Soft Spiced Pumpkin Pecan Buns with Buttery Maple Topping (Print version)

Soft pumpkin yeast buns rolled with warm spices and pecans, then baked over a buttery maple topping that turns glossy and sticky.

# Ingredients:

For the pumpkin dough

01 - 1 cup (240 ml) whole milk, warmed to 105-110 F
02 - 2 1/4 teaspoons active dry yeast
03 - 1/3 cup (65 g) granulated sugar, divided
04 - 4 cups (500 g) all-purpose flour, plus more as needed
05 - 1/2 cup (120 g) pumpkin puree
06 - 1 large egg
07 - 4 tablespoons (55 g) unsalted butter, melted
08 - 1 teaspoon fine salt
09 - 1 teaspoon ground cinnamon
10 - 1/2 teaspoon ground ginger
11 - 1/4 teaspoon ground nutmeg
12 - 1/8 teaspoon ground cloves

For the spiced filling

13 - 6 tablespoons (85 g) unsalted butter, softened
14 - 3/4 cup (150 g) packed light brown sugar
15 - 1 tablespoon ground cinnamon
16 - 1/2 teaspoon ground ginger
17 - 1/4 teaspoon ground nutmeg

For the buttery maple topping

18 - 3/4 cup (170 g) unsalted butter
19 - 1 cup (200 g) packed light brown sugar
20 - 1/4 cup (60 ml) pure maple syrup
21 - 1/4 cup (60 ml) heavy cream
22 - 1/4 teaspoon fine salt
23 - 1 cup (110 g) chopped pecans

# Instructions:

01 - Combine the warm milk, yeast, and 1 tablespoon of the granulated sugar in a large bowl. Let stand for 5-10 minutes, until foamy.
02 - Add the flour, pumpkin puree, egg, melted butter, remaining sugar, salt, cinnamon, ginger, nutmeg, and cloves. Mix until shaggy, then knead for 6-8 minutes by hand or 4-5 minutes with a dough hook, until smooth and slightly tacky.
03 - Place the dough in a greased bowl, cover, and let rise in a warm spot for 60-90 minutes, until doubled.
04 - Grease a 9x13 inch (23x33 cm) baking pan. In a saucepan, melt the butter with brown sugar, maple syrup, cream, and salt over medium heat. Stir until smooth, simmer for 1-2 minutes, then pour into the pan and scatter pecans over it.
05 - Mix the softened butter, brown sugar, cinnamon, ginger, and nutmeg into a spreadable paste. Roll the risen dough into a 16x12 inch (40x30 cm) rectangle and spread the filling over the dough, leaving a small border on one long edge.
06 - Roll the dough tightly from the long side and pinch the seam. Slice into 12 buns and arrange cut side up over the pecan topping. Cover and let rise for 30-45 minutes, until puffy.
07 - Heat the oven to 350 F (175 C). Bake for 25-30 minutes, until the tops are golden and the centers are set.
08 - Let the pan rest for 5 minutes. Place a large platter or rimmed baking sheet over the pan, carefully invert, and lift the pan away. Serve warm.

# Good to know:

01 - Best served warm while the maple topping is glossy.
02 - For overnight buns, refrigerate after shaping and proof at room temperature before baking.
03 - Nutrition is an estimate per bun.

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