Pillowy brioche, a tangy pumpkin-cream cheese swirl, and a buttery cinnamon-sugar finish—these bite-size beauties taste like a pumpkin cheesecake tucked inside the softest roll. They bake up golden and glossy, pull apart with tender strands, and absolutely vanish at brunch, bake sales, or cozy coffee breaks.
Why You’ll Love These Bites
- Bakery-soft texture: Enriched brioche crumb that stays tender for days.
- Creamy core: Pumpkin + cream cheese filling with warm spices.
- Party-friendly: Mini size, easy to transport, no forks needed.
- Two paths to yum: Make quick brioche or use a smart store-bought shortcut.
Ingredients
Quick Brioche Dough
- 2¾ cups (330 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 2¼ tsp instant yeast (1 packet)
- ½ tsp fine sea salt
- ½ cup (120 ml) warm milk (105–115°F / 40–46°C)
- 2 large eggs, room temp
- 6 tbsp (85 g) unsalted butter, very soft
Shortcut option: Use 1 lb (450 g) refrigerated pizza dough plus 2 tbsp sugar and 3 tbsp melted butter kneaded in for richness; rest 20 minutes before shaping. Texture won’t be as feathery as brioche but still delicious.
Pumpkin–Cream Cheese Filling
- 6 oz (170 g) cream cheese, softened
- ½ cup (120 g) pumpkin purée (not pie filling)
- ¼ cup (50 g) light brown sugar, packed
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- Pinch nutmeg + pinch salt
Cinnamon Sugar & Finish
- ¼ cup (50 g) granulated sugar
- 1 tsp ground cinnamon
- 2 tbsp unsalted butter, melted (for brushing)
- 1 egg beaten with 1 tsp milk (egg wash)
Optional Maple Glaze
- ¾ cup (90 g) powdered sugar
- 1½–2 tbsp pure maple syrup (or milk)
- Pinch salt
Yield & Timing
- Yield: 18–24 bites (mini muffin tin) or 12 bites (standard muffin tin)
- Active: 35 minutes
- Rise/Bake: 75–95 minutes
- Total: ~2 hours
How to Make Them
1) Mix the Brioche
- In a stand mixer bowl, whisk flour, sugar, yeast, and salt.
- Add warm milk and eggs; mix with dough hook on low until shaggy.
- Increase to medium; knead 3 minutes.
- Add the soft butter, 1 tbsp at a time, mixing until fully absorbed and dough is smooth, elastic, and slightly tacky (5–7 minutes more).
- Shape into a ball, cover, and let rise in a warm spot until puffy and nearly doubled, 45–60 minutes.
2) Make the Filling
Beat all filling ingredients until creamy and thick. Chill 10–15 minutes to firm slightly.
3) Shape the Bites
- Lightly grease your muffin tin(s). Stir together cinnamon and sugar.
- Turn risen dough onto a lightly floured surface. Pat to an 8×12 in (20×30 cm) rectangle.
- Spread pumpkin-cream cheese evenly, leaving a ½-inch border.
- Roll up from the long side into a tight log. Freeze 10 minutes (easier slicing).
- Slice into 18–24 (mini) or 12 (standard) spirals. Nestle one spiral, cut-side up, into each cup.
4) Proof & Bake
- Brush tops lightly with egg wash. Cover loosely and proof until puffy, 20–30 minutes.
- Bake at 350°F (175°C) until golden and set, 12–15 minutes (mini) or 16–19 minutes (standard). Centers should spring back when gently pressed.
5) Finish
- While warm, brush with melted butter and shower with cinnamon sugar or cool slightly and drizzle with maple glaze (whisk ingredients smooth).
- Cool 10 minutes; loosen edges with a butter knife and lift out to a rack.
Pro Tips for Bakery Results
- Soft butter in the dough: It should press like clay—too cold won’t emulsify, too melted weakens structure.
- Neat spirals: Briefly chilling the filled log keeps swirls tidy and prevents the filling from squeezing out.
- Don’t overfill cups: Stop at ¾ full to avoid overflow and ensure even rise.
- Shiny, tender crust: Egg wash = color; butter brush = melt-in bite. Use both for maximum glow.
- No stand mixer? Knead by hand 8–10 minutes; slap-and-fold helps develop gluten.
Variations & Twists
- Pecan Streusel Top: Sprinkle spirals with ½ cup streusel (¼ cup flour + 2 tbsp brown sugar + 2 tbsp butter + ¼ cup chopped pecans).
- Chocolate Pumpkin: Add ¼ cup mini chocolate chips to the filling.
- Cream-Cheese Center Only: Skip pumpkin for classic tangy swirls; add lemon zest for brightness.
- Big-Batch Pull-Apart: Arrange 16 spirals in a buttered 8-inch round pan; bake 25–28 minutes.
Make-Ahead & Storage
- Overnight option: After shaping in the tin, cover and refrigerate up to 16 hours. Bake straight from the fridge, adding 2–3 minutes.
- Freeze unbaked: Freeze shaped spirals on a tray; transfer to a bag up to 1 month. Thaw on a greased tin, proof 30–45 minutes, bake.
- Store baked: Airtight at room temp 2 days or refrigerated 4–5 days. Warm 5–7 minutes at 300°F (150°C) to refresh.
- Freeze baked: Up to 2 months; thaw and rewarm before glazing.
Nutrition (Per mini bite; 24 yields, with cinnamon-sugar finish)
~140 calories, 6 g fat, 18 g carbs, 3 g protein, 95 mg sodium. (Estimates vary by size and toppings.)
Why They Steal the Show
They’re plush, fragrant, and just sweet enough—the perfect mash-up of brioche and pumpkin cheesecake in poppable form. Bake a tray for brunch, pack a tin for friends, and watch these swirly bites disappear while they’re still warm.