If you’re looking for the ultimate fall baking project, these Pumpkin Pecan Sticky Buns are about to become your new obsession. Think soft, pillowy pumpkin rolls swirled with brown sugar and cinnamon baked over a bubbling pecan-honey caramel that becomes the dreamiest sticky topping. These are the cozier, more flavorful cousin to traditional cinnamon rolls, and they make the perfect Thanksgiving or Christmas morning breakfast, weekend treat, or holiday brunch centerpiece.
Whether you call them pumpkin sticky rolls, pumpkin pecan buns, or simply the best things to ever come out of your oven, this recipe is easy to follow and always impresses.
Why You’ll Love These Pumpkin Pecan Sticky Rolls
- They’re incredibly soft and fluffy. Pumpkin purée adds moisture and warmth without making the dough heavy.
- The topping is unreal. Honey, brown sugar, butter, vanilla, and chopped pecans melt together into a caramel-like sauce.
- Great for make-ahead. Prep them the night before and bake fresh in the morning.
- Perfect fall flavors. Cinnamon, nutmeg, clove, and brown sugar give these buns all the cozy holiday vibes.
Ingredients You’ll Need for Pumpkin Pecan Sticky Buns
You’ll need simple pantry ingredients plus pumpkin purée to bring these sticky buns to life. Here’s what goes into the dough, filling, and topping:
- one active yeast packet
- whole milk
- all-purpose flour
- salt
- brown sugar
- ground spices: cinnamon, nutmeg and clove
- 1 egg
- 1 can of pumpkin purée
- a few sticks of unsalted butter
- lots of plain pecans!
- honey
- vanilla extract
Here’s a ceramic dish from Williams Sonoma that I recommend.
Tips for the Best Pumpkin Pecan Sticky Buns
- Make ahead: Assemble everything the night before and refrigerate. Let them sit at room temperature for 45 minutes before baking.
- Cutting with floss keeps the swirls perfect. A knife can squish the rolls; floss glides right through.
- Don’t overheat your milk. Too hot and you’ll kill the yeast; it should feel like warm bath water.
- Press the filling into the dough. This prevents gaps and makes for tighter swirls.
Pumpkin Pecan Sticky Buns FAQ
Can I use canned pumpkin pie filling instead of pumpkin purée?
No – pumpkin pie filling has added sugar and spices. Use 100% pumpkin purée.
Can I make these without pecans?
Yes! Walnuts or almonds would be fine substitutes. Or simply omit the nuts.
Can I use instant yeast?
You can – skip the activation step and mix it directly with the dry ingredients.
Serving Suggestions
These pumpkin sticky buns are incredible warm, served with:
- A drizzle of extra honey
- A scoop of vanilla ice cream for dessert
- Hot coffee!
They’re also a hit for Thanksgiving morning or a Christmas brunch menu.
How to make Pumpkin Pecan Sticky Buns
Make the dough
In a small bowl, add the milk. Microwave it for 5-10 seconds to take the chill off, but do not make it hot. Sprinkle on the active yeast and let it sit for 10 minutes, until the mixture starts to froth.
In the bowl of a stand mixer fitted with a dough hook, whisk the flour, sugar, salt and spices together. Then add the egg, pumpkin purée and yeast/milk mixture. Beat on medium speed until a dough forms and no dry flour streaks remain. Continue mixing on high speed and then add the butter one tablespoon at a time until a smooth dough forms.
Transfer the dough into a separate bowl and cover it with a towel. Place it in a warm spot and let it rise for about one hour.
Prepare the filling
In the meantime, add the brown sugar, cinnamon, and salt. Mix and set aside.
Make the rolls
On a lightly floured surface, turn the dough out. With a rolling pin, roll the dough into a large rectangle, about 14″x18″. Brush the dough with the melted butter, and then sprinkle the filling on top of it. Make sure it’s evenly distributed. Press on it gently to get it to stick.
From the long end, carefully start to roll the dough into a tight log. Using dental floss, cut the roll into 12 even rolls. If the dough feels too warm and wiggly, you can place it in the fridge for a while to firm up.
Prepare the topping
In a small saucepan over medium heat, melt the butter, brown sugar, honey, and vanilla. Once well combined and melted, remove it from the heat and pour the mixture into the bottom of the baking dish. Then sprinkle on the pecans.
Bake!
Preheat the oven to 400℉. Place the rolls carefully on top of the sticky mixture, evenly spacing them out. Cover and let rest for a final 30 minutes to another hour. Then place the dish in the oven to bake until golden brown, about 20 minutes. Let cool for at least 10 minutes before eating.
Storing + Reheating Pumpkin Pecan Sticky Buns
- Store: Keep leftovers in an airtight container for up to 3 days.
- Freeze: Freeze baked rolls (not the topping) for up to 3 months.
- Reheat: Warm in the microwave for 15–20 seconds to bring back the softness.
Other Recipes to Try
If you enjoyed these Pumpkin Pecan Sticky Buns, check out these other recipes:
Pumpkin Caramel Tart with Graham Cracker Crust
Pumpkin Bread with Streusel Topping
Baked Pumpkin Donuts with Cinnamon Sugar
Gingerbread Cinnamon Rolls With Cream Cheese Frosting
If you make these Pumpkin Pecan Sticky Buns, tag me on TikTok or Instagram @Caroline_Hoffman. I love seeing your bakes!
This post contains affiliate links, which means I’ll receive a commission if you purchase through my link, at no extra cost to you. Please read full disclosure here.
Pumpkin Pecan Sticky Buns
Equipment
- large ceramic baking dish 13" x 9"
- stand mixer
- large bowl
- Rolling Pin
- dental floss optional
Ingredients
For the rolls
- 2¼ tsp active yeast (one packet)
- ½ cup whole milk
- 4¾ cups all-purpose flour
- 1 tsp salt
- ½ cup brown sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp clove
- 1 egg
- 1 cup pumpkin purée
- 4 tbsp unsalted butter softened
For the Filling
- 1 cup brown sugar
- 1 tsp cinnamon
- ½ tsp salt
- 4 tbsp unsalted butter melted
For the Topping
- ¾ cup unsalted butter
- ½ cup brown sugar
- ¼ cup honey
- 1 tsp vanilla extract
- 1 cup pecans roughly chopped
Instructions
- In a small bowl, add the milk. Microwave it for 5-10 seconds to take the chill off, but do not make it hot. Sprinkle on the active yeast and let it sit for 10 minutes, until the mixture starts to froth.½ cup whole milk, 2¼ tsp active yeast
- In the bowl of a stand mixer fitted with a dough hook, whisk the flour, sugar, salt and spices together. Then add the egg, pumpkin purée and yeast/milk mixture. Beat on medium speed until a dough forms and no dry flour streaks remain.4¾ cups all-purpose flour, 1 tsp salt, ½ cup brown sugar, 1 tsp cinnamon, 1 tsp nutmeg, 1 tsp clove, 1 egg, 1 cup pumpkin purée
- Continue mixing on high speed and then add the butter one tablespoon at a time until a smooth dough forms.4 tbsp unsalted butter
- Transfer the batter into a separate bowl and cover it with a towel. Place it in a warm spot and let it rise for about one hour.
- Prepare the filling. In the meantime, add the brown sugar, cinnamon, and salt. Mix and set aside.1 cup brown sugar, 1 tsp cinnamon, ½ tsp salt
- On a lightly floured surface, turn the dough out. With a rolling pin, roll the dough into a large rectangle, about 14"x18". Brush the dough with the melted butter, and then sprinkle the filling on top of it. Make sure it's evenly dispersed. Press on it gently to get it to stick.4 tbsp unsalted butter
- From the long end, carefully start to roll the dough into a tight log. Using dental floss, cut the roll into 12 even rolls. If the dough feels too warm and wiggly, you can place it in the fridge for a while to firm up.
- Prepare the topping. In a small saucepan over medium heat, melt the butter, brown sugar, honey, and vanilla. Once well combined and melted, remove it from the heat and pour the mixture into the bottom of the baking dish. Then sprinkle on the pecans.¾ cup unsalted butter, ½ cup brown sugar, ¼ cup honey, 1 tsp vanilla extract, 1 cup pecans
- Preheat the oven to 400℉. Place the rolls carefully on top of the sticky mixture, evenly spacing them out. Cover and let rest for a final 30 minutes to another hour. Then place the dish in the oven to bake until golden brown, about 20 minutes. Let cool for at least 10 minutes before eating.
Pin this!
