Approved by the 
Jump to recipe
Related Video: Pumpkin Cinnamon Rolls
Yields:
12
Prep Time:
30 mins
Total Time:
3 hrs 30 mins
We know there’s no shortage of amazing pumpkin recipes out there, but these pillowy soft buns are filled with chopped pecans and baked in a caramel sauce for the most decadent fall treat any time of day. Pumpkin sticky buns are worth trying your hand at a yeasted dough. The pumpkin makes them as light as can be, and there’s no bad bite thanks to all of that sticky caramel goodness. When you flip these out of the pan, you’ll be tempted to dive right in, but give them another 10 minutes to cool, and that caramel will cool into a chewy soft glaze. It will give you time to get that pumpkin spice latte ready.
These buns are best enjoyed the same day, but can be stored in an airtight container at room temperature for 3 days. Reheat them for the best results in the following days.
Did you try this recipe? Let us know how it went in the comments!
Advertisement - Continue Reading Below
Ingredients
Dough
Cooking spray
- 2 1/4 tsp.
or 1 (1/4-oz.) package active dry yeast
- 1/2 cup
whole milk
- 4 3/4 cups
(570 g.) all-purpose flour
- 1/2 cup
(110 g.) packed light brown sugar
- 2 tsp.
kosher salt
- 1 tsp.
pumpkin pie spice
- 1
large egg
- 1 cup
(220 g.) pumpkin puree
- 4 Tbsp.
unsalted butter, softened
Filling
- 3/4 cup
(150 g.) light brown sugar
- 1/2 cup
(50 g.) finely chopped pecans
- 2 tsp.
pumpkin pie spice
- 1/2 tsp.
kosher salt
All-purpose flour, for dusting
- 3 Tbsp.
unsalted butter, melted
Topping
- 3/4 cup
(1 1/2 sticks) unsalted butter
- 1/2 cup
(110 g.) light brown sugar
- 1/4 cup
(80 g.) honey
- 1 tsp.
pure vanilla extract
- 1 cup
(105 g.) coarsely chopped pecans
Directions
Dough
- Step 1Grease a medium bowl with cooking spray. In a small bowl or liquid measuring cup, sprinkle yeast over milk. Let sit until frothy, about 10 minutes.
- Step 2In the large bowl of a stand mixer fitted with the dough hook, combine flour, brown sugar, salt, and pumpkin pie spice. Add egg, pumpkin, and yeast mixture. Beat on medium speed until a dough starts to form and just a few dry streaks remain. Increase mixer speed to medium-high and add butter, 1 tablespoon at a time, beating to blend after each addition, until a smooth dough forms, about 5 minutes. Dough will still be slightly sticky, but should slap sides of bowl and not stick.
- Step 3Transfer dough to prepared bowl, cover, and let rise in a warm spot until doubled in size, 1 to 1 1/2 hours. (At this point, you can refrigerate the dough before letting it rest. Bring to room temperature and let it double in size before proceeding to the next step.)
Filling
- Step 1In a medium bowl, mix brown sugar, pecans, pumpkin pie spice, and salt.
- Step 2Turn out dough onto a lightly floured surface and dust with more flour. Roll to an 18"x14" rectangle. Brush with butter, then sprinkle with brown sugar mixture, lightly pressing to adhere.
- Step 3Starting on a long end, tightly roll dough into a log. Cut into 12 pieces about 1 1/2" wide. If dough feels too warm or is hard to work with, refrigerate about 15 minutes, then cut.
Topping
- Step 1In a medium saucepan over medium heat, cook butter, brown sugar, honey, and vanilla, stirring occasionally, until smooth and butter is melted, about 3 minutes. Pour into a 13"x9" baking pan. Top with pecans.
- Step 2Arrange rolls in pan, spacing about 1/2" apart. Cover and let rise again until doubled in size, about 30 minutes.
- Step 3Meanwhile, preheat oven to 400°.
- Step 4Bake buns until golden brown, 20 to 25 minutes. Let cool 10 minutes, then turn out onto a cutting board. Let cool 10 minutes more before serving.
Advertisement - Continue Reading Below
73 Best Lunch Sandwiches
40 Best Side Dishes For Chicken
109 Easy Chocolate Desserts
Louisiana-Style Red Beans & Rice
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below