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pumpkin pecan sticky buns
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Pumpkin Pecan Sticky Buns

Soft pumpkin rolls baked in a rich pecan-honey caramel, perfect for holiday mornings.
Prep Time2 hours
Cook Time20 minutes
Total Time2 hours 20 minutes
Course: Breakfast, Dessert
Cuisine: American, british
Keyword: Pumpkin pecan sticky rolls, pumpkin rolls
Servings: 12 rolls
Calories: 500kcal
Cost: $40

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.