Pumpkin Sweet Buns with Cream Cheese, Walnuts and Cinnamon Streusel
These pumpkin sweet buns are soft, fluffy and filled with cream cheese. The walnuts add a bit of a crunch and the cinnamon streusel makes them even more delicious. A cozy fall treat that’s easy to make and to love.
Sweet buns have been a big hit in our home this year and I love testing out different flavors whenever I can. Originally I had an apple sweet bun with vanilla on my fall to do list, which is still coming soon. But I had some extra pumpkin puree at home and didn’t want it to go to waste, so I decided to make these pumpkin buns instead.
They turned out so flavorful and amazing, I really loved them! The dough includes pumpkin puree along with cinnamon and nutmeg, though you could also use a pumpkin spice mix if you want an extra warm fall flavor. The center of each bun is filled with sweet cream chees. On top I added chopped walnuts for the most amazing crunch and a subtle nutty flavor. They’re also topped with a generous amount of cinnamon streusel, which makes them feel extra cozy and festive. These buns are not only beautiful to look at, but they’re absolutely delicious too. This recipe makes nine large buns, each weighing around 125g raw.
These buns are perfect for a fall breakfast, brunch or even a cozy afternoon snack with a warm cup of coffee or tea. You can also make them ahead of time and warm them slightly before serving, they taste just like freshly baked.
For more tips, tricks and storage advice check below!
WHY YOU’LL LOVE THIS RECIPE
♡ They are soft and fluffy
♡ Chopped walnuts add a delicious crunch
♡ Warm, cozy fall flavors in every bite
♡ Easy to follow recipe
♡ Perfect for breakfast, brunch or a snack
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Tips and tricks
Let the dough rise properly - Make sure to give the dough enough time to rise until it’s doubled in size. This ensures soft, fluffy buns and prevents them from being dense.
Don’t overfill the buns: Adding too much cream cheese filling can make the buns spill out or bake unevenly. Stick to a moderate amount to keep the center creamy without losing shape.
Don’t skip the second proofing - The second rise is crucial for soft, airy buns. Skipping it can result in denser buns that don’t puff up properly.
Store in an airtight container in the fridge - To keep the buns fresh and prevent the cream cheese from spoiling, store them in an airtight container in the fridge.
Warm up before serving - The buns taste best when slightly warmed. Pop them in the microwave for 15–20 seconds. This brings back softness again.
Frequently asked questions
1. How do I store the buns? - Keep them in an airtight container in the fridge to stay fresh for about 3 days.
2. Can I freeze these buns? - Yes! Freeze them raw after shaping and let them thaw at room temperature before baking.
3. Do I have to do the second proofing? - Yes it’s essential for soft, fluffy buns. Skipping it can make them dense.
4. Can I make them smaller? - Absolutely! Just adjust baking time as smaller buns will bake faster.
5. Can I use homemade pumpkin puree? - Yes, it works perfectly. Just make sure it’s smooth.
6. What kind of cream cheese should I use? - Regular full fat cream cheese works best. Avoid low fat options for texture.
7. Can I replace walnuts with other nuts? - Yes! Pecans or almonds would work well.
8. Do I need to warm the buns before eating? – It’s recommended especially since they are stored in the fridge.
9. Why are my buns dense? - Likely under proofed or the second proofing was skipped.
10. How long do they stay fresh? - Up to 3 days in the fridge. Reheat slightly before serving for best flavor.
Ingredients you will need for this recipe
For the dough:
All purpose flour: Forms the structure of the buns.
Granulated sugar: Sweetens the dough.You can use light brown sugar instead for a slightly deeper flavor.
Salt: Enhances flavor and balances the sweetness.
Cinnamon & Nutmeg: Adds warm, cozy spice to the dough. You could also use pumpkin spice for a more autumnal flavor.
Instant dry yeast: Helps the dough rise and become soft and airy. Active dry yeast can be used, just activate it in warm milk first.
Unsalted butter: Make sure the butter has slightly cooled down after melting.
Warm milk: Adds moisture to the dough. Dairy free milk options should work as well.
Pumpkin puree: Homemade or canned pumpkin puree both work well.
Egg: Adds richness and helps bind the dough.
Vanilla extract: Vanilla bean paste can be used for a more intense flavor.
For the streusel:
Unsalted butter, melted: Binds the streusel together.
All purpose flour: Creates the crumbly texture.
Sugar: Sweetens the streusel.
Cinnamon: Adds warmth and pairs beautifully with pumpkin and nuts.
For the cream cheese filling:
Cream cheese: I used Philadelphia cream cheese.
Caster sugar: Sweetens the filling.
Vanilla bean paste: Enhances the flavor with a subtle vanilla aroma. Vanilla extract can also be used as a sub.
Extras:
Walnuts coated in sugar: Adds crunch and a little extra sweetness. Pecans can be used as a substitute.
Egg mixed with milk (egg wash): Gives the buns a shiny, golden finish when baked. Try not to skip this.
Step by step directions with photos
1. First you’re going to prepare the dough, which you can do either by hand or using a stand mixer.
2. Prepare the dough by hand: In a large bowl whisk together the flour, granulated sugar, salt,cinnamon, nutmeg and instant dry yeast. Then add the milk, vanilla, pumpkin puree, egg and the melted butter. With a dough whisk or the end of a wooden spoon, start whisking together the ingredients until you get a shaggy dough. Then place it on a floured surface and start kneading it for about 12 minutes until the dough becomes smooth.
3. Making the dough using a stand mixer: In a large bowl whisk together the flour, granulated sugar, salt,cinnamon, nutmeg and instant dry yeast. Then add the milk, vanilla, pumpkin puree, egg and the melted butter. Start kneading it at low speed for a few minutes until the dough is starting to come together. Gradually increase the speed, and knead it until it becomes smooth.
4. Once your dough is ready, place it in a lightly oiled bowl, cover and let it rise at room temperature for about 2 hours.
5. After the dough has doubled in size, Punch it down and place it on a lightly floured surface.
6. Divide it into 9 equal balls (each should weigh 125g).
7. Place them on a baking sheet lined with parchment paper.
8. Cover and let them rest for an additional 30 minutes.
9. Next prepare the streusel.
10. In a small bowl whisk together the flour, sugar and cinnamon; then add the melted butter and work it into the flour mixture until it turns crumbly.
11. For the cream cheese filling, mix together the cream cheese, sugar and vanilla until smooth.
12. Preheat the oven to 180•C.
13. After 30 minutes, flatten each bun using the bottom of a cup or small bowl and brush them with an egg wash.
14. Scoop some cream cheese onto the middle of each bun, then top with the walnuts and the streusel.
15. Bake in the preheated oven at 180•C for 18 minutes.
16. Enjoy!
More Sweet Bun recipes to try
Pumpkin Sweet Buns with Cream Cheese, Walnuts and Cinnamon Streusel
These pumpkin sweet buns are soft, fluffy and filled with cream cheese. The walnuts add a bit of a crunch and the cinnamon streusel makes them even more delicious. A cozy fall treat that’s easy to make and to love.
Ingredients
- 600g all purpose flour - 4 cups + 3/4 cup
- 80g granulated sugar - 1/3 cup + 1 tablespoon
- 7g salt - 2 teaspoons
- 1 teaspoon cinnamon
- 1/2 teaspoon Nutmeg
- 7g instant dry yeast - 1 tablespoon
- 60g unsalted butter, melted and cooled - 4 tablespoons
- 170g warm milk - 3/4 cup
- 200g pumpkin puree - 3/4 cup + 1 tablespoon
- 1 large egg
- 1 teaspoon vanilla extract
- 25g unsalted butter, melted - 1 tablespoon + 2 teaspoons
- 50g all purpose flour - 1/3 cup + 1 tablespoon
- 25g sugar - 2 tablespoons
- 1 teaspoon cinnamon
- 350g cream cheese - 1 cup + 1/2 cup + 2 tablespoon
- 100g caster sugar - 1/2 cup
- 1 teaspoon vanilla bean paste
- A handful of Walnuts coated in a bit of sugar
- An egg mixed with milk, for egg wash
Instructions
- First you’re going to prepare the dough, which you can do either by hand or using a stand mixer.
- Prepare the dough by hand: In a large bowl whisk together the flour, granulated sugar, salt, cinnamon, nutmeg and instant dry yeast. Then add the milk, vanilla, pumpkin puree, egg and the melted butter. With a dough whisk or the end of a wooden spoon, start whisking together the ingredients until you get a shaggy dough. Then place it on a floured surface and start kneading it for about 12 minutes until the dough becomes smooth.
- Making the dough using a stand mixer: In a large bowl whisk together the flour, granulated sugar, salt,cinnamon, nutmeg and instant dry yeast. Then add the milk, vanilla, pumpkin puree, egg and the melted butter. Start kneading it at low speed for a few minutes until the dough is starting to come together. Gradually increase the speed, and knead it until it becomes smooth.
- Once your dough is ready, place it in a lightly oiled bowl, cover and let it rise at room temperature for about 2 hours.
- After the dough has doubled in size, Punch it down and place it on a lightly floured surface.
- Divide it into 9 equal balls (each should weigh 125g).
- Place them on a baking sheet lined with parchment paper.
- Cover and let them rest for an additional 30 minutes.
- Next prepare the streusel.
- In a small bowl whisk together the flour, sugar and cinnamon; then add the melted butter and work it into the flour mixture until it turns crumbly.
- For the cream cheese filling, mix together the cream cheese, sugar and vanilla until smooth.
- Preheat the oven to 180•C.
- After 30 minutes, flatten each bun using the bottom of a cup or small bowl and brush them with an egg wash.
- Scoop some cream cheese onto the middle of each bun, then top with the walnuts and the streusel.
- Bake in the preheated oven at 180•C for 18 minutes.
- Enjoy!
Nutrition Facts
Calories
481Fat
26 gSat. Fat
20 gCarbs
60 gFiber
19 gNet Carbs
81 gSugar
14 gProtein
19 gSodium
442 mgCholesterol
94 mg
These pumpkin sweet buns are soft, fluffy and filled with cream cheese. The walnuts add a bit of a crunch and the cinnamon streusel makes them even more delicious. A cozy fall treat that’s easy to make and to love.