Spiced Pumpkin Pecan Sticky Buns

Spiced Pumpkin Pecan Sticky Buns fill the kitchen with a caramel warmth and promise gooey indulgence in every bite. Pumpkin keeps the dough soft while spices and buttery pecans add serious flavor depth. Whether you want a crowd-pleasing breakfast or a treat for crisp fall days these sticky buns capture the best of autumn baking.

My family instantly fell in love with these the first time I served them at Thanksgiving brunch. Now my sister asks me to bring them every October and they disappear before coffee is finished.

Ingredients

• Warm milk: for activating the yeast and adding tenderness Use whole milk for best richness
• Active dry yeast: makes the dough rise and gives buns their fluffy height Look for fresh packets not expired
• Granulated sugar: sweetens the dough and feeds the yeast Pure cane sugar melts smoothly
• All-purpose flour: forms the structure Avoid bleached brands for better flavor
• Pumpkin puree: brings color moisture and subtle sweetness Use pure pumpkin not pie filling
• Large egg: binds the dough and adds extra richness Farm fresh eggs give the brightest color
• Unsalted butter: for softness and delicious flavor Choose high-quality butter for both dough and topping
• Salt: keeps flavors balanced Do not skip or dough tastes flat
• Ground cinnamon: for signature warmth Always choose freshly ground if you can
• Ground nutmeg and cloves: These accentuate pumpkin flavor Whole spices last longer so grate fresh if possible
• Brown sugar: for a toasty caramel flavor in both filling and topping Dark brown works too for extra depth
• Ground ginger and more cinnamon: in the filling Boosts spice notes and warmth
• Honey or maple syrup: in the pecan topping Adds a subtle floral sweetness Use real syrup not imitation
• Heavy cream: creates that luscious sticky caramel topping Use full fat for best results
• Pecans: bring crunch and nutty richness Toast lightly first if you like a stronger flavor
• Pinch of salt: heightens sweetness in the topping

Instructions

Prepare the Dough:

Mix and Bloom Yeast Combine warm milk yeast and a spoonful of sugar in a bowl Set aside until frothy usually 5 to 10 minutes This step ensures your yeast is active for rising dough

Make Dough Base:

In a large bowl whisk flour pumpkin egg melted butter remaining sugar salt and all the spices Add in the yeast mixture Stir until it forms a shaggy dough structure Use a sturdy spoon or dough hook to avoid overmixing

Knead Until Smooth:

Transfer dough to a lightly floured surface Work it by hand 5 to 7 minutes The dough should feel elastic and spring back gently This helps build gluten for the classic sticky bun texture

First Rise:

Place dough in a greased bowl Turn once to coat Cover with a towel or plastic wrap Let it rise in a warm draft-free spot for at least one hour or until doubled Rising slowly builds better flavor

Make the Pecan Topping:

Cook Caramel Sauce Melt butter in a saucepan over medium Stir in brown sugar honey or maple syrup heavy cream and pinch of salt Keep stirring until everything is melted and you see gentle bubbles Let cook two more minutes until thickened but still pourable

Prep Baking Pan:

Grease a 9 by 13 inch pan Pour caramel sauce over the bottom Then scatter chopped pecans evenly over the sticky topping so each bun gets a good pecan bite

Prepare the Filling:

Mix Spiced Butter In a small bowl blend softened butter brown sugar cinnamon ginger and nutmeg Work into a thick paste that spreads easily Later this ensures every swirl is spicy and gooey

Assemble the Sticky Buns:

Roll Dough Flour your counter then roll dough into a big 16 by 12 rectangle Try to keep thickness even for even baking Spread Filling Use an offset spatula or back of a spoon to spread spiced butter evenly right to the edges except a small border on one long edge Make Log and Slice Starting from a long side roll up tightly into a log Shape and pinch the seam closed Slice into twelve equal rounds Use dental floss for tidy cuts Nestle in Pan Arrange buns cut side up on top of the prepared pecan topping Allow some space for spreading

Rise and Bake:

Final Rise Cover the baking pan loosely and let rest until buns puff up for about thirty to forty five minutes Meanwhile preheat oven to 350 degrees Bake Place pan on the center rack Bake twenty five to thirty minutes until tops are golden and buns feel firm in the center The bubbling topping seeps up into the buns

Invert and Serve:

Cool for five minutes only to prevent sticking Place a platter on top then flip over so topping and pecans cover the rolls Serve gooey and warm

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My favorite part is swirling the spiced butter filling and sneaking the end bits once sliced When I bake these my kitchen always smells like a bakery and it instantly lifts everyone’s mood even on gloomy days My grandma always helped with the caramel topping and passed down her trick of inverting while buns are still very warm to keep every bit of sticky goodness intact

Storage Tips

Store baked and cooled sticky buns in an airtight container at room temperature for up to two days Reheat for fifteen seconds in the microwave to restore goo Factor If you want to save for longer freeze individually wrapped buns and defrost overnight in the fridge before rewarming

Ingredient Substitutions

No pecans Try walnuts for a slight flavor twist Dairy-free options swap plant butter and coconut cream in both dough and topping For richer flavor use dark brown sugar in both the filling and topping You can use canned sweet potato puree instead of pumpkin in a pinch

Serving Suggestions

Serve warm straight from the oven with a big mug of coffee Make them the centerpiece of a cozy brunch or bring to holiday get togethers For a dessert spin drizzle with a little extra maple syrup or scoop of vanilla ice cream

Cultural Context

Sticky buns trace their roots to Pennsylvania Dutch kitchens but this pumpkin spiced version feels right at home on fall holiday tables Baking them brings back memories of family weekends apple picking and cozying up with a sweet treat when leaves start to change

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Every time I bake these sticky buns I am reminded how sharing something made with real pumpkin pecans and love can bring everyone to the table faster than any alarm clock

Frequently Asked Questions

→ How do I know when the dough has risen enough?

The dough should roughly double in size during the first rise and spring back slowly when pressed with a fingertip.

→ Can I use maple syrup instead of honey in the topping?

Yes, either maple syrup or honey works well. Maple offers a deeper, autumnal flavor while honey adds floral sweetness.

→ How do I make the buns extra soft?

Make sure to knead the dough until smooth and elastic, and avoid adding too much extra flour during rolling.

→ Can I prepare the buns ahead of time?

Yes, assemble the buns and refrigerate overnight before the second rise. Bake fresh in the morning for best results.

→ What can I use if I don’t have pecans?

Walnuts or almonds can substitute for pecans, providing a similar nutty crunch and flavor.

→ How should I store leftovers?

Keep buns in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.