Pumpkin Sticky Buns

Soft and sticky, these pumpkin sticky buns are lightly spiced and made with pumpkin puree. They're coated in a pecan caramel topping.

Warm milk and stir through yeast and sugar. Add flour, salt, pumpkin puree, spices, and egg .Fit the stand mixer fitted with a dough hook attachment and mix on low speed to form a thick dough.

Add in the softened butter, a few cubes at a time.

Keep mixing on medium speed for around 10 minutes until the soft dough is smooth and strong and it pulls away cleanly from the sides of the bowl.

Add to a large greased bowl and let it rise until doubled in size.

Heat together the butter, brown sugar, honey, and salt until the butter and sugar have melted. Pour into a lined 9x13 pan.

Sprinkle with chopped pecan nuts.

Use a rolling pin to roll the dough out into a large rectangle. Spread the dough with the softened butter. Evenly sprinkle over the cinnamon sugar filling.

Roll the dough up from the long side into a log. Cut the log into 12 equal pieces, using unflavored dental floss or a serrated knife.

Place the slices on top of the pecans and caramel. Let them rise in a warm spot until doubled in size.

Bake until golden brown. When the pumpkin pecan buns have finished baking, remove them from the oven and carefully invert them onto the parchment paper-lined tray.

Let the buns cool for around 20 minutes before pulling them apart and serving.

See the link for the full recipe!