 2 months.

Reheat

To reheat, place buns in a 350°F (175°C) oven for 5-7 minutes, or microwave for 20-30 seconds. For a crispier exterior, use a toaster oven.

Store leftover buns in an airtight container at room temperature for up to 2 days. The cheese will solidify as they cool, but reheating will bring back the gooey texture. To reheat, place the buns in a 350°F (175°C) oven for 5-7 minutes, or microwave for 20-30 seconds. If you plan to keep them longer, freeze them after baking and cooling completely.

You can prepare the dough through step 4 and refrigerate it overnight. The next day, let the buns come to room temperature and rise for about 1 hour before baking. This slow rise will develop more flavor. Alternatively, you can bake the buns fully and freeze them. To serve, thaw at room temperature and reheat in a 350°F (175°C) oven for 10 minutes.

Serving ideas

Serve these pumpkin brioche buns warm, straight from the oven, so the cheese is at its gooey best. They make a fantastic appetizer for Halloween parties – arrange them on a platter with a bowl of marinara sauce for dipping.

The buns are also great alongside a bowl of soup or chili, or as a fun addition to a Thanksgiving table. Their playful shape is sure to spark conversation.

For a more substantial snack, pair the buns with a crisp green salad or roasted vegetables. You can also serve them as a side to roasted chicken or turkey.

If you're feeling creative, use them as mini sliders – just slice them in half and fill with your favorite fillings. The sweet-savory flavor of the buns pairs well with both savory and slightly sweet accompaniments, like honey butter or cranberry sauce.

Frequently asked questions

Recipe card

Adorable Pumpkin Brioche Buns with Melty Cheese

Prep 30 minCook 20 minRest 1 h 30 minTotal 2 h 20 minServes 8

Ingredients

• 1 cup warm milk
• 1/2 cup vegetable oil
• 1/2 cup pumpkin puree
• 2 1/4 tsp active dry yeast
• 2 tbsp granulated sugar
• 3 1/2 cups all-purpose flour
• 1 tsp salt
• 1 1/2 cups shredded mozzarella cheese
• 1 egg yolk, beaten
• 1 tbsp water

Instructions

1. In a large bowl, whisk together the warm milk, vegetable oil, pumpkin puree, yeast, sugar, and salt. Let the mixture sit for 5 minutes until the yeast is foamy. Gradually add the flour, one cup at a time, stirring with a wooden spoon until a soft dough forms.
2. Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, until smooth and elastic. The dough should be soft and supple, not tacky. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour, or until doubled in size.
3. Punch down the dough and divide it into 8 equal pieces. Flatten each piece into a circle, place about 3 tablespoons of shredded mozzarella in the center, and gather the edges to seal. Roll into a smooth ball. Repeat with the remaining dough and cheese.
4. Cut kitchen twine into 8 pieces, each about 24 inches long. Wrap one piece of twine around each dough ball, crossing the ends at the top. Tie a loose knot, then bring the ends down and tie another knot at the bottom, creating a pumpkin-like segmented shape. Ensure the twine is snug but not tight, as the dough will expand.
5. Place the tied buns on a parchment-lined baking sheet, leaving space between them. Cover loosely with plastic wrap or a kitchen towel and let rise for 30 minutes, until puffy and almost doubled in size.
6. Preheat the oven to 375°F (190°C). In a small bowl, whisk together the egg yolk and water. Brush the tops of the risen buns generously with the egg wash, being careful not to pull the twine.
7. Bake for 20 minutes, until the buns are deep golden brown and sound hollow when tapped on the bottom. The internal temperature of the buns should reach 190°F (88°C) if checked with an instant-read thermometer. This ensures the dough is fully cooked.
8. Let the buns cool on the baking sheet for 5 minutes. Carefully snip the twine with kitchen scissors and gently pull the strings away from the buns. The buns will have a beautiful pumpkin shape.
9. Insert a pecan half or a cinnamon stick into the top of each bun to resemble a pumpkin stem. Serve warm so the cheese is melty and gooey.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

380

Protein

12 g

Carbohydrates

45 g

Fat

17 g

Automatic estimate from the ingredient list, not laboratory-verified.