Pumpkin Sticky Buns with Caramel and Pecans Recipe

I absolutely love how these Pumpkin Sticky Buns with Caramel and Pecans come together—there’s just something magical about the way the warm spices blend with velvety pumpkin puree and that irresistible sticky caramel topping. Whether it’s a special weekend breakfast or a holiday treat, these sticky buns bring a cozy, autumnal vibe that feels like a big, comforting hug in every bite.

When I first tried making this recipe, I was amazed at how the dough stays soft and slightly sweet, perfectly balanced by the rich caramel and crunchy pecans on top. If you adore fall flavors but want a twist on classic sticky buns, you’ll find that this Pumpkin Sticky Buns with Caramel and Pecans Recipe is definitely worth the little bit of effort — and trust me, your whole family will go crazy for them!

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Ingredients You’ll Need

This Pumpkin Sticky Buns with Caramel and Pecans Recipe uses simple pantry staples that work beautifully together to create layers of flavor and texture. A few well-chosen spices and the richness of butter really make these pop, so don’t skip the pecans—they add that necessary crunch and depth.

• Whole Milk: Warming it activates the yeast perfectly for a good rise.
• Instant or Active Dry Yeast: Instant saves time; active dry needs proofing but both work great.
• Granulated Sugar: Feeds the yeast and adds just the right hint of sweetness.
• All-purpose Flour: The sturdy base for the dough; make sure to measure by weight for accuracy.
• Pumpkin Puree: Adds moistness and that pumpkin spice flavor we love.
• Egg: Binds ingredients and enriches the dough.
• Ground Cinnamon, Ginger, Nutmeg, and Cloves: Classic warm spices that harmonize with pumpkin.
• Salt: Enhances all the flavors.
• Unsalted Butter (softened & for caramel): Use unsalted so you can control the saltiness precisely.
• Soft Brown Sugar: For deeper caramel flavor and sweetness.
• Honey: Adds a floral richness to the caramel topping.
• Pecan Halves: Toasted or raw works fine, but toasting amps up the nutty flavor.
• Brown Sugar (for filling): Mix with cinnamon to create that classic sticky bun swirl.
• Softened Butter (for filling): Helps the cinnamon sugar stick and melt into the dough.

Variations

I love experimenting with these Pumpkin Sticky Buns with Caramel and Pecans Recipe by swapping out nuts or spices depending on what’s in season or who I’m baking for. You can easily make them gluten-free or less sweet, too, for a personalized touch that suits your kitchen and taste buds.

• Nut Swap: I’ve swapped pecans for walnuts or almonds when I ran out, and it still tasted amazing with just a slightly different crunch.
• Spice Mix: Sometimes I add a pinch of cardamom or allspice for a unique twist that guests love.
• Gluten-Free Version: Using a gluten-free all-purpose blend and a little xanthan gum helps the dough rise nicely—though expect a bit denser texture.
• Low Sugar: You can reduce the sugar in the dough and caramel for a less sweet treat without losing flavor.

How to Make Pumpkin Sticky Buns with Caramel and Pecans Recipe

Step 1: Activate the Yeast and Mix the Dough

Start by warming your milk to about 95-104°F (35-40°C)—it should feel warm but not hot to the touch. Pour the milk into your mixing bowl and sprinkle the yeast and sugar on top. If you’re using active dry yeast, let it sit for 5-10 minutes until it’s foamy; instant yeast can skip this step. Then, add flour, salt, pumpkin puree, spices, and egg. Mixing on low speed with a dough hook attachment, you’ll see a thick dough start forming. This first part is critical — don’t rush it, as it builds the base for your buns.

Step 2: Incorporate Butter and Knead Until Smooth

Now, add softened butter a few cubes at a time while mixing on medium speed for about 10 minutes. You’ll notice the dough becoming softer and silkier, pulling cleanly away from the bowl — this tells you it’s ready. If kneading by hand, be patient! The dough can feel sticky with butter, but gentle kneading for 10-15 minutes will transform it into a lovely elastic ball. I learned that resting the dough a couple times during kneading helps avoid frustration.

Step 3: First Rise

Shape your dough into a smooth ball and place it in a lightly greased bowl, covered with plastic wrap or a lid. Let it rise in a warm spot until it doubles in size, roughly an hour. If you’re prepping ahead, no worries—pop the dough in the fridge for up to 16 hours. Just bring it back to room temperature before shaping to avoid resistance.

Step 4: Prepare the Filling and Caramel Topping

While the dough is rising, mix brown sugar and cinnamon for the filling in a small bowl. Chop pecans roughly with a sharp knife for texture. Next, melt butter, brown sugar, honey, and salt in a saucepan over medium heat until smooth and caramelized—give it a good stir to combine. Pour this caramel evenly into your parchment-lined baking pan, then sprinkle with the pecans. Don’t stress if the caramel seems uneven; it spreads out nicely while baking.

Step 5: Shape, Fill, and Second Rise

Punch down the risen dough onto a floured surface. If chilled, let it rest 10 minutes to soften. Roll it out into a 12×18-inch rectangle, then spread softened butter evenly over the surface. Sprinkle your cinnamon sugar filling on top, then carefully roll the dough into a log from the long side. Using unflavored dental floss or a serrated knife, cut into 12 equal slices. Place the slices nestled on top of the caramel and pecans in your pan. Let them rise again until doubled—this second rise is key for those fluffy, soft rolls you want.

Step 6: Bake and Invert for the Perfect Sticky Finish

Set your oven to preheat at 350°F (180°C). Bake the buns for 25-27 minutes until deep golden brown. If the tops brown too quickly, loosely cover with foil. While baking, prepare a tray lined with parchment paper for the fun part—once the buns are done, carefully invert the pan onto the tray to reveal that gorgeous sticky caramel and pecan layer on top. Let the buns cool for about 20 minutes before pulling them apart and indulging.

How to Serve Pumpkin Sticky Buns with Caramel and Pecans Recipe

Garnishes

I like serving these sticky buns with a light dusting of powdered sugar or a drizzle of cream cheese glaze to balance out the sweetness. A sprinkle of toasted pecans on top right after baking adds that extra crunch and look of homemade charm. You could also dollop whipped cream or a scoop of vanilla ice cream if you’re feeling indulgent!

Side Dishes

For a complete brunch, I often pair these pumpkin sticky buns with fresh fruit like berries or citrus slices to cut through the richness. A hot cup of coffee or spiced chai is perfect alongside, rounding out the cozy flavors and making the experience feel extra special.

Creative Ways to Present

For a festive twist, I’ve arranged individual sticky buns in mini cast iron skillets for guests to enjoy their own personal treat. Another time, I made a braided version of the dough for a stunning centerpiece that was just as delicious. You can get playful with toppings—try adding a sprinkle of sea salt on caramel or swirling in a bit of maple syrup for fall flair.

Make Ahead and Storage

Storing Leftovers

Leftover pumpkin sticky buns store wonderfully at room temperature in an airtight container for up to 4 days. I usually pop them into a lunchbox or keep on the counter, and they stay soft without drying out. Just be sure to keep them sealed so they don’t get sticky on the outside.

Freezing

If you want to freeze some for another day, I recommend freezing the unbaked shaped buns after the second rise—wrap the pan tightly with plastic wrap and foil. When you’re ready to bake, thaw overnight in the fridge, then bring to room temperature before baking as usual. This trick saves a ton of prep time while keeping that fresh-baked flavor.

Reheating

To reheat, I warm them gently in a 300°F (150°C) oven for about 10 minutes, covered loosely with foil so they don’t dry out. Alternatively, a quick zap in the microwave for 20-30 seconds works if you’re in a rush, but the oven method keeps that caramel sticky and melty without sacrificing texture.

FAQs

Final Thoughts

This Pumpkin Sticky Buns with Caramel and Pecans Recipe holds a special place in my heart because it combines two of my favorite fall flavors—pumpkin and caramel—into something that feels both indulgent and comforting. I hope you’ll give these a try when you want to treat yourself or impress friends at brunch; trust me, once you make them, they’ll become your go-to for cozy mornings. Plus, they’re worth every minute spent baking!

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