Get ready for some fabulous pumpkin pecan sticky buns! Is your mouth just watering while thinking about the combination of pumpkin, pecans and spices? Did you like the sticky buns we made a few weeks ago? Then you’ll love these, especially if you are a fan of pumpkin. Actually, if you are not a fan of pumpkin, you will still enjoy them. The pumpkin makes the dough softer as it coats the flour and prevents the gluten from becoming too dense. Think of the fluffiest, softest dinner roll you’ve ever eaten. And amplify it. Without a doubt, these will be a new family favorite.
This is a wet dough, so its one of those recipes I do recommend a mixer with a dough hook if you’re never kneaded a sticky dough by hand. Resist the urge to add more flour. Let it be a blob like you see in the picture below. To clarify, sticky dough is what makes this recipe soft and pillowy. As Americans, we are undeniably terrible at adding too much flour. It’s as if we are terrified of getting dough stuck to our hands and having to wash them off. Trust me: put away that flour. Save it for rolling it out.
To illustrate below, these are really easy to make. Pumpkin Pecan Sticky Buns are unquestionably one of the best things to eat on a cold winter morning to start off your day on a happy note. Something about the magic of pumpkin pie spices with the shape of a stick bun and pecans just brightens your mood instantly. So get started on these now. Be happy. Bake happy.
Pumpkin Sticky Buns
Ingredients
- 2 ¼ cups (337.5g) flour
- ½ cup (120mL) milk
- ½ cup (120g) canned pumpkin
- 1 large (50g) egg
- 1 tbs (15mL) oil
- 2 tbs (25g) sugar
- 1 tsp (3.5g) yeast
- ½ tsp (2.5g) salt
- ½ tsp (1g) cinnamon
- ½ tsp (1g) ginger
- ½ tsp (1g) allspice
For the Filling
- ½ cup (56g) chopped pecans
- ¼ cup (56g) brown sugar
- 2 tbs (28g) softened butter
- 2 tsp (4g) cinnamon
- 1 tsp (3g) flour
For the Topping
- ½ cup (56g) chopped pecans
- ¼ cup (84g) honey
- ¼ cup (56g) brown sugar
- 2 tbs (28g) softened butter
Instructions
For the Dough
- Heat milk on low until temperature is no higher than 100F (38C.) Remove from heat, add yeast and stir well. Let sit 5 – 10 minutes until yeast is dissolved.
- In a large bowl, mix together flour, sugar, allspice, ginger, cinnamon and salt. Add pumpkin, oil, egg and milk mixture. Stir until a shaggy dough forms. Turn out onto a clean work surface and kneed until dough for 10 minutes or the dough is no longer sticking to your fingertips and stretches easily without tearing.
- Cover and let rest for 60 – 90 minutes or until double in size.
For the Topping
- Generously butter a 9×13 (23×33 cm) baking dish.
- Melt the remaining butter and mix with brown sugar and honey. Pour into the pan and spread out evenly with the back of a spoon. Sprinkle the pecans evenly on top of the honey mixture.
For the Filling
- Flatten dough and roll into a 9×12" (23×30 cm) rectangle.
- Spread the softened butter on top of the rectangle.
- In a small bowl, stir together sugar and cinnamon. Sprinkle the mixture on top of the butter. Top with pecans evenly.
To Finish
- Starting from one of the longest ends, roll tightly into a log. Cut into 12 slices using a serrated knife or a piece of string.
- Place the slices into the prepared pan, about 1″ apart (2.5 cm.) Cover and allow to rest 60 minutes or until double in size.
- While dough is rising, preheat oven to 350F (180C.)
- Bake 20 – 30 minutes or until rolls are golden brown and center reaches 190F (88C.) Remove from oven.
- While wearing oven mitts, immediately and carefully tip over onto a baking sheet. Remove pan carefully. Allow to cool 5 – 10 minutes before serving as sugar mixture is very hot.
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