This indulgent recipe for Pumpkin Spice Sticky Buns is autumn on a plate! These, soft, gooey buns are filled with a pumpkin pie filling and coated with a buttery sweet sauce that’s to die for!
It’s that time of year – the time of year that brings Pumpkin recipes all over Pinterest and the blogosphere. I’ll be honest, I never understood the craze.
I’ve seen a lot of Pumpkin Cinnamon bun recipes, but was surprised that I couldn’t find even one that used pumpkin to fill the buns.
The recipes I’ve seen added pumpkin to the dough, which I guess would be good, but I wanted to give you a big hit of pumpkin to start the pumpkin craze off right.
To make them, start with making the dough and allow to rice until it doubles in size.
While the dough is rising prepare the topping by adding the butter, brown sugar and syrup in a saucepan over medium heat, stirring until melted and the mixture is bubbling. Remove from heat, add the cream, mix well to combine.
Pour this into a greased 9-x-13-inch pan the prepared pan and set aside.
ing, start on the filling. Once the dough has risen, roll it out and spread over the filling.
Roll up the dough and slice into 12 sections. Add to the pan with the topping and allow to rise again. Bake for 20 – 30 minutes or until golden brown. Allow the sticky buns to cool for 15 minutes in the pan. Turn out onto a platter and serve warm.
I’ll warn you – these sticky buns are truly addictive so make them at your own risk. The spiced pumpkin pie filling with the sweet, buttery sauce is the perfect combination and they balance each other out beautifully.
I highly recommend eating them warm, but they are pretty darn good cool as well! I hope you enjoy them!
Love Pumpkin? Why not try my Pumpkin Streusel Tarts.
Update notes: This recipe was originally posted in May of 2014, but was republished with step by step photos as well as nutritional information.
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Pumpkin Spice Sticky Buns
These sticky buns capture the taste of Autumn and are great for sharing with friends and family.
For the dough:
- 1¼ cups hot milk about 110F/ 43C
- 1/4 cup warm water
- 1 packet instant dry yeast
- ¼ cup granulated sugar
- 1 large egg at room temperature
- ¼ cup butter melted
- 3 - 4 cups all-purpose flour
- 1 teaspoon salt
For the filling:
- ¼ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup pumpkin puree
- 1/2 cup condensed milk
- 4 tablespoons butter melted
- 1 egg
- 1 teaspoon flour
For the topping:
- ½ butter
- 1 cup light brown sugar packed
- 1/2 cup golden syrup or maple syrup
- 2 tablespoons whipping cream
For the Dough:
In a small bowl, dissolve yeast in warm water and set aside.
In a large bowl mix milk, sugar, melted butter, salt and egg.
Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle.
Knead dough on lightly floured surface for 5 to 10 minutes. Place in an oiled bowl, cover and let rise until doubled in size, usually 2 - 3 hours.
To prepare the filling:
in a medium sauce pan, whisk together the brown sugar, sugar, cinnamon, nutmeg, ground cloves, pumpkin, condensed milk, melted butter and egg and flour.
Turn the heat to med-high heat and whisk until the mixture starts to bubble.
Turn the heat all the way down and continue mixing until it thickens to a spreadable consistency. Remove from heat and allow to cool completely.
To prepare the topping:
Add the butter, brown sugar and golden syrup in a saucepan over medium heat, stirring until melted and the mixture is bubbling.
Remove from heat, add the cream, mix well to combine.
Pour the topping into a greased 9-x-13-inch pan the prepared pan and set aside.
Assembling the buns:
Punch down dough.
Roll out on a floured surface into a 15 by 9-inch rectangle.
Spread the cooled pumpkin mixture over the dough leaving a 1/2 all around.
Beginning at the 15-inch side, role up dough and pinch edge together to seal.
Cut into 10 - 12 slices.
Place the buns on into the pan with the topping and let rise until dough is doubled (about 45 minutes to an hour).
TIP: If you want to serve your sticky buns in the morning, at this stage you can cover them and place in the fridge overnight. The next morning you can take the buns from the fridge and place in a cold oven. Set the oven temperature and bake for 40 – 45 minutes. By the time the oven gets to baking temperature, the buns will have raised the right amount.
If baking right away, Bake on 350f/175c for 20 - 30 minutes or until golden brown.
Allow the sticky buns to cool for 15 minutes in the pan.
Serve warm, sticky-side-up.