Pumpkin Sticky Buns

Overhead view of sticky bun being cut away from the remaining buns on a parchment lined cutting board.

5 from 1 vote

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!

Course Breakfast, Dessert

Cuisine American

Keyword apple sticky buns, pumpkin sticky buns, sticky buns recipe

Prep Time 2

Cook Time 25

Servings

Calories 643kcal

Author Trish - Mom On Timeout

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 9x13 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 12x18 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 3x4 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

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.

Tools and Equipment (affiliate links): Glass Mixing Bowls | Whisk | 9 x 13 Baking Dish

Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.

Nutrition