Ellen Barett photo

Total Time 2 hours 30 minutes
Serving 9 Sticky Buns

Ingredients

For the dough:
¾ cup warm whole milk
2¼ teaspoons quick rise or active yeast (1/4-ounce package yeast)
¼ cup granulated sugar
1 egg at room temperature
¼ cup unsalted butter, melted
½ cup pumpkin puree
3½ cups bread flour, plus more for dusting
1 tbsp ground cinnamon
1 tsp ground nutmeg
¾ teaspoon salt

For the filling:
¾ cup dark brown sugar (light brown sugar can be substituted)
1 tbsp Pumpkin Pie spice
¼ cup unsalted butter, softened

For the caramel glaze:
1 cup light brown sugar, packed
4 tbsp unsalted butter
1/8 tsp sea salt
½ tsp ground cinnamon
½ cup heavy cream
¾ cup toasted Pecan, chopped (optional)

Instructions

1.) Warm milk to around 110༠ degrees F. Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, pumpkin and melted butter. Mix until well combined. Next stir in flour, spices, and salt with a wooden spoon until a dough begins to form.
2.) Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. If it’s too sticky, add in 2-3 tablespoons of flour.
3.) Transfer dough to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to proof for 1½ hours, or until doubled in size. Dough may rise in more or less time depending on the humidity and temperature in your home.
4.) After the dough has doubled in size, transfer to a well-floured surface and roll out into a 14×9 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
5.) In a separate bowl, mix together brown sugar and pumpkin pie spice. Use your hands to sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter.
6.) Tightly roll dough up, starting from the 9-inch side and place seam side down making sure to seal the edges of the dough.
7.) Cut into 1 inch sections with a serrated knife. You should get 9 large pieces.
8.) Place cinnamon rolls in a greased pan lined with parchment paper ( 9×9 inch cake pan or round 9 inch cake pan). Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.
9.) Preheat the oven to 350༠ degrees F. Remove plastic wrap and towel and bake cinnamon rolls for 30 minutes or until just slightly golden brown on the edges. Allow them to cool slightly for 5-10 minutes before glazing.
10.) While rolls cool, combine ingredients for the glaze in a saucepan and simmer over low heat, whisking constantly until thickened (5-7 minutes), add pecans, and pour evenly over warm rolls.

Leave a comment

Your email address will not be published.