Pumpkin Sticky Buns

Pumpkin Sticky Buns with warm caramel sauce and walnuts. Soft dough, rich topping, and simple steps. A cozy autumn recipe for any busy home cook.

I wanted a warm treat that brought comfort into the house. These Pumpkin Sticky Buns felt like the right choice the moment I started mixing the dough. The smell of pumpkin and brown sugar reached every corner of the kitchen. It reminded me of quiet mornings when everyone slept in and I had a moment to enjoy the calm.

I like how soft the dough becomes and how the pumpkin gives each roll a gentle sweetness. The caramel sauce melts into the rolls and gives them a rich finish that feels like autumn mornings. It is a recipe that works even when the day is busy because the steps are steady and easy to follow.

My family enjoyed these buns the moment they came out of the oven. The warm sauce ran down the sides and my wife said it tasted like a bakery treat. My daughters ate theirs without talking. They smiled the whole time. That told me the recipe worked.

Questions You May Have About This Recipe

Can I make the dough the night before
Yes. Place the dough in the fridge and let it rise slowly. Bring it to room temperature before baking.

Can I use canned pumpkin
Yes. Make sure it is plain pumpkin and not pumpkin pie filling.

Can I replace the walnuts
Yes. Use pecans or skip the nuts if you prefer.

Can I use store bought dough
Yes. The flavor will change but it still works if you want to save time.

Can I freeze these buns
Yes. Freeze after baking. Warm them in the oven before serving.

What You Need To Make Pumpkin Sticky Buns

For the dough
• Warm milk
• Sugar
• Active dry yeast
• Melted butter
• Eggs
• Pumpkin puree
• All purpose flour
• Salt

For the filling
• Brown sugar
• Soft butter
• Cinnamon
• Nutmeg
• Walnuts

For the topping
• Brown sugar
• Heavy cream
• Butter

How To Make Pumpkin Sticky Buns

Warm the milk in a small bowl, add the sugar and yeast, then let it sit until the yeast becomes foamy.

Mix the melted butter, eggs, and pumpkin puree in a large bowl. Add the yeast mixture and stir until combined.

Add the flour and salt a little at a time until the dough forms. Knead until smooth, then cover and let it rise until doubled in size.

Roll the dough into a large rectangle. Spread the soft butter over the surface.

Mix the brown sugar, cinnamon, nutmeg, and walnuts. Sprinkle the mixture evenly over the dough.

Roll the dough into a log and slice it into even pieces.

Make the topping by heating the brown sugar, heavy cream, and butter in a saucepan until smooth. Pour the topping into a baking dish.

Place the sliced buns on top of the topping. Cover and let them rise again.

Bake until the buns are golden brown and the topping is bubbling.

Let them cool slightly, then turn the pan upside down to release the sticky buns.

Tips

Use warm milk. Not hot, so the yeast stays active.

Let the dough rise in a warm and quiet place.

Spread the filling all the way to the edges for even flavor.

Turn the buns out while warm so the sauce spreads smoothly.

Serve them fresh for the best texture.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ Karen L. Warm and rich. These buns brought back memories of autumn mornings with my children.

⭐️⭐️⭐️⭐️⭐️ Mary F. Soft and sweet. The pumpkin flavor is gentle and the sauce is wonderful.

⭐️⭐️⭐️⭐️⭐️ Sharon P. These disappeared fast. My family asked me to save this recipe.

⭐️⭐️⭐️⭐️ Grace B. The dough was easy to work with. The flavor was perfect with morning coffee.

⭐️⭐️⭐️⭐️⭐️ Ellen S. The sauce made these so good. I will bake them for the holidays.

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