Pumpkin Sticky Buns With Maple Pecan Topping
Soft homemade pumpkin sticky buns with a brown sugar cinnamon swirl and gooey maple pecan topping. Includes an overnight preparation option.
Ingredients
Pumpkin Dough
- ¾ cup whole milk, warmed to 100°F to 110°F 180ml
- 2¼ teaspoons instant yeast 7g
- ¼ cup granulated sugar 50g
- ¾ cup plain pumpkin puree 170g
- 1 large egg room temperature
- 6 tablespoons unsalted butter, melted and cooled to lukewarm 85g
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 teaspoon fine salt
- 4¼ to 4½ cups all-purpose flour, plus a little for rolling 510-540g
Brown Sugar Spice Filling
- 4 tablespoons unsalted butter, softened 57g
- ¾ cup packed light brown sugar 150g
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- ⅛ teaspoon fine salt
Maple Pecan Filling
- 6 tablespoons unsalted butter, plus more for greasing the pan 85g
- ¾ cup packed light brown sugar 150g
- ¼ cup pure maple syrup 80g
- ⅓ cup heavy cream 80ml
- ¼ teaspoon fine salt
- 1 teaspoon vanilla extract
- 1½ cups roughly chopped pecans 165g
Instructions
- Mix the dough: In a large mixing bowl or stand mixer bowl, stir together the warm milk, yeast, sugar, pumpkin puree, egg, cooled melted butter, vanilla, and pumpkin pie spice. Add the salt and 4¼ cups (510 g) flour. Mix until a soft dough forms.
- Knead: Knead with a dough hook on low to medium-low speed for 8 to 10 minutes, or by hand for 10 to 12 minutes, until smooth and elastic. If the dough remains very wet, add flour 1 tablespoon at a time, up to the remaining ¼ cup (30 g). The finished dough should be soft and slightly tacky.
- First rise: Place in a lightly greased bowl, cover, and let rise in a warm spot for 1½ to 2 hours, or until roughly doubled.
- Prepare the topping: Grease a 9-by-13-inch metal baking pan with sides at least 2 inches tall. Melt the topping butter in a small saucepan over medium-low heat. Stir in the brown sugar, maple syrup, cream, and salt. Bring to a gentle simmer, stirring, and simmer for about 1 minute once smooth and bubbling. Remove from heat and stir in the vanilla. Pour into the pan, scatter with pecans, and cool until lukewarm.
- Fill: Mix the filling brown sugar, cinnamon, pumpkin pie spice, and salt. Roll the risen dough into an 18-by-12-inch rectangle on a lightly floured surface. Spread with the softened filling butter, leaving a ½-inch bare strip along one long edge. Sprinkle with the sugar mixture and gently press it into the butter.
- Shape: Starting from the opposite long edge, roll into an 18-inch log. Pinch the seam closed. Cut into 12 equal pieces and arrange cut-side up over the topping in three rows of four.
- Second rise: Cover and let rise for 45 to 75 minutes, or until puffy and filling much of the space between the buns. For overnight preparation, refrigerate immediately after shaping instead; see Notes.
- Bake: Heat the oven to 350°F. Place the pan on a rimmed baking sheet and bake for 30 to 38 minutes. Tent loosely with foil if browning quickly. The bread portion of a center bun should reach about 190°F to 195°F and show no wet, raw dough.
- Invert and serve: Cool in the pan for about 5 minutes. Carefully loosen the edges and invert onto a larger heat-safe rimmed serving tray using oven mitts. Lift off the pan and spoon any remaining topping over the buns. Cool for another 10 to 15 minutes before serving.
Notes
Notes
- Use pumpkin puree, not pumpkin pie filling.
- Overnight: After shaping, cover tightly and refrigerate for 8 to 12 hours. In the morning, allow approximately 1½ to 2½ hours at room temperature, until the buns are puffy, before baking.
- Active dry yeast: Use 2¼ teaspoons. Dissolve in the warm milk with 1 teaspoon of the measured sugar for 5 to 10 minutes, until foamy, before adding the remaining dough ingredients.
- Without nuts: Omit the pecans and keep the topping amounts the same.
- Storage: Cover cooled buns and keep at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 2 months.
Estimated Nutrition Per Bun
- Calories: 560
- Total fat: 29 g
- Saturated fat: 13 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Total sugars: 33 g
- Protein: 8 g
- Sodium: 300 mg
- Cholesterol: 70 mg