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
Gooey Pecan Topping:
Pumpkin Filling:
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
- Folate 44.0
- Calcium 6.0
- Vitamin A 59.0
- Vitamin C 2.0
