Pumpkin Cheesecake Buns with Platinum Yeast

If you've watched the video I made for Red Star's new Platinum Yeast, you may have asked yourself, "Self, what the heck is she making and why can't I have the recipe?"  Ask no longer!  I present you with Pumpkin Cheesecake Buns!

In honor of this glorious season and the fact that my sugar pumpkins ripened early, I made these tender and succulent yummies.  You needn't run out, buy seeds and grow your own pumpkins.  Simply grab some pumpkin purée from the store (not pumpkin pie filling, just the purée).

If you can't find Platinum yeast (check Red Star's website for sales locations), you can enter my contest here for a lovely VIP gift extravaganza that includes Platinum yeast, the apron I wore in the video (not the actual apron but one just like it...it's NEW and flour free) among other wonderful goodies.  You'll also get to try another recipe that I made with this fantastic yeast.

So enough of my yammering, here's the recipe:

Yes please!

Pumpkin Cheesecake Rolls


For the dough

5 (to 6) cups All Purpose Flour (I use King Arthur Flour)

1/2 cup sugar

1 packet Red Star Platinum Yeast

1 teaspoon salt

2 eggs, room temperature

1 1/2 cups whole milk, room temperature

1 teaspoon orange extract

1/4 cup unsalted butter, room temperature


•Combine dry ingredients in a mixing bowl fit with the dough hook attachment (5 cups flour, yeast, sugar and salt).

•Start mixing to combine the ingredients.

•Whisk together the milk, eggs and extract in a small bowl.  Add to the flour mixture and mix until the dough is just combined and shaggy.

•Add the butter, about a tablespoon at a time.  Continue mixing until a very smooth, shiny and elastic dough forms, 10 to 15 minutes.  If the dough is very wet and sticky, add a little extra flour, about 1/8 cup at a time, until it comes together.  This should be a lovely soft dough with "give" but shouldn't be wet and sticky.

Nice and smooth, ready to rise.

•Transfer the dough to a bowl sprayed with non-stick cooking spray.  Spray the top of the dough and cover with plastic wrap or a damp kitchen towel.  Place in a warm area of your kitchen and allow to double in size, about an hour.

•Preheat oven to 350º.

•Roll the dough out into a rough rectangle to about 1/4 inch thick.  Spread the filling (recipe follows) on the dough, leaving the top 1" of the dough free of filling.

Spreading it thick.

•Roll the dough into a jelly roll.

Roll it up neatly and tightly but not so tightly that you squish out all that yummy filling.

•Cut the roll into generous inch slices.

Pull that tail.

•Tuck the tail under the bun to keep it from unraveling in the oven.  Space the buns a few inches apart (alternatively, place them in a tart mold or flan round to keep the rolls contained as they grow in the oven).

Tuck the tail under.

•Cover with a moist towel and place in a warm area of your kitchen.  Allow to double in size.

•Brush with egg wash (1 egg whisked with 2 tablespoons water) and bake until golden brown and puffy, about 20 minutes.

To keep the buns perfectly round, confine the little stinkers!

•Allow to cool slightly and then drizzle with glaze (recipe follows).

For the filling

Ruthie watches as I make the filling.  You'll notice that her eyebrows are pumpkin colored.


One 8oz package of Philadelphia Cream Cheese, room temperature

1/4 cup unsalted butter, room temperature

3/4 cup confectioner's sugar

1/4 cup pumpkin purée

1/4 cup AP flour

pinch salt

1 egg yolk

1 teaspoon cinnamon (I use King Arthur Flours Vietnamese Cinnamon...AMAZING!)

1/2 teaspoon nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon ginger

1 teaspoon vanilla extract


•Combine all ingredients in a stand mixer fit with the whisk or paddle attachment.  Mix until smooth.

For the glaze


1 cup confectioner's sugar

1/2 teaspoon vanilla

3-4 tablespoons milk


•Whisk until smooth.

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