Another attempt to make a super yummy fall-flavored treat to make these hot days disappear. What better way to chase away the long summer than with pumpkin and pecans? These were just what we were looking for.
If you’re looking for an absolutely perfect fall treat, look no further. I mean what says fall more than pumpkin? Or warm sweet rolls? Drizzled in caramel and pecans?These pumpkin pecan sticky buns are so super delicious! Even my pumpkin haters and my nut haters LOVED them!
I did make one pan without pecans, for my children’s sake and not only did they eat them in a crazy short time, but one actually cried the next day when I told him they were all gone.
Especially when warm, these pumpkin pecan sticky buns are (as my 7 year old says) delectable.
The recipe for the dough is different from any that I’ve worked with before and I was a bit nervous as it was coming together. But they turned out so great; light and perfect to hold up to the caramel and nuts.
- 1 1/2 cups whole milk
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 cup pumpkin puree
- 4 1/2 cups all-purpose flour, plus more for sprinkling and rolling
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, room temperature
- 1/2 cup brown sugar
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 2 cups chopped pecans
- 1/2 cup butter
- 3/4 cup brown sugar
- 3/4 cup heavy cream
- 1/3 cup honey
- 1/4 teaspoon kosher salt
- Toast the pecans by placing in an ungreased skillet over medium-low heat and stir frequently until nuts are fragrant and slightly darkened, then set aside.
- Melt butter in small saucepan over medium heat.
- Stir in brown sugar, cream, honey and salt and bring to a boil.
- Reduce heat to medium and simmer until golden brown and glossy, about 3-4 minutes. Set aside.
- Sprinkle yeast over the warm (but not hot!) milk mixture and allow to sit for 5 minutes.
- Stir in the pumpkin puree until combined.
- Combine 4 cups of the flour with the cinnamon, ginger and nutmeg. Sprinkle this into the saucepan and then stir until it just comes together.
- Cover with a dish towel and set in a warm spot for 1 hour.
- The mixture should be very puffy and doubled in size. Stir in the baking powder, baking soda, salt and remaining 1/2 cup flour until well combined.
- Preheat oven to 375 degrees. Using about 1 cup of the topping, pour enough to the bottom of 3 pie pans to just cover the bottom (tilting the pans to cover) and sprinkle each with some of the nuts (leave about 1 1/4 cup nuts for the top).
- Turn out the dough onto a floured surface and press into a rectangular shape, using more flour, even generously, if needed to make it easier to handle and not too sticky.
- Carefully roll into a large rectangle about 18 by 24 inches.
- Starting at the top of the dough, roll dough into a large log, rolling tightly as you go so it stays neat as possible.
- Pinch the seam closed and slice into 1/2-3/4 inch slices and place in the prepared pans. They might seem very messy and like they will not turn out, but believe me they will!
- Bake 15-18 minutes, or until they are golden brown around the edges.
- Drizzle with the rest of the topping and sprinkle with rest of nuts.*
*NUTS - I usually make at least one of my pans without nuts since that's how my kids like them, so I also don't sprinkle them inside and just use them all on top and bottom. So use the nuts however works for you and yours!
Leave a Reply