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Hungry Girl Por Vida

Pumpkin-Chocolate Swirl Buns

October 29, 2012 by Leave a Comment

I know that I just lamented about pumpkin, but, truth be told…I’m not even close to being over it yet.

I’ve been eyeing this recipe for Chocolate Swirl Buns since I saw them on Smitten Kitchen over the summer, but I wanted to wait until the air was crisp and the leaves were fallen before I delved into it. There’s just something about baking with yeast when the cooler months start rolling in, that I cannot resist…I can’t resist pumpkin right now either…surprise!

So, given my love of fall-time baking AND pumpkin AND chocolate, these buns were a no-brainer-mega-hit. I had 3, THREE, the day I made them. My husband had a few himself, and the rest got sent to his office and out of the danger zone–aka, my face. The dough is super-soft and tender, lightly flavored with pumpkin and cinnamon, and slightly sweet. The spiced chocolate filling is the best thing when still warm–gooey, melty, and just spiced. The egg wash and sugar crust make for the best crisp-crunch on the tops of the buns. I love the way the buns unravel, allowing you to eat layer-after-layer of perfectly tender, yeasted dough, with bits of crunchy sugar topping, and rich, gooey pockets of chocolate. Though these buns may be nice for an ultra-decadent weekend brunch, they would be perfect along side an afternoon pick-me-up, as well.

 

 

Pumpkin-Chocolate Swirl Buns
 
The chocolate swirl in these buns really makes the orange dough pop and makes a delicious pairing with the pumpkin and spice!
Author: Cindy
Serves: 12 buns

Ingredients
  • 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
Instructions
  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.
Notes
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.
3.3.3077

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  • Hazelnut Crunch Pumpkin Cake with Brown Butter Cream Cheese FrostingHazelnut Crunch Pumpkin Cake with Brown Butter Cream Cheese Frosting
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Filed Under: bread, breakfast, brunch, pumpkin Tagged With: baking, bread, buns, chocolate, cinnamon, fall, pumpkin, pumpkin spice, sugar, sweet, swirl, yeast

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Reader Interactions

Comments

  1. Megan

    October 29, 2012 at 5:06 am

    Hell to the yes. These look ridiculously good. Pumpkin and chocolate are such a good match! It’s just the truth! And I wish I worked with Sean. Then I could eat three in a row!

    Reply
    • cindy

      October 29, 2012 at 5:19 am

      haha, yes!

      Reply
  2. Julia

    October 29, 2012 at 5:20 am

    Oh wow, these sound incredible!

    Reply
    • cindy

      October 29, 2012 at 5:24 am

      Thanks, Julia!

      Reply
  3. Kathryn

    October 29, 2012 at 6:26 am

    These sound so delicious especially fresh out the oven when they’re all sticky and melty and amazing.

    Reply
    • cindy

      October 29, 2012 at 6:56 am

      thanks, Kathryn!

      Reply
  4. Abby@ Totes Delish

    October 29, 2012 at 6:46 am

    These look beyond amazing! Pumpkin +chocolate= perfect for fall!

    Reply
    • cindy

      October 29, 2012 at 6:57 am

      I agree! Thank you, Abby!

      Reply
  5. jenny

    October 29, 2012 at 7:45 am

    OMGGGGGGG. I can’t wait to make these. my only lament is that every food blogger I read is making incredibly delicious carbs right now and I want to bake and eat them allllllll. (I guess there are worse problems to have…)

    Reply
    • cindy

      October 29, 2012 at 10:24 am

      haha, sorry 😉 !

      Reply
  6. Kayla

    October 29, 2012 at 8:13 am

    “out of the danger zone–aka, my face.” hahaha. I totally understand that. These look and sound delicious!

    Reply
    • cindy

      October 29, 2012 at 10:24 am

      haha! Thanks, Kayla.

      Reply
  7. Billy

    October 29, 2012 at 8:43 am

    whoamygod.

    Reply
    • cindy

      October 29, 2012 at 10:23 am

      Whoa-MG!

      Reply
  8. Averie @ Averie Cooks

    October 29, 2012 at 9:06 am

    Love that you used all brown sugar in them and the flavors of the pumpkin, spices, mmm, I bet they are so good! And that you baked them in a muffin tin – great thinking!

    Reply
    • cindy

      October 29, 2012 at 10:23 am

      thanks, Averie!

      Reply
  9. Laura Dembowski

    October 29, 2012 at 9:06 am

    Those look super comforting for this chilly fall weather.

    Reply
    • cindy

      October 29, 2012 at 10:23 am

      exactly! Thanks, Laura!

      Reply
  10. Katie @ Blonde Ambition

    October 29, 2012 at 10:05 am

    You have pretty much just described my perfect bun – crunchy sugar topping with pockets of chocolate? Sounds drool-worthy for sure.

    Reply
    • cindy

      October 29, 2012 at 10:23 am

      yes! I hope you make these sometime, Katie!

      Reply
  11. Denise

    October 29, 2012 at 11:27 am

    OH MY! I really wish I had one or two of these … right now!

    Reply
    • cindy

      October 29, 2012 at 11:33 am

      yes! they are danger!

      Reply
  12. Maggie @ A Bitchin' Kitchen

    October 29, 2012 at 11:51 am

    I love the pumpkin and chocolate combination! These look delicious!

    Reply
    • cindy

      October 29, 2012 at 12:24 pm

      yes! you and me, girl!

      Reply
  13. Rhiannon

    October 29, 2012 at 5:16 pm

    SERIOUSLY. Can I come visit and have this as a snack?

    Reply
    • cindy

      October 29, 2012 at 5:31 pm

      I could totally make these for you!

      Reply
  14. Jess

    October 29, 2012 at 9:22 pm

    Ooo, Cindy, these look way too good. I’ll have to take your advice though and make them a day when one of us can bring the leftovers to the office. What is it about that pumpkin-chocolate combination that never fails?

    Reply
    • cindy

      October 30, 2012 at 5:09 am

      Thanks, Jess! Pumpkin and chocolate forever!

      Reply
  15. Amanda @ Once Upon a Recipe

    November 6, 2012 at 10:51 am

    Seriously. I would need someone to take these away from me immediately after they came out of the oven. They sound and look completely amazing.

    Reply
    • cindy

      November 6, 2012 at 11:38 am

      thanks! I basically had to give them away to save myself!

      Reply
  16. Kylie

    November 7, 2012 at 2:36 pm

    You. Are. Lovely. I can’t wait to try this recipe! I always tend to get intimidated by recipes with yeast, but I’ll definitely set aside the time to make these. They look like they’ll be worth it!

    Also, it’s a joy discovering your blog. Your photography is beauteous. I can’t wait to return! I love it!

    Reply
    • cindy

      November 7, 2012 at 5:48 pm

      Thank you, Kylie! Don’t be afraid of yeast, it’s magic! I hope you try it and thanks for visiting.

      Reply
  17. Robin

    October 25, 2013 at 2:35 am

    These look delicious! I can’t wait to make them! Can you use a bread maker to make the dough? I don’t have a mixer.

    Reply
    • cindy

      October 25, 2013 at 3:48 am

      I am sure if you have experience using a bread machine, you could adapt this recipe. Honestly, though, I have never used one so I can’t say. Sorry for not being able to help on that front. You can make this dough by hand, though.

      Reply
  18. Spencer @ Moo-Lolly-Bar

    February 19, 2014 at 2:16 pm

    How good do they look! Never had the combination of chocolate and pumpkin but I would so love to try it one day. Sounds intriguing!

    Reply
    • cindy

      February 19, 2014 at 6:45 pm

      Thanks! It’s one of my favorite flavor combinations!

      Reply

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