Merge together the flavor of pumpkin and a caramel sticky pecan topping to enjoy this Pumpkin Sticky Buns recipe.
This Pumpkin Sticky Buns recipe is a fall recipe for the masses!
What is it about Sticky Buns that make them so delicious and downright comforting?
It is the dough?
Is it the sticky caramel sauce?
Is it the sticky caramel sauce with the pecans?
Whatever it is, I am going to keep making this Pumpkin Sticky Buns Recipe until I find out.
I made it through my apprehension and nervousness when baking with yeast and was able to make something that is so delicious and so yummy that you will want to try this Sticky Bun Recipe as soon as possible!
How I made these Pumpkin Sticky Buns
It starts off by warming the liquid combination which is consists of milk and vegetable oil and sugar. You then allow the yeast to proof on top of the warm liquid. Then, you can add pumpkin puree, spices, and flour. Now, when the dough came together, it still seemed a bit sticky to me but apparently, that is normal. As a matter of fact, you are going to add a nice amount of flour by the end of the recipe to get it smooth and pliable. Just, letting you know.
Pumpkin Cinnamon Roll recipe, partially adapted by The Pioneer Woman
- 1 ½ c. whole milk
- ½ c. vegetable oil
- ½ c. sugar
- 1 package active dry yeast
- 15 oz. Can pumpkin Puree
- 4 ½ c. all purpose flour, more for kneading and combining
- ½ tsp cinnamon
- ¼ tsp. Ground ginger
- ½ tsp. Ground nutmeg
- ½ tsp. Baking powder
- ½ tsp. Baking soda
- ½ tsp. Salt
- 4 tbsp. Unsalted butter softened
- 1 c. light brown sugar
- 1 tbsp. Pumpkin pie spice
- 1 stick unsalted butter
- ½ c. light brown sugar
- ¼ c. light corn syrup
- 2 c. pecan pieces
- In a large pot, combine the whole milk, vegetable oil, and sugar on medium heat. Bring to a steaming, but not boiling. Remove from heat and allow to cool until the mixture is warm to the touch, but not hot.
- Sprinkle the yeast on top of the mixture and allow to sit for 5 minutes.
- Combine 4 cups of flour, cinnamon, nutmeg, and ginger and mix together. Add the dry ingredients to the wet mixture and stir together using a wooden spoon. The dough will appear to still be wet and sticky. Cover with kitchen towel and place in warm place for 1 hour to allow to double in size.
- After an hour, the mixture should be puffy and doubled in size. Add the baking powder, baking soda, salt, and the extra ½ cup of flour and stir until the dough comes together. You will need about 1-2 more cups for kneading and bringing together. The dough will be very sticky.
- Add flour to a clean surface, turn the dough onto the floured surface, dust your hands with flour and begin to knead the dough. Continue to add flour until the dough is smooth and pliable (it took me an extra cup or so of flour to make this happen).
- Once the dough is smooth, dust a rolling pin with flour and roll the dough into a long rectangle, about 18X24 inches. Mix the brown sugar and pumpkin pie spice mixture into a small bowl. Spread the softened butter on top of the dough, edge to edge; and sprinkle with the brown sugar mixture on top of the butter.
- Roll, tightly, into a log going up and down the log of dough. Use a sharp knife and cut the dough into ½ to ¾ inch slices. Place in a buttered 9X13 baking dish. Cover again with a kitchen towel and allow to rise for 20 minutes.
- Preheat oven to 375 Degrees. Bake the rolls for 20-25 minutes. Allow to sit to cool, about 15 minutes.
- In a large saucepan, add the stick of butter and allow to melt on medium heat. Add the brown sugar and corn syrup. Whisk together until combined and allow to come to a slight simmer. Add the pecan pieces and stir and let simmer for about another minute. Pour the caramel mixture over the pumpkin buns. Allow them to sit for about 10 minutes before serving.