PUMPKIN STICKY BUNS WITH I CAN COOK THAT
INGREDIENTS
DOUGH
- 1/4 cup warm water about 110 degrees
- 1 package active dry yeast
- 1/3 cup warm milk I used 1%
- 1 large egg beaten
- 3/4 cup pumpkin puree
- 1 tablespoon melted butter
- 3 cups ¼ all-purpose flour divided
- 1/2 cup brown sugar
- 1 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
FILLING
- 1 stick butter softened
- 2/3 cup white sugar
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
CARAMEL
- 1/3 cup packed brown sugar
- 3 tablespoons butter
- 4 teaspoons light corn syrup
- Cooking spray
- 2 tablespoons chopped pecans
INSTRUCTIONS
- Begin by adding the yeast into the water in a large bowl. Allow it to rest for 5 minutes then stir to combine.
- Add the milk, eggs, pumpkin puree, butter, 1 ¼ cups flour, brown sugar, salt, cinnamon, ginger, nutmeg, and cloves into the yeast mixture. Beat on high for 2 minutes using a hand mixer.
- Slowly add the rest of the flour a little at a time until the dough is stiff enough to knead with your hands (you might not need to use it all- I used about 1 ¾ cup extra).
- Add to a floured surface, and knead, adding more flour if needed until the dough is smooth and elastic.
- Grease a large bowl and place the dough inside. Turn the dough in the bowl until it is coated. Cover the bowl with a towel and let sit until the dough doubles in size, about 1 hour.
- In a large bowl, combine the white sugar, brown sugar, cinnamon, allspice, ginger, nutmeg, and cloves. Reserve.
- When the dough has risen, place it on a lightly floured work surface and roll it until a 16” x 12” rectangle.
- Spread the softened butter over the dough and sprinkle with the sugar mixture.
- Roll the dough up the long way so that it resembles a pinwheel.
- Freeze for 20 minutes.
- Remove from the freezer and cut the rolled up dough using a sharp knife. You should get 15 slices.
- Place the rolls on a greased baking sheet. Cover with a towel and let sit for 45 minutes or until they almost double.
- At this stage, if you have room in your fridge, you could keep these overnight.
- Preheat the oven to 375 degrees and bake the buns until brown around the edges, about 20-30 minutes.
- When you have about 5 minutes left on the timer, make the caramel sauce. Combine the brown sugar, butter, and corn syrup in a pan over medium heat. Stir constantly until butter melts. Continue to cook for about 1 minute, until the mixture thickens and smoothes.
- Remove from heat and add the chopped pecans, stirring to combine. Drizzle over the sticky buns.
