Name: Pumpkin Sticky Buns
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: Cooking spray -; 2 1/4 tsp. or 1 (1/4-oz.) package active dry yeast -; 1/2 c. whole milk -; 4 3/4 c. (570 g.) all-purpose flour -; 1/2 c. (110 g.) packed light brown sugar -; 2 tsp. kosher salt -; 1 tsp. pumpkin pie spice -; 1 large egg -; 1 c. (220 g.) pumpkin puree -; 4 tbsp. unsalted butter, softened -; 3/4 c. (150 g.) light brown sugar -; 1/2 c. (50 g.) finely chopped pecans -; 2 tsp. pumpkin pie spice -; 1/2 tsp. kosher salt -; All-purpose flour, for dusting -; 3 tbsp. unsalted butter, melted -; 3/4 c. (1 1/2 sticks) unsalted butter -; 1/2 c. (110 g.) light brown sugar -; 1/4 c. (80 g.) honey -; 1 tsp. pure vanilla extract -; 1 c. (105 g.) coarsely chopped pecans -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Sticky Buns

1. Cooking spray -

2. 2 1/4 tsp. or 1 (1/4-oz.) package active dry yeast -

3. 1/2 c. whole milk -

4. 4 3/4 c. (570 g.) all-purpose flour -

5. 1/2 c. (110 g.) packed light brown sugar -

6. 2 tsp. kosher salt -

7. 1 tsp. pumpkin pie spice -

8. 1 large egg -

9. 1 c. (220 g.) pumpkin puree -

10. 4 tbsp. unsalted butter, softened -

11. 3/4 c. (150 g.) light brown sugar -

12. 1/2 c. (50 g.) finely chopped pecans -

13. 2 tsp. pumpkin pie spice -

14. 1/2 tsp. kosher salt -

15. All-purpose flour, for dusting -

16. 3 tbsp. unsalted butter, melted -

17. 3/4 c. (1 1/2 sticks) unsalted butter -

18. 1/2 c. (110 g.) light brown sugar -

19. 1/4 c. (80 g.) honey -

20. 1 tsp. pure vanilla extract -

21. 1 c. (105 g.) coarsely chopped pecans -

How to cook deliciously - Pumpkin Sticky Buns

1. Stage

Grease a medium bowl with cooking spray. In a small bowl or liquid measuring cup, sprinkle yeast over milk. Let sit until frothy, about 10 minutes.

2. Stage

In the large bowl of a stand mixer fitted with the dough hook, combine flour, brown sugar, salt, and pumpkin pie spice. Add egg, pumpkin, and yeast mixture. Beat on medium speed until a dough starts to form and just a few dry streaks remain. Increase mixer speed to medium-high and add butter, 1 tablespoon at a time, beating to blend after each addition, until a smooth dough forms, about 5 minutes. Dough will still be slightly sticky, but should slap sides of bowl and not stick.

3. Stage

Transfer dough to prepared bowl, cover, and let rise in a warm spot until doubled in size, 1 to 1 1/2 hours. (At this point, you can refrigerate the dough before letting it rest. Bring to room temperature and let it double in size before proceeding to the next step.)

4. Stage

In a medium bowl, mix brown sugar, pecans, pumpkin pie spice, and salt.

5. Stage

Turn out dough onto a lightly floured surface and dust with more flour. Roll to an 18"x14" rectangle. Brush with butter, then sprinkle with brown sugar mixture, lightly pressing to adhere.

6. Stage

Starting on a long end, tightly roll dough into a log. Cut into 12 pieces about 1 1/2" wide. If dough feels too warm or is hard to work with, refrigerate about 15 minutes, then cut.

7. Stage

In a medium saucepan over medium heat, cook butter, brown sugar, honey, and vanilla, stirring occasionally, until smooth and butter is melted, about 3 minutes. Pour into a 13"x9" baking pan. Top with pecans.

8. Stage

Arrange rolls in pan, spacing about 1/2" apart. Cover and let rise again until doubled in size, about 30 minutes.

9. Stage

Meanwhile, preheat oven to 400°.

10. Stage

Bake buns until golden brown, 20 to 25 minutes. Let cool 10 minutes, then turn out onto a cutting board. Let cool 10 minutes more before serving.