The holidays just got a little bit merrier with these pumpkin blueberry morning buns. Drizzled with luscious cream cheese icing and sprinkled with a homemade pumpkin spice crunch topping they're an indulgent treat to serve your friends and family for a holiday brunch.
Prep Time1 hourhr30 minutesmins
Cook Time45 minutesmins
Proof Time1 hourhr30 minutesmins
Total Time3 hourshrs45 minutesmins
Course: Bread
Cuisine: American
Servings: 12buns
Calories: 514kcal
Ingredients
Spiced Butter Block
2sticksunsalted buttersoftened
1/4cupgranulated sugar
2teaspoonsground cinnamon
1/2teaspoonground ginger
1/4teaspoonground cloves
1/4teaspoonnutmeg
1/4teaspoonallspice
Pumpkin Dough
1cupwhole milkwarm
1cuppumpkin puree
1tablespooninstant yeast
1 1/2tablespoonsgranulated sugar
2teaspoonsground cinnamon
1teaspoonground ginger
1/2teaspoonground cloves
1/4teaspoonnutmeg
1/4teaspoonallspice
2teaspoonssalt
625gramsall-purpose flourabout 5 cups
4tablespoonsunsalted buttersoftened
Blueberry Filling
1cupblueberriesfresh
2-3tablespoonsblueberry jam
Cream Cheese Icing
4ouncescream cheesesoftened
4tablespoonsunsalted buttersoftened
2cupspowdered sugar
2teaspoonspure vanilla extract
1/8teaspoonsalt
1/4cupwhole milk or half and half(as needed)
Pumpkin Spice Crunch
1/3cuprolled oats
2tablespoonsall-purpose flour
1/4cuplight brown sugarpacked
1/4cuppumpkin seeds (pepitas)
1/4cupunsalted buttercold
1/2teaspoonground cinnamon
1/4teaspoonground ginger
1/4teaspoonground cloves
1/4teaspoon nutmeg
1/4teaspoonallspice
Instructions
Prepare the Spiced Butter Block
In a medium bowl, mix together 2 sticks of softened butter with sugar, cinnamon, nutmeg, cloves, ginger and allspice. Turn the spiced butter out onto a sheet of parchment paper. Fold the parchment in half over the butter and then seal the outside edges of the parchment by folding a few times to create an envelope that's about 11x17 inches in size.Next, use a rolling pin to evenly spread the spiced butter out between the layers of parchment. Keep rolling until the entire interior of the envelope is filled evenly with butter. Then place the butter block on a flat surface in the refrigerator to chill until ready to use.
Prepare the Pumpkin Dough
In a 2-cup glass measuring cup, mix together the milk and pumpkin puree. Stir until well-combined. Microwave the pumpkin milk for 30-45 seconds, or until the mixture is 110°F. Add the pumpkin milk to the bowl of a stand mixer and add the sugar and yeast. Stir to combine and then let the yeast bloom for 5 minutes. Next, add 625 grams (about 5 cups) of flour, salt and spices. Using the dough hook attachment, begin to mix the ingredients. As the ingredients blend, gradually add the butter a tablespoon at a time. Continue to mix the dough until the flour is completely incorporated, about 8-10 minutes. The dough is ready when it pulls away cleanly from the sides of the bowl. It will be sticky but hold its shape well. Transfer the dough to a greased bowl and cover with foil. Let the dough proof in a warm place (use the proof setting on your oven if you have one) for 45-60 minutes or until doubled in size.After the dough has proofed, turn out dough onto a floured surface. Knead a few times to form a smooth ball. Roll out to a 12x18 inch rectangle. Then, unwrap the chilled butter block and place it in the center of the dough. Fold the left and right sides of dough over the butter block (like a brochure). Next, turn the "brochure" 90 degrees and roll out the dough again to a 12x18 inch rectangle. Fold again into thirds (like a brochure) and then wrap dough in plastic or parchment and freeze for 20 minutes.Remove dough from the freezer and roll out again to a 12x18” rectangle. Fold in thirds “brochure-style” again and then roll out a final time to 12x18 inches.Next, brush a thin layer of blueberry preserves over the dough and sprinkle it evenly with fresh blueberries. Leave about 1/2 inch of the dough naked along one of the long edges of the dough. Now, starting with the opposite long edge of the dough, begin to tightly roll up the rectangle towards the naked edge as if you were making cinnamon rolls. Once you reach the end, gently press the seams together. Wrap in plastic wrap and freeze for 20 minutes. Meanwhile, grease a muffin pan with butter. When the dough is chilled, remove and make 12 even slices from the log and arrange in the baking pan. Loosely cover and then let rise for 30-45 minutes in a warm place. When buns are done proofing, transfer to a preheated 350°F oven and bake on the center rack for 30-35 minutes. Rolls are done when they are deep golden brown and their internal temperature reaches 190-200 degrees. Remove from the oven and let cool for 5 minutes before drizzling with icing and sprinkling with the pumpkin spice crunch crumbles. Serve warm.These buns are loaded with butter. You may want to place a second baking sheet on the rack below to spare your oven from melted butter drips.
Prepare the Cream Cheese Icing
In the bowl of a stand mixer, blend together the softened butter and cream cheese with a whisk attachment. Turn the mixer down to low and then add the powdered sugar a quarter cup at a time. Once incorporated, add the vanilla extract and a pinch of salt. Next, gradually add in the milk, a tablespoon at a time, until the desired thickness is reached. Drizzle or spread icing onto warm morning buns before serving. The icing may be covered and refrigerated and stored for up to 1 week.
Prepare the Pumpkin Spice Crunch
Preheat oven to 350°F. Then, in a medium bowl, combine the rolled oats, flour, brown sugar, spices and salt. Next, using a fork or a pastry blender, cut in the cold butter until the mixture resembles coarse crumbs. Gently mix in the pumpkin seeds and then turn out the contents onto a parchment-lined baking sheet. Spread the mixture into an even layer and then bake for 10 minutes until golden brown. Keep an eye on the crumbles to make sure they don't burn. When golden, remove the pan from the oven. At this point, they're going to resemble a giant, thin oatmeal cookie. Let the "cookie" cool completely and then crumble with your hands into small pieces. Sprinkle crumbs over warm morning buns before serving.
Notes
You can prepare the dough for these buns the day/night before you bake them. Simply leave the dough in the fridge overnight wrapped tightly in parchment paper once rolled up with the blueberry filling. Then, in the morning, slice the dough, proof a final time and bake as directed.