As the air turns crisp and the leaves start to color, it’s time to bring cozy fall flavors into your kitchen. These Pumpkin Pecan Sticky Buns are the perfect way to do just that. These sticky buns will become a seasonal favorite with a soft, spiced dough, a rich pumpkin filling, and a delectable pecan topping. Follow this detailed recipe to create a batch of these irresistible treats.
You’ll need:
Dough:
- Cooking spray
- 2 1/4 tsp or 1 (1/4-oz.) package active dry yeast
- 1/2 cup whole milk
- 4 3/4 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 2 tsp kosher salt
- 1 tsp pumpkin pie spice
- 1 large egg
- 1 cup pumpkin puree
- 4 tbsp unsalted butter, softened
Filling:
- 3/4 cup light brown sugar
- 1/2 cup finely chopped pecans
- 2 tsp pumpkin pie spice
- 1/2 tsp kosher salt
- All-purpose flour for dusting
- 3 tbsp unsalted butter, melted
Topping:
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1/2 cup light brown sugar
- 1/4 cup honey
- 1 tsp pure vanilla extract
- 1 cup coarsely chopped pecans
To make:
Making the Dough:
Grease a medium bowl with cooking spray. Sprinkle the yeast over the milk in a small bowl or liquid measuring cup. Let sit until frothy, about 10 minutes.
Combine the flour, brown sugar, salt, and pumpkin pie spice in the large bowl of a stand mixer fitted with the dough hook. Add the egg, pumpkin puree, and yeast mixture. Beat on medium until a dough forms and a few dry streaks remain.
Increase the mixer speed to medium-high and add the butter, 1 tablespoon at a time, beating to blend after each addition, until a smooth dough forms, about 5 minutes. The dough will still be slightly sticky but should slap the sides of the bowl and not stick.
Transfer the dough to the prepared bowl, cover it, and let it rise in a warm spot until doubled in size, about 1 to 1 1/2 hours. (If desired, you can refrigerate the dough at this point before letting it rest. Bring to room temperature and let it double in size before proceeding to the next step.)
Making the Filling:
In a medium bowl, mix together the brown sugar, chopped pecans, pumpkin pie spice, and salt.
Turn the dough onto a lightly floured surface and dust with more flour. Roll the dough into an 18″x14″ rectangle. Brush with the melted butter, then sprinkle with the brown sugar mixture, lightly pressing to adhere.
Starting on a long end, tightly roll the dough into a log. Cut into 12 pieces about 1 1/2″ wide. If the dough feels too warm or is hard to work with, refrigerate for about 15 minutes, then cut.
Preheat your oven to 400°F.
Making the Topping:
In a medium saucepan over medium heat, cook the butter, brown sugar, honey, and vanilla, stirring occasionally, until smooth and the butter is melted, about 3 minutes. Pour into a 13″x9″ baking pan and top with the chopped pecans.
Arrange the rolls in the pan, spacing them about 1/2″ apart. Cover and let rise again until doubled in size, about 30 minutes.
Bake the buns until golden brown, 20 to 25 minutes. Let cool for 10 minutes, then turn out onto a cutting board and serve warm!
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