Pull-Apart Pumpkin Brioche

This is a classic brioche dough recipe that is wonderful when shaped or filled. In this case, the brioche is flavored with pumpkin and cheese, and shaped into a pumpkin! It makes a wonderful centerpiece, is perfect for a Thanksgiving table, or even as a gift to brighten someone's day!

Prep Time:
25 mins
Cook Time:
40 mins
Additional Time:
6 hrs
Total Time:
7 hrs 5 mins
1 loaf


  • 10 tablespoons unsalted butter, at room temperature

  • 2 ¾ cups all-purpose flour, divided

  • ½ cup shredded Cheddar cheese

  • 3 large eggs

  • ¼ cup water

  • ¼ cup nonfat dry milk

  • 3 tablespoons pumpkin puree

  • 3 tablespoons white sugar

  • 1 tablespoon instant yeast

  • 1 ¼ teaspoons salt

  • kitchen string

  • 1 egg white (Optional)

  • 1 tablespoon milk (Optional)

  • 1 cinnamon stick


  1. Combine butter, 2 1/2 cup flour, Cheddar cheese, eggs, water, dry milk, pumpkin, sugar, yeast, and salt in the bowl of a stand mixer. Mix on medium-high speed until a smooth and shiny dough forms, about 15 minutes.

  2. Sprinkle most of the remaining 1/4 cup flour onto a work surface and turn dough out on top. Form into a ball. Place in a greased bowl, cover with plastic wrap, and let rest until doubled in volume, about 1 hour.

  3. Transfer dough to the refrigerator and chill for 3 hours.

  4. Lay out 2 pieces of long kitchen string or twine onto lightly floured parchment paper to form an X. Lay another pair of strings across the X and repeat until the circle is complete. Place the dough ball on the center point and tie each string over the top of the dough. Trim ends. Cover dough with plastic wrap and let rise in a warm place until puffy and doubled in volume, 2 to 3 hours.

  5. Preheat the oven to 400 degrees F (200 degrees C). Beat egg white and milk together for the glaze. Unwrap dough and brush with glaze. Lift the parchment paper onto a baking sheet.

  6. Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking, tenting with aluminum foil after 15 minutes, for 30 to 35 minutes. Let bread cool on a wire rack until no longer hot to the touch.

  7. Flip bread over; cut the kitchen strings on the bottom and carefully pull them out. Poke cinnamon stick through the center of the top of the bread.

Nutrition Facts (per serving)

375 Calories
19g Fat
40g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 375
% Daily Value *
Total Fat 19g 25%
Saturated Fat 11g 57%
Cholesterol 116mg 39%
Sodium 471mg 20%
Total Carbohydrate 40g 15%
Dietary Fiber 2g 7%
Total Sugars 6g
Protein 11g
Vitamin C 0mg 2%
Calcium 107mg 8%
Iron 3mg 16%
Potassium 172mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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