Pumpkin Sticky Buns
There’s something magical about fall that calls for the warm, comforting flavors of pumpkin. These Pumpkin Sticky Buns are the perfect treat to celebrate the season, combining soft, pillowy dough with rich pumpkin flavor and a gooey pecan topping. Ideal for brunch or a cozy afternoon snack, these sticky buns will have your kitchen filled with irresistible aromas that beckon everyone to the table. Let’s dive into this delightful recipe that’s sure to become a family favorite!
Why This Recipe Works
The beauty of these Pumpkin Sticky Buns lies in their perfect balance of flavors and textures. The dough is enriched with pumpkin puree, which not only adds a lovely fall flavor but also keeps the buns moist and tender. The use of instant yeast allows for a quicker rise, making the process a little more manageable. And let’s not forget the decadent topping – a combination of brown sugar, butter, and pecans creates a sticky, sweet layer that’s just heavenly when paired with the soft buns.
Ingredient Breakdown
To create these delicious Pumpkin Sticky Buns, you’ll need:
- ½ cup heavy cream – This adds richness to the dough and helps create a soft texture.
- 6 tablespoons unsalted butter – Essential for flavor and a tender crumb.
- ½ cup pumpkin puree – Gives that signature pumpkin flavor and moisture.
- 1 large egg – Helps bind the ingredients and enrich the dough.
- ½ cup granulated sugar – Sweetens the dough.
- 2 teaspoons pumpkin pie spice – Infuses the dough with warm, aromatic spices.
- 3 cups all-purpose flour – Forms the base for our sticky buns.
- 2 teaspoons instant yeast – Allows for a quicker rise without compromising texture.
- 1 teaspoon fine sea salt – Enhances all the flavors.
- ½ cup heavy cream – Used in the caramel mixture for added richness.
- 4 tablespoons unsalted butter (softened) – Used in the filling for a rich taste.
- ½ cup light brown sugar (packed) – Adds sweetness and a hint of molasses flavor.
- 2 tablespoons pumpkin pie spice – For the filling, giving it that extra kick.
- 6 tablespoons unsalted butter – For the pecan topping, combining with sugar for a gooey finish.
- 1 cup light brown sugar (packed) – Sweetens the topping.
- ½ cup light corn syrup (such as Karo brand) – Provides a sticky consistency to the topping.
- ½ cup heavy cream – To add richness to the topping mixture.
- 2 cups pecans – For a crunchy texture and nutty flavor.
Gear Checklist
Before you start, make sure you have the following gear handy:
- Mixing bowls – For combining ingredients.
- Measuring cups and spoons – Accuracy is key in baking!
- Stand mixer or hand mixer – For easy dough mixing.
- Rolling pin – To roll out the dough smoothly.
- Baking dish – A 9×13 inch dish works perfectly for these buns.
- Saucepan – To prepare the sticky topping.
- Cooling rack – For letting the buns cool after baking.
Pumpkin Sticky Buns in Steps
Step 1: Prepare the Dough
In a mixing bowl, combine the warm heavy cream, melted butter, pumpkin puree, egg, granulated sugar, pumpkin pie spice, instant yeast, flour, and salt. Mix until a soft dough forms. If using a stand mixer, mix with a dough hook on low speed for about 5 minutes until smooth.
Step 2: First Rise
Transfer the dough to a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place until it doubles in size, about 1 hour.
Step 3: Make the Filling
In a small bowl, mix softened butter, light brown sugar, and pumpkin pie spice together until combined. Set aside.
Step 4: Roll the Dough
After the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a rectangle about ¼ inch thick. Spread the filling evenly over the dough.
Step 5: Shape the Buns
Starting from the long edge, roll the dough tightly into a log. Cut the log into 12 equal pieces and place them cut-side up in a greased baking dish.
Step 6: Prepare the Topping
In a saucepan, combine 6 tablespoons of butter, 1 cup of light brown sugar, light corn syrup, and ½ cup of heavy cream. Cook over medium heat, stirring until the mixture is smooth and bubbly. Stir in the pecans. Pour this mixture over the cut buns.
Step 7: Second Rise
Cover the baking dish with plastic wrap and allow the buns to rise for another 30 minutes. They should puff up nicely.
Step 8: Bake
Preheat your oven to 350°F (175°C). Bake the buns for 25-30 minutes, or until they are golden brown. Keep an eye on them to ensure they don’t overbake.
Step 9: Serve
Once baked, let them cool for a few minutes before inverting the dish onto a serving platter. Enjoy warm!
Variations by Season
These Pumpkin Sticky Buns can be adapted throughout the year:
- Winter: Add a sprinkle of nutmeg for a warm spice kick.
- Spring: Substitute pumpkin with apple pie filling for a fresh twist.
- Summer: Incorporate fresh berries or lemon zest into the dough for a fruity flavor.
- Fall: Stick with the classic pumpkin and consider adding chocolate chips for indulgence.
Things That Go Wrong
If you’re new to baking, here are some common pitfalls to watch out for:
- Dense buns: If the dough hasn’t risen enough, the buns will be heavy. Allow for adequate rising time.
- Overbaking: Keep an eye on the buns. They should be golden brown but not dry.
- Sticky filling: If the filling is too runny, it may make the buns soggy. Ensure your butter and sugar mixture is well combined.
- Incorrect measurement: Baking is a science. Be precise with your ingredient measurements.
Prep Ahead & Store
To enjoy these Pumpkin Sticky Buns at your convenience:
You can prepare the dough a day ahead. After shaping the buns, cover them tightly and refrigerate overnight. In the morning, allow them to rise for about an hour before baking. Leftover buns can be stored in an airtight container at room temperature for up to 2 days or frozen for up to a month. Reheat in the oven or microwave before serving.
Handy Q&A
Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree for this recipe. Pumpkin pie filling contains added sugar and spices that may alter the flavor and texture of your buns.
What can I substitute for heavy cream?
You can use whole milk or half-and-half, but using heavy cream will yield the richest flavor and texture for your sticky buns.
How do I know when my buns are done baking?
The buns should be golden brown on top and spring back when lightly pressed. You can also check the internal temperature; it should be around 190°F (88°C).
Can I make this recipe vegan?
Yes! Substitute the butter with vegan butter, use a flax egg in place of the egg, and choose plant-based cream alternatives.
More from the Kitchen
If you enjoyed making these Pumpkin Sticky Buns, check out more delicious recipes:
Bring It Home
With their warm, cozy flavors and delightful textures, these Pumpkin Sticky Buns are sure to become a staple in your fall baking repertoire. Whether you enjoy them fresh from the oven or save a few for later, each bite is a celebration of the season. So gather your ingredients, roll up your sleeves, and let the baking magic begin! Your friends and family will thank you, and so will your taste buds.
Pumpkin Sticky Buns
Ingredients
Equipment
Method
- Step 1: Prepare the Dough: In a mixing bowl, combine the warm heavy cream, melted butter, pumpkin puree, egg, granulated sugar, pumpkin pie spice, instant yeast, flour, and salt. Mix until a soft dough forms.
- Step 2: First Rise: Transfer the dough to a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place until it doubles in size, about 1 hour.
- Step 3: Make the Filling: In a small bowl, mix softened butter, light brown sugar, and pumpkin pie spice together until combined. Set aside.
- Step 4: Roll the Dough: After the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a rectangle about ¼ inch thick. Spread the filling evenly over the dough.
- Step 5: Shape the Buns: Starting from the long edge, roll the dough tightly into a log. Cut the log into 12 equal pieces and place them cut-side up in a greased baking dish.
- Step 6: Prepare the Topping: In a saucepan, combine 6 tablespoons of butter, 1 cup of light brown sugar, light corn syrup, and ½ cup of heavy cream. Cook over medium heat, stirring until the mixture is smooth and bubbly. Stir in the pecans. Pour this mixture over the cut buns.
- Step 7: Second Rise: Cover the baking dish with plastic wrap and allow the buns to rise for another 30 minutes. They should puff up nicely.
- Step 8: Bake: Preheat your oven to 350°F (175°C). Bake the buns for 25-30 minutes, or until they are golden brown. Keep an eye on them to ensure they don’t overbake.
- Step 9: Serve: Once baked, let them cool for a few minutes before inverting the dish onto a serving platter. Enjoy warm!
Notes
- For a richer flavor, you can substitute whole milk for heavy cream.
- Feel free to add chocolate chips for an indulgent twist.
- Make the buns ahead and refrigerate overnight for a quicker morning treat.
