Pumpkin Cheesecake Brioche Buns

Soft and fluffy brioche buns filled with vanilla cheesecake and pumpkin butter and topped off with a brown sugar pepita streusel.

In a microwave safe measuring cup, heat the milk to 100°F / 38°C. Whisk in the yeast and the sugar. Set aside until the mixture begins to foam. (~5 minutes)
While waiting, add the flour, salt, egg, and butter to the bowl of a stand mixer fitted with the dough hook attachment. When the yeast mixture begins to foam, add it in to the rest of the ingredients.
Knead the dough on low speed for 1 minute to allow the ingredients to come together. Increase the speed to medium-high and knead for an additional 10-20 minutes, or until the dough passes the windowpane test.**
Once the dough is done kneading, butter the inside of the bowl, form the dough into a ball and place it back in the bowl. Then cover the mixing bowl with plastic wrap. At this point, you could set the dough in the fridge to rise overnight, or continue with completing the recipe in one day. If doing in one day, set the dough in a warm area and wait for it to double in size (~1 hour.)***

In the meantime, make the pumpkin butter. Add the pumpkin puree, sugar, pumpkin pie spice, and water into a small saucepan. Set the mixture over medium heat, stirring occasionally until it starts to bubble on top.
Cover the mixture and allow it to simmer for 15 minutes, stirring occasionally to prevent burning on the bottom.
Remove the pumpkin butter from the heat and transfer it into a heat-safe container. Store the pumpkin butter in the fridge until you're ready to assemble the buns.
Once the dough has finished rising, lightly punch it down to remove any excess air in it.
Transfer the dough to a clean, lightly floured surface. Divide the dough into 6 equal pieces, and roll each piece into a ball.
Use a rolling pin to roll each piece out into a ~4" circle. If the dough keeps springing back, let it rest for 5 minutes, then try rolling again.
Transfer the buns to a parchment lined baking sheet, spacing them apart to allow room for spreading. Leave the buns in a warm environment until they puff up a little, ~30 minutes. In the meantime, make the cheesecake filling and streusel.

In a small bowl, whisk up an egg.
Add the cream cheese and sugar to a small mixing bowl. Beat the cream cheese and sugar until the mixture is light, fluffy, and smooth.
Add in the heavy whipping cream, vanilla, and 2 tbsp. of the whisked egg. Beat until well combined.

Melt the butter in a small microwave safe mixing bowl. Then, add in the sugar, flour, and pepitas and mix until well combined. Transfer the streusel to the fridge to firm up until you're ready to assemble the pastries.
Once the buns have puffed up, preheat the oven to 375°F / 190°C. Lightly flour the bottom of a cup or bowl that is ~3” in diameter. Press the cup down onto each of the pastries to form a divot for the filling.
Pour ~1 ½ tbsp. of the cheese filling into the center of each bun. Then, dollop a tablespoon of the pumpkin butter into the center of each pastry.

With the remaining egg, make an egg wash by whisking in 1 tbsp. of milk into the egg.
Brush the edges of each bun with the egg wash. Then, sprinkle on the pepita streusel and press it into the sides of the buns.
Bake for 18-22 minutes, or until the edges of the buns turn golden brown. Serve and enjoy!