Description
Pumpkin Sticky Buns are soft, spiced rolls filled with pumpkin puree, brown sugar, and warming spices, then topped with a caramel-pecan sauce for a decadent breakfast or dessert. Perfect for cozy fall mornings or Thanksgiving gatherings, these buns balance tender dough, gooey filling, and crunchy pecans for the ultimate seasonal treat that’s easy to make yet impressively delicious.
Ingredients
Scale
Ingredients
For the Dough:
- ½ cup heavy cream or milk
- 6 tablespoons unsalted butter
- ¾ cup pumpkin puree
- 1 large egg
- ½ cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 3 cups all-purpose flour
- 2¼ teaspoons instant yeast (1 packet)
- ¼ teaspoon fine sea salt
For the Filling:
- 4 tablespoons unsalted butter, softened
- ¾ cup light brown sugar
- 2 tablespoons pumpkin pie spice
For the Caramel-Pecan Topping:
- 6 tablespoons unsalted butter
- 1 cup light brown sugar
- ¼ cup corn syrup
- ¼ cup heavy cream
- 2 cups pecans
- (Optional) drizzle ½ cup heavy cream before serving
Instructions
- Prepare the dough: Warm heavy cream (or milk) and butter in a saucepan until melted. Let cool slightly.
- In a bowl, whisk together pumpkin puree, egg, sugar, and pumpkin pie spice. Add the warm butter mixture and stir.
- Mix in flour, yeast, and salt until a smooth, elastic dough forms. Knead lightly and let rise for 1 hour.
- Make the filling: Combine softened butter, brown sugar, and pumpkin pie spice in a small bowl.
- Prepare the topping: Melt butter in a saucepan, then whisk in brown sugar, corn syrup, and heavy cream until smooth. Stir in pecans. Pour into a greased 9×13-inch pan.
- Assemble: Roll dough into a 12×18-inch rectangle. Spread filling evenly, roll tightly, and slice into 12 rolls. Arrange rolls in the pan on top of the pecan mixture.
- Cover and let rise for 30 minutes.
- Bake: Preheat oven to 350°F (175°C) and bake for 25–30 minutes, or until golden brown.
- Cool for 10 minutes, invert onto a serving platter, and drizzle with extra heavy cream if desired.
- Serve warm and enjoy!
Notes
- Prepare the dough: Warm heavy cream (or milk) and butter in a saucepan until melted. Let cool slightly.
- In a bowl, whisk together pumpkin puree, egg, sugar, and pumpkin pie spice. Add the warm butter mixture and stir.
- Mix in flour, yeast, and salt until a smooth, elastic dough forms. Knead lightly and let rise for 1 hour.
- Make the filling: Combine softened butter, brown sugar, and pumpkin pie spice in a small bowl.
- Prepare the topping: Melt butter in a saucepan, then whisk in brown sugar, corn syrup, and heavy cream until smooth. Stir in pecans. Pour into a greased 9×13-inch pan.
- Assemble: Roll dough into a 12×18-inch rectangle. Spread filling evenly, roll tightly, and slice into 12 rolls. Arrange rolls in the pan on top of the pecan mixture.
- Cover and let rise for 30 minutes.
- Bake: Preheat oven to 350°F (175°C) and bake for 25–30 minutes, or until golden brown.
- Cool for 10 minutes, invert onto a serving platter, and drizzle with extra heavy cream if desired.
- Serve warm and enjoy!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 410
- Sugar: 26g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0 g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg