Pumpkin Sticky Buns
Scented with pumpkin, filled with sugar and pecans, and dripping with a caramel syrup, these pumpkin sticky buns are a perfect fall breakfast treat.
I spent last weekend in Boston visiting an old college friend. While there I made the pilgrimage to Flour Bakery and indulged in their famous sticky bun, along with several other delicious confections (don’t ask me how many cookies I ate). The bun was fantastic. But if I’m being completely honest, I think it actually took a close second to the pumpkin sticky buns I baked last week.
These buns are incredibly soft and fluffy. The caramel syrup shell is so gooey, you’ll be licking every last finger. The pumpkin flavor is subtle, but present, and it helps keep the dough moist. I like how the Pacific Foods pumpkin puree is slightly more wet, with a stronger concentrated flavor than other packaged pumpkin purees.
These sticky buns are definitely calling your name. Whether you’re planning breakfast for a Thanksgiving crowd, or looking for an indulgent way to start any morning, these buns are it.
baking tip:How to make sticky buns ahead of time
If you’d like to bake this recipe for breakfast, but don’t necessarily want to go through all the trouble first thing in the morning, it is possible to prepare them the night before.
Follow the recipe as written, but place the plastic-wrapped muffin pan with the prepared buns in the fridge. The buns will rise slowly overnight. When ready to bake, let them come back to room temperature for 30 minutes.
Pumpkin Sticky Buns
For the dough:
- 1 cup whole milk , warmed to 105-115°F (237 ml)
- 1 tablespoon active-dry yeast (2 packages, 15 grams)
- ⅓ cup granulated sugar (67 grams)
- 4 ¼ cup all-purpose flour (510 grams)
- 2 teaspoons salt
- 2 large eggs
- 1 cup pumpkin puree (270 grams)
- ¼ cup butter , melted
For the filling:
- ⅔ cup packed light or dark brown sugar (142 grams)
- ⅔ cup pecans , chopped (72 grams)
- 1 teaspoon pumpkin pie spice
- ¼ cup unsalted butter , melted (56 grams)
For the syrup:
- ½ cup unsalted butter (113 grams)
- ½ cup packed light or dark brown sugar (105 grams)
- ½ cup granulated sugar (100 grams)
- 2 tablespoons corn syrup
- ¼ cup heavy cream (60 ml)
To make the dough:
- Whisk together ½ cup of the warm milk with the yeast. Let sit for 5 minutes.
- In the bowl of a stand mixer fitted with a dough hook, combine the sugar, flour, and salt. Combine the remaining ½ cup milk with the eggs, pumpkin puree and melted butter. Add to the stand mixer and mix until combined. Add the yeast mixture and mix for about 5 minutes until smooth and elastic. Mixture will be soft and sticky.
- Using floured fingers, gather the dough into a ball and place in a greased bowl. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
- Punch down the dough lightly and let it rest for a few minutes. On a floured surface, roll the dough into a 16x19-inch rectangle. Flour your hands and rolling pin as necessary.
To make the syrup:
- Combine the butter, brown sugar, sugar, corn syrup and heavy cream in a small saucepan over medium heat. Bring to a boil and simmer 2 minutes, stirring frequently. Spoon 2 tablespoons into the cups of a greased muffin pan.
To make the filling:
- Combine the brown sugar, chopped pecans, and pumpkin pie spice in a bowl. Brush the melted butter onto the rolled dough and sprinkle with the pecan mixture.
- Starting with the long side, tightly roll up the the dough. Cut the dough into 12 rolls and place in the muffin pan on top of the syrup. Cover with greased plastic wrap and let rise until doubled, about 30 minutes.
- Preheat oven to 350°F. Bake buns until golden, about 30-35 minutes. Let cool in the pan 10 minutes, then invert onto a cooling rack. Serve warm.
Disclosure: This recipe was developed in partnership with Pacific Foods. All opinions are my own, as always. Thank you for supporting partnerships with brands that I believe in which help me bring you new original content.