These are The BEST Homemade Sourdough English Muffins! So simple to make, with foolproof nooks and crannies! 

WHAT ARE ENGLISH MUFFINS?

An English muffin is a small, round and flat yeast-leavened bread that is commonly sliced horizontally, toasted, and buttered. English Muffins are usually eaten for breakfast, and are the base for popular breakfast sandwiches, and Eggs Benedict. English Muffins are similar to British Crumpets, but the main difference is that the crumpets are usually more spongy, and English Muffins are more bread-like.

If you’ve never made Homemade Sourdough English Muffins, I’m very excited for you! The homemade version is SO much better than what you find supermarkets. The flavor and soft texture is incredible!

WANT MORE SIMPLE BREAD RECIPES? BE SURE TO CHECK OUT:

Everyday Artisan Bread, Overnight Whole Wheat Sandwich Bread, Easy Sourdough Ciabatta Rolls

Do we use active Sourdough Starter or Discard?

In this Homemade Sourdough English Muffin recipe, I’m asking you to use active, live sourdough starter.

That means that you will feed the starter about 8-12 hours before you plan to mix up this dough, so that you’re using it when it has reached its peak bubbliness.  

If you don’t have a sourdough starter, this is your sign to make one! You can make your own sourdough starter from scratch in just 7 days! Here’s the FULL TUTORIAL!

If you’re more into a simpler yeasted version, guess what? I got you. Try these Easy Homemade English Muffins.

INGREDIENTS

• warm water – the ideal temperature for the water is 90 degrees F. You don’t want the water too warm or it will kill the yeast.
• whole milk – Feel free to use whole milk, 2%, or even almond or oat milk for a vegan spin. I’ve had great results with all of them. Just be sure to warm the milk to about 90 degrees F, so that the yeast activation happens faster.
• sourdough starter – as if an English muffin could get any better, make it sourdough! You want to use your sourdough starter when it is bubbly and active, so be sure to feed 8-12 hours prior to mixing up this dough.
• raw honey – The honey in this recipe doesn’t make the English Muffins sweet, but it does help balance the flavor. Use raw honey or granulated sugar for a vegan option.
• kosher salt – I use Morton’s kosher salt in all of my bread recipes. If you are using Diamond Crystal, add another 4 grams of salt.
• unbleached all purpose flour – I use unbleached all purpose flour from King Arthur Baking Company. It has a higher protein content than most AP flours. You could use bread flour if that’s what you have. If you want to add whole grain flour, replace 30g of the total flour amount with the whole grain flour of your choice. Do not substitute the total amount of flour for whole grain flour, as the results will vary greatly, and you English Muffins will be dense.
• avocado oil or light extra virgin olive oil – I use neutral avocado oil to the dough and to the griddle to cook these English muffins. It’s a cleaner oil, and can safely be heated to high temperatures. It’s also possible to substitute the same amount of melted butter in the dough if you like.

English Muffin Timeline

• Day 1: 
• 9:00am – feed your sourdough starter
• 7:00pm – mix up your English Muffin Dough, cover and let ferment overnight at room temperature
• Day 2:
• 7:00am – Roll out and cut your Sourdough English Muffins, cover loosely with a towel, and let rest for 1 hour
• 8:00am – preheat your skillet, then cook the English muffins, covered, for about 4 minutes per side. Enjoy!

HOW TO GET MORE “NOOKS AND CRANNIES”?

As always, I tested this recipes SO many times to get it just right. For me, that meant the maximum amount of nostalgic signature “Nooks and Crannies.” If you’re not sure what I mean, they’re the airy fluffy interior, and air pockets. When toasted, the melted butter usually pools in the nooks and crannies and it’s heavenly!

From my extensive R+D, I found that an overnight rise gave the dough much better flavor, and allowed for proper fermentation. Fermentation is really important when developing the airy crumb of the dough.

Another trick is use a 3-inch round biscuit cutter to cut out the English Muffins. I tried both rolling balls of dough and using a cutter. Both results were incredible, but the cutter method yielded slightly more nooks and crannies. This makes sense because we’re handling dough less, which preserves more of the coveted air bubbles.

mixed dough

kneaded dough

shaped English muffins

SUBSTITUTIONS

As with most bread recipes, I wouldn’t substitute many things. You could substitute the milk for another non-dairy milk. I’ve had success with oat milk and almond milk. You could also substitute the avocado oil for a light olive oil or melted butter.

HOW TO MAKE THE BEST HOMEMADE ENGLISH MUFFINS

Great Homemade English Muffins are super simple to mix up! The dough is mixed up the afternoon/evening before you plan to make these, so plan ahead! The overnight proof is really important to get the proper crumb, fermentation, and air bubbles in the dough.

Start by mixing the milk, sourdough starter, and honey in a large mixing bowl. Whisk well! The honey helps nourish the sourdough starter and feed it so it’s super active. Then, add the oil, whisk, and the flour and salt. Mix the dough using a wooden spoon. Then pour the dough out onto a very lightly floured work surface. Knead the dough for 2 minutes. Let it sit on the counter for 5 minutes. This autolyse step will give the flour a chance to absorb the liquid, which results in better gluten development, and an easier time of kneading.

Continue to knead the dough for about 5-6 minutes until the surface of the dough is smooth. Rinse out the bowl, and drizzle about a teaspoon of oil in the bowl. Place the kneaded dough back into the bowl, and cover with plastic wrap or a clean show cap. Let the proof at room temperature for 8-10 hours, or overnight.

How to Shape Sourdough English Muffins

The next day, lightly sprinkle a baking sheet with cornmeal or all purpose flour. P0ur your dough out onto a floured work surface. Sprinkle the top of the dough lightly with flour, and roll the dough out to 1/2-inch thickness.

Use a 3-inch round cutter to punch out as many English muffins are possible from the dough. Flour the cutter in between each muffin so that it doesn’t stick to the dough. Place the dough round onto the prepared baking sheet. Press the scraps together, and punch out a couple more muffins. You should get 11-12 Sourdough English Muffins from this batch of dough. Cover the dough with a damp (not wet) clean kitchen towel to keep the English muffins from drying out. Let the dough proof at room temperature for about 30-60 minutes or until puffy and slightly jiggly.

Do you Cook or Bake Sourdough English Muffins?

Great question, and the answer might surprise you!

English Muffins are actually cooked on the stovetop! Heat a griddle or cast iron skillet on medium/low heat. Drizzle about 1 tablespoon of avocado oil or light olive oil into the pan. Lower the heat to low, and gently place the Sourdough English Muffins into the pan, and cover the pan with a lid. Cook for about 4 minutes on the first side. Flip, then cook for another 3-4 minutes on the second side with the lid on. Check to make sure that the English muffins don’t burn.

Let these Sourdough English Muffins cool for at least 10 minutes before slicing them open.

WHAT’S THE CORRECT WAY TO SLICE AN ENGLISH MUFFIN?

People have very strong feelings about this, and rightfully so! The correct way to slice English Muffins in half is by piercing the outer edge with a fork, perforating the equator of the muffin. Then use your hands to gently pull the muffins apart into two halves. Using a fork helps to achieves the craggy edges and desirable nooks and crannies that toast up slightly unevenly, but are so perfect.

HOW TO STORE ENGLISH MUFFINS

Like all bread, English Muffins are best eaten the same day they’re made. However, you can store any leftovers in an airtight container or bag at room temperature for up to 3 days. You can also freeze these Homemade English Muffins for up to 1 month. Slice before freezing, and reheat in the toaster.

BAKING TOOLS I USE AND LOVE

Here are just a few tools that I can’t live without in the kitchen, and I’ve linked them all for you here!

If you make these delicious Sourdough English Muffins, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Without further ado, here are my classic Sourdough English Muffins! Be sure to save this recipe and Pin It to your Bread boards on Pinterest!

Happy Baking xo LeAnne

Print

Sourdough English Muffins

Course Breakfast

Cuisine British

Keyword English Muffins, sourdough, sourdough bread

Prep Time 28 minutes minutes

Cook Time 8 minutes minutes

resting/rising Time 12 hours hours

Servings 12 English Muffins

Author LeAnne

Equipment

• 1 cast iron skillet

Ingredients

• 100 g active sourdough starter
• 240 g whole milk or any nut milk of your choice warm about 85℉
• 20 g raw honey
• 360 g unbleached all purpose flour
• 8 g kosher salt I use Morton's
• cornmeal for sprinkling

Instructions

Day 1

• The night before you plan to cook the Sourdough English Muffins:
• In a large bowl, combine the sourdough starter, warm milk, and raw honey. Use a whisk to thoroughly combine until the sourdough starter is completely dissolved.
• Add the unbleached all purpose flour, and kosher salt to the bowl. Use a wooden spoon or Danish dough whisk to incorporate the flour and salt completely until there are no streaks of dry flour. Cover the bowl, and let the dough rest at room temperature for 10 minutes to allow the flour to absorb the wet ingredients.
• Lightly flour your work surface, and pour the dough out onto the work surface. Using the heel of your palm, knead the dough for 5 minutes until the surface of the dough is smooth. Shape the dough into a ball, and place the dough back into the bowl. Cover the bowl with plastic wrap, or a clean shower cap, and let the dough proof at room temperature for 10-12 hours.

Day 2

• Lightly sprinkle a rimmed baking sheet with cornmeal, set aside.
• Dust your work surface with flour, and pour the risen dough out onto the work surface. Sprinkle the top of the dough very lightly with flour, and use a rolling pin to gently press the dough out into a large circle about 1 inch thick.
• Use a 3-inch round biscuit cutter to cut out as many English muffins as possible. Dip the cutter in flour between each muffin to prevent the cutter from sticking to the soft dough. Place all of the English Muffins onto the prepared sheet pan.
• Gently press the scraps back together and cut out the remaining English muffins. Gently place a clean kitchen towel on top of the muffins, and let them rise/rest at room temperature for another hour.
• Towards the end of the rise time, preheat a large cast iron skillet or griddle on medium heat for 3-4 minutes. Lower the heat to low, and drizzle a teaspoon of avocado oil or light olive oil into the pan. Place as many English muffins as you can into the pan. Cover the pan with a large pot lid, and cook for 4 minutes on the first side.
• Flip the Sourdough English muffins over, cover with the lid and cook for another 3-4 minutes until both sides are golden brown. Allow the muffins to cool, and use a fork to split them. Toast them, and enjoy butter, jam, poached eggs, or any other breakfast sandwich!

Notes

Storing your Sourdough English Muffins: These are best enjoyed the day that you make them, but they can be kept fresh in an airtight container at room temperature for up to 3 days. You can also freeze them in an airtight bag for up to 1 month.

Sourdough English Muffins post first appeared on Lion’s Bread blog

The post Sourdough English Muffins appeared first on Lion's Bread.

Pillowy sweet brioche topped with sweet vanilla cream cheese, blueberry preserves and fresh blueberries – These Blueberry Cream Brioche Buns must be on your next brunch table!

*This post may contain affiliate links. This means that a small portion of the cost of the item goes to me, at no additional cost to you. Thank you for supporting the brands that make Lion’s Bread possible.

Imagine biting into a blueberry cheesecake cloud…it sounds too good to be true but they’re real! The brioche bun is rich, light, sweet and savory all at once. It is a force to be reckoned with. 

A cheese and fruit danish was always my go to as a kid growing up. My Dad used to buy this tray of Danish style pastries from Costco, because he’s a coffee-with-cake-for-breakfast kind of guy. The blueberry was always my favorite.

Now, my Mom always bought this gigantic cream cheese Danish with a sweet crumb topping from a local family bakery (that is no longer in business *crying*) called Lauck’s in downtown Fresno. When you saw a pink box from Lauck’s bakery coming through the door, you knew it was gonna be a great weekend.

Basically I’ve combined the best of both in these delicious Blueberry Cream Brioche Buns. Make them for a special brunch, or make a regular brunch feel extra special! 

Love this recipe? Then you absolutely must check out:

Pumpkin Brioche Cinnamon Rolls

Berry Buckle Coffee Cake

Chai Spiced Scones with Maple Glaze

3 Things you Need to Know about Brioche Dough

1. Brioche dough is sticky! It is an “enriched dough” which means that it is full of soft butter and eggs that make it super tacky to the touch. We’re using a stand mixer fitted with the dough hook attachment for this recipe because the dough needs to be kneaded quite a bit to develop the gluten. Flour your hands and work surface well when handling it.
2. This enriched dough may take longer to rise. The extra fat in the dough delays the rising time, and a colder kitchen may slows things down too. Make sure to keep the proofing dough in the warmest part of the your kitchen until it has doubled in size.
3. Brioche is so versatile! Once you make one this recipe, you can adapt it easily to make a brioche loaf, strawberry and cream buns, chocolate brioche buns, the possibilities are endless!

The perfect balance of flavors

1. Brioche is one of life’s pleasures. Does it really make sense to put that much butter and that many eggs into a loaf of bread? Not really. But the French did it anyway, and also managed to somehow make it pillowy soft and light. Don’t take my work for it, try it and see for yourself.
2. The cheesecake-like filling is tangy and sweet, and just rich enough. I love a creamy filling with fruit moment. It’s so simple, and it’s been a done million times, but you know why that is? Because it is delicious, and it will always be delicious.
3. Blueberry preserves + fresh bluebs – Maybe you’re thinking this is redundant, but I assure you it is not. Hot take but raw blueberries are OK. Not bad, but not incredible. But the second you put those blueberries in a saucepan over a low heat, maybe with a pinch of sugar and a squeeze of lemon, they become incredible! Like, almost eat a whole pint of hot jammy cooked blueberries right out of the pan. I said ALMOST. The combination of good fruit preserves with the juiciness of fresh fruit is important. One echos the other, and they compliment each other well.

INGREDIENTS

• grass fed butter – and plenty of it! The butter is the main character in this maple pecan cookie story, so go with the high quality grass fed butter – my go-to brand is of course Kerrygold Irish butter. The higher butterfat content in the butter makes my bakes rich and super flavorful.
• unbleached all purpose flour – in all of my bakes, I like to use King Arthur Baking Company’s flour. I like what the company stands for, it is 100% employee owned, and the high quality flour always gives me consistent, professional results, 10/10.
• kosher salt – kosher salt is my go to in both baking and cooking. I like Morton’s Kosher salt. If you’re using Diamond Crystal, add an extra 1/2 teaspoon of salt to the recipe. 
• Cream Cheese and Sour Cream – go with full fat, k sis? I like the full fat version because it usually has more flavor, and isn’t filled with gums… as fillers.
• blueberry preserves – see above, but either make it yourself or get the best quality jam you can – I like Bonne Maman and Dalfour brands.
• fresh blueberries – the fresh berries add a freshness and juiciness that is the perfect balance to the mix brioche and cream filling.

How to make Blueberry Cream Morning Buns

Pretty straightforward morning bun process:

• In the bowl of a stand mixer fitted with the dough hook attachment, combine the warm milk, dry active yeast, sugar, melted and cooled Kerrygold salted butter, and egg. Whisk to combine, and let rest for 5 minutes to activate the yeast.
• Add the unbleached all purpose flour and the kosher to the bowl. With the mixer on medium low, knead the dough for 12-15 minutes until it comes together, and forms a smooth ball. Remove the dough hook, then place the dough in a very lightly oiled bowl, and cover with plastic wrap. Let the dough rise at room temperature for about 1 hour or until it has doubled in size.
• Meanwhile, make the cream cheese filling. In a large mixing bowl, combine the room temperature cream cheese, sour cream, vanilla extract, sugar, egg, and lemon zest. Use a handheld mixer or a whisk to combine the ingredients until very smooth. Place the mixture into a piping bag, or a zip top bag, then set aside.
• Generously flour your work surface, and pour the risen dough out onto the work surface.
• Line a baking sheet with parchment paper. Divide the dough into 9 equal pieces. Each piece should weigh about 100 grams.
• Pinch the edges of the dough under, and roll each piece of dough into a round ball. Place the dough balls onto the prepared baking sheet, spaced about 2 inches apart. Cover the baking sheet loosely with a kitchen towel, and let the dough rest for another 20 minutes.
• Preheat the oven to 350 degrees F.
• Press the bottom of a drinking glass, or a measuring cup into the center of each dough ball to create an indentation. Pipe the cream filling into the center of each bun.
• Spoon a scant tablespoon of blueberry jam into the center of the cream filling. Then top each buns with 6 or 7 blueberries. 
• Brush the beaten egg around the perimeter of each bun, and bake for 25 minutes until golden brown. Sprinkle the warm buns lightly with powdered sugar.

The recipe

Print

Blueberry Cream Brioche Buns

the morning bun of your dreams! sweet pillowy brioche topped with vanilla bean sweetened cream cheese, blueberry preserves and fresh berries

Course Breakfast

Cuisine French

Keyword blueberries, brioche, Cheesecake

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Rise time: 1 hour hour 30 minutes minutes

Servings 9 large buns or 12 smaller buns

Author LeAnne Yaakubov

Ingredients

For the Dough

• 1 cup whole milk warm
• 1 tablespoon dry active yeast 12g
• ¼ cup granulated sugar 55 g
• 5 tablespoons Kerrygold Salted 70g melted and cooled
• 1 large egg
• 2 teaspoons pure vanilla extract
• 3 cups unbleached all purpose flour 400g
• ½ teaspoon kosher salt

For the Cream Filling

• 8 ounces cream cheese at room temperature
• ½ cup full fat sour cream
• 2 teaspoons pure vanilla extract
• ¼ cup powdered sugar
• 1 large egg
• 1 tablespoon freshly grated lemon zest
• 1 cup blueberry preserves
• 1 pint fresh blueberries
• 1 egg for egg wash
• ¼ cup powdered sugar for garnish

Instructions

• In the bowl of a stand mixer fitted with the dough hook attachment, combine the warm milk, dry active yeast, sugar, pure vanilla extract, melted and cooled Kerrygold salted butter, and egg. Whisk to combine, and let rest for 5 minutes to activate the yeast.
• Add the unbleached all purpose flour and the kosher to the bowl. With the mixer on medium low, knead the dough for 12-15 minutes until it comes together, and forms a smooth ball. Remove the dough hook, then place the dough in a very lightly oiled bowl, and cover with plastic wrap. Let the dough rise at room temperature for about 1 hour or until it has doubled in size.
• Meanwhile, make the cream cheese filling. In a large mixing bowl, combine the room temperature cream cheese, sour cream, vanilla extract, sugar, egg, and lemon zest. Use a handheld mixer or a whisk to combine the ingredients until very smooth. Place the mixture into a piping bag, or a zip top bag, then set aside.
• Generously flour your work surface, and pour the risen dough out onto the work surface.
• Line a baking sheet with parchment paper. Divide the dough into 9 equal pieces. Each piece should weigh about 100 grams.
• Pinch the edges of the dough under, and roll each piece of dough into a round ball. Place the dough balls onto the prepared baking sheet, spaced about 2 inches apart. Cover the baking sheet loosely with a kitchen towel, and let the dough rest for another 20 minutes.
• Preheat the oven to 350℉.
• Firmly press the bottom of a drinking glass, or a measuring cup into the center of each dough ball to create an indentation. Pipe the cream cheese filling into the center of each bun.
• Spoon a scant tablespoon of blueberry jam into the center of the cream filling. Then top each buns with 6 or 7 blueberries.
• Brush the beaten egg around the perimeter of each bun, and bake for 25 minutes until golden brown. Optional: sprinkle the warm buns lightly with powdered sugar.

The post Blueberry Cream Brioche Buns first appeared on Lion’s Bread Blog.

The post Blueberry Cream Brioche Buns appeared first on Lion's Bread.

Easily one of my most delicious bakes to date! Soft pumpkin brioche swirled up with buttery cinnamon and brown sugar, then topped with vanilla bean glaze

*This post may contain affiliate links. That means that a small portion of the profit goes to me, at no additional cost to you. Thank you for supporting the brands that make Lion’s Bread possible.

What is brioche?

Brioche is an incredibly delicious light and fluffy French bread, that feels more like a decadent pastry. It is technically in the Viennoiserie family of laminated enriched pastries, like croissants. The dough is enriched with milk, butter, and eggs, and makes the most tender and rich bread.

Here’s my recipe for a gorgeous Cinnamon Almond Brioche loaf.

I love brioche bread on its own (it is PERFECT!) or you can add raisins, chocolate chips, or roll it up into these delicious Pumpkin Cinnamon Rolls. Once you master the method, you can be really creative with this dough.

Love these Cinnamon Rolls? Definitely check out:

Hawaii Spice Cinnamon Rolls with Coffee Glaze

Orange Cinnamon Roll Cookies

Chocolate Rugelach Pull Apart Cake

Ingredients for Pumpkin Cinnamon Rolls

pumpkin – for this pumpkin brioche recipe, we are using pureed pumpkin. You can used freshly roasted pumpkin, or the canned pumpkin. Be sure it is PURE plain pumpkin puree, not the pumpkin pie filling which is sweetened and spiced.

salted butter – I love salted butter here. There’s a lot of richness in the dough, filling, and glaze, so the saltiness of the butter really balances it all out. I always use Kerrygold grass fed butter –  the higher butter fat content makes for the most rich, delicious bakes, and is absolutely worth every penny.

all purpose flour – I prefer to use unbleached all purpose flour made King Arthur Flour. I find that their flours always deliver consistent results, and the higher protein content in the AP helps with gluten development.

ground spices – this recipe calls for SEVERAL spices. The complexity of the blend takes these cinnamon rolls to the next level, so use them all if you can. Also, be sure that they are fresh! I like to keep mine in the fridge when possible.

large pasture raised eggs – always, always always use pasture raised or organic eggs in your baking. Pasture raised eggs are more nutrient dense and add so much richness to your bakes. You can even see it in the color of the yolks, the deeper the orange the color, the better the quality of the eggs. The splurge is worth it, or keep your own chickens like me!

whole milk – the beauty of brioche is the duality of richness with fluffiness. How can they be so different but so perfect together? Good whole milk, great butter, fresh eggs, and plenty of gluten development.

brown sugar – I love dark brown sugar in the filling because the added molasses pairs so nicely with all of the warm spices. 

How to make the best Pumpkin Brioche Cinnamon Rolls

• To the bowl of a stand mixer fitted with the whisk attachment, add the warm milk, dry active yeast, and granulated sugar. Whisk to combine, and let rest at room temperature for 5 minutes to activate the yeast. After 5 minutes, the yeast should be foamy and bubbly on top.
• Add the eggs and pumpkin puree to the bowl, and whisk to combine until the pumpkin is fully incorporated.
• In a separate medium bowl, combine the unbleached all purpose flour, ground ginger, cloves, and kosher salt. Whisk to combine. 
• Swap out the whisk attachment with the dough hook. With the mixer on low speed, slowly add the flour mixture to the bowl. Stop the mixer to scrape the bottom of the bowl with a rubber spatula to reach any flour that is stuck on the bottom of the bowl. Knead until all of the flour is incorporated, then for another 5-7 minutes. With the mixer on low, add the butter to the bowl, 1 tablespoon at a time until fully combined. The dough should be very soft and tacky. Cover the bowl with plastic wrap, and let proof at room temperature for about 1 hour, then place the bowl in the fridge for another 30-45 minutes or until doubled in size. This will help the soft dough firm up.
• Meanwhile, make the filling. In a medium mixing bowl, use a wooden spoon to combine the softened butter, brown sugar, ground cinnamon, ground ginger, cloves, and kosher salt to form a paste. 

bloom the yeast

roll out the dough into a large rectangle

let proof at room temperature for 1 hour

proofed! look how fluffy

baked! ready for the icing

Shaping Pumpkin Cinnamon Rolls

• Line a 9×13 baking pan with parchment paper. Set aside. Lightly flour a large work surface, and pour the risen dough out onto the work surface. Dust the top of the dough with flour, and roll out into a large rectangle, 12×18 inches.  
• Use a small offset spatula to smooth the cinnamon brown sugar filling over the dough into an even layer. With the long edge facing you, roll the dough up into a tight log. Use a serrated knife, or plain dental floss, to trim off the edges, and then cut 12 1-inch rolls.
• Place the rolls, cut side up, into the prepared baking pan. Cover the pan with a clean dish towel, and let the rolls proof at room temperature for 1 hour, or until puffy and almost doubled in size.
• Preheat the oven to 375 degrees F. Bake the cinnamon rolls for 25 minutes until deeply golden brown. Make the glaze: In a small bowl, combine the softened cream cheese, butter, maple syrup, vanilla extract, and kosher salt until smooth.
• Allow the rolls to cool for 10 minutes, then generously spread the glaze over the tops of the rolls. Serve warm. 

Pro baking tips 

• Flour you work surface well! This pumpkin brioche dough is very sticky.
• Pumpkin brioche dough has to rest in the fridge for at least 45 minutes to allow the dough to firm up. This will make it much easier to work with.
• You will need an electric stand mixer for this recipe. All of the mixing and kneading happens in the bowl of the mixer!
• Add in the butter slowly, and make sure that each piece of butter disappears into the dough before adding another. This is a marathon, not a sprint.
• Towards the end, I usually add a tablespoon or two of flour while the mixer is still running to bring the dough together and ‘clean up’ the sides of the bowl.

BAKING TOOLS I LOVE

There are just a few tools that I can’t live without in the kitchen, and I’ve linked them all for you here!

If you loved these delicious Pumpkin Brioche Cinnamon Rolls, I would truly appreciate it so much if you would give a star review and comment! Also, be sure to snap a picture and share it with me on Instagram @lions.bread. It always makes my day seeing your creations!

For more delicious Lion’s Bread recipes, be sure to follow us on Pinterest, and Instagram.

The Recipe

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Pumpkin Brioche Cinnamon Rolls

decadent and fluffy pumpkin brioche swirled up with cinnamon brown sugar filling, then topped with a vanilla bean glaze - they're heavenly!

Course Breakfast, Brunch

Cuisine American

Keyword brioche, cinnamon rolls, pumpkin

Prep Time 30 minutes minutes

Servings 12 rolls

Author LeAnne Yaakubov

Ingredients

For the dough:

• 1 cup whole milk warmed, 250g
• 1 tablespoon active dry yeast 9g
• 2 tablespoons granulated sugar 24g
• 2 large eggs at room temperature
• 2/3 cup pumpkin puree 150g
• 4 ¼ cups unbleached all purpose flour 540
• 2 teaspoons kosher salt 13g
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 5 tablespoons Kerrygold Salted Butter softened, 70g

For the filling:

• 10 tablespoons Kerrygold Salted Butter softened, 140g
• 3/4 cup dark brown sugar 150g
• 2 tablespoons ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• Pinch of kosher salt

For the glaze:

• 4 ounces cream cheese softened, 112g
• 3 tablespoons Kerrygold Salted Butter softened, 45g
• 2 tablespoons maple syrup
• ½ teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• ¼ teaspoon kosher salt

Instructions

• To the bowl of a stand mixer fitted with the whisk attachment, add the warm milk, dry active yeast, and granulated sugar. Whisk to combine, and let rest at room temperature for 5 minutes to activate the yeast. After 5 minutes, the yeast should be foamy and bubbly on top.
• Add the eggs and pumpkin puree to the bowl, and whisk to combine until the pumpkin is fully incorporated.
• In a separate medium bowl, combine the unbleached all purpose flour, ground ginger, cloves, and kosher salt. Whisk to combine.
• Swap out the whisk attachment with the dough hook. With the mixer on low speed, slowly add the flour mixture to the bowl. Stop the mixer to scrape the bottom of the bowl with a rubber spatula to reach any flour that is stuck on the bottom of the bowl. Knead until all of the flour is incorporated, then for another 5-7 minutes. With the mixer on low, add the butter to the bowl, 1 tablespoon at a time until fully combined. The dough should be very soft and tacky. Cover the bowl with plastic wrap, and let proof at room temperature for about 1 hour, then place the bowl in the fridge for another 30-45 minutes or until doubled in size. This will help the soft dough firm up.
• Meanwhile, make the filling. In a medium mixing bowl, use a wooden spoon to combine the softened butter, brown sugar, ground cinnamon, ground ginger, cloves, and kosher salt to form a paste.
• Line a 9x13 baking pan with parchment paper. Set aside. Lightly flour a large work surface, and pour the risen dough out onto the work surface. Dust the top of the dough with flour, and roll out into a large rectangle, 12x18 inches.
• Use a small offset spatula to smooth the cinnamon brown sugar filling over the dough into an even layer. With the long edge facing you, roll the dough up into a tight log. Use a serrated knife, or plain dental floss, to trim off the edges, and then cut 12 1-inch rolls.
• Place the rolls, cut side up, into the prepared baking pan. Cover the pan with a clean dish towel, and let the rolls proof at room temperature for 1 hour, or until puffy and almost doubled in size.
• Preheat the oven to 375 degrees F. Bake the cinnamon rolls for 25 minutes until deeply golden brown. Make the glaze: In a small bowl, combine the softened cream cheese, butter, maple syrup, vanilla extract, and kosher salt until smooth.
• Allow the rolls to cool for 10 minutes, then generously spread the glaze over the tops of the rolls. Serve warm.

The poSt Pumpkin Brioche Cinnamon Rolls first appeared on Lion’s Bread Blog

The post Pumpkin Brioche Cinnamon Rolls appeared first on Lion's Bread.