Pumpkin Sticky Buns Recipe

I’m so excited to share this Pumpkin Sticky Buns Recipe with you because it’s truly one of those treat-yourself-on-a-cozy-morning kind of recipes. The softness of the dough combined with that rich pumpkin flavor and the decadent sticky topping just hits the fall vibe perfectly. Whether you’re making these as a weekend brunch surprise or a holiday treat, you’ll find they’re surprisingly approachable and incredibly rewarding to bake.

When I first tried this Pumpkin Sticky Buns Recipe, I was amazed at how the pumpkin puree keeps the buns moist and tender without being heavy. Plus, the warm spices give them that comforting aroma that fills the whole kitchen. If you love classic sticky buns with a seasonal twist, this recipe will quickly become your go-to.

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Ingredients You’ll Need

These ingredients all work together harmoniously to create that iconic sticky bun experience with a lovely pumpkin twist. I recommend using fresh pumpkin puree and good-quality spices to really get the best flavor.

• Cooking spray: To grease your bowl and pan easily without adding extra fats.
• Active dry yeast: Essential for that fluffy dough rise—make sure it’s fresh for best results.
• Whole milk: Adds creaminess and helps activate the yeast nicely.
• All-purpose flour: The base of the dough, providing a tender crumb.
• Light brown sugar: Gives a subtle molasses flavor that complements pumpkin beautifully.
• Kosher salt: Balances and enhances all the flavors.
• Pumpkin pie spice: The star spice blend that brings that warm, seasonal aroma.
• Large egg: For structure and richness.
• Pumpkin puree: Moisturizes the dough and adds that unmistakable pumpkin taste – fresh or canned works.
• Unsalted butter (softened & melted): Used in dough, filling, and topping to keep everything rich and luscious.
• Finely chopped pecans: Adds crunch and a nutty flavor, making the buns extra special.
• Honey: Sweetens the sticky topping naturally and gives a lovely shine.
• Pure vanilla extract: Rounds out the sticky topping with a beautiful aroma.
• All-purpose flour (for dusting): Keeps dough from sticking while rolling.

Variations

I love playing around with this Pumpkin Sticky Buns Recipe depending on the season or my mood. Feel free to swap nuts, add dried fruit, or go dairy-free—you can customize it to make it your own signature version.

• Nut-Free Version: I once made these without pecans and instead used toasted coconut flakes for crunch—my family still loved it!
• Spiced Up: Adding a pinch of cinnamon or nutmeg to the dough or filling can amp up the warm flavors even more.
• Dairy-Free Twist: Substitute plant-based milk and butter alternatives, and you’ll still get delicious, tender buns.
• Extra Gooey: Drizzle caramel sauce over the top after baking for an indulgent finish.

How to Make Pumpkin Sticky Buns Recipe

Step 1: Activate the Yeast and Prep the Dough

Start by greasing a medium bowl with cooking spray to keep your dough from sticking after it rises. Sprinkle your yeast over warm milk and let it sit for about 10 minutes until it gets frothy—this tells you the yeast is alive and ready to work its magic. Then, in your stand mixer, combine your dry ingredients like flour, brown sugar, salt, and pumpkin pie spice. Add the egg, pumpkin puree, and the yeast mixture, and mix on medium speed until the dough barely comes together.

Now increase the mixer speed and slowly add softened butter, one tablespoon at a time, letting it incorporate fully before the next. Keep mixing until the dough is smooth but still slightly sticky—if it sticks too much, add a sprinkle of flour, but don’t overdo it or your buns will be dense. Transfer the dough to your prepared bowl, cover it, and let it rise in a warm spot until it doubles in size, about an hour to an hour and a half.

Step 2: Prepare the Filling and Roll Out

While the dough is rising, mix together the brown sugar, finely chopped pecans, pumpkin pie spice, and salt for your filling. When your dough has doubled, turn it out onto a lightly floured surface and roll it into a large rectangle about 18 by 14 inches—don’t worry if it’s not perfect! Brush the surface with melted butter, then sprinkle the brown sugar and pecan mixture evenly, gently pressing it down so it sticks.

Step 3: Roll, Slice, and Chill if Needed

Starting from a long edge, roll the dough tightly into a log shape. Using a sharp knife, cut the log into 12 equal rolls, about 1 ½ inches wide. If you find the dough too warm or sticky to cut cleanly, pop the slices in the fridge for 15 minutes to firm up—it’ll make handling them so much easier.

Step 4: Make the Topping and Assemble

In a saucepan over medium heat, melt butter with brown sugar, honey, and vanilla extract, stirring until smooth and bubbly—this is your sticky, luscious topping. Pour the mixture into a greased 13×9-inch baking pan, then sprinkle chopped pecans evenly on top. Arrange your rolls on top, spacing them about half an inch apart to give them room to puff up.

Step 5: Second Rise and Baking

Cover the pan with a clean towel or plastic wrap and let the rolls rise again until doubled, about 30 minutes. Meanwhile, preheat your oven to 400°F (200°C). Bake the buns for 20 to 25 minutes until golden and caramelized. Once baked, let the pan cool for 10 minutes—this helps the sticky topping set—then invert the pan onto a cutting board to release your sticky buns. Let them cool a bit more before serving so you don’t lose any of that beautiful topping!

How to Serve Pumpkin Sticky Buns Recipe

Garnishes

I like to sprinkle a little extra chopped pecans on top right after flipping for a fresh crunch. Sometimes, I dust them lightly with powdered sugar for a snowy, festive look. If you’re feeling extra fancy, drizzle a little melted white chocolate or cream cheese glaze on top—it’s divine!

Side Dishes

These buns pair beautifully with a cup of strong coffee or chai tea to balance the sweetness. For a brunch spread, I love serving them alongside fresh fruit or a light yogurt parfait to add some brightness to the plate.

Creative Ways to Present

One fun way I’ve presented these Pumpkin Sticky Buns Recipe treats is in individual ramekins for a pretty single-serve portion during holiday gatherings. You can also bake them in a bundt pan to get a pull-apart cake effect that looks impressive and is easy to share!

Make Ahead and Storage

Storing Leftovers

Leftover sticky buns store well in an airtight container at room temperature for up to 2 days. If you want to keep them a bit longer, refrigerate and bring to room temperature before reheating—it helps retain their softness.

Freezing

I’ve frozen these buns after baking by wrapping each one tightly in plastic wrap, then placing them in a freezer bag. They freeze beautifully and thaw very quickly when you leave them on the counter for a couple hours or zap them briefly in the microwave.

Reheating

To reheat, I pop them in a 350°F oven for about 10 minutes or microwave for 20-30 seconds. This warms the topping and softens the dough without drying it out. You’ll want to serve them warm because that’s when they’re at their best!

FAQs

Final Thoughts

This Pumpkin Sticky Buns Recipe holds a special place in my kitchen because it combines my love for pumpkin spice with the comforting nostalgia of sticky buns. Baking these is like sending a warm hug to everyone around the table, and I promise you’ll love how your home smells while they’re in the oven. Give this recipe a try—you might just find your new favorite fall breakfast or dessert!

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