Spiced Pumpkin Pecan Buns

This fall-inspired pumpkin pecan sticky buns recipe transforms your breakfast table with warm spices and gooey caramel goodness. The pumpkin-infused dough creates a tender texture while the pecan topping adds the perfect crunch and sweetness to start your day or satisfy your sweet tooth.

I first made these sticky buns for a chilly autumn brunch with friends, and they've become my signature fall treat. The smell of these baking reminds me of the best parts of the season, and I've yet to meet someone who can resist them while they're still warm from the oven.

Ingredients

• Active dry yeast activates the dough and creates that perfect fluffy texture
• Pumpkin purée adds moisture and subtle earthy flavor to the dough
• Warm milk at precisely 43°C creates the perfect environment for yeast
• Ground spices including cinnamon, nutmeg, and cloves for that signature fall flavor
• Brown sugar creates a deeper caramel flavor than regular sugar would
• Pecans provide essential texture contrast to the soft dough
• Heavy cream makes the caramel sauce luxuriously rich
• Honey or maple syrup adds complexity to the sticky topping

How To Make Spiced Pumpkin Pecan Sticky Buns

Activate the yeast

Combine warm milk, yeast, and a tablespoon of sugar in a small bowl and let it rest for 5-10 minutes. Watch for the mixture to become foamy and bubbly which indicates your yeast is alive and active. If no foam appears after 10 minutes, your yeast might be old or your milk was too hot.

Create the pumpkin dough

In a large mixing bowl, combine flour, pumpkin purée, egg, melted butter, remaining sugar, salt, and spices. Pour in the activated yeast mixture and stir everything together until a cohesive dough forms. The dough will be slightly sticky from the pumpkin but should still pull away from the sides of the bowl.

Knead to perfection

Transfer the dough to a lightly floured surface and knead for a full 5-7 minutes. This develops the gluten structure necessary for soft, fluffy buns. The dough is ready when it feels elastic and smooth under your fingers, almost like a soft earlobe. Place in a greased bowl, cover, and allow to rise until doubled in size, which takes 60-90 minutes.

Prepare the pecan topping

While the dough rises, combine butter, brown sugar, honey or maple syrup, heavy cream and a pinch of salt in a saucepan over medium heat. Stir constantly until everything melts together into a smooth caramel. Let it simmer gently for 1-2 minutes until slightly thickened. Pour this luscious mixture into your greased baking pan and sprinkle the chopped pecans evenly across the surface.

Mix the filling

In a separate bowl, thoroughly combine softened butter, brown sugar, cinnamon, ginger, and nutmeg until you have a smooth, spreadable paste. This filling is what creates those beautiful swirls and pockets of spice throughout the finished buns.

Roll and fill the dough

After the dough has doubled in size, roll it out on a floured surface into a large rectangle measuring approximately 40x30 cm. Spread your spiced filling evenly across the surface, leaving a small border around the edges. Starting from one long side, roll the dough into a tight log, maintaining even pressure throughout for consistent buns.

Slice and arrange

Using a sharp knife or unflavored dental floss, cut the log into 12 equal portions. Arrange these slices evenly in your prepared pan on top of the pecan mixture. Cover and let rise again for 30-45 minutes until they look puffy and have expanded to fill most of the empty spaces in the pan.

Bake to golden perfection

Preheat your oven to 175°C and bake the buns for 25-30 minutes until they turn a beautiful golden brown on top. The internal temperature should reach about 88°C if you have a thermometer. Let them cool briefly in the pan for exactly 5 minutes before the crucial final step.

Create the sticky magic

After the 5-minute cooling period, carefully invert the pan onto a large serving platter. The warm caramel pecan mixture will flow over and coat the buns, creating that signature sticky, gooey topping that makes these buns irresistible.

The pumpkin purée is truly the secret ingredient that sets these sticky buns apart from traditional versions. It not only adds a gorgeous orange hue to the dough but also keeps the buns incredibly moist even days after baking. My family loves gathering around the table on weekend mornings when these are baking, anticipating that moment when they get turned out of the pan with the caramel cascading down the sides.

Make-Ahead Tips

These sticky buns are perfect for prepping ahead of time. After arranging the cut rolls in your pan with the pecan mixture, you can cover tightly with plastic wrap and refrigerate overnight. The next morning, remove from refrigerator and allow to come to room temperature for about 30 minutes before baking. This makes them perfect for holiday mornings when you want something special without the early wake-up.

Ingredient Substitutions

If you need to make substitutions, rest assured this recipe is quite adaptable. No pumpkin purée? Sweet potato or butternut squash purée works wonderfully as a 1:1 replacement. For those avoiding dairy, plant-based milk and butter substitutes perform well here. Walnuts can replace pecans if you prefer, though you will lose some of that distinctive buttery pecan flavor. For a gluten-free version, a quality 1:1 gluten-free flour blend can work, though the texture will be slightly different.

Serving Suggestions

These sticky buns stand beautifully on their own, but for an extra special presentation, consider serving them alongside a bowl of lightly whipped cream cheese. The tangy cream cheese balances the sweetness perfectly. For brunch gatherings, pair with a savory egg dish and fresh fruit to create a balanced meal. A hot cup of coffee with warming spices like cinnamon or cardamom complements these buns wonderfully. For extra decadence, drizzle with a simple powdered sugar glaze made with orange zest for a bright contrast.

Recipe FAQs

→ Can I prepare these sticky buns the night before?

Yes! After arranging the sliced buns in the pan with the pecan topping, cover tightly with plastic wrap and refrigerate overnight. In the morning, allow them to sit at room temperature for 30-45 minutes before baking.

→ Can I use canned pumpkin pie filling instead of plain pumpkin purée?

It's not recommended as pumpkin pie filling contains added sugar and spices that would alter the flavor balance. Stick with plain pumpkin purée for best results.

→ How do I store leftover sticky buns?

Store cooled buns in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat individual buns in the microwave for 15-20 seconds before serving.

→ Can I freeze these sticky buns?

Yes! After baking and cooling completely, wrap individual buns or the whole batch tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in a 300°F oven for 10-15 minutes.

→ What if I don't have all the spices listed in the recipe?

You can substitute 2-3 teaspoons of pumpkin pie spice for all the individual spices in both the dough and filling. Adjust to taste depending on how spiced you prefer your buns.

→ Can I substitute the pecans with another type of nut?

Absolutely! Walnuts make an excellent alternative, or try a combination of pecans and walnuts. For nut allergies, you can omit nuts entirely and simply enjoy the caramel topping.