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Spiced Pumpkin Pecan Sticky Buns Recipe

Spiced Pumpkin Pecan Sticky Buns Recipe
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★★★★★

5 from 17 reviews

These Spiced Pumpkin Pecan Sticky Buns combine the warmth of autumn spices with the rich flavors of pumpkin and pecan. Soft, fluffy yeast dough is rolled with a spiced pumpkin filling, topped with a gooey caramel pecan glaze, and baked to golden perfection. Perfect for holidays or cozy weekend brunches.

Ingredients

Scale

Dough

  • 240 ml warm milk (43°C)
  • 2.25 teaspoons active dry yeast
  • 67 g granulated sugar
  • 500 g all-purpose flour
  • 120 g pumpkin purée
  • 1 large egg
  • 60 g unsalted butter, melted
  • 1 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves

Filling

  • 115 g unsalted butter, softened
  • 150 g brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg

Pecan Topping

  • 170 g unsalted butter
  • 220 g brown sugar, packed
  • 60 ml honey or maple syrup
  • 60 ml heavy cream
  • 110 g pecans, roughly chopped
  • Pinch fine salt

Instructions

  1. Activate Yeast: In a small bowl, combine the warm milk, active dry yeast, and 1 tablespoon of granulated sugar. Let it rest for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
  2. Mix Dough: In a large mixing bowl, combine the flour, pumpkin purée, egg, melted butter, remaining sugar, salt, cinnamon, nutmeg, and cloves. Pour in the activated yeast mixture and stir until a cohesive dough forms.
  3. Knead and First Rise: Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 60–90 minutes or until doubled in size.
  4. Prepare Pecan Topping: In a saucepan over medium heat, combine the butter, brown sugar, honey or maple syrup, heavy cream, and a pinch of salt. Stir frequently until everything is melted and smooth. Simmer for 1–2 minutes until slightly thickened. Pour this mixture into a greased 23×33 cm baking pan and scatter the chopped pecans evenly over the top.
  5. Create Filling: In a separate bowl, mix the softened butter, brown sugar, cinnamon, ginger, and nutmeg thoroughly until a smooth, even filling forms.
  6. Roll and Fill: On a floured surface, roll the risen dough into a 40×30 cm rectangle. Spread the prepared spiced butter filling evenly over the dough, leaving a small border around the edges.
  7. Shape Buns: Starting from one of the long edges, tightly roll the dough into a log. Slice the log into 12 equal portions and arrange the buns snugly over the pecan topping in the prepared pan.
  8. Second Rise: Cover the pan and let the buns rise for 30–45 minutes until they become puffy.
  9. Bake: Preheat your oven to 175°C (350°F). Bake the sticky buns for 25–30 minutes until they are golden brown and cooked through.
  10. Unmold and Serve: Allow the buns to cool in the pan for 5 minutes. Then carefully invert the pan onto a serving platter so that the pecan topping coats the buns beautifully. Serve warm for the best texture and flavor experience.

Notes

  • Ensure milk is warm but not hot to avoid killing the yeast.
  • You can substitute maple syrup for honey in the pecan topping for a vegan alternative.
  • These buns are best served warm but can be reheated in a low oven or microwave.
  • Store leftovers covered at room temperature for up to 2 days or freeze for longer storage.
  • For a dairy-free version, substitute butter and heavy cream with plant-based alternatives.

Nutrition

Keywords: pumpkin sticky buns, pecan sticky buns, spiced pumpkin rolls, fall desserts, yeast buns, autumn breakfast, sticky buns recipe

Find it online: https://recipeswithmia.com/spiced-pumpkin-pecan-sticky-buns-recipe/