Pumpkin Sticky Buns

Pumpkin Sticky Buns250 Image by: Pumpkin Sticky Buns250 Author: Canadian Living

Gooey sticky buns are perfect for a crowd on a cosy holiday morning. These may sound like they'd be over-the-top sweet, but they're well balanced. The earthy pumpkin – in both the dough and the filling – reins in all that brown sugar goodness.

  • Portion size 12 servings
  • Credits : Canadian Living: Holiday 2012

Ingredients

  • 1 3/4 teaspoon active dry yeast
  • 1 egg
  • 1 cup pumpkin puree
  • 3/4 cups unsalted butter melted
  • 1 tablespoon granulated sugar
  • 1 tablespoon vanilla
  • 3 1/2 cups all-purpose flour (approx)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground allspice
Gooey Pecan Topping:
  • 3/4 cups unsalted butter
  • 1 1/2 cup packed brown sugar
  • 1/3 cup whipping cream (35%)
  • 1/4 teaspoon salt
  • 1 cup coarsely chopped pecan
Pumpkin Filling:
  • 1/2 cup pumpkin puree
  • 2 tablespoons packed brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1 pinch nutmeg
  • 1 pinch ground allspice
  • 1/4 cup chopped pecans

Method

In large bowl, stir yeast with 3 tbsp warm water; let stand until frothy, 10 minutes. Whisk in egg, pumpkin purée, butter, sugar and vanilla. Whisk together 3 cups of the flour, cinnamon, salt, ginger, nutmeg and allspice. Using wooden spoon, gradually stir into yeast mixture to make soft dough.

Turn out onto floured surface; knead until smooth, adding as much of the remaining flour as necessary to prevent sticking, 5 minutes. Place in greased bowl; turn to grease all over. Cover and let rise in warm draft-free place until doubled in bulk, 2 hours.

Pumpkin Filling: Stir together pumpkin purée, brown and granulated sugars, cinnamon, ginger, nutmeg and allspice; set aside.

Gooey Pecan Topping: In saucepan, melt butter with sugar. Add cream and salt; simmer, whisking occasionally, until slightly thickened, about 5 minutes. Pour into 13- x 9-inch (3 L) baking dish; sprinkle with pecans. Set aside.

On floured surface, roll out dough to 16- x 12-inch (40 x 30 cm) rectangle. Spread with filling; sprinkle with pecans. Starting at 1 long edge, tightly roll up; cut into 12 rounds. Arrange, cut side down, on topping in dish. Cover and let rise until nearly doubled in bulk, about 2 hours.

Bake in 350°F (180°C) oven until golden and tops sound almost hollow when tapped, about 40 minutes. Let cool in pan on rack for 5 minutes. Invert onto platter; scrape remaining topping in dish over buns.

Nutritional facts Per bun: about

  • Fibre 4 g
  • Sodium 168 mg
  • Sugars 34 g
  • Protein 6 g
  • Calories 581.0
  • Total fat 34 g
  • Potassium 285 mg
  • Cholesterol 85 mg
  • Saturated fat 17 g
  • Total carbohydrate 65 g

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 44.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 59.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pumpkin Sticky Buns

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