Description
Delight in these soft and gooey Pumpkin Sticky Buns, featuring a tender pumpkin-spiced dough rolled with a sweet pecan filling and topped with a rich brown sugar glaze and crunchy pecans. Perfectly baked for a cozy fall treat, these sticky buns combine classic comfort flavors with a seasonal twist.
Ingredients
Scale
Dough
- Cooking spray, for greasing
- 2 1/4 tsp. or 1 (1/4-oz.) package active dry yeast
- 1/2 cup whole milk
- 4 3/4 cups (570 g) all-purpose flour
- 1/2 cup (110 g) packed light brown sugar
- 2 tsp. kosher salt
- 1 tsp. pumpkin pie spice
- 1 large egg
- 1 cup (220 g) pumpkin puree
- 4 Tbsp. unsalted butter, softened
Filling
- 3/4 cup (150 g) light brown sugar
- 1/2 cup (50 g) finely chopped pecans
- 2 tsp. pumpkin pie spice
- 1/2 tsp. kosher salt
- All-purpose flour, for dusting
- 3 Tbsp. unsalted butter, melted
Topping
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1/2 cup (110 g) light brown sugar
- 1/4 cup (80 g) honey
- 1 tsp. pure vanilla extract
- 1 cup (105 g) coarsely chopped pecans
Instructions
- Activate Yeast: Grease a medium bowl with cooking spray. In a small bowl or liquid measuring cup, sprinkle yeast over the milk. Let it sit until frothy, about 10 minutes, signaling the yeast is active and ready for use.
- Prepare Dough: In the large bowl of a stand mixer fitted with the dough hook, combine all-purpose flour, brown sugar, salt, and pumpkin pie spice. Add egg, pumpkin puree, and the yeast mixture. Beat on medium speed until a dough starts to form with only a few dry streaks remaining. Increase mixer speed to medium-high and add softened butter one tablespoon at a time, blending after each until a smooth, slightly sticky dough forms that slaps the sides of the bowl without sticking.
- First Rise: Transfer the dough to the greased bowl, cover, and let it rise in a warm spot until doubled in size, about 1 to 1 1/2 hours. Optionally, refrigerate the dough after rising and bring to room temperature and let rise again before proceeding.
- Make Filling: In a medium bowl, mix together brown sugar, finely chopped pecans, pumpkin pie spice, and kosher salt to create the flavorful filling.
- Roll Out Dough: Turn the dough onto a lightly floured surface and dust with additional flour. Roll into an 18″x14″ rectangle. Brush the surface evenly with melted butter, then sprinkle the brown sugar filling mixture on top, pressing lightly to adhere.
- Shape Rolls: Starting at one long edge, tightly roll the dough log. Cut into 12 equal pieces about 1 1/2″ wide. If the dough becomes too warm or difficult to handle, refrigerate for about 15 minutes before cutting.
- Prepare Topping: In a medium saucepan over medium heat, combine butter, brown sugar, honey, and vanilla extract. Cook, stirring occasionally, until the mixture is smooth and butter melted, about 3 minutes. Pour this caramel topping evenly into a 13″x9″ baking pan. Sprinkle coarsely chopped pecans over the topping.
- Arrange and Second Rise: Place the cut rolls in the prepared pan, spacing about 1/2″ apart. Cover and allow the buns to rise again until doubled in size, approximately 30 minutes.
- Bake: Preheat the oven to 400°F (204°C). Bake the buns for 20 to 25 minutes, or until golden brown and cooked through.
- Cool and Serve: Let the buns cool in the pan for 10 minutes, then invert onto a cutting board. Allow to cool an additional 10 minutes before serving to let the sticky topping set.
Notes
- You can refrigerate the dough after the first rise for up to 24 hours to develop more flavor; just be sure to bring it to room temperature and let it double in size before shaping.
- Ensure the dough is slightly sticky but manageable to achieve the perfect texture in the final buns.
- If you prefer, substitute pecans with walnuts for a different nutty flavor.
- For an extra gooey topping, drizzle additional honey over the sticky buns before serving.
- Make sure to cool the buns slightly before inverting to prevent the topping from running.
Nutrition
- Serving Size: 1 sticky bun
- Calories: 420 kcal
- Sugar: 27 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 45 mg
