Pumpkin Sticky Buns

Super delicious, filled with pumpkin, pecans, cinnamon, ginger and allspice. They are super easy to make. What else could a person want?

Prepare: 20

Bake: 25

Rest Time: 2 30

Total Time: 3 15

Servings: 12 rolls

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.

Notes

Temperature above 120F(49C) begins to damage yeast and after 138F(59C,) it will die. If you get the liquid too hot (if it feels much warmer than your skin,) cool it several minutes before adding the yeast. Failure to do so may prevent dough from rising.

An important note on dry yeast: Instant dry and active dry yeasts are not the same. If using active dry yeast, you must activate the yeast according to the manufacturer's instructions in order for the dough to rise properly. You typically need to activate or "bloom" the yeast by adding it to warmed liquid for several minutes.

Instant dry yeast can be added to the dry ingredients and typically does not need to be activated prior to use. However, some brands of dry yeasts still require adding warm liquids, so be sure to read the label. Rapid, quick and fast acting dry yeasts will rise much faster than instant and active dry yeasts. For best results, always read and follow the instructions provided on the packet as the rising time varies widely between manufacturers.

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