Pumpkin Sticky Buns With Caramel

Pumpkin sticky buns are the very definition of cozy fall baking and have all the pillowy texture and rich caramel pecan topping you crave with a generous swirl of pumpkin and spice throughout. I started making these sticky buns after a pumpkin patch trip with my kids and they have since become a must for chilly weekend mornings or any autumn brunch worth celebrating.

The first time I brought a pan of these to a family breakfast they disappeared before anything else everyone wanted the recipe immediately and now pumpkin sticky buns are our signature fall treat.

Ingredients

• Heavy cream or whole milk or half and half: provides richness and adds a tender crumb try to use high quality cream for best texture
• Unsalted butter: brings moisture and flavor use good quality for the silkiest dough and topping
• Pumpkin puree: not pumpkin pie filling for the real pumpkin flavor look for pure pumpkin and check the label
• Egg: binds everything together and gives the buns fluffiness use a large egg at room temperature for best results
• Granulated sugar: sweetens the dough but also helps activate the yeast
• Pumpkin pie spice: gives that signature warmth and autumn aroma use a fresh blend or make your own with cinnamon nutmeg ginger and cloves
• All purpose flour: forms the structure of the buns use unbleached for the best texture
• Instant yeast: makes the dough rise quickly for pillowy soft buns make sure it is fresh and store in the fridge once opened
• Fine sea salt: strengthens the gluten and balances the sweetness a little goes a long way
• Light brown sugar: provides the gooey sticky topping and filling be sure to pack it for accurate measurement
• Light corn syrup: keeps the caramel smooth and prevents crystallization use a mild high quality brand like Karo
• Pecans: add crunch and nutty buttery depth look for fresh ones with no rancid smell store in the freezer for freshness

Instructions

Warm the Cream and Butter:

Gently heat your cream or milk with the butter in a saucepan on medium just until the butter melts but do not let it boil or get too hot. Set aside to cool slightly so it does not kill the yeast later.

Mix Wet Ingredients:

Whisk the pumpkin puree egg sugar and pumpkin pie spice together thoroughly in a large mixing bowl until smooth and fully combined.

Add Melted Cream and Butter:

Gradually pour in the melted cream and butter mixture whisking until your batter becomes cohesive and glossy.

Combine Dry Ingredients and Form Dough:

Whisk together flour instant yeast and salt in a separate bowl. Add this mix to the pumpkin mixture about half a cup at a time scraping the sides and bottom often until a soft dough forms and pulls from the bowl.

Let Dough Rise:

Cover the dough with a dish towel or plastic wrap and let it rest in a warm spot until puffy and nearly doubled usually 45 minutes to an hour.

Prepare the Filling:

Work the softened butter brown sugar and pumpkin pie spice into a dark brown paste with a fork or spatula. Make sure the mixture is smooth and spreadable.

Grease the Pan:

Coat a nine by thirteen inch pan or baking dish generously with butter or a nonstick spray so nothing sticks.

Make the Caramel Topping:

Melt butter in a saucepan over medium heat then stir in the brown sugar and corn syrup whisking until smooth and glossy. Add heavy cream and keep whisking until a thick pourable caramel forms. Remove from heat.

Add Caramel and Pecans to Pan:

Pour the caramel sauce into your greased pan smoothing it from edge to edge. Sprinkle pecans evenly over the caramel layer to cover the surface.

Roll Out the Dough:

On a floured surface roll the risen dough into a rectangle about twelve by eighteen inches and a half inch thick. Take your time and keep the shape tidy.

Spread Filling and Roll:

Evenly spread the filling paste over the dough. With the long side facing you roll the dough up tightly into a log tucking the closest edge in first for a neat spiral. Cut the log into twelve pieces.

Arrange and Second Rise:

Gently place each roll on top of the caramel pecan layer spacing them in a three by four pattern. Lightly press them down so they are about two inches thick. Cover again and let rise for another forty five minutes.

Add Cream and Bake:

Once risen drizzle half a cup of cream over the rolls. Bake at three hundred fifty degrees Fahrenheit for twenty two to twenty five minutes until the tops are golden the middles baked through and the caramel bubbling around the edges.

Invert to Serve:

Cool for ten minutes then cover the pan with parchment and an inverted baking sheet or rack. Holding both tightly flip the whole set up then wiggle to release the rolls. Lift off the pan and carefully separate the rolls with a serrated or chef’s knife. Serve warm and enjoy every bite.

Pecans are my favorite part of this recipe their toasty flavor and crunch are irresistible especially with gooey caramel. The first time I let my daughter help sprinkle them on the caramel she made a pecan smiley face and those little goofy shapes baked right in. Now every pan holds a few secret family smiles.

Storage Tips

Cover leftover buns tightly at room temperature and enjoy within two days for the best sticky texture. In the fridge they keep up to five days sealed in a container. Warm them gently in the microwave at half power for twenty seconds to revive the gooey goodness.

Ingredient Substitutions

If you do not have light corn syrup swap in maple syrup for a slight change in flavor. Try walnuts in place of pecans for a different crunch. For dairy free buns use plant milk and vegan butter just be sure to check yeast compatibility.

Serving Suggestions

While these buns are stunning on their own a drizzle of vanilla glaze or a dollop of whipped cream makes them truly decadent. Coffee or hot apple cider make perfect cozy pairings on chilly mornings.

Cultural Context

Sticky buns with their roots in Pennsylvania Dutch baking have been a treat for centuries and pumpkin brings a harvest twist. They are traditionally a symbol of hospitality and shared warmth around the table.

Seasonal Adaptations

Add a handful of dried cranberries to the filling for holiday brightness Use maple syrup for a deeply autumnal caramel Try roasted pepitas instead of pecans for a nut free option

Success Stories

A neighbor once borrowed the recipe and brought a pan to her family reunion and declared them the most talked about dessert there. Several friends now keep these stocked in the freezer for impromptu brunches since they reheat so well.

Freezer Meal Conversion

To freeze bake as usual but flip and cool completely before packaging. Wrap tightly in foil and place in an airtight container or freezer bag. Thaw overnight in the fridge and warm in a low oven to revive their freshly baked magic.

Enjoy your pumpkin sticky buns warm from the oven or save some for later in the freezer for a cozy fall treat. Happy baking and may every pan bring a smile.

Recipe FAQs

→ How do I make the dough fluffy?

Allow the dough to rise until doubled in size, and use room temperature egg and pumpkin for a soft, airy texture.

→ Can I substitute the pecans?

Yes, you can use walnuts or omit the nuts entirely for a nut-free option while maintaining rich flavor.

→ How do I know when the buns are baked?

The tops will be golden and the caramel sauce will bubble around the edges. Test with a toothpick—there should be no raw dough in the center.

→ What is the best way to store leftovers?

Cover tightly and keep at room temperature for up to 2 days, or refrigerate in an airtight container for 5 days.

→ Can I prepare these ahead of time?

Yes, assemble the buns and refrigerate overnight before baking. Bring to room temperature before placing in the oven.

→ How do I freeze baked buns?

Freeze cooled, unflipped buns for up to 2 months. Thaw in the refrigerator and warm in the oven before serving.