Pumpkin Sticky Buns Caramel Pecan (Printable Version)
Tender pumpkin buns swirled with spiced filling and topped with caramel pecan glaze.
# Ingredients:
→ Dough
01 -
1/2 cup heavy cream or whole milk or half and half
02 -
6 tablespoons unsalted butter
03 -
3/4 cup pumpkin puree (not pumpkin pie filling)
04 -
1 large egg, room temperature
05 -
1/2 cup granulated sugar
06 -
2 teaspoons pumpkin pie spice
07 -
3 cups all-purpose flour
08 -
2 1/4 teaspoons instant yeast (1 packet)
09 -
1/4 teaspoon fine sea salt
→ Filling
10 -
4 tablespoons unsalted butter, softened
11 -
3/4 cup light brown sugar, packed
12 -
2 tablespoons pumpkin pie spice
→ Topping
13 -
6 tablespoons unsalted butter
14 -
1 cup light brown sugar, packed
15 -
1/4 cup light corn syrup
16 -
1/4 cup heavy cream
17 -
2 cups pecans
→ Baking and Assembly
18 -
1/2 cup heavy cream, for drizzling
# Steps:
01 -
In a medium saucepan over medium heat, warm the heavy cream (or milk or half and half) with the butter just until the butter melts. Do not scald or boil. Remove from heat and allow to cool.
02 -
In a large mixing bowl or stand mixer, whisk together pumpkin puree, egg, granulated sugar, and pumpkin pie spice until smooth.
03 -
Add the cooled cream and melted butter mixture to the pumpkin mixture, whisking until fully combined.
04 -
In a separate bowl, whisk together flour, instant yeast, and salt. Gradually add to the wet mixture, about 1/2 cup at a time, mixing and scraping the bowl as needed until a dough forms.
05 -
Cover the dough with a clean dish towel or plastic wrap and let rise until nearly doubled in size, about 45 minutes to 1 hour.
06 -
In a small bowl, combine softened butter, brown sugar, and pumpkin pie spice. Stir until a dark brown paste forms.
07 -
Grease a 9x13 inch rectangular cake pan or baking dish and set aside.
08 -
In a saucepan over medium heat, melt butter. Whisk in brown sugar and corn syrup until smooth, then whisk in heavy cream. Stir until caramel is smooth and combined. Remove from heat.
09 -
Pour the caramel sauce into the prepared pan, spreading evenly. Sprinkle pecans evenly over the caramel layer.
10 -
On a floured surface, roll the risen dough into a 12x18 inch rectangle, about 1/2 inch thick. Spread the filling evenly over the dough.
11 -
With the long side facing you, roll the dough tightly into a log. Cut into 12 even rolls.
12 -
Gently place each roll on top of the prepared caramel and pecans in the pan, arranging in a 3x4 pattern. Press each roll gently to flatten to about 2 inches thick.
13 -
Cover the assembled rolls in the pan with a clean towel. Allow to rise at room temperature for 45 minutes.
14 -
Preheat oven to 350°F. Drizzle 1/2 cup heavy cream evenly over the risen rolls.
15 -
Bake for 22 to 25 minutes until the buns are golden brown, expanded, and the pecan caramel is bubbling.
16 -
Allow the baked rolls to cool in the pan for 10 minutes. Place a piece of parchment and an inverted cooling rack or baking sheet on top.
17 -
Hold the edges of pan and rack together and quickly flip upside down. Gently wiggle to release the rolls, then remove the pan.
18 -
Use a serrated knife or chef’s knife to separate rolls. Serve warm.
# Notes:
01 -
Store tightly covered at room temperature for up to 2 days or refrigerated for up to 5 days.
02 -
Reheat individual buns in the microwave for 20 seconds at 50% power, or serve at room temperature.
03 -
Prepare the rolls up to the second rise and refrigerate overnight if desired; bring to room temperature before baking.
04 -
Freeze baked and cooled rolls (before flipping) for up to 2 months; thaw in the refrigerator and warm before serving.