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Pumpkin Sticky Buns

Pumpkin Sticky Buns

by Cindy Denning· May 1, 2026

BreakfastDessertBaking

Pumpkin Sticky Buns

Soft, lightly spiced pumpkin sticky buns with a pecan and honey caramel topping. Perfect for fall mornings.

12 servings·Prep 25 min·Cook 25 min|Total 2h 50m

Ingredients

Servings:12

¾ cupwhole milk, warm
2 teaspoonsinstant or active dry yeast
¼ cupgranulated sugar
4 cupsall-purpose flour, plus more for dusting
¾ cuppumpkin puree
1large egg
1½ teaspoonsground cinnamon
½ teaspoonground ginger
½ teaspoonground nutmeg
⅛ teaspoonground cloves
¾ teaspoonsalt
4 tablespoonsunsalted butter at room temperature (dough)
½ cupunsalted butter (caramel)
½ cupsoft brown sugar
4 tablespoonshoney
½ teaspoonsalt (caramel)
6 ozpecan halves

Instructions

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1.Make the dough: In a stand mixer with a dough hook, combine warm milk, yeast, sugar, flour, pumpkin puree, egg, cinnamon, ginger, nutmeg, cloves, and salt. Mix until a dough forms.
2.Add the softened butter and knead on medium for 8–10 minutes until the dough is smooth and slightly tacky. Cover and let rise until doubled, about 1–1.5 hours.
3.Make the caramel: Melt butter in a saucepan, add brown sugar, honey, and salt. Cook over medium heat until combined. Pour into the bottom of a 9×13-inch baking pan. Scatter pecans over the caramel.
4.Turn the dough onto a floured surface. Roll into a large rectangle. Sprinkle with cinnamon sugar filling if desired. Roll up tightly and slice into 12 rolls. Place over the caramel and pecans.
5.Cover and let rise 30–45 minutes until puffy. Preheat oven to 350°F. Bake 25–30 minutes until golden and cooked through. Immediately invert onto a serving platter and let the caramel drizzle over the rolls. Serve warm.

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