Pumpkin Sticky Buns: 7 Easy Steps for the Perfect Treat

Pumpkin Sticky Buns are the embodiment of autumn comfort, combining the best parts of a soft cinnamon roll with a decadent, gooey caramel-pecan topping. Imagine a tender, pumpkin-spiced dough, pillowy and rich, swirled with a fragrant cinnamon-sugar filling. As they bake, the buttery brown sugar and pecan mixture on the bottom of the pan transforms into a luscious caramel that coats every inch of the buns when inverted.

The result is a pull-apart masterpiece that is sticky, sweet, and utterly irresistible. Perfect for a special holiday breakfast, a lazy weekend brunch, or a cozy dessert, these buns will fill your home with the warm, inviting scents of fall and disappear from the pan in minutes. They are a true celebration of the season’s best flavors.

There’s a certain magic that happens when the first crisp autumn breeze rolls in. For me, it signals the official start of baking season. My kitchen transforms into a cozy haven, filled with the scents of cinnamon, nutmeg, and, of course, pumpkin. I first developed this recipe for Pumpkin Sticky Buns on a chilly October morning, wanting to create something more indulgent than a standard pumpkin spice muffin.

I envisioned a treat that was part cinnamon roll, part pecan pie, and all comfort. The first time I flipped that pan and saw the molten caramel cascade over the warm, pumpkin-infused rolls, I knew I had a winner. It has since become a non-negotiable tradition for our family’s Thanksgiving breakfast and a requested favorite throughout the fall.

What Makes Pumpkin Sticky Buns Special?

So, what is the difference between a sticky bun and a cinnamon roll? While they share a similar swirled dough and filling, the key distinction lies in the preparation and topping. A cinnamon roll is typically baked and then frosted on top. A sticky bun, however, is baked on top of its topping. A mixture of butter, sugar, and nuts is placed in the bottom of the pan, and the unbaked rolls are arranged over it.

During baking, this mixture becomes a bubbling caramel. After baking, the pan is inverted, allowing the gooey, nutty topping to drench the buns. This method infuses the entire roll with the caramel flavor, making these Pumpkin Sticky Buns uniquely rich and decadent from top to bottom.

Key Ingredients for Pumpkin Sticky Buns

• Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling. It adds moisture, flavor, and beautiful color to the dough.
• All-Purpose Flour: Provides the structure for a soft and chewy dough.
• Active Dry Yeast: The leavening agent that makes the buns light and airy. Ensure it’s fresh and properly activated.
• Brown Sugar: Used in both the topping and the filling, it provides a deep, molasses-like sweetness that is essential for the caramel.
• Pecans: Toasted pecans add a wonderful crunch and nutty flavor that perfectly complements the soft bun and sweet caramel.
• Warm Spices: A classic blend of cinnamon, ginger, and nutmeg gives these buns their signature cozy, autumnal flavor profile.

How to Make Pumpkin Sticky Buns: Step-by-Step

Prepare and Proof the Dough:

The first step is creating the enriched pumpkin dough. This involves activating the yeast, then mixing it with pumpkin puree, milk, flour, and other dough ingredients. The dough is kneaded until smooth and elastic. For those who like to plan ahead, you might ask, can I make the dough for sticky buns the night before? Yes! After kneading, you can place the dough in an oiled bowl, cover it, and let it complete its first rise slowly in the refrigerator overnight. The next morning, you can proceed with rolling and shaping.

Assemble the Buns:

Once the dough has risen, you’ll roll it out into a large rectangle. This is where the magic happens. Spread it with softened butter and a generous amount of cinnamon-sugar-spice filling. Roll it into a tight log, then slice it into individual buns. These buns are then placed on top of the caramel-pecan mixture you prepared in the bottom of your baking pan.

Bake and Flip:

After a second, shorter rise, the buns are baked to a perfect golden brown. The final, crucial step is the flip. This must be done while the buns and the caramel are still hot to ensure a clean release.

Storing Your Pumpkin Sticky Buns

Proper storage is crucial if you want to enjoy your Pumpkin Sticky Buns for more than a day. But how do you keep sticky buns from getting hard? The key is to minimize their exposure to air. Once the buns have cooled completely to room temperature, store them in an airtight container. You can leave them at room temperature for up to 2 days. For longer storage, place the airtight container in the refrigerator for up to 5 days. The cold will firm up the caramel and butter, so it’s essential to reheat them before serving to bring back that soft, gooey texture. A quick 20-30 seconds in the microwave works wonders.

Pumpkin Sticky Buns Variations & Substitutions

While this recipe is fantastic as is, it’s also wonderfully adaptable. For the nuts, you can easily substitute walnuts or even sliced almonds for the pecans. If you want to deepen the flavor, try using dark brown sugar instead of light brown sugar in the topping for a more intense molasses note. For an extra layer of decadence, a splash of maple syrup or a pinch of cardamom in the caramel topping can add a unique twist. You could also incorporate other additions into the filling, such as finely chopped cranberries or a handful of chocolate chips for a pumpkin-chocolate combination. Feel free to experiment with the spices, perhaps adding a bit of allspice or clove to the filling.

Serving Suggestions for Pumpkin Sticky Buns

These Pumpkin Sticky Buns are a meal in themselves, but they pair beautifully with a few simple accompaniments. For a brunch spread, serve them alongside a savory egg dish like a frittata or quiche to balance the sweetness. A side of fresh fruit salad can also provide a refreshing contrast. And of course, no morning treat is complete without the perfect beverage. A hot cup of black coffee, a chai tea latte, or a simple glass of cold milk are all excellent choices to enjoy with these warm, gooey buns.

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The History of Sticky Buns

The origin of the sticky bun is closely tied to the German schnecken, which translates to ‘snails’ due to their swirled shape. German immigrants brought this tradition to America, particularly to Pennsylvania, where it became a staple of Pennsylvania Dutch baking. These early versions were often made with honey or molasses and nuts. Over time, the recipe evolved into the modern sticky bun we know and love today, characterized by its rich caramel glaze created by the inverting method. The addition of pumpkin is a distinctly American adaptation, perfectly marrying a European baking tradition with a quintessential North American fall ingredient, creating a modern classic in its own right.

Baking a batch of these Pumpkin Sticky Buns is more than just making a recipe; it’s about creating a moment of pure, cozy indulgence. The process is just as rewarding as the final product. So, roll up your sleeves, embrace the warmth of your kitchen, and get ready to enjoy the most delicious, gooey fall treat imaginable. I promise they are worth every step!

Pumpkin Sticky Buns

Irresistibly gooey Pumpkin Sticky Buns featuring a soft pumpkin dough, cinnamon filling, and a pecan-caramel glaze.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Cuisine American

Servings 12 servings

Calories 485 kcal

Ingredients

  

For the Caramel Topping

• 1 cup packed light brown sugar
• 1/2 cup unsalted butter, melted 1 stick
• 1/4 cup heavy cream
• 2 tablespoons light corn syrup
• 1/2 teaspoon salt
• 1 1/2 cups chopped pecans

For the Pumpkin Dough

• 2 1/4 teaspoons active dry yeast 1 packet
• 1/4 cup warm water 105-115°F
• 1/2 cup whole milk, warmed
• 1/2 cup pumpkin puree
• 1/4 cup granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 4 cups all-purpose flour, plus more for dusting
• 6 tablespoons unsalted butter, softened

For the Filling

• 1/2 cup packed light brown sugar
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 4 tablespoons unsalted butter, softened

Instructions

 

• Prepare the Topping: In a 9×13-inch baking pan, whisk together the brown sugar, melted butter, heavy cream, corn syrup, and salt until smooth. Spread the mixture evenly over the bottom of the pan. Sprinkle the chopped pecans over the caramel mixture. Set aside.
• Activate the Yeast: In the bowl of a stand mixer or a large bowl, dissolve the yeast in the warm water with a pinch of sugar. Let it sit for 5-10 minutes until foamy.
• Make the Dough: To the yeast mixture, add the warm milk, pumpkin puree, sugar, egg, vanilla, and salt. Whisk to combine. Add 3 1/2 cups of flour and mix with the dough hook attachment on low speed until a shaggy dough forms. Add the softened butter, one tablespoon at a time. Increase speed to medium and knead for 5-7 minutes, adding the remaining 1/2 cup of flour as needed, until the dough is smooth and elastic.
• First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
• Assemble the Buns: Punch down the dough and turn it out onto a lightly floured surface. Roll it into a 12×18-inch rectangle. In a small bowl, mix the brown sugar and spices for the filling. Spread the 4 tablespoons of softened butter over the dough, leaving a 1/2-inch border. Sprinkle the cinnamon-sugar mixture evenly over the butter.
• Roll and Cut: Starting from the long edge, roll the dough into a tight log. Pinch the seam to seal. Using a sharp knife or dental floss, cut the log into 12 equal-sized rolls (about 1.5 inches each). Arrange the rolls cut-side down in the prepared baking pan on top of the pecan caramel.
• Second Rise: Cover the pan with plastic wrap and let the buns rise for another 45-60 minutes, or until puffy.
• Bake: Preheat your oven to 375°F (190°C). Bake for 25-30 minutes, or until the tops are golden brown. If they brown too quickly, tent the pan with foil.
• Invert and Serve: Let the pan cool for only 5 minutes. Carefully place a large serving platter or cutting board over the pan and quickly flip it over. Tap the top of the pan to release the buns and the topping. Scrape any remaining caramel and pecans from the pan onto the buns. Serve warm.