Awesome 12 Pumpkin Pecan Sticky Buns

There is simply nothing better than rolling out of bed on a crisp autumn morning and smelling cinnamon and warm pumpkin spice drifting from the oven. Forget those dry, sad rolls you sometimes find—we are making the absolute G.O.A.T. of decadent breakfast pastries today! These Pumpkin Pecan Sticky Buns are ridiculously soft, bursting with flavor, and perfectly drenched in that necessary, glorious caramel goo. I’ve worked on this yeast dough for years, tweaking the pumpkin puree to stay moist and using the right amount of spices, and trust me, this recipe nails that perfect balance of sweet and rich every single time.

Why These Pumpkin Pecan Sticky Buns Are a Must-Try

Honestly, you need these in your life, especially when the weather starts getting chilly. They tick all the breakfast boxes! I promise they’re easier than they look, too. They are fantastic freshly baked, but you can totally prep the whole thing the night before. That’s my favorite lazy weekend tip!

• The softest dough you’ll ever work with—seriously light and fluffy.
• That signature gooey, thick caramel topping that flows everywhere.
• Perfectly balanced pumpkin spice flavor, not too heavy, not too light.
• Pecans provide just the right amount of crunch against all that softness.

Key Flavor Components of Our Pumpkin Pecan Sticky Buns

It’s all about the marriage between the seasonal spices and the nuts! The pumpkin puree we use doesn’t just add color; it keeps the yeast dough incredibly tender through the entire baking process. And the pecans? We don’t just toss them in raw. A quick toast before they hit the topping mixture deepens their flavor so they really shine against the sweet, syrupy brown sugar base.

Essential Ingredients for Perfect Pumpkin Pecan Sticky Buns

When you’re tackling a recipe this special, you can’t wiggle on ingredients. Seriously, grab quality stuff because these are going to be legendary! I’ve listed everything out below, broken down by the three main stages: the dough that gets wonderfully fluffy, the spiced filling, and that gooey caramel topping that makes these buns famous. Pay close attention to the temperature for the milk—it ruins the yeast if you mess it up!

For the Pumpkin Dough

This is where the magic starts. Remember, the milk needs to be warm enough to wake up the yeast, but not so hot it kills it. That sweet spot is 105 to 115 degrees F.

• 1 cup warm milk (needs to be between 105-115 degrees F)
• 2 1/4 teaspoons active dry yeast
• 1/2 cup granulated sugar
• 1 large egg
• 1/4 cup melted butter
• 1 teaspoon salt
• 3 1/2 cups all-purpose flour
• 1/2 cup pumpkin puree (Make sure this is straight puree, NOT pumpkin pie filling!)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

For the Filling Mixture

This filling is mixed together while the dough is doing its first nap. The butter here needs to be soft and pliable, not liquid, so it spreads easily.

• 1/2 cup packed brown sugar
• 1/4 cup butter, softened completely
• 1 cup chopped pecans

For the Sticky Topping

This part goes into the bottom of your pan first. It turns into the gorgeous sauce when you flip them over. Make sure your butter is fully melted for this!

• 1/2 cup butter, melted
• 1 cup packed brown sugar
• 1/4 cup light corn syrup

Step-by-Step Instructions for Making Pumpkin Pecan Sticky Buns

Alright, let’s get down to business! Making yeast dough can sound intimidating, but honestly, it’s more about waiting patiently than complicated technique. Once your yeast is happy, the rest is a breeze. I often make a big batch of dough for these sweet rolls and freeze half for a desperate future morning craving. Here is exactly how we turn those humble ingredients into sticky perfection.

Activating the Yeast and Mixing the Pumpkin Pecan Sticky Buns Dough

First things first: wake up that yeast! Pour your warm milk—remember, 105 to 115 degrees F, aim for testing temperature of a warm bath—into your big bowl. Sprinkle the yeast over the top and just let it sit for five minutes. If it gets bubbly and foamy, congratulations, you have active yeast! Now, toss in the granulated sugar, the egg, the melted butter, salt, and absolutely all of your pumpkin, cinnamon, nutmeg, and ginger. Give that a good whisk until everything looks combined and creamy yellow. That pumpkin mixed in early helps distribute the flavor evenly!

Kneading, First Rise, and Preparing the Filling

Now we add the flour, but add it gradually so you don’t shock the dough. Mix it in until it mostly comes together, then scrape it onto a lightly floured counter. Knead this beautiful pumpkin dough for a solid 5 to 7 minutes. You want it smooth and elastic—no sticky blobs allowed! Pop that dough into a greased bowl, cover it with a towel, and let it chill out in a warm spot for a whole hour until it’s doubled up in size. While it’s rising, quickly mash that softened butter and the 1/2 cup of brown sugar together for your filling.

Rolling, Filling, and Cutting the Pumpkin Pecan Sticky Buns

Once the dough has popped up nicely, gently punch it down to release the air. Roll it out into a large rectangle—aim for about 12 inches by 18 inches. Spread that buttery filling mixture evenly across the whole surface. Then, generously shower it all with your chopped pecans. Now for the fun part: roll that dough up as tightly as you possibly can along the long edge to create those perfect swirls. Use a sharp knife or unflavored dental floss to slice that log into 12 equal pieces. Make sure the cuts are clean so they don’t squish flat!

Assembling and Baking Your Pumpkin Pecan Sticky Buns

Time to prep the pan! Use a 9×13 inch pan. In the bottom, mix your 1/2 cup of melted butter, the 1 cup of brown sugar, and the corn syrup right there in the pan—this creates that fabulous sauce. My pro tip here is to line the bottom with parchment paper first, just in case things get a little *too* sticky! Arrange your 12 cut buns cut-side up over that topping mixture. Cover them again and let them have a second little nap for 30 minutes while you preheat your oven to 375 degrees F. Bake them for about 25 to 30 minutes until they are golden brown on top. The absolute vital last step? As soon as they come out, put your serving plate over the pan and flip them over immediately to get that glorious sauce coating every piece. Serve them warm!

Tips for Perfect Pumpkin Pecan Sticky Buns Every Time

Even with a great recipe, sometimes little things go wrong with yeast dough! Don’t despair if your first batch looks a little lopsided. These little tricks I’ve picked up over the years really help make sure you get restaurant-quality results without all the headaches. These pointers are what separate a good sticky bun from a truly legendary one, in my humble opinion.

• Make sure the oven you preheat to 375 degrees F is accurate! Too cool, and they won’t get that lovely golden crust.
• Don’t over-flour during kneading; sticky dough is better than tough dough here.
• Roll that log tightly! The definition of your swirls depends entirely on a snug roll.
• If you are chilling the dough overnight, let it sit on the counter for at least 45 minutes before you try to roll it out. Cold dough rips so easily!

Ingredient Substitutions for Pumpkin Pecan Sticky Buns

I stick to the recipe religiously, but I know life happens, and pantries change, right? If you are desperate and don’t have canned pumpkin puree—and I mean *puree*, not pie spice filling—you can absolutely swap it out. My sweet sister tried using mashed sweet potato once when the pumpkin ran out, and honestly, you couldn’t even tell the difference! It worked beautifully in my other baked goods, and it works here too. The flavor is slightly different, but the texture stays soft and amazing. Just make sure you measure it out to that half-cup mark!

Storage and Reheating of Your Pumpkin Pecan Sticky Buns

Now, the real challenge: saving some for tomorrow! Because of that rich, sugary topping, I usually leave these right in the baking pan, covered tightly with plastic wrap. At room temperature, they are fantastic for about two days. If you need longer, the fridge is fine, but you must revive them!

When you want to eat a leftover bun, don’t just eat it cold—that topping will be like cement! For the quickest fix, microwave a single bun for about 15 to 20 seconds. It brings that caramel right back to a syrupy flow. If you have a whole batch, pop them into a 350°F oven wrapped loosely in foil for about 10 minutes. That keeps them perfectly soft!

Serving Suggestions for Pumpkin Pecan Sticky Buns

You’ve done the hard work, and now you get to enjoy the fruits (or nuts!) of your labor. Let’s be honest, these buns are rich enough to be dessert, but I love them best for a special brunch. They are sweet, so you want pairings that cut through that richness a little bit. Simple sides are always best so you can focus on that gooey pecan goodness!

First off, you absolutely need coffee. A strong black coffee or an Americano is perfect to balance out the sweetness. Forget the fancy sugary lattes when you have these on the table!

Don’t Forget the Glaze!

If you want to take these over the top, you can make a quick, thin cream cheese glaze. Just whisk some cream cheese, powdered sugar, a splash of milk, and maybe a tiny bit of vanilla until it’s pourable and drizzle it over the top right before serving. It adds a lovely tang. It’s kind of like having a little tang on the side, similar to how a bright drink tastes good next to something rich, like a citrus beverage.

Brunch Companions

If you are making a full spread, keep the sides light and fresh. A big bowl of fresh, colorful fruit is fantastic—maybe pineapple or berries to contrast the heavy spices. If you want another slightly sweet/custardy item without competing, sometimes a very light, simple crepe is nice, but usually, the sticky buns are the main event and don’t need much competition!

Frequently Asked Questions About Pumpkin Pecan Sticky Buns

I get so many questions once people start making these beauties, mostly because yeast dough can feel a little fussy if you’re new to it. But seriously, don’t overthink it! These tips should solve all your minor baking mysteries so your result is just as perfect as mine.

Can I make the dough for these sweet rolls ahead of time?

Yes, you absolutely can! That’s my secret weapon for easy weekend mornings. After you complete Step 4 (the first rise), instead of leaving the dough on the counter, punch it down gently, brush the bowl with oil, put the dough back in, cover it tight, and place it in the fridge. It can chill there for up to 24 hours. Just give it an extra 15 minutes on the counter before you try to roll it out so it doesn’t tear on you. These are just as good as anytime cinnamon rolls when prepped ahead!

What is the best way to ensure the topping is liquid and gooey?

The timing on the flip is everything here. As soon as those Pumpkin Pecan Sticky Buns come out of the oven—and I mean within 60 seconds—you need to invert them onto your serving plate. If you wait even five minutes, that hot butter, corn syrup, and brown sugar mixture starts to cool down and sets up hard against the pan, gluing your buns in place. Work fast! If that happens, run the bottom of the pan under a little bit of hot water for about twenty seconds to loosen things up.

Why did my Pumpkin Pecan Sticky Buns stick to the pan?

If your beautiful breakfast pastry gets stuck on the bottom, it’s usually one of two things. Either you didn’t cover every corner of the pan with that butter/sugar mix, or you didn’t use the parchment paper trick I mentioned! When you prepare the topping mixture, make absolutely sure that melted butter reaches the corners of your 9×13 pan. If you find yourself using a nonstick pan, use the parchment anyway; it’s insurance against any disaster. You can see more tips on tricky baking like this sometimes, but for sticky things, parchment is your best friend.

Estimated Nutritional Snapshot

Now, I have to give you the grown-up talk for a second. Because these are yeast-raised, pumpkin-packed, pecan-covered bombs of joy, they aren’t exactly health food! These numbers are just my best guess based on the ingredients as written. We are using lots of butter and brown sugar, so keep that in mind!

Please remember that these values are estimates based on standard ingredient usage and brands, so yours might vary slightly depending on how thick your sauce clumps up or what brand of flour you use. Don’t obsess over it too much—these are for treating yourself!

• Serving Size: 1 bun
• Calories: 450
• Sugar: 45g
• Fat: 25g
• Carbohydrates: 55g

Share Your Homemade Pumpkin Pecan Sticky Buns Creations

I truly hope you had as much fun making these as I always do! There is nothing more satisfying than seeing the shine on those sticky buns after you flip them out of the pan. Cooking is all about sharing experiences, and I can’t wait to hear what you think!

When you make these incredible Pumpkin Pecan Sticky Buns, please stop by and leave a rating for me. If you loved them, give them those five stars—it helps other bakers find this great recipe! If something didn’t go quite right, tell me what happened! I always read the comments and I’m happy to troubleshoot tricky yeast issues or sticky topping dilemmas.

Did you manage to snap a picture of your perfect swirls? I would absolutely love to see them! Tag me on social media if you post your results. Seeing your beautiful, warm, spiced creations really makes my day and reminds me why I share these family secrets in the first place. You can check out what other amazing things people are baking right here on the blog!

Go enjoy those warm, gooey buns! You’ve earned it.

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