When you need your kitchen to smell like fall by baking something decadent and scrumptious, make these Pumpkin Spice Sticky Buns.
I usually reserve this recipe for Thanksgiving morning, as it does take some time. It is not overly laborious, but it has a few steps and the dough needs to rise a few times, so it takes a while to get to the final product.
That said, they are worth every moment that you have to wait, and that's all it really is, a waiting game. The recipe time is mostly inactive, so don't be scared off by that!
This post was originally published on August 12, 2020, and was updated on September 16, 2023.
Ingredients
This Pumpkin Spice Sticky Buns recipe starts with the dough which features cooked potato and shortening, making it a really rich dough that gets pillowy soft, and delicious!
What you need:
- For the dough:
- Whole Milk
- Granulated Sugar
- Vegetable Shortening
- Potatoes, steamed and mashed
- Active Dry Yeast
- All Purpose Flour
- Baking Powder
- Baking Soda
- Kosher Salt
- For the filling:
- Pumpkin Puree
- Unsalted Butter, soft
- Pumpkin Pie Spice
- Ginger, ground
- Nutmeg, ground
- Brown Sugar
- Honey
- For the sticky topping:
- Light Brown Sugar
- Granulated Sugar
- Kosher Salt
- Unsalted Butter
- Water
- Pecans
Find full ingredient quantities in the recipe below.
Method
This is where your patience comes in. The dough takes some time but really isn't difficult to make. It is mostly a waiting game.
It starts with ½ a cup of mashed potatoes, cook and mash them, then blend together scalded milk, shortening, the potatoes, and sugar. Whisk all of that together, but be sure it isn't too hot for your yeast, don't add the yeast till the mixture cools to between 100˚F and 110˚F.
Let the yeast work in the mixture till it becomes very bubbly and active, 5-10 minutes. Then whisk in enough flour to make the mixture look like a pancake batter. Let it rest in a warm place for 2-4 hours until it has doubled in size.
Next place the sponge mixture into a stand mixer and knead in more flour and leavening agents to form the dough. You know you have added enough flour when the dough releases from the sides of the bowl cleanly but is still soft and supple.
This mixture then needs to rise twice until doubled, this can take 2-4 hours depending on the temperature of your kitchen. You can also stick it in the fridge after the first rise, for the second rise, overnight. This develops a deeper flavor in the dough.
Time to Fill the Dough
To make the filling I simply blend some pumpkin puree into softened butter with some of my Homemade Pumpkin Pie Spice. This can be done by hand or in a stand mixer.
Roll out your dough after it has proved twice, add the spiced pumpkin butter, and roll into a log. Cut into 12 equal pieces and arrange in a pan over the sticky bun filling and pecans.
Let the buns proof again until doubled in size, 1.5-2 hours. You could also work to this stage and then place the formed rolls in the pan, in the fridge, overnight, then bake in the morning after they come to room temp for 1 hour.
When the buns have risen and are now fully filling the pan, bake them till golden, about 30-35 minutes.
When they are done, let them rest in the pan for only 5 minutes (longer and they won't release), then flip the pan over onto a large platter or cutting board lined with parchment paper.
Remove the pan and let the sticky bun sauce drip all over them and reveal the beautiful pecans that the pan was lined with. You are left with the most beautiful and delicious Pumpkin Spice Sticky Buns you've ever seen, or made!
Notes and Tips
If you would like to double this recipe, you can. The potato dough makes incredible Parker house rolls, you can use half of it for that if you are cooking for Thanksgiving or Christmas.
If you have a nut allergy, you can leave the nuts out and still make the sticky topping. The buns will just end up with a beautiful glaze and no nuts, which is still super yummy!
This works BEST in a metal pan, you can use glass but the filling may stick a bit. Grab THIS ONE, it is the best!
Substitutions
If you don't want to make this pumpkin, maybe you are making them for Christmas, drop the pumpkin in the filling and replace the pumpkin spice with cinnamon. Keep the rest for a simplified version.
If you would like to eliminate the sticky, nutty topping, you could toast and chop some pecans to just add in with the filling. Then top the buns with a powdered sugar drizzle after they cool.
As far as additional substitutions on the dough go, unless you are a master baker, I wouldn't attempt any. This recipe isn't an exact science as far as the amount of flour it needs, but it does only work if you follow this tutorial.
More Great Pumpkin Recipes
If you love the pumpkin loaf at Starbucks, my Pumpkin Spice Bread is a dead ringer for it at home and you can make a whole loaf for the price of a slice!
Scones might be more your thing, but if you love them as much as my family, try my festive Pumpkin Scones to add a little extra fall flair to your home.
When it comes time to carve pumpkins, save the seeds and give them the royal treatment by roasting them into my Soy Sauce Pumpkin Seeds, they are the best ever!
My friend shares her recipe for Pumpkin Scones with Miso Glaze if you like something with a bit of fusion to it.
Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
📖 Recipe
Pumpkin Spice Cinnamon Rolls
When you need your kitchen to smell like fall by baking something decadent and scrumptious, make these Pumpkin Spice Sticky Buns.
Ingredients
for the filling:
- ½ cup Pumpkin Puree, not pie mix
- ½ cup Unsalted Butter, soft
- 1 tablespoon Pumpkin Pie Spice
- 1 teaspoon Ginger, ground
- ½ teaspoon Nutmeg, ground
- ¼ cup Brown Sugar
- 1 tablespoon Honey
for the sticky topping:
- ½ cup Light Brown Sugar
- ¼ cup Granulated Sugar
- ⅛ teaspoon Kosher Salt
- 6 tablespoons Unsalted Butter, melted
- 2 tablespoons Water, warm
- 1 cup Pecans, toasted
for the dough:
- 2 cups Whole Milk, scalded
- ½ cup Granulated Sugar
- ½ cup Vegetable Shortening
- ½ cup Yukon Gold Potatoes, steamed and mashed
- 1 teaspoon Active Dry Yeast
- 1 cup All-Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- 4 cups All-Purpose Flour
Instructions
for the filling:
In a small bowl combine the soft butter, pumpkin puree, and spices. Stir until well combined. Reserve at room temperature for later use.
for the sticky topping:
Prepare a 9x13-inch baking dish by lining it with parchment paper on the bottom and brushing the interior with butter on all surface areas.
In a bowl combine the sugars, salt, melted butter and the water and stir to combine. Place the butter and sugar mixture into the bottom of the pan and spread out evenly along the bottom. Top with the pecans and set aside until you are ready to top with the sliced rolls.
for the dough:
Heat the milk over medium heat until just warm, then add it along with the sugar, shortening, and boiled potatoes to a blender and blend until completely smooth, 15-20 seconds.
Pour the mixture into a medium sized bowl and let it cool to between 100˚F and 110˚F.
Then whisk the yeast into the mixture and let stand for 5-10 minutes until the mixture is frothy and bubbly. This is to ensure your yeast is active, you will know if it is or isn’t your mixture should be very bubbly and should have a noticeable change to the smell and appearance.
Whisk in 1 cup of flour and mix until it resembles a pancake batter. Cover the mixture and let it rise until doubled, 1.5-2 hours. The mixture will still be wet and loose but will gain volume, you have now created a sponge.
Place the sponge in the bowl of a stand mixer fitted with the dough hook, along with the baking powder, soda, and salt, along with 4 cups of flour.
Mix the sponge and the flour together until it forms a dough that comes off cleanly from the side of the bowl, add up to ½ cup more flour if the dough is very sticky.
Kneed at medium speed for about 5 minutes until the dough is smooth. Cover the bowl and let the dough rise until doubled, 1.5-2 hours.
After this rise, knock the dough back with 4 folds, cover and let rise another 1.5-2 hours.
After the second rise roll the dough out into a 12 x 14 inch rectangle and spread the filling over the dough. Roll the dough up to form a log and slice into 12 even pieces and place into the prepared baking dish.
Cover the sliced rolls and allow to rise until doubled in size 1.5-2hrs. You can also place them in the fridge overnight at this stage, allow them to come to room temp for 1 hour before baking if you apply this method.
Bake in a 350˚F oven for 30-35 minutes until golden brown.
When the buns are done cooking, let them cool in the pan for 5 minutes, no longer or they won’t come out.
Turn the buns out onto a platter or tray so the pecans are on top and the sauce runs down the sides.
Enjoy!
Notes
Notes and Tips
If you would like to double this recipe, you can. The potato dough makes incredible Parker house rolls, you can use half of it for that if you are cooking for Thanksgiving or Christmas.
If you have a nut allergy, you can leave the nuts out and still make the sticky topping. The buns will just end up with a beautiful glaze and no nuts, which is still super yummy!
This works BEST in a metal pan, you can use glass but the filling may stick a bit. Grab THIS ONE, it is the best!
Substitutions
If you don't want to make this pumpkin, maybe you are making them for Christmas, drop the pumpkin in the filling and replace the pumpkin spice with cinnamon. Keep the rest for a simplified version.
If you would like to eliminate the sticky, nutty topping, you could toast and chop some pecans to just add in with the filling. Then top the buns with a powdered sugar drizzle after they cool.
As far as additional substitutions on the dough go, unless you are a master baker, I wouldn't attempt any. This recipe isn't an exact science as far as the amount of flour it needs, but it does only work if you follow this tutorial.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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John Boos MPL1812125G Chop-N-Slice Select Maple Edge Grain Cutting Board, 18 Inches x 12 Inches x 1.25 Inches
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Shun Classic 7" Hollow Ground Santoku Knife w/Custom Engraving
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Ateco Aluminum Cake Pan, Rectangle, 9- by 13- by 2-Inches
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KitchenAid KSM150PSCE Artisan Stand Mixers, 5 quart, Copper Pearl (Renewed)
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OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set
Nutrition Information:
Yield:
12Serving Size:
1 gramsAmount Per Serving: Calories: 617Total Fat: 32gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 45mgSodium: 314mgCarbohydrates: 77gFiber: 4gSugar: 31gProtein: 9g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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