Oh the flavors of fall. When cans of pumpkin are everywhere, begging to be used in inventive ways. Like these sticky buns! With lots of pumpkin in the dough, you get the great orange color and a hint of pumpkin flavor. For an even pumpkin-ier experience, I’d smooth 2 tablespoons of pumpkin over the rolled out dough before sprinkling on the brown sugar and cinnamon.
Pumpkin Pecan Sticky Buns (makes 12):
- 1 cup unmilk
- 2&1/4 tsp active yeast (or one packet)
- 3 cups flour
- 1/4 cup turbinado sugar
- 2 T + 1/2 tsp cinnamon
- 1/8 tsp salt
- 5 T pumpkin (not pumpkin pie mix)
- 1/4 cup packed brown sugar
- 1/4 cup maple syrup
- 1/4 cup brown rice syrup
- 1/3 cup pecan pieces
- 1/8 tsp allspice
Heat the unmilk until it reaches 110 degrees, and mix with active yeast. Let it sit for at least 5 minutes until the yeast is bubbly. Stir in pumpkin.
Place 3 cups of flour in bowl, and mix with sugar, 1 T cinnamon and salt. Add your milk and pumpkin mixture, and stir until a soft dough begins to form. If the dough is not coming together at all, add more unmilk, one tablespoon at a time, until dough is soft and slightly sticky. Knead dough for 5 to 10 minutes on clean surface until it is smoother and more elastic.
Place dough in a greased bowl and cover with a warm towel. Let rise in a warm place for 30 minutes. Then punch the dough down a little and roll out into a large rectangle (about 10×14). Sprinkle with the brown sugar and 1 T cinnamon. Roll tightly and cut 1 inch off of each end (side note: I usually save these, cut them really small, and then bake in the toaster oven for my toddler to eat. They have less sugar and are a nice size). Now cut into 12 one-inch circles.
Use cooking spray to grease a round cake pan, pie pan, or an appropriate-sized casserole dish. Place pecan pieces evenly in the bottom, and put your rolls on top. Mix the remaining 1/2 tsp of cinnamon, allspice, brown rice syrup and maple syrup in a microwaveable container. Heat in microwave for 20 seconds, and then pour mixture over the cinnamon rolls.
Let rise in a warm place for 20 more minutes. Then, place sticky buns in a 350 degree oven for 25 minutes, or until they are golden and cooked in the center. For presentation you can flip the baking dish over onto a large plate, or if you are lazy (like me) just pull out a sticky bun and spoon the maple-pecan glaze over the top.