Made with organic white unbleached all purpose flour, these autumn-spiced, pumpkin-frosted sticky buns are the perfect recipe for celebrating and enjoying the fall season.
1 1/3 cup (335 ml) salted butter, at room temperature
3/4 cup (180 ml) warm milk
1 teaspoon (5 ml) vanilla
3 eggs
1/2 cup (125 ml) brown sugar
3 teaspoons (15 ml) cinnamon
2 teaspoons (10 ml) ground ginger
2 1/2 teaspoons (12.5 ml) ground nutmeg
1 teaspoon (5 ml) ground allspice
1 teaspoon (5 ml) ground cloves
250 g cream cheese
1 cup (250 ml) powdered sugar
1/2 cup (125 ml) homemade or canned pumpkin puree
Preparation
For the brioche dough, you can use a stand mixer or your preferred method for making bread dough. Be sure to read the entire recipe. In the bowl of a stand mixer, combine the flour, cane sugar, yeast, 1/2 cup (125 ml) butter, and salt. Place the bowl on the mixer's base and start mixing on low with the hook, gradually adding the milk, eggs, and vanilla. Knead the dough for about five minutes, or until it is elastic.
Once the dough has risen, roll it out on a floured surface with a rolling pin to form a large rectangle (about 17 by 14 inches). Spread the spice filling over the entire surface of the dough. Roll the dough into a large cylinder and cut it into 10 pieces. Place the buns in a large baking dish lined with parchment paper.
Preheat the oven to 350oF (180oC). Allow the buns to rest while the oven heats up, then when the oven is ready, bake the buns for about 25 minutes or until golden brown. When they are ready, remove from the oven, then let the buns cool.
For the fall spice garnish, combine 1/2 cup (125 ml) butter, brown sugar, cinnamon, ginger, 2 teaspoons (10 ml) nutmeg, allspice and cloves in a bowl. Mix until well blended. Taste it — it tastes like heaven — then keep it at room temperature until ready to use.
For the pumpkin frosting: In the bowl of a stand mixer (with the whisk) or with a hand mixer, combine cream cheese, powdered sugar, pumpkin puree and 1/2 teaspoon (2.5 ml) of nutmeg. Mix at high speed, gradually adding the melted butter. Mix until the mixture is well blended and has a whipped texture. Keep cold until ready to use.
Garnish the buns with the pumpkin frosting, then place a few pumpkin seeds on top. The brioches can be stored in the refrigerator without the frosting. It is best to garnish them with the frosting before serving.
