Pecan Pumpkin Sticky Buns

These pumpkin sticky buns are lightly spiced and made with pumpkin puree and coated in a pecan and honey caramel.

They use a lightly enriched dough with great texture and flavor, that can be made by hand or in a stand mixer.

Warm milk to around 95-104°F / 35-40°C and pour into a bowl of a stand mixer. Sprinkle yeast and sugar over the milk.

Add the flour, salt, pumpkin puree, spices, and egg to the yeast mixture.

Fit the stand mixer fitted with a dough hook attachment and mix on low speed to form a thick dough.

Add in butter a few cubes at a time.

Keep mixing until a strong and smooth dough forms.

Let the dough rise until doubled in size.

Melt together butter, brown sugar and honey for the caramel topping. Pour into a 9x13 inch pan and top with chopped pecans.

Roll the dough into a 12x18 inch rectangle. Spread with butter and cinnamon sugar, then roll into a log.

Cut into 12 pieces.

Place onto the pecan caramel filling, and let them double in size.

Bake until golden brown, then invert onto a tray.

See the link for the full recipe!