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Pumpkin Sticky Buns

Cozy weekend baking with tender pumpkin dough, warm spiced filling, and a glossy caramel-like sauce, perfect for fall mornings.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 buns
Course: Breakfast, Dessert
Cuisine: American, Fall
Calories: 350
Ingredients Method Notes

Ingredients
  

Pumpkin Dough
  • 3/4 cup warm milk About 105 to 110 F
  • 2 and 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar For the dough
  • 3/4 cup pumpkin puree Not pumpkin pie filling
  • 1 large egg
  • 6 tablespoons unsalted butter Melted and slightly cooled
  • 3 and 1/2 to 4 cups all purpose flour Start low and add as needed
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice Or use 1 and 1/2 tsp cinnamon + 1/2 tsp ginger + a pinch of nutmeg
Pan Sauce
  • 6 tablespoons butter
  • 1 cup dark brown sugar
  • 1/4 cup maple syrup
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla
  • 1 pinch salt
  • 3/4 cup chopped pecans or walnuts Optional for crunch
Filling
  • 5 tablespoons softened butter
  • 3/4 cup dark brown sugar
  • 2 teaspoons ground cinnamon
  • 1 pinch cardamom or ginger

Method
 

Make the Dough
  1. Warm the milk until it feels like a hot bath, stir in the sugar and yeast, and let it stand for 5 to 8 minutes until foamy.
  2. In a large bowl, whisk the pumpkin puree, egg, melted butter, and pumpkin pie spice.
  3. Pour in the foamy yeast mixture, whisk until smooth, then add salt and flour, mixing until slightly tacky.
  4. Knead by hand for about 8 minutes or in a mixer for 5 to 6 minutes until the dough is smooth.
  5. Place the dough in an oiled bowl, cover, and let rise in a warm spot until doubled, about 60 to 90 minutes.
Prepare the Pan Sauce
  1. Melt butter in a saucepan, add brown sugar, maple syrup, and cream, and bring to a gentle bubble for 1 minute.
  2. Remove from heat, stir in vanilla and salt, then pour into a baking pan and sprinkle nuts on top if using.
Prepare the Filling
  1. Beat softened butter until smooth, combine brown sugar, cinnamon, and cardamom in a bowl.
Form the Rolls
  1. Deflate the dough and roll it on a floured surface into a rectangle about 12 by 18 inches.
  2. Spread softened butter over the surface, sprinkle with sugar spice mixture, and roll tightly.
  3. Cut into 12 even pieces and place them cut side up onto the prepared sticky sauce.
  4. Cover lightly and let rise until puffy, about 30 to 45 minutes.
Bake
  1. Preheat the oven to 350 F and bake for 25 to 30 minutes until golden.
  2. Let cool for 5 minutes, then invert onto a platter to serve.

Notes

For a cream cheese frosting, stir together a small batch and drizzle over the buns after flipping. You can do an overnight proof in the fridge after shaping the rolls.