Description
These Pumpkin Sticky Buns are a delicious seasonal twist on traditional sticky buns, combining a soft pumpkin-infused dough with a spiced cinnamon filling, topped with a rich caramel pecan topping. Perfect for a cozy breakfast or festive brunch, the buns are tender, flavorful, and wonderfully sticky, thanks to a luscious caramel glaze and toasted pecans.
Ingredients
Scale
Dough
- 180g (¾ cup) whole milk
- 2 teaspoons instant yeast or active dry yeast
- 50g (¼ cup) granulated sugar
- 500g (4 cups*) all-purpose flour, plus more for dusting
- 170g (¾ cup) pumpkin puree
- 1 large egg
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ⅛ teaspoon cloves
- ¾ teaspoon salt
- 55g (4 tablespoons) unsalted butter, at room temperature
Caramel
- 113g (1/2 cup) unsalted butter
- 100g (1/2 cup) soft brown sugar
- 4 tablespoons honey
- 1/2 teaspoon salt
- 170g (6 oz) pecan halves
Filling
- 3 tablespoons softened butter
- 100g (1/2 cup) brown sugar
- 2 teaspoons ground cinnamon
Instructions
- Activate Yeast: Warm the milk to around 95-104°F (35-40°C) in a small saucepan and pour it into a mixing bowl. Sprinkle yeast and sugar over the milk. If using active dry yeast, let it sit for 5-10 minutes until foamy; if using instant yeast, proceed immediately.
- Mix Dough Ingredients: Add flour, salt, pumpkin puree, ground spices (cinnamon, ginger, nutmeg, cloves), and egg. Attach a dough hook to the stand mixer and mix on low speed until a thick dough forms.
- Add Butter and Knead: Gradually add softened butter a few cubes at a time. Increase the mixer speed to medium and knead for about 10 minutes until the dough becomes smooth, elastic, and pulls away from the bowl.
- Optional Hand Kneading: Alternatively, mix ingredients with a wooden spoon until shaggy dough forms, then knead on a floured surface adding butter gradually. Knead 10-15 minutes until smooth and elastic.
- First Rise: Shape dough into a smooth ball, place in a lightly greased bowl, cover with plastic wrap or lid, and let rise in a warm place until doubled in size, approximately 1 hour. Dough can be refrigerated up to 16 hours if made ahead.
- Prepare Filling and Caramel Topping: In a small bowl, mix brown sugar and cinnamon for the filling. Roughly chop pecans. Line a 9×13-inch baking pan with parchment paper. In a small saucepan over medium heat, melt butter, brown sugar, honey, and salt for the caramel, stirring until combined. Pour caramel into the pan and spread gently; top with chopped pecans.
- Shape the Buns: Punch down risen dough and transfer to a floured surface. If refrigerated, let it rest 10 minutes to warm. Roll dough into a 12×18 inch rectangle. Spread with softened butter, then evenly sprinkle the cinnamon sugar filling mixture. Roll tightly from the long side into a log. Cut into 12 equal pieces using unflavored dental floss or a serrated knife.
- Second Rise: Place cut rolls atop the pecans and caramel in the prepared pan. Let rise again in a warm spot until doubled in size.
- Bake: Preheat oven to 350°F (180°C). Bake buns for 25-27 minutes until deep golden brown. If browning too quickly, cover loosely with foil.
- Invert and Cool: Remove from oven and carefully invert the pan onto a parchment-lined tray so buns are atop the pecans and caramel. Allow to cool for about 20 minutes before serving.
- Storage: Store leftovers at room temperature in an airtight container for up to 4 days.
Notes
- The cup sizes given are US measurements, which are smaller than metric. For best accuracy, use grams.
- Resting the dough during kneading helps develop gluten strength, so take breaks if needed.
- If buns brown too quickly during baking, tent with foil to prevent burning.
- Refrigerating the dough overnight improves flavor and can accommodate your schedule.
- Use unflavored dental floss for clean cuts of the dough rolls without squashing.
Nutrition
- Serving Size: 1 sticky bun
- Calories: 390
- Sugar: 22g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
