Description
Pumpkin Sticky Buns are soft, spiced rolls filled with a pumpkin-infused filling and topped with a gooey caramel-pecan sauce. Perfect for fall mornings or festive brunches, these buns combine tender dough, warm pumpkin spice, and crunchy pecans for a decadent, cozy treat that tastes like autumn in every bite.
Ingredients
Scale
For the Dough:
- ½ cup heavy cream
- 6 tablespoons unsalted butter
- ¾ cup pumpkin puree
- 1 large egg, room temperature
- 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 packed light brown sugar
- 2 tablespoons pumpkin pie spice
For the Caramel-Pecan Topping:
- 6 tablespoons unsalted butter
- 1 cup packed light brown sugar
- ¼ cup light corn syrup
- ¼ cup heavy cream
- 2 cups pecans, roughly chopped
Optional Add-ins:
- ½ teaspoon cinnamon or nutmeg
- ¼ cup chopped walnuts or dried cranberries
Instructions
- Make the dough: In a saucepan, warm heavy cream and butter until melted. Let cool slightly.
- In a mixing bowl, whisk together pumpkin puree, egg, sugar, and pumpkin pie spice. Add the cream-butter mixture and mix to combine.
- Gradually add flour, yeast, and salt. Mix until a soft dough forms. Knead lightly, cover, and let rise for 45–60 minutes until doubled in size.
- Prepare the filling: In a small bowl, mix softened butter, brown sugar, and pumpkin pie spice into a paste.
- Make the topping: Melt butter in a saucepan, whisk in brown sugar and corn syrup until smooth, then stir in heavy cream. Pour mixture into a greased 9×13-inch pan and sprinkle pecans evenly on top.
- Assemble: Roll the dough into a 12×18-inch rectangle. Spread filling evenly over the surface. Roll tightly from the long side and cut into 12 even slices.
- Arrange rolls in the prepared pan. Cover and let rise for 45 minutes.
- Bake: Preheat oven to 350°F (175°C). Drizzle heavy cream over the rolls and bake for 22–25 minutes, or until golden and bubbling.
- Cool for 10 minutes, then invert onto a baking sheet to reveal the caramel-pecan topping.
- Serve warm and enjoy!
Notes
- Use fresh pumpkin puree for the best flavor.
- Toast pecans before adding for extra depth.
- Avoid overmixing the dough this keeps it light and fluffy.
- Substitute dairy-free cream and vegan butter for a plant-based version.
- Store at room temperature for 2 days or refrigerate for 5 days.
- Freeze for up to 2 months; reheat gently before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 420
- Sugar: 28g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg