Spiced Pumpkin Pecan Buns (Print)
Soft, spiced pumpkin dough swirled with cinnamon filling and crowned with buttery caramelized pecans.
# Ingredients:
→ Dough
01 -
240 ml warm milk (43°C)
02 -
2.25 teaspoons active dry yeast
03 -
67 g granulated sugar
04 -
500 g all purpose flour
05 -
120 g pumpkin purée
06 -
1 large egg
07 -
60 g unsalted butter, melted
08 -
1 teaspoon fine salt
09 -
1 teaspoon ground cinnamon
10 -
0.5 teaspoon ground nutmeg
11 -
0.25 teaspoon ground cloves
→ Filling
12 -
115 g unsalted butter, softened
13 -
150 g brown sugar, packed
14 -
1 tablespoon ground cinnamon
15 -
0.25 teaspoon ground ginger
16 -
0.25 teaspoon ground nutmeg
→ Pecan Topping
17 -
170 g unsalted butter
18 -
220 g brown sugar, packed
19 -
60 ml honey or maple syrup
20 -
60 ml heavy cream
21 -
110 g pecans, roughly chopped
22 -
Pinch fine salt
# Directions:
01 -
In a small bowl combine warm milk, active dry yeast and 1 tablespoon granulated sugar. Allow to rest for 5–10 minutes until foamy.
02 -
In a large mixing bowl blend flour, pumpkin purée, egg, melted butter, remaining sugar, salt, cinnamon, nutmeg and cloves. Pour in the activated yeast mixture and stir until a cohesive dough forms.
03 -
Transfer the dough to a lightly floured surface. Knead for 5–7 minutes until elastic and smooth.
04 -
Place dough in a greased bowl, cover and let rise in a warm environment for 60–90 minutes or until doubled in size.
05 -
In a saucepan over medium heat combine butter, brown sugar, honey or maple syrup, heavy cream and a pinch of salt. Stir until fully melted and smooth. Simmer for 1–2 minutes until slightly thickened then pour into a greased 23x33 cm baking pan. Scatter chopped pecans evenly over the mixture.
06 -
In a separate bowl, thoroughly mix softened butter, brown sugar, cinnamon, ginger and nutmeg until smooth and uniform.
07 -
On a floured work surface roll the risen dough into a 40x30 cm rectangle. Spread the prepared filling evenly leaving a border at the edges.
08 -
Starting from a long side roll the dough tightly into a log. Slice into 12 equal portions. Arrange the buns evenly over the pecan topping in the prepared pan.
09 -
Cover the pan and let the shaped buns rise for 30–45 minutes until puffy.
10 -
Preheat the oven to 175°C. Bake sticky buns for 25–30 minutes or until golden and baked through.
11 -
Allow buns to cool in the pan for 5 minutes then invert carefully onto a serving platter so the pecan topping coats the buns. Serve warm for best texture and flavor.
# Notes:
01 -
For best results, ensure all refrigerated ingredients are brought to room temperature before beginning preparation.