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. So here is my take on Pumpkin Spice Sticky Buns, I hope you love them as much as I do!
I have some other amazing pumpkin recipes such as Pumpkin Streusel Tarts and Pumpkin Spiced Coffee Crumb Cake with Maple Glaze, great for those pumpkin lovers among you.
Why This Recipe Works
- The spiced pumpkin pie filling with the sweet, buttery sauce is the perfect combination balancing each other out beautifully.
- These buns are perfect served warm, but equally good eaten cold.
How To Make Pumpkin Spice Sticky Buns
- Prepare the bun dough. Leave to rise
- Make the topping. Pour topping into a pan.
- Prepare the filling
- Roll the filling into the dough and cut into rounds.
- Place the rolls in the pan and bake.
- Serve warm or cold!
Step By Step Instructions
To make them, start with making the dough and allow to rise 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.
Once the dough has risen, roll it out and spread over the filling.
Cut the dough 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.
Love Pumpkin? Why not try my Pumpkin Streusel Tarts.
Other Great Buns & Rolls
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Let’s Make Pumpkin Spice Sticky Buns
Ingredients
For the dough:
- 1¼ cups hot milk about 110F/ 43C
- ¼ cup warm water
- 1 packet instant dry yeast
- ¼ cup granulated sugar
- 1 large egg at room temperature
- ¼ cup butter melted
- 3 cups all-purpose flour (plus more as needed)
- 1 teaspoon salt
For the filling:
- ¼ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ cup pumpkin puree
- ½ cup condensed milk
- 4 tablespoons butter melted
- 1 egg
- 1 teaspoon flour
For the topping:
- ½ cup butter
- 1 cup light brown sugar packed
- ½ cup golden syrup or maple syrup
- 2 tablespoons whipping cream
Instructions
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 a 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 saucepan, 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, roll up the 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 them 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.
Nutrition Information:
Update notes: This recipe was originally posted in May of 2014, but was republished with step by step photos as well as nutritional information.
Nova says
The measurements do not match up. Had to add a lot more flour; there is way too much filling and topping as well. Flavor brought the rating up to 2.
The cutting the buns was the worst, too much filling and it fell apart to mush. basically had to throw out half the dough
Erren's Kitchen says
Thank you for trying the recipe and providing feedback. I’m sorry to hear that you encountered some difficulties. Baking can be a bit finicky, and I understand the frustration when things don’t go as planned. It’s valuable to hear about your experience. For the measurements, I appreciate your note about adding more flour. It’s not uncommon for the amount of flour needed to vary based on factors like humidity and the specific brand of flour used. Adjusting the flour as needed is a good practice in baking. As for the cutting of the buns, it might help to use a sharp knife or dental floss to get clean cuts without squishing the layers. We appreciate your honesty. If you decide to give it another try, feel free to customize the recipe to better suit your preferences.
Megan S says
How long can you allow the dough to rise? Can you make these the night before?
Erren Hart says
Hi Megan, For the first rise, Allow the dough to rise in a relatively warm environment for 2 hours or until it doubles in size. For the 2nd rise, in the pan it’s about 45 minutes. There are instructions for overnight buns in the recipe card. Step 7 under ‘Assembling the buns’
Jimmy says
I had some leftover cans of pumpkin from thanksgiving, great use of them, these buns are fantastic
Erren's Kitchen says
I’m so glad you liked the recipe Jimmy, and you’re right, such a great use of leftover cans of pumpkin 😉