Pumpkin-Chocolate Swirl Buns
Serves: 12 buns
The chocolate swirl in these buns really makes the orange dough pop and makes a delicious pairing with the pumpkin and spice!
  • Dough:
  • ⅓ cup warm milk
  • ⅓ cup plain pumpkin puree
  • ¼ cup brown sugar
  • 1½ teaspoons yeast
  • 1 egg, lightly beaten
  • 2¼ cups flour
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 4 Tablespoons unsalted, softened butter
  • Filling:
  • 3 Tablespoons unsalted butter
  • ¼ cup brown sugar
  • 8 ounces (1 cup) chocolate chips, or chopped bar
  • pinch of salt
  • ½ teaspoon cinnamon
  • Egg Wash:
  • 1 egg
  • 1 Tablespoon cream
  • sugar for sprinkling
  1. In measuring cup, combine milk with yeast and a pinch of sugar. Allow to proof 5 minutes. Stir in the pumpkin and the egg. In the bowl of a stand mixer fitted with the paddle attatchement, combine flour, remaining sugar, salt, and cinnamon. Add the yeast-pumpkin mixture and mix on low to combine. Add the butter 2 Tablespoons at a time, mixing until the butter is incorporated before adding the rest. Scrape dough from the paddle, add the dough hook attachment and knead on medium speed for 10 minutes. The dough will be quite sticky and stringy. Place in an oiled bowl, cover with plastic and allow to rise until doubled in size, about 1 hour.
  2. While the dough rises, make the filling. In the bowl of a food processor, process all ingredients until all of the butter is distributed and you have an uneven, gravely mixture. Set aside.
  3. Liberally butter a 12-cup muffin tin. Set aside.
  4. Once dough has risen, turn the dough out onto a well floured surface and gently deflate. Allow to rest 5 more minutes, before rolling the dough out into a large rectangle, the short end measuring about 12 inches--the long edge can be about 18-22 inches. Sprinkle the chocolate filling evenly over the rectangle, it will be bumpy, and begin rolling from the short end all the way up into a 12-13 inch log and pinch to seal. Gently saw off about 1-inch spirals, placing each into a prepared tin. Cover loosely with plastic wrap and allow to rise another hour.
  5. Meanwhile, preheat the oven to 350*F.
  6. Whisk together the egg and cream, brush gently over the tops of the proofed buns and sprinkle liberally with sugar. Bake in the center of the oven for 15-25 minutes. Mine took closer to 25 minutes to bake. Remove from oven and cool on a rack for at least 15 minutes before serving.
Adapted from Smitten Kitchen
This recipe calls for a bit more liquid and flour than the original and yield buns that are a little larger. I also switched the sugar in the dough and filling to brown, but regular granulated sugar would be perfectly fine. The dough is pretty soft, so work gently and flour the counter and rolling pin liberally to keep things from getting too sticky. Though these are best eaten soon after baking, you can pop leftover buns in the microwave for 10-15 seconds--mimicking that 'just-baked' warmth.
Recipe by hungrygirlporvida.com at http://www.hungrygirlporvida.com/blog/2012/10/29/pumpkin-chocolate-swirl-buns/