Pumpkin Sticky Buns

Why You’ll Love This Recipe

I love this recipe because the buns come out beautifully airy and full of flavor every time. The dough is enriched with pumpkin, giving it a seasonal twist and natural softness. The caramel topping adds irresistible sweetness, and the pecans bring just the right crunch. Even though the recipe uses a yeasted dough, the steps are straightforward, and the final result is absolutely worth the time.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Dough
Cooking spray
2 1/4 tsp or 1 (1/4-oz.) package active dry yeast
1/2 cup whole milk
4 3/4 cups (570 g) all-purpose flour
1/2 cup (110 g) packed light brown sugar
2 tsp kosher salt
1 tsp pumpkin pie spice
1 large egg
1 cup (220 g) pumpkin puree
4 Tbsp unsalted butter, softened

Filling
3/4 cup (150 g) light brown sugar
1/2 cup (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

Topping
3/4 cup (1 1/2 sticks) unsalted butter
1/2 cup (110 g) light brown sugar
1/4 cup (80 g) honey
1 tsp pure vanilla extract
1 cup (105 g) coarsely chopped pecans

Directions

Dough

1. I lightly grease a medium bowl with cooking spray. In a small bowl, I sprinkle the yeast over the warm milk and let it sit for about 10 minutes until frothy.

2. In the bowl of a stand mixer fitted with a dough hook, I combine the flour, brown sugar, salt, and pumpkin pie spice. I add the egg, pumpkin purée, and the yeast mixture, then mix on medium until the dough begins to come together.

3. I increase the speed to medium-high and add the softened butter, 1 tablespoon at a time, mixing until the dough is smooth. It should be slightly sticky but pull away from the bowl.

4. I transfer the dough to the greased bowl, cover it, and let it rise in a warm spot until doubled, about 1 to 1 1/2 hours.

Filling

1. I mix the brown sugar, pecans, pumpkin pie spice, and salt in a bowl.

2. I turn the dough onto a lightly floured surface and roll it into an 18″x14″ rectangle. I brush it with melted butter and sprinkle the filling evenly over the top, pressing gently so it adheres.

3. Starting on a long edge, I roll the dough tightly into a log and cut it into 12 pieces. If the dough is soft, I chill it briefly before cutting.

Topping

1. In a saucepan over medium heat, I cook the butter, brown sugar, honey, and vanilla until smooth. I pour this mixture into a 13″x9″ pan and sprinkle the pecans on top.

2. I arrange the rolls in the pan, spacing them about 1/2 inch apart. I cover the pan and let the rolls rise again until doubled, about 30 minutes.

3. While they rise, I preheat the oven to 400°F.

4. I bake the buns for 20 to 25 minutes, until golden brown. After baking, I let them cool for 10 minutes, then carefully invert them onto a board. I let them cool another 10 minutes before serving.

Servings and Timing

This recipe makes 12 sticky buns.
Prep time: 30 minutes
Total time: 3 hours 30 minutes

Variations

• I swap pecans for walnuts or hazelnuts.

• I add a handful of raisins or dried cranberries to the filling.

• I use maple syrup in place of honey for a deeper fall flavor.

• I sprinkle a little extra pumpkin pie spice into the topping for more warmth.

• I drizzle a cream cheese glaze over the buns after flipping them out of the pan.

Storage/Reheating

I store the buns in an airtight container at room temperature for up to 3 days. To reheat, I warm them in a low oven until soft and gooey again. They are best the day they’re made, but reheating brings them back beautifully.

FAQs

Why is my dough too sticky?

Pumpkin adds moisture. I dust lightly with flour as I work, but avoid adding too much.

Can I make the dough ahead?

Yes, I refrigerate it after the first rise and allow it to come to room temperature before rolling.

Can I freeze the unbaked rolls?

Absolutely—I freeze them after slicing, then thaw and rise before baking.

How do I keep the buns soft?

I don’t overbake; removing them when lightly golden keeps them tender.

Can I replace pumpkin pie spice?

Yes, I use a mix of cinnamon, nutmeg, ginger, and cloves.

Why didn’t my buns rise?

The milk may have been too hot or too cold. I aim for warm—not steaming.

Can I use canned pumpkin pie filling?

No, it contains added sugar and spices and will change the dough’s texture.

Can I omit the nuts?

Yes, the caramel still works beautifully without them.

How do I prevent the caramel from sticking?

I flip the buns out of the pan after 10 minutes—any earlier and it’s too runny, any later and it firms up too much.

Can I double the topping?

Yes, I do when I want extra caramel—it’s delicious.

Conclusion

I love how these pumpkin sticky buns combine a tender pumpkin dough with a rich caramel-pecan topping for the ultimate fall treat. They’re warm, gooey, spiced, and perfect for sharing—or enjoying with a cozy drink on a crisp morning.