Description
Deliciously soft and gooey pumpkin pecan sticky buns with warm spices, rich pumpkin flavor, and crunchy pecans, topped with a sweet glaze. Perfect for fall mornings and special occasions.
Ingredients
Scale
- 4 cups all-purpose flour
- 2 tsp ground cinnamon
- 1 packet (2¼ tsp) active dry yeast
- 1 cup pumpkin puree
- ½ cup brown sugar
- ½ cup buttermilk
- ½ cup unsalted butter
- 1 cup chopped pecans
- 2 cups powdered sugar
- 4 tbsp milk or cream
Instructions
- Prepare dry ingredients: In a large bowl, whisk together flour, cinnamon, and yeast until evenly distributed
- Combine wet ingredients: Warm buttermilk to lukewarm temperature, then mix with melted butter and pumpkin puree
- Form dough: Add wet ingredients to dry mixture, stirring until a shaggy dough forms
- Knead dough: Knead for 8-10 minutes until smooth and elastic, adding flour if too sticky
- First rise: Place in greased bowl, cover with damp cloth, rise 1 hour until doubled
- Prepare filling: Combine chopped pecans, brown sugar, cinnamon, and softened butter
- Roll and fill: Roll dough into rectangle, spread filling evenly, roll tightly from long side
- Cut and arrange: Slice into 8 pieces, place cut-side up in greased 9×13 dish
- Second rise: Cover and rise 30 minutes while preheating oven to 350°F (175°C)
- Bake: Bake 25-30 minutes until golden brown and cooked through
- Make glaze: Whisk powdered sugar with milk until smooth and drizzling consistency
- Finish: Cool slightly, then drizzle with glaze before serving warm
Notes
- Toast pecans in a dry skillet for 3-4 minutes until fragrant to intensify their flavor and prevent sogginess
- Test yeast freshness by dissolving in warm buttermilk with a pinch of sugar – it should foam within 5 minutes
- Keep dough at 75-80°F during rising by placing bowl in a slightly warm oven with just the light on
- Use dental floss or sharp knife to cut dough roll cleanly without squishing the delicate layers
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sticky bun
- Calories: 385 calories
- Sugar: 28g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg
Keywords: pumpkin pecan sticky buns, fall baking, yeast rolls, breakfast pastry, pumpkin recipe, pecan rolls