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Homemade Pumpkin Sticky Buns recipe photo

Pumpkin Sticky Buns

These Pumpkin Sticky Buns are a fall delight! Soft, gooey, and bursting with pumpkin flavor, they’re perfect for brunch or an afternoon treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • ½ cup heavy cream warm
  • 6 tablespoons unsalted butter melted
  • ½ cup pumpkin puree
  • 1 large egg
  • ½ cup granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 3 cups all-purpose flour
  • 2 teaspoons instant yeast
  • 1 teaspoon fine sea salt
For the Filling:
  • ½ cup heavy cream for the caramel mixture
  • 4 tablespoons unsalted butter softened
  • ½ cup light brown sugar packed
  • 2 tablespoons pumpkin pie spice for the filling
For the Topping:
  • 6 tablespoons unsalted butter
  • 1 cup light brown sugar packed
  • ½ cup light corn syrup such as Karo brand
  • ½ cup heavy cream for topping
  • 2 cups pecans

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Stand Mixer or Hand Mixer
  • Rolling Pin
  • Baking dish
  • Saucepan
  • Cooling rack

Method
 

Pumpkin Sticky Buns in Steps
  1. 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.
  2. 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.
  3. Step 3: Make the Filling: In a small bowl, mix softened butter, light brown sugar, and pumpkin pie spice together until combined. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.