Spiced Pumpkin Pecan Sticky Buns

overhead close up of pumpkin sticky buns.

Spiced Pumpkin Pecan Sticky Buns

Warm up your taste buds with our decadent Spiced Pumpkin Pecan Sticky Buns. Soft, fluffy pumpkin dough is filled with a sweet, spiced brown sugar filling and topped with crunchy pecans and a rich caramel-like syrup. Perfect for a cozy breakfast or a sweet treat!

Course: Breakfast

Cuisine: American

Prep Time: 35

Cook Time: 40

Total Time: 1 15

Servings: buns

Calories: 445kcal

Ingredients

Buns

3 cups all purpose flour
⅓ cup granulated sugar
2½ teaspoons instant yeast
½ teaspoon pumpkin pie spice
⅜ teaspoon salt
½ cup whole milk
6 Tablespoons unsalted butter
1 large egg room temperature
½ cup pumpkin purée room temperature

Filling

½ cup unsalted butter room temperature
½ cup brown sugar firmly packed
2 Tablespoons pumpkin pie spice
¼ teaspoon salt
¼ cup all purpose flour
1 teaspoon vanilla extract

Syrup

¼ cup unsalted butter
½ cup brown sugar
¼ cup dark corn syrup
⅔ teaspoon pumpkin pie spice
⅛ teaspoon salt
1 teaspoon vanilla extract
½ cup pecans chopped

Instructions

Buns

Spray a lidded plastic container or large glass bowl with cooking spray. Set aside.
In the bowl of a stand mixer fitted with the dough hook, combine flour, sugar, yeast, pumpkin spice, and salt.
Heat milk and butter in a small sauce pan until butter is melted.
Let cool to 115℉/46℃.
While milk mixture is cooling, whisk egg and pumpkin together in a small bowl. Set aside.
With mixer on low speed, pour cooled milk mixture in with dry ingredients.
Add pumpkin mixture.
Continue on low speed for 1-2 minutes, or until ingredients are mixed together.
Increase speed to medium high and knead for 6-8 minutes, or until dough is smooth and pulls away from the sides and bottom of the bowl.
Place in prepared container and cover. Alternatively, you can place the uncovered container or bowl in a dough proofer with a humidity tray set to 78℉/26℃.
Set aside to rise in a warm place (78℉/26℃) until doubled in bulk, about 1½-2 hours.

Filling

While dough is proofing, combine butter, sugar, spice, flour, salt, and vanilla in a medium bowl.
Beat with an electric mixer until well combined. Set aside.

Syrup

Spray an 8-inch x 12-inch pan with cooking spray. Set aside.
Combine butter, sugar, corn syrup, spice, and salt in a small saucepan.
Heat until butter melts and sugar is dissolved.
Remove from heat and stir in vanilla.
Pour into prepared pan.
Sprinkle pecans over top. Set aside.

Assembly

Turn dough out onto a lightly floured surface.
Sprinkle top with flour.
Roll into a 12-inch x 18-inch rectangle.
Spread filling evenly over the top of the dough, going all the way to the edges.
Starting on an 18-inch side, roll dough jelly roll-style.
Using a sharp knife, cut dough into twelve 1½-inch rolls, wiping knife in between cuts.
Place rolls in prepared pan on top of syrup and pecans.
Cover with plastic wrap and allow to rise in a warm place (78℉/26℃) until noticeably risen, but not quite doubled in bulk.
While buns are rising, heat oven to 350℉/177℃.
Bake for 40 minutes, or until cooked through, covering the last 10 minutes of cooking time to prevent over browning.
Immediately turn out onto serving plate.

Notes

Make Ahead Instructions (Overnight): To prepare the night before, prepare the rolls through step 10. Place in the refrigerator for 8–12 hours. The next morning, remove from the refrigerator and allow to rise on the counter for 1–2 hours before continuing.
A Note On Yeast: If using active dry yeast, the rise times will be slightly longer. We always use an instant yeast.
Corn Syrup Substitutions: If you don't want to use corn syrup for the topping, you can use brown rice syrup, maple syrup, or molasses. Just keep in mind that the flavor may change depending on what's used.
A Few Tips To Keep In Mind: Once you set the buns on the syrup mixture, you won't be able to move them around. Remember to place the buns with enough space in-between to give them room to proof. | If you are unsure if the rolls are fully baked, check the temperature with an instant read thermometer. It should be 190℉/88℃. | You must turn the rolls out immediately after cooking or the syrup will harden in the bottom of the pan and you won't be able to get them out.

Nutrition