These Pumpkin Sticky Buns are everything you love about cinnamon rolls with a seasonal twist – warm, gooey, and packed with cozy fall flavor! Soft, pumpkin-spiced rolls baked in a rich caramel pecan sauce that flips out into gooey perfection – every bite is sweet, sticky and absolutely irresistible. Perfect for brunch, holiday mornings, or anytime you’re craving a sweet autumn treat!
Pumpkin treats are the BEST way to start your day! Here are some of our favorites: Pumpkin Pancakes, Pumpkin Muffins and these Pumpkin Donuts!
Pumpkin Stick Bun Recipe
There’s nothing quite like the smell of freshly baked sticky buns filling the kitchen on a cool fall morning and these Pumpkin Sticky Buns take cozy baking to the next level! Soft, fluffy pumpkin dough is swirled with a sweet brown sugar pumpkin pie spice filling and baked in a caramel pecan topping that flips out into pure magic. Every bite is warm, sticky, and filled with irresistible pumpkin spice flavor.
This recipe is perfect for holiday breakfasts, weekend brunches, or anytime you’re craving something sweet and comforting. The combination of soft pumpkin rolls, rich caramel, and toasted pecans is downright irresistible – and yes, they’re just as fun to make as they are to eat!
Why You’ll Love These Sticky Buns
Sticky, sweet and bursting with pumpkin flavor, these Pumpkin Sticky Buns are the ultimate fall indulgence! A buttery caramel pecan topping takes them over the top for a breakfast everyone will rave about. Here’s why you’ll love these buns as much as we do:
- Fall Flavor: Pumpkin puree, brown sugar, and pumpkin pie spice create the perfect blend of fall flavors.
- Sticky Caramel Pecan Topping: The caramel and crunchy pecans make this breakfast feel like dessert!
- Holiday Ready: Make these sticky buns for Thanksgiving or Christmas morning and wow your guests with a bakery-worthy breakfast.
How To Make Pumpkin Sticky Buns
Get ready to wake up to the sweet smell of pumpkin and caramel with these incredible Pumpkin Sticky Buns! Loaded with brown sugar, pecans, and warm pumpkin pie spice, these rolls bake up soft, sticky, and completely irresistible.
Let’s take a quick look at how to make this recipe and as always, you can find the full printable recipe card at the end of this post.
Dough and Filling
- Warm cream and butter together until the butter is melted. Remove from the heat and set aside to cool.
- Whisk together the pumpkin, egg, sugar and pumpkin pie spice. Whisk the butter mixture in until fully combined.
- Whisk together flour, yeast and salt.
- Add to the pumpkin mixture about ½ cup at a time.
- Cover and set aside to rise for about 45 minutes to 1 hour.
- Prepare the filling by adding the butter, brown sugar and pumpkin pie spice together in a small bowl.
- Stir until a paste forms. Set aside.
- Melt butter. Whisk in the brown sugar and corn syrup until smooth. Whisk in the heavy cream. Remove from heat. Pour the caramel sauce into your prepared cake pan and spread in an even layer from edge to edge.
- Sprinkle pecans evenly over caramel, ensuring that they cover the entire layer of sauce.
Assembly, Baking and Serving
- Place dough on a lightly floured surface and roll out to a 12×18 rectangle.
- Spread the filling over the dough in an even layer.
- Roll the dough into a log.
- Pinch seam closed and cut into 12 evenly sized rolls.
- Place each roll in the pan, arranging them evenly in a 3×4 pattern.
- Cover with a clean, dry dish towel and let rise for another 45 minutes.
- Drizzle heavy cream evenly over the rolls.
- Bake for 22-25 minutes. Let cool for 10 minutes.
- Invert pan onto a cutting board, baking sheet or serving tray. Enjoy!
Storage Information
- Room Temperature: Store leftovers covered tightly at room temperature for 2 days for best results.
- Refrigerator: Store in the fridge in an airtight container for up to 5 days.
- To Reheat: Reheat leftover buns in the microwave for 20 seconds at 50% power, or serve at room temp or cold if you prefer!
- To Make Ahead: Prepare the rolls up to the second rise, cover tightly, and refrigerate overnight. The next morning, let them sit at room temperature for about 30 minutes before baking.
- To Freeze: Freeze baked and cooled rolls (before flipping) for up to 2 months. Thaw overnight in the fridge, then warm in the oven before serving.
Variations To Try
These sticky buns are fall perfection on a plate but here are some fun twists to try:
- Sprinkle mini chocolate chips over the filling before rolling for a sweeter twist. Pumpkin and chocolate are SO good together!
- Try walnuts or another nut for a different flavor.
- Skip the caramel and pecan topping and drizzle warm rolls with cream cheese icing instead.
Can I use active dry yeast instead of instant yeast?
Yes! Just proof it first in warm (not hot) milk and butter for about 5–10 minutes before adding to the dough.
Do I have to flip the rolls?
The flip is what creates that beautiful sticky caramel topping — but you can absolutely serve them straight from the pan if you prefer!
Can I make these sticky buns without nuts?
Of course! Simply leave out the pecans or replace them with sunflower seeds or pumpkin seeds for texture.
Why drizzle the buns with cream before baking?
The cream keeps the rolls soft and tender while adding extra richnes. It’s the secret to that melt-in-your-mouth texture.
Trish’s Tips
- You can use whole milk or half & half in place of the heavy cream in the dough if you like. The heavy cream makes for a more dense roll, but milk will yield a somewhat fluffier texture.
- I prefer to use instant yeast to cut down on rising time.
- You can use salted butter if preferred, but be sure to omit the added salt.
- I used pecan pieces and halves. You can use pre-chopped pecans or chop your own if desired. You can also use whole pecans and arrange them into the pan by hand for a more whimsical, bakery-style topping.
- If you prefer, you can toast your pecans before adding them to the caramel sauce. Place them onto a parchment-lined, rimmed baking sheet in a single layer and bake at 350°F for 5 to 6 minutes.
- Pouring the additional heavy cream over the proofed rolls yields the most tender, moist rolls. You can skip this step if you like, however.
- Use unflavored dental floss or a sharp serrated knife for perfectly cut rolls.
More Breakfast Treats To Try
- Blueberry Croissant French Toast Bake
- Sour Cream Cake Donuts
- Apple Coffee Cake
- Waffle Recipe
- Cherry Cheese Danish
Pumpkin Sticky Buns
These Pumpkin Sticky Buns are everything you love about cinnamon rolls with a seasonal twist – warm, gooey, and packed with cozy fall flavor! Soft, pumpkin-spiced rolls baked in a rich caramel pecan sauce that flips out into gooey perfection – every bite is sweet, sticky and absolutely irresistible. Perfect for brunch, holiday mornings, or anytime you’re craving a sweet autumn treat!
Servings 12
Calories 643kcal
Ingredients
For the rolls:
- ½ cup heavy cream or whole milk or half and half
- 6 tablespoons unsalted butter
- ¾ cup pumpkin puree not pumpkin pie filling
- 1 large egg room temperature
- ½ cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 3 cups all-purpose flour
- 2¼ teaspoons instant yeast 1 packet
- ¼ teaspoon fine sea salt
- ½ cup heavy cream
For the filling:
- 4 tablespoons unsalted butter softened
- ¾ cup light brown sugar packed
- 2 tablespoons pumpkin pie spice
For the pecan topping:
- 6 tablespoons unsalted butter
- 1 cup light brown sugar packed
- ¼ cup light corn syrup such as Karo brand
- ¼ cup heavy cream
- 2 cups pecans see notes
Instructions
Dough
- In a medium sized saucepan over medium heat, warm the heavy cream (or milk or half and half) and butter together on the stove. You’ll want the cream to become warm enough to melt the butter, but not so hot that it scalds or boils. When the butter is melted, remove from the heat and set aside to cool.½ cup heavy cream, 6 tablespoons unsalted butter
- In a large mixing bowl, or the bowl of a stand mixer, whisk together the pumpkin puree, egg, sugar and pumpkin pie spice.¾ cup pumpkin puree, 1 large egg, ½ cup granulated sugar, 2 teaspoons pumpkin pie spice
- Whisk the melted cream and butter in until fully combined.
- In another mixing bowl, whisk together the flour, instant yeast and salt, then add it to the pumpkin mixture about ½ cup at a time, scraping down the sides and bottom of the bowl as needed.3 cups all-purpose flour, 2¼ teaspoons instant yeast, ¼ teaspoon fine sea salt
- When the mixture has formed a dough ball that is pulling away from the sides of the bowl, cover it with a clean dish towel or plastic wrap and set aside to rise for about 45 minutes to 1 hour.
Filling
- In a small bowl, stir together the softened butter, brown sugar and pumpkin pie spice until it becomes a dark brown paste.4 tablespoons unsalted butter, ¾ cup light brown sugar, 2 tablespoons pumpkin pie spice
Caramel Pecan Topping
- Grease a 9×13 rectangular cake pan or baking dish and set aside.
- In a saucepan over medium heat, melt the butter. Whisk in the brown sugar and corn syrup until smooth.6 tablespoons unsalted butter, 1 cup light brown sugar, ¼ cup light corn syrup
- Whisk in the heavy cream until the mixture is totally combined and resembles a smooth caramel. Remove from heat.¼ cup heavy cream
- Pour the caramel sauce into your prepared pan and spread in an even layer from edge to edge.
- Sprinkle the pecans evenly over the caramel, ensuring that they cover the entire layer of sauce.2 cups pecans
Assemble
- On a floured surface, roll the risen pumpkin dough out into a 12×18 rectangle, roughly ½-inch in thickness.
- Spread the prepared filling over the dough in an even layer.
- With the long side facing you, roll the dough into a log, tucking the edge closest to you in first. Cut into 12 evenly sized rolls.
- Gently place each roll over the prepared topping in the cake pan, arranging them evenly in a 3×4 pattern and very gently pressing them down to flatten them out just ever so slightly, to about 2-inches in thickness.
- Cover the rolls in the pan with a clean, dry dish towel and allow them to rise for another 45 minutes at room temperature.
- Preheat the oven to 350°F. Drizzle ½ cup of heavy cream evenly over the rolls.½ cup heavy cream
- Bake for 22-25 minutes or until the rolls have expanded, are golden brown on top and baked in the middles and the pecan sauce is bubbling.
To serve:
- Allow the rolls to cool for about 10 minutes, then cover with a pece of parchment and an inverted cooling rack or baking sheet.
- Tightly grip the edges of the cake pan and cooling rack together, then quickly flip them upside down.
- Gently wiggle the pan to release the rolls and lift the pan off. Use a serrated knife or chef’s knife to slice the rolls apart. Serve warm and enjoy!
Notes
Storage Information
Notes
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
- Room Temperature: Store leftovers covered tightly at room temperature for 2 days for best results.
- Refrigerator: Store in the fridge in an airtight container for up to 5 days.
- To Reheat: Reheat leftover buns in the microwave for 20 seconds at 50% power, or serve at room temp or cold if you prefer!
- To Make Ahead: Prepare the rolls up to the second rise, cover tightly, and refrigerate overnight. The next morning, let them sit at room temperature for about 30 minutes before baking.
- To Freeze: Freeze baked and cooled rolls (before flipping) for up to 2 months. Thaw overnight in the fridge, then warm in the oven before serving.
Notes
- You can use whole milk or half & half in place of the heavy cream in the dough if you like. The heavy cream makes for a more dense roll, but milk will yield a somewhat fluffier texture.
- I used pecan pieces and halves. You can use pre-chopped pecans or chop your own if desired. You can also use whole pecans and arrange them into the pan by hand for a more whimsical, bakery-style topping.
- If you prefer, you can toast your pecans before adding them to the caramel sauce – place them onto a parchment-lined, rimmed baking sheet in a single layer and bake at 350°F for 5-6 minutes.
- If you don’t want to do the oven-proofing method, and you have the time, you can cover the rolls in the pan with a clean, dry dish towel and allow them to rise for another 45 minutes at room temperature.
- Pouring the additional heavy cream over the proofed rolls yields the most tender, moist rolls. You can skip this step if you like, however.
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
Nutrition
Calories: 643kcal | Carbohydrates: 75g | Protein: 7g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 80mg | Potassium: 240mg | Fiber: 4g | Sugar: 47g | Vitamin A: 3249IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 3mg
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