Pumpkin Cinnamon Toast Crunch Brioche Buns with Sweet Glaze
Soft, pillowy brioche enriched with pumpkin puree and filled with Cinnamon Toast Crunch spread creates these indulgent breakfast buns. The enriched dough requires overnight chilling for proper development, resulting in bakery-quality texture with tender crumb and buttery flavor. Each bun is glazed with a cinnamon-vanilla coating that sets beautifully. Perfect for weekend brunch, holiday mornings, or special occasions when you want to impress guests with homemade pastry. The pumpkin adds subtle sweetness and gorgeous color while keeping the buns moist. The cereal spread provides nostalgic flavor and delightful texture contrast.
Ingredients
- ¼ cup whole milk, at room temperature
- 2 ½ teaspoon active dry yeast
- 1 cup pumpkin puree
- ⅓ cup granulated sugar
- 6 cup bread flour, divided
- 2 teaspoon salt
- 6 large eggs, lightly beaten
- 8 ounce unsalted butter, softened
- ½ cup Cinnamon Toast Crunch Spreadcinnamon butter mixture1:1vegetarianadds dairy
use 1/2 cup softened butter mixed with 1/4 cup brown sugar and 2 tsp cinnamon
- 3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 3 tablespoon milk, plus more to thin
Instructions
- 1
Combine milk and yeast in mixer bowl with paddle attachment, whisk until dissolved
- 2
Let stand for 5 minutes, then stir in pumpkin puree, sugar, and 1 cup flour to form thick batter
- 3
Cover with plastic and let rest in warm place until bubbles form
- 4
Add remaining flour and salt to sponge, then add beaten eggs
- 5
Mix on low speed for 2 minutes until eggs are absorbed, increase to medium and knead for 5 minutes
- 6
Add butter 2 tablespoons at a time on medium-low speed, scraping bowl occasionally
- 7
Switch to dough hook and knead until dough is shiny and smooth
- 8
Place dough in oiled bowl, turn to coat, cover and let rise until doubled
- 9
Press down to deflate, fold in half, cover and refrigerate overnight
- 10
Roll half the chilled dough into 12x16 inch rectangle on floured surface
- 11
Spread Cinnamon Toast Crunch spread over dough, leaving 1-inch margin at top edge
- 12
Roll up from long side like jelly roll and transfer to baking sheet
- 13
Cover and freeze for 10 minutes to firm for clean cutting
- 14
Cut into 1.5-inch pieces and place on greased pan or in muffin tin
- 15
Cover and let rise at room temperature until doubled
- 16
Preheat oven and bake at specified temperatures until golden
- 17
Cool for 10 minutes before glazing
- 18
Mix powdered sugar, vanilla, cinnamon, and milk for glaze, adjusting consistency
- 19
Pour glaze over cooled buns and let set
Tips
Only use half the brioche dough for this recipe - freeze the other half for future use or double the filling ingredients
Freezing the rolled log for 10 minutes before cutting ensures clean, even slices without squishing the delicate dough
Place buns on wire rack over baking pan when glazing to catch drips and create professional-looking finish
Good to Know
Store covered at room temperature for 2-3 days or refrigerate for up to 1 week
Brioche dough must be chilled overnight. Shaped buns can be covered and refrigerated overnight before final rise and baking
Serve warm or at room temperature. Best within 24 hours of baking
Common Mistakes
Don't skip the freezing step before cutting to avoid squished, uneven buns
Ensure butter is properly softened but not melted for smooth incorporation into dough
Substitutions
use 1/2 cup softened butter mixed with 1/4 cup brown sugar and 2 tsp cinnamon
FAQ
Can I make these without a stand mixer?
Hand kneading brioche is very difficult due to the high butter content. A stand mixer with dough hook is strongly recommended for proper gluten development.
What if I can't find Cinnamon Toast Crunch Spread?
Mix 1/2 cup softened butter with 1/4 cup brown sugar and 2 teaspoons cinnamon for a similar filling with great flavor and texture.
How long will these keep fresh?
Best eaten within 24 hours but stay good covered at room temperature for 2-3 days. Refrigerate for longer storage up to one week.