Introduction
Oh, hello there, friend! Can you smell that? That sweet, spicy aroma of fall is just in the air, and it always brings me back to cozy kitchens and happy memories. There’s something truly magical about the scent of pumpkin and warm spices, isn’t there? Today, I want to share a recipe that’s become an absolute staple in my home when those crisp autumn days roll in: Pumpkin Sticky Buns. These little swirls of pure happiness are surprisingly easy to whip up, making them perfect for a weekend brunch, a special treat for the kids, or even a thoughtful gift for a neighbor.
Why You’ll Love This Recipe
- Fast: While dough needs time to rise, the actual hands-on time is minimal, and you’ll have delicious results quicker than you think!
- Easy: No fancy techniques here, just simple steps that lead to incredibly rewarding sticky buns.
- Giftable: Package these up in a pretty box, and you’ve got an instant, heartfelt gift that anyone would adore.
- Crowd-pleasing: Seriously, who can resist a warm, gooey, pecan-topped sticky bun? They’re a guaranteed hit!
Ingredients
Gathering your ingredients is half the fun! Think of it as setting the stage for deliciousness. Here’s what you’ll need:
For the Rolls:
- ½ cup heavy cream, whole milk, or half-and-half: This is for warming up with the butter to get the dough started. I often reach for whole milk if I’m out of cream – works like a charm!
- 6 tablespoons unsalted butter: The foundation of that rich flavor.
- ¾ cup pumpkin puree (not pumpkin pie filling): Make sure it’s pure pumpkin! That canned stuff with spices already added will change the flavor profile.
- 1 large egg, room temperature: Room temperature eggs mix in much more smoothly, trust me!
- ½ cup granulated sugar: For a touch of sweetness in the dough.
- 2 teaspoons pumpkin pie spice: This is your fall flavor star! If you don’t have it, you can mix cinnamon, ginger, nutmeg, and cloves.
- 3 cups all-purpose flour: The sturdy backbone of our buns.
- 2¼ teaspoons instant yeast (1 packet): This is the magic that makes our dough rise and become so wonderfully fluffy.
- ¼ teaspoon fine sea salt: Just a pinch to balance all that sweetness.
- ½ cup heavy cream: This is added later to help create that lovely, soft dough texture.
For the Filling:
- 4 tablespoons unsalted butter, softened: Softened butter spreads so much easier!
- ¾ cup light brown sugar, packed: That lovely caramel flavor comes from here. Packing it ensures you get the right amount.
- 2 tablespoons pumpkin pie spice: Doubling down on the cozy spice!
For the Pecan Topping:
- 6 tablespoons unsalted butter: Melted for that gooey base.
- 1 cup light brown sugar, packed: More brown sugar for that irresistible caramel goodness.
- ¼ cup light corn syrup: This helps create that classic sticky, gooey texture without crystallizing.
- ¼ cup heavy cream: For a luscious, smooth topping.
- 2 cups pecans: I love using halves, but chopped work great too! Toasting them beforehand gives them an extra layer of flavor, if you have time!
How to Make It
Alright, let’s get our hands a little floury and create some magic! It’s more like a fun kitchen project than a chore.
For the Rolls:
- First, we’re going to gently warm up our first bit of cream (or milk) and butter. Pop them into a small saucepan over low heat. Just stir until the butter is all melted and happy. Then, take it off the heat and stir in that lovely pumpkin puree. Let this mixture cool down a little – we don’t want it too hot to scramble our egg!
- While that’s cooling, grab a big bowl. Whisk together your egg, granulated sugar, and pumpkin pie spice. Give it a good whisk until it’s all combined.
- Now, pour that slightly cooled pumpkin mixture into the egg mixture and whisk it all together. See? It’s coming together already!
- In a separate bowl, it’s time for the dry stuff. Whisk together your flour, instant yeast, and salt. This makes sure the yeast is evenly distributed.
- Add all those lovely dry ingredients to your wet pumpkin mixture. Stir it all up until it looks a bit shaggy – that’s just a fancy way of saying it’s not perfectly smooth yet, and that’s okay!
- Here comes the fun part! Add the remaining ½ cup of heavy cream. Now, turn that shaggy dough out onto a lightly floured surface. It’s time to knead! Just push, fold, and turn for about 8-10 minutes. You’re looking for a dough that’s smooth and springs back a little when you gently poke it.
- Lightly grease a bowl (a little cooking spray or butter works wonders). Pop your beautiful dough into the bowl, cover it with a clean kitchen towel or some plastic wrap, and find a nice, warm spot for it to rest and rise. It usually takes about 1 to 1.5 hours to double in size. Patience is a virtue, especially with bread!
For the Filling:
- In a small bowl, combine that softened butter, the packed light brown sugar, and the pumpkin pie spice. Mix it all up with a spoon or spatula until you have a nice, spreadable paste. This is going to be so delicious inside your buns!
For the Pecan Topping:
- Grab a medium saucepan and melt the 6 tablespoons of butter over medium heat.
- Once melted, stir in the packed light brown sugar, corn syrup, and heavy cream. Bring this mixture to a gentle boil, stirring constantly.
- Let it boil for just 1 minute – watch it carefully! Then, remove it from the heat and stir in those beautiful pecans. They’ll get coated in that luscious caramel.
Assembly:
- Once your dough has doubled, gently punch it down to release some of that air. Flour your surface again and roll the dough out into a big rectangle, aiming for about 12 inches by 18 inches.
- Spread that glorious filling evenly all over the dough. Try to leave a little border along one of the long edges – this helps keep everything from oozing out too much.
- Now, starting from the long edge opposite the border, tightly roll up your dough, like you’re rolling a sleeping bag. Pinch the seam gently to seal it closed.
- Using a sharp knife or even some dental floss (it’s my secret for clean cuts!), cut that log into 12 equal pieces. They should be about 1.5 inches thick.
- Pour that pecan topping mixture into a greased 9×13 inch baking pan. Make sure it’s spread out evenly.
- Carefully place your cut sticky buns, cut-side up, on top of the pecan topping in the pan. They might be a little snug, but they’ll puff up!
- Cover the pan again and let these beauties have another little rise for about 30-45 minutes. You’ll see them get nice and puffy.
- While they’re puffing, go ahead and preheat your oven to 350°F (175°C).
- Bake for 25-30 minutes, or until they’re beautifully golden brown on top and smell absolutely divine.
- This is important! Let them cool in the pan for about 5-10 minutes. This allows the topping to set up a bit. Then, carefully invert the pan onto a serving platter. Get ready for that ooey-gooey caramel to cascade down!
Substitutions & Additions
The beauty of baking is making it your own! Here are a few ideas:
- Nut Swap: No pecans? Walnuts are a fantastic substitute! You could also try a mix of both.
- Spice It Up: If you love a stronger spice flavor, add a touch more cinnamon to the filling or dough. A pinch of ground ginger can also add a lovely warmth.
- Citrus Zest: A little bit of orange zest in the dough can add a bright, unexpected note that pairs beautifully with pumpkin.
- Maple Glaze: Instead of inverting the buns, you could try making a simple maple glaze (powdered sugar, maple syrup, and a splash of milk) to drizzle over the warm buns right out of the oven.
Tips for Success
A few little tricks can make all the difference!
- Yeast Check: If your dough isn’t rising, your yeast might be old. Test it by dissolving a packet in warm water with a pinch of sugar. If it gets foamy within 5-10 minutes, it’s good to go!
- Don’t Over-Knead: Kneading for too long can make the dough tough. Stop when it’s smooth and elastic.
- Warm Rise: If your kitchen is cool, try placing the dough in a slightly warm oven (turned off!) or near a sunny window to help it rise.
- Prep Ahead: You can assemble the buns (steps 1-7 in Assembly) the night before. Cover the pan and refrigerate overnight. In the morning, let them sit at room temperature for about 30 minutes while the oven preheats, then bake as usual. This makes for a truly effortless breakfast!
How to Store It
These are best enjoyed fresh, but they do store reasonably well.
- At Room Temperature: Store any leftovers in an airtight container at room temperature for up to 2 days. The topping might get a little less sticky, but they’ll still be delicious.
- In the Refrigerator: For longer storage, you can refrigerate them in an airtight container for up to 4 days. Gently warm them up in the microwave or oven before serving.
- Freezing: You can also freeze cooled, unfrosted sticky buns. Wrap them well and freeze for up to 2 months. Thaw overnight in the refrigerator and warm up before frosting or enjoying as is.
FAQs
Can I make these without a stand mixer?
Absolutely! Kneading by hand is a wonderful way to connect with your dough, and it’s perfectly doable for this recipe. Just be patient and enjoy the process!
What if I don’t have pumpkin pie spice?
No problem! You can easily make your own by combining 1 tablespoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves. You’ll only need a fraction of this for the recipe, but it’s handy to have on hand!
My topping isn’t as gooey as I’d like. What went wrong?
Sometimes the corn syrup can slightly crystallize if it’s over-boiled or if the sugar mixture cools too quickly. Make sure you’re bringing it to a boil for the specified time and then immediately pouring it over the buns.
Can I make the dough ahead of time?
Yes! You can refrigerate the dough after the first rise. Punch it down, wrap it well, and keep it in the fridge for up to 24 hours. Let it sit at room temperature for about 30 minutes before shaping and proceeding with the recipe.
Pumpkin Sticky Buns
These cozy and quick Pumpkin Sticky Buns are a perfect fall treat, offering a delightful blend of pumpkin, warm spices, and a gooey pecan topping. They are easy to make, giftable, and a guaranteed crowd-pleaser, ideal for brunch or a special occasion.
Equipment
- Small saucepan
- Large bowl
- Separate bowl
- Medium saucepan
- 9x13 inch baking pan
- Sharp knife or dental floss
- Kitchen towel or plastic wrap
Ingredients
For the Rolls
- 0.5 cup heavy cream, whole milk, or half-and-half for warming with butter to get dough started
- 6 tablespoons unsalted butter foundation of flavor
- 0.75 cup pumpkin puree not pumpkin pie filling
- 1 large egg room temperature
- 0.5 cup granulated sugar for sweetness in dough
- 2 teaspoons pumpkin pie spice or mix cinnamon, ginger, nutmeg, and cloves
- 3 cups all-purpose flour backbone of buns
- 2.25 teaspoons instant yeast 1 packet
- 0.25 teaspoon fine sea salt to balance sweetness
- 0.5 cup heavy cream added later for soft dough texture
For the Filling
- 4 tablespoons unsalted butter softened
- 0.75 cup light brown sugar packed
- 2 tablespoons pumpkin pie spice doubling down on spice
For the Pecan Topping
- 6 tablespoons unsalted butter melted
- 1 cup light brown sugar packed
- 0.25 cup light corn syrup prevents crystallization
- 0.25 cup heavy cream for luscious topping
- 2 cups pecans halves or chopped, toasting optional
Instructions
- First, we're going to gently warm up our first bit of cream (or milk) and butter. Pop them into a small saucepan over low heat. Just stir until the butter is all melted and happy. Then, take it off the heat and stir in that lovely pumpkin puree. Let this mixture cool down a little – we don't want it too hot to scramble our egg!
- While that's cooling, grab a big bowl. Whisk together your egg, granulated sugar, and pumpkin pie spice. Give it a good whisk until it’s all combined.
- Now, pour that slightly cooled pumpkin mixture into the egg mixture and whisk it all together. See? It’s coming together already!
- In a separate bowl, it’s time for the dry stuff. Whisk together your flour, instant yeast, and salt. This makes sure the yeast is evenly distributed.
- Add all those lovely dry ingredients to your wet pumpkin mixture. Stir it all up until it looks a bit shaggy – that’s just a fancy way of saying it’s not perfectly smooth yet, and that’s okay!
- Here comes the fun part! Add the remaining ½ cup of heavy cream. Now, turn that shaggy dough out onto a lightly floured surface. It’s time to knead! Just push, fold, and turn for about 8-10 minutes. You’re looking for a dough that’s smooth and springs back a little when you gently poke it.
- Lightly grease a bowl (a little cooking spray or butter works wonders). Pop your beautiful dough into the bowl, cover it with a clean kitchen towel or some plastic wrap, and find a nice, warm spot for it to rest and rise. It usually takes about 1 to 1.5 hours to double in size. Patience is a virtue, especially with bread!
- In a small bowl, combine that softened butter, the packed light brown sugar, and the pumpkin pie spice. Mix it all up with a spoon or spatula until you have a nice, spreadable paste. This is going to be so delicious inside your buns!
- Grab a medium saucepan and melt the 6 tablespoons of butter over medium heat.
- Once melted, stir in the packed light brown sugar, corn syrup, and heavy cream. Bring this mixture to a gentle boil, stirring constantly.
- Let it boil for just 1 minute – watch it carefully! Then, remove it from the heat and stir in those beautiful pecans. They'll get coated in that luscious caramel.
- Once your dough has doubled, gently punch it down to release some of that air. Flour your surface again and roll the dough out into a big rectangle, aiming for about 12 inches by 18 inches.
- Spread that glorious filling evenly all over the dough. Try to leave a little border along one of the long edges – this helps keep everything from oozing out too much.
- Now, starting from the long edge opposite the border, tightly roll up your dough, like you're rolling a sleeping bag. Pinch the seam gently to seal it closed.
- Using a sharp knife or even some dental floss (it's my secret for clean cuts!), cut that log into 12 equal pieces. They should be about 1.5 inches thick.
- Pour that pecan topping mixture into a greased 9x13 inch baking pan. Make sure it’s spread out evenly.
- Carefully place your cut sticky buns, cut-side up, on top of the pecan topping in the pan. They might be a little snug, but they’ll puff up!
- Cover the pan again and let these beauties have another little rise for about 30-45 minutes. You'll see them get nice and puffy.
- While they're puffing, go ahead and preheat your oven to 350°F (175°C).
- Bake for 25-30 minutes, or until they're beautifully golden brown on top and smell absolutely divine.
- This is important! Let them cool in the pan for about 5-10 minutes. This allows the topping to set up a bit. Then, carefully invert the pan onto a serving platter. Get ready for that ooey-gooey caramel to cascade down!
Notes
These sticky buns are best enjoyed fresh. Leftovers can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They can also be frozen for up to 2 months. Gently warm them up before serving. For a no-knead option, the dough can be refrigerated after the first rise for up to 24 hours.