Description
These Pumpkin Sticky Buns are a delightful fall treat that combines soft, fluffy pumpkin-infused dough with a rich, spicy brown sugar and pecan filling, topped with a luscious honey-butter glaze and toasted pecans. Perfect for breakfast or brunch, these sticky buns offer a seasonal twist on a classic favorite.
Ingredients
Scale
Dough
- Cooking spray
- 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 warm milk. Let it sit until frothy, about 10 minutes, indicating the yeast is active.
- Make Dough: In the large bowl of a stand mixer fitted with a dough hook, combine the flour, light brown sugar, salt, and pumpkin pie spice. Add the egg, pumpkin puree, and the yeast mixture. Beat on medium speed until dough starts to form with a few dry streaks. Increase speed to medium-high and add softened butter 1 tablespoon at a time, blending after each addition until a smooth slightly sticky dough forms, about 5 minutes. The dough should slap the sides of the bowl but not stick to it.
- First Rise: Transfer dough to the prepared greased bowl, cover, and let it rise in a warm spot until doubled in size, about 1 to 1 1/2 hours. You can refrigerate it after this rise by bringing it back to room temperature and letting it double again before proceeding.
- Prepare Filling: In a medium bowl, mix the light brown sugar, chopped pecans, pumpkin pie spice, and kosher salt.
- Shape Dough: Turn the dough out onto a lightly floured surface and dust the top with flour. Roll it into an 18” x 14” rectangle. Brush the rolled dough with melted butter, then sprinkle the brown sugar and pecan mixture evenly over the surface, pressing lightly for adherence.
- Form Rolls: Starting at a long edge, tightly roll the dough into a log shape. Cut into 12 equal pieces, about 1 1/2” wide. If the dough is too warm or hard to handle, refrigerate for 15 minutes before cutting.
- Prepare Topping: In a medium saucepan over medium heat, combine butter, light brown sugar, honey, and vanilla extract. Cook while stirring occasionally until the mixture is smooth and the butter is melted, about 3 minutes. Pour this mixture into a 13” x 9” baking pan and sprinkle with the coarsely chopped pecans.
- Second Rise: Arrange the cut rolls in the prepared pan, spacing them about 1/2 inch apart. Cover the pan and let the rolls rise until doubled in size, about 30 minutes.
- Preheat Oven: While the rolls rise, preheat your oven to 400°F (204°C).
- Bake: Bake the sticky buns in the preheated oven until golden brown, about 20 to 25 minutes.
- Cool and Serve: Let the buns cool in the pan for 10 minutes, then invert onto a cutting board or serving platter. Allow to cool another 10 minutes before serving to let the sticky topping set slightly.
Notes
- You can refrigerate the dough after the first rise to slow fermentation; just bring it back to room temperature and let it rise until doubled again before shaping.
- If dough becomes too soft to cut, chilling it for 15 minutes will make handling easier.
- Use whole milk warmed slightly (not hot) to activate the yeast effectively.
- The pumpkin pie spice can be adjusted to taste or substituted with a mix of cinnamon, nutmeg, cloves, and ginger.
- For an extra sticky topping, use freshly ground pecans and warm honey for better adhesion.
- These buns are best enjoyed fresh but can be reheated gently to revive softness.
Nutrition
- Serving Size: 1 sticky bun
- Calories: 350
- Sugar: 24g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
