Introduction

These irresistible pumpkin sticky buns are perfect for cozy fall mornings. Soft, spiced dough rolled with a rich pecan filling creates a warm, comforting treat that pairs wonderfully with a cup of coffee or tea.

The image shows four sticky cinnamon rolls placed closely on a white marbled surface, with one roll partially cut and the inside layers visible. Each cinnamon roll has multiple tightly wound layers of golden-brown dough with a shiny, gooey caramel glaze covering the top, dripping slightly onto the surface. The rolls are sprinkled with small pieces of walnuts, adding a textured contrast to the smooth glaze and soft dough. The overall look is warm, glossy, and inviting with a rich golden hue. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 packet active dry yeast
1 cup whole milk (can substitute with almond milk for dairy-free)
4 cups all-purpose flour (can be replaced with whole wheat flour)
1/2 cup light brown sugar (coconut sugar works as a substitute)
1 teaspoon kosher salt (sea salt is a suitable alternative)
1 tablespoon pumpkin pie spice
1 large egg (can be substituted with a flax egg)
1 cup pumpkin puree (sweet potato puree can be used instead)
1/2 cup unsalted butter (opt for vegan butter for dairy-free)
1 cup chopped pecans (walnuts or almonds can be substitutes)
1/2 cup honey (maple syrup is a wonderful alternative)
1 teaspoon pure vanilla extract (almond extract can be tried for a twist)

Instructions

Step 1: In a large mixing bowl, combine warm milk and active dry yeast. Let it sit for about 5-10 minutes until frothy.
Step 2: Mix in all-purpose flour, light brown sugar, kosher salt, pumpkin pie spice, the large egg, and pumpkin puree until a dough forms. Knead until smooth, about 5-7 minutes.
Step 3: Cover the bowl with a kitchen towel and place it in a warm area. Allow the dough to rise for about 1 hour, or until it doubles in size.
Step 4: While the dough is rising, mix softened unsalted butter, brown sugar, chopped pecans, and pumpkin pie spice in a bowl until well combined.
Step 5: Once the dough has risen, roll it out on a floured surface into a rectangular shape. Spread the filling evenly over the surface, then roll the dough tightly from one end to the other. Cut the rolled dough into 1-inch thick pieces.
Step 6: Arrange the cut buns in a greased baking pan, allowing space between each. Cover and let them rise for another 30 minutes until puffed.
Step 7: Preheat your oven to 350°F (175°C). Bake the buns for 25-30 minutes or until they are golden brown and fragrant.
Step 8: After baking, let the buns cool in the pan for about 10 minutes. Then, carefully flip them onto a serving dish to enjoy the gooey caramel topping. Optional: drizzle with extra caramel sauce for a delightful finish.

Tips & Variations

For a dairy-free version, substitute whole milk with almond milk and use vegan butter.
Try walnuts or almonds instead of pecans for a different nutty flavor.
Maple syrup can replace honey if you prefer a vegan sweetener in the filling.
Adding a pinch of cinnamon or nutmeg to the filling can enhance the warm spice profile.
Use sweet potato puree as an alternative to pumpkin puree for a slightly different taste and texture.

Storage

Store your pumpkin sticky buns in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 5 days, or freeze for up to 3 months. To reheat, warm in the oven or microwave until heated through, enjoying them best fresh and gooey.

How to Serve

Close-up of two cinnamon rolls on a white marbled surface, each roll showing 5 visible golden brown layers of soft, sticky dough spiraled tightly. The top layers are glossy with thick, amber caramel glaze and sprinkled with crumbly cinnamon sugar and small pieces of crunchy walnut. Syrup pools slightly around the bases, adding shine and a rich texture contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator. This helps develop flavor and makes baking easier the next morning.

Can I use canned pumpkin puree?

Absolutely! Canned pumpkin puree works perfectly and is a convenient option for this recipe.

Pumpkin Sticky Buns for Cozy Fall Mornings Recipe

Print Recipe

★★★★★

4.6 from 134 reviews

These Irresistible Pumpkin Sticky Buns are perfect for cozy fall mornings, combining warm pumpkin spices, tender dough, and a gooey pecan-caramel filling baked to golden perfection.

Author: Maya
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Yield: 12 sticky buns 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dough Ingredients

1 packet Active Dry Yeast
1 cup Whole Milk (can substitute almond milk for dairy-free)
4 cups All-Purpose Flour (can be replaced with whole wheat flour)
1/2 cup Light Brown Sugar (coconut sugar works as a substitute)
1 teaspoon Kosher Salt (sea salt as an alternative)
1 tablespoon Pumpkin Pie Spice
1 large Egg (can be substituted with a flax egg)
1 cup Pumpkin Puree (sweet potato puree can be used as alternative)
1/2 cup Unsalted Butter (vegan butter for dairy-free option)

Filling Ingredients

1 cup Chopped Pecans (walnuts or almonds can substitute)
1/2 cup Honey (maple syrup is a wonderful alternative)
1 teaspoon Pure Vanilla Extract (almond extract can be tried for a twist)

Instructions

Activate Yeast: In a large mixing bowl, combine warm milk and active dry yeast. Let it sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
Prepare Dough: Add all-purpose flour, light brown sugar, kosher salt, pumpkin pie spice, one large egg, and pumpkin puree to the yeast mixture. Mix until a dough forms. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
First Rise: Cover the dough in the bowl with a kitchen towel and place it in a warm, draft-free area. Let the dough rise until it doubles in size, approximately 1 hour.
Prepare Filling: While the dough rises, in a separate bowl, mix softened unsalted butter, brown sugar, chopped pecans, and pumpkin pie spice until well combined.
Roll Dough and Add Filling: Once risen, roll out the dough on a floured surface into a rectangular shape. Evenly spread the prepared filling over the surface of the dough. Roll the dough tightly from one end to the other into a log.
Cut and Second Rise: Slice the rolled dough into 1-inch thick pieces, then place these buns spaced apart in a greased baking pan. Cover and allow them to rise for another 30 minutes until puffed.
Bake: Preheat the oven to 350°F (175°C). Bake the buns for 25-30 minutes until they turn golden brown and emit a fragrant aroma.
Cool and Serve: Let the sticky buns cool in the pan for about 10 minutes. Carefully invert them onto a serving dish to reveal the gooey caramel topping. Optionally drizzle with extra caramel sauce before serving.

Notes

Store pumpkin sticky buns in an airtight container at room temperature for up to 3 days.
For longer freshness, refrigerate for up to 5 days or freeze for up to 3 months.
Substitutions are possible for dairy, nuts, and sugars as noted in the ingredients list.
Drizzle with extra caramel or maple syrup for enhanced sweetness.
Ensure the dough doubles in size during rises for the best texture.

Keywords: pumpkin sticky buns, fall recipe, pumpkin spice buns, sticky buns recipe, fall breakfast, cozy morning treats