Pumpkin Cheesecake Buns Recipe

Recipe for Pumpkin Cheesecake Buns. Sweet yeast buns with a pumpkin cheesecake filling. and a cinnamon crumble. The sweet yeast buns are so easy to make and perfect for fall baking.

These Cherry Cheesecake Buns were the inspiration for this recipe and they are so popular on a blog.

Pumpkin Cheesecake Buns recipe with a crumb topping in a baking dish.

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These sweet yeast buns are so soft and fluffy. The buns themselves are a perfect treat. Then you add a cheesecake layer, a pumpkin spice layer and finally a cinnamon pumpkin spice crumble. The combination is mouthwatering and delicious. These sweet buns will become your favorite dessert during baking in the cooler fall weather.

Pumpkin cheesecake buns stacked on top of each other with a sugar crumb topping on a plate.

How to make dough for Pumpkin Cheesecake Buns –

  1. Place flour in a large bowl. In the middle of the bowl, create a well.
  2. Whisk the 2 eggs and pour into the center of the well.
  3. In a small saucepan, heat the butter, milk, and sugar. Pour milk mixture into the beaten egg.
  4. Sprinkle the yeast over warm milk mixture, sprinkle 1 sugar over yeast and allow to activate.
  5. Mix until dough is soft and pliable.
  6. Cover bowl with plastic wrap then a towel and allow to rise at room temp for 1 1/2 hours.

Step by step picture of how to make this Pumpkin cheesecake buns recipe.

How to Make Pumpkin and Cheesecake Filling-

  1. Prepare the cheesecake filling. Beat cream cheese with vanilla and sugar., ¼ tsp vanilla, and 1/4 cup sugar, set aside.
  2. In another bowl, beat 6 cream cheese with sugar, pumpkin puree, and pumpkin pie spice.
  3. Refrigerate both fillings until needed.

How to Make Pumpkin Crumble-

  1. Combine the flour, cinnamon, pumpkin pie spice, butter, and sugar until mixture is crumbly.

How to Assemble Pumpkin Buns-

  1. Lightly dust working surface with flour. Transfer dough and cut in half. Then cut in half again, each half cut into 6 equal pieces. Repeat with remaining dough. You should have 24 pieces.
  2. Working with lightly dusted fingers in flour, take a piece of dough and bring all the side together to the top. Then press in the center and to the side allowing there to be room for the filling.
  3. Brush edges of buns with egg wash.
  4. Add some cheesecake filling to center, spreading evenly. Add pumpkin filling over cheesecake filling. Repeat with all pieces.
  5. Take beaten cream cheese and divide it equally between the buns, and spread. Top with pumpkin filling, repeat until all filling is used.
  6. Set buns aside to rise 30 minutes.
  7. Top edges and tops of buns with crumble.
  8. Bake 20-22 minutes until buns age golden in color.

Pumpkin cheesecake buns recipe on a baking sheet topped with a crumb topping.

Tools used to make this recipe: baking sheet, baking mat, mixer, rolling pin, and a bowl.

Try these other pumpkin desserts:

Pumpkin Cheesecake Buns Recipe

Sweet yeast buns filled with a cheesecake and pumpkin filling and a crumble. The perfect sweet buns to enjoy during the fall.
Prep Time15 mins
Cook Time20 mins
Rising time2 hrs
Total Time2 hrs 35 mins
Course: Dessert, Desserts
Cuisine: American
Keyword: pumpkin buns
Servings: 24 servings
Calories: 87

Ingredients

Dough-

  • 4 Tbsp unsalted butter, cubed
  • 2 large eggs
  • 1/2 cup granulated sugar + 1 Tbsp
  • 1 1/4 cup whole milk
  • 4 - 4 1/3 cups all-purpose flour*
  • 1 Tbsp active dry yeast

Cream cheese layer/Pumpkin filling-

  • 1 ½ packs cream cheese, room temp (12 oz total)
  • ¼ cup granulated sugar
  • ¼ tsp vanilla extract
  • 1/3 cup granulated sugar
  • 2/3 cup pumpkin puree
  • 1 ¼ tsp pumpkin pie spice

Crumble-

  • 1/4 cup all-purpose flour
  • ¼ tsp ground cinnamon
  • 1 ½ tsp pumpkin pie spice
  • 2 Tbsp cold unsalted butter, cubed
  • 2 Tbsp granulated sugar
  • egg wash- 1 egg beaten

Instructions

  • Preheat oven at step 12.
  • Butter 2 (9x13) rimmed baking pans, set aside. (I used a large skillet and a large baking sheet.)

Prepare the Dough-

  • Place flour in a large bowl. In the center of a bowl, create a well pushing the flour to the sides. Whisk the 2 eggs and pour into the center of the flour. 
  • In a small saucepan, add the butter, 1/2 cup sugar, and milk, heat until very warm but not hot (no warmer than 100 degrees). Pour milk mixture into the beaten eggs. Sprinkle yeast over milk mixture, sprinkle 1 tablespoon sugar over yeast and allow to sit 5 minutes, allowing yeast to activate.
  • Slowly, mix in the flour into the milk mixture. Continue mixing until flour it is fully incorporated and isn't sticking to sides of the bowl. (Dough can be mixed by hand or mixer with dough hook.)
  • Cover bowl with plastic wrap then a towel and allow to rise at room temp for 1 1/2 hours.

Prepare the Filling-

  • Beat 6 oz. cream cheese, ¼ tsp vanilla, and 1/4 cup sugar set aside. In another bowl, beat 6 oz. cream cheese, 1/3 cup sugar, pumpkin puree, and pumpkin spice. Refrigerate both fillings.
  • Combine all ingredients for the crumble. The mixture will be crumbly. Refrigerate.

Assemble the Buns

  • Lightly dust surface with flour. Transfer dough and cut in half. Then cut in half again, each half cut into 6 equal pieces. Repeat with remaining. You should have 24 pieces.
  • Working with lightly dusted fingers in flour, take a piece of dough and bring all the side together to the top. Then press in the center and to the side allowing there to be room for the filling. Transfer buns to prepared baking pans. Repeat with all pieces.
  • Brush edges of buns with egg wash.
  • Take beaten cream cheese and divide it equally between the buns, spread. Top with pumpkin filling, repeat until all filling is used. Set aside buns to rise 30 minutes.
  • Top edges and tops of buns with crumble.
  • Bake 20-22 minutes until buns age golden in color.
Nutrition Facts
Pumpkin Cheesecake Buns Recipe
Amount Per Serving
Calories 87 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 22mg7%
Sodium 37mg2%
Potassium 40mg1%
Carbohydrates 12g4%
Sugar 10g11%
Protein 1g2%
Vitamin A 1190IU24%
Vitamin C 0.2mg0%
Calcium 20mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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Show 4 Comments
  • jessica 10/24/2017, 3:08 pm Link Reply

    Baking temperature?

    • admin 10/24/2017, 4:45 pm Link Reply

      Thanks, Jessica. Updated 🙂 Hope you love them.

  • Nina 10/13/2017, 7:39 pm Link Reply

    Yesss more pumpkin recipes! I will make these for breakfast tomorrow ?

    • admin 10/13/2017, 11:57 pm Link Reply

      Can’t wait for you to try this, Nina. 🙂 Have a lovely weekend. 🙂

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