Pumpkin Sticky Buns for Cozy Fall Mornings Recipe
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.
- 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
