Thank you Karo® Syrup for sponsoring this post. Celebrate sweet moments together with Karo®!
My Pumpkin Caramel Sticky Buns deliver on their promise of sticky, and I wouldn’t have it any other way. These rolls have that familiar flavor (and aroma), which- let’s be honest- is the way to most of our hearts. With the holiday season knocking on our doors, let’s pay kindness forward by baking up a batch of these pumpkin sticky buns and gifting them to someone who could use a pick-me-up. You can make these the night before you plan to serve them, too, which makes them lazy day-friendly if you’re keeping them close to home.
What are Pumpkin Caramel Sticky Buns Made of?
Sugar and spice and everything nice, pretty much. Seriously, the pumpkin portion of the recipe is a spice-packed enriched yeast dough that’s made with pure pumpkin. Pumpkin Pie Spice filling is made of warm, earthy spices like: cinnamon, nutmeg, and allspice. The “sticky” is all because of the magic that is a Karo Syrup-based caramel sauce, studded with pecans.
Most sticky bun recipes contain the same components: enriched sweet dough, sugar-and-spice filling, and a sticky pan glaze. This recipe is more “wow-inducing” because it doesn’t shy away from bold, spiced flavors and, of course, a buttery-syrupy caramel glaze.
What You Need to Make Pumpkin Caramel Sticky Buns
The star of this recipe is the caramel pan glaze- the “sticky” in sticky buns- made with Karo Syrup. As a chef, I’ve worked with Karo Syrup for close to 20 years (yes, I know I’m “seasoned”). Because of my familiarity with Karo Syrup, I know that, when it comes to using it in my recipes, I will achieve consistent results and quality flavor. In addition to Karo Syrup, for the caramel pan glaze you will need: unsalted butter, brown sugar, water, and the pecans.
The pumpkin spice rolls require: active dry yeast, whole milk, all-purpose flour, pumpkin pie spice, sugar, pumpkin puree, salt, and unsalted butter. The Pumpkin Pie Spice-sugar filling has more unsalted butter, brown sugar, and pumpkin pie spice.
Let’s get to baking!
What’s the First Step In Making Pumpkin Caramel Sticky Buns?
First, you need to wake up the yeast that’s going to give the pumpkin dough its rise.
In a small mixing bowl combine the yeast, a pinch of sugar, and the warmed milk. Yeast feeds on the sugar, which boosts its rising power a bit more than it would without. Allow the yeast to bloom in the warm milk for 5 minutes (or until it’s foamy). Make sure the milk isn’t too hot, though. Yeast is a living organism, like us, and scalding-hot milk will kill it. Warm, barely tepid (110°F) milk is ideal for blooming the yeast. If you’re using instant yeast, you can skip this step. It only needs to be added to flour, but avoid any contact with the salt as salt also inhibits it’s activation.
In a separate bowl, whisk together the all-purpose flour, the pumpkin pie spice blend, and the salt. Set this bowl aside while you begin the pumpkin roll dough.
How Long Do You Knead Sticky Bun Dough?
In your stand mixer, and using the paddle attachment, beat the granulated sugar, an egg, and the butter on medium-high speed until light and fluffy, or for 4 minutes. Scrape down the bowl and paddle midway during the mixing.
Once the mixture appears light in color, add the pumpkin puree. After the pumpkin has been added, mix the butter-pumpkin mixture on medium speed for another minute. The mixture may look slightly curdled at this point. It’s okay if it does, the flour will fix it.
Add 1 cup of the spiced flour and all of the warm milk-yeast mixture to the bowl. Mix until a thick paste forms, then add the remaining flour.
Once the dough becomes too stiff to mix with the paddle, switch to the dough hook attachment. Knead the dough on second speed for 5-6 minutes, or until the dough climbs up the hook, is slightly elastic, and tacky to the touch. The dough should not stick to your fingers, instead it should feel clammy and supple. If it does stick to your fingers or to the bottom of the bowl, knead in a bit more of the flour a tablespoon at a time.
How Long Does the Dough for Sticky Buns Need to Rise?
After you mix the dough, remove it from the bowl. Lightly grease the mixing bowl with a little butter or pan-spray before putting the dough back into the bowl. Turn the dough over so the oiled part is on top. This step lubricates the surface of the dough, which keeps it from drying out and cracking.
Cover the bowl with plastic wrap or a clean kitchen towel and place it in the warmest area of your kitchen to rise. Since my microwave is a controlled environment- temperature-wise- I put my bowl in there.
How Do You Know the Dough Is Ready to Use?
Anytime you make bread dough, like the one you’re using for these pumpkin caramel sticky buns, the key indicator that the dough is ready to be shaped is that it has grown. After an hour the dough should’ve risen, or doubled, in bulk.
If your dough did not rise, you probably have old yeast which has died on you. Check the expiration date on the envelope or jar. If it is expired, you’ll need to start again.
Does the date say it’s still fresh? Then you probably killed it by adding milk that was too hot. Again, you’ll need to start over with a new batch of ingredients. A properly risen dough will hold a fingerprint for 5 seconds or more.
Don’t overproof your dough, or let it rise for more than an hour (or doubled in bulk). A dough left to rise too long will deflate during subsequent risings and baking, leaving you with flat, pitiful sticky buns.
How Do You Make Cinnamon Roll Filling?
While you’re waiting for the dough to rise, mix the butter and pumpkin pie spice schmear. This filling is what turns ho-hum cinnamon rolls into pumpkin caramel sticky buns worth drooling over.
In a mixing bowl, use an electric hand mixer to whip together butter, light brown sugar, and pumpkin pie spice. Beat on medium-high for 3-4 minutes, or until the mixture goes from a dark to a very light-brown in appearance. Most, if not all, of the sugar crystals will be completely dissolved. Scrape down the bowl and beaters a couple of times while mixing.
After mixing, the schmear will be airy and fluffy. Set this aside while you prepare the caramel pan glaze.
Don’t put the schmear in the fridge, you’re going to use it and you don’t want the butter to get hard.
Why is Karo Syrup Better for Caramel Pan Glaze?
Because regular sugar has a natural tendency to crystallize, Karo Syrup is the best sweetener to use when making caramel recipes. You’ll commonly find that pastry chefs use Karo Syrup to make confections like marshmallows, fudge, pies, and caramel because it reduces the risk of crystallization, but also because it just tastes amazing. While the dough is rising, prepare the caramel pan glaze so the pan is prepped and ready to bake after you roll the dough.
In a saucepan, combine the unsalted butter, brown sugar, Karo Syrup, and the water. Bring the mixture up to a gentle boil over medium heat, stirring constantly to dissolve the sugar. Once the mixture boils, allow it to cook it for 30 seconds. Remove the pot from the stove and allow the caramel to cool for 1-2 minutes- this allows it to thicken slightly.
Meanwhile, sprinkle the chopped pecans onto the bottom of a 9″x13″ baking pan. Make sure the nuts are in an even layer with no large mounds of them in the pan- everyone needs an equal share, right?
After scattering the nuts, pour the caramel syrup over them. Set the pan aside while you roll the pumpkin dough.
Measurements for Rolling the Pumpkin Sticky Bun Dough:
After the pumpkin dough has finished rising, punch it down to expel the gases which have built up. Allow the dough to rest on the counter for 15 minutes (flip the bowl upside down over the dough to keep it from drying out) while you gather what you’ll need to roll it out.
Lightly flour your work surface and use a rolling pin to roll the dough into a rectangle that measures approximately 17″ x 14″. It should be no thicker than 1/8 of an inch.
Use an off-set spatula to spread the pumpkin pie spice schmear over the surface of the dough. Leave a 1″ margin on one long (17″) end. This you’ll need for sealing the dough after you’ve rolled it.
Fold over a 1/4″ of dough on the schmear-covered long end. Tightly roll the dough to the un-schmeared end and pinch the seam against the roll to seal it. Position the dough so the pinched seam is on the bottom.
Cut the Pumpkin Rolls and Arrange Them In the Caramel-Coated Pan
Use a very sharp knife to slice the pumpkin dough log into 12 equal slices.
Arrange the rolls in the caramel-pecan filled pan. Cover the pan with a piece of plastic wrap or a clean kitchen towel and put the pan in a warm area to rise a second time. This second rise will only take 30 minutes.
The rolls will rise slightly, but won’t double in size.
Pop the pan into an oven that’s been preheated to 350°F. Bake the buns for 25-30 minutes or until they’re golden brown and risen.
How Long Do I Let the Pumpkin Caramel Sticky Buns Cool?
I like my pumpkin caramel sticky buns like I like myself: quirky and unique. If you want flat, run-of-the-mill buns, bake them in a larger pan. I leave mine to be wild and free. Plus, they just look super cool.
Because the caramel will be hot when you remove the pan from the oven, allow the pumpkin sticky buns to cool for at least 20 minutes before serving them.
I love the wow-factor that sticky buns have, especially when I’m gifting them to family and friends. As a result, instead of serving them straight from the pan, I flip them onto a large platter 10 minutes after they come out of the oven. Not only do I ensure they’re slathered in that Karo Syrup caramel glaze, I also get the satisfaction of watching my crew’s eyes light up. There really is no better feeling.
What Do I Serve with These Pumpkin Caramel Sticky Buns?
These pumpkin sticky buns need little else to make them shine. In fact, all my family and friends ever need to enjoy them is a fork and maybe a mug of coffee or hot cocoa.
Be sure to make the most out of the recipe by serving them warmed. The gooey caramel glaze tastes even better that way.
How Do I Store Sticky Buns?
Any leftover buns should be stored in an air-tight container at room temperature for 2 days. I don’t recommend storing them in the refrigerator because it causes them to go stale faster. The rolls are best enjoyed within 48 hours of baking, but a quick zap in the microwave will restore them to their “freshly baked” glory.
If you plan to freeze any leftovers, make sure they’re cooled completely. Once cool, transfer the buns to a freezer-safe storage bag and freeze for 2 months. To thaw the buns, place them on the countertop. Once thawed completely, you can pop them into the microwave to give them a little warmth.
How to Make Overnight Pumpkin Caramel Sticky Buns:
Assemble the Pumpkin Caramel Sticky Buns the evening before you plan to make them breakfast and life will be easier in the morning.
Instead of allowing them to rise a second time (after slicing them), arrange the rolls in the caramel-coated baking dish, then cover the pan tightly with plastic wrap. Place the pan in the fridge overnight.
In the morning, put the unwrapped pan in your cold oven. Allow it to hang out in there for 20 minutes before turning the oven on to 350°F. Once the oven reaches temperature, set your timer to 20 minutes. After 20 minutes, check on the rolls. If they’re brown, they’re ready to come out; if not, allow them to bake for an additional 5-10 minutes.
Enjoy as you please. Gift with abandon. Swoon as needed.
Make these for the special folks in your life. After all, we all could use an edible hug these days.
Pin the recipe to your winter baking boards and share with the ones you love. Don’t forget to swing by your grocer’s syrup aisle to stock up on Karo Syrup for all of your fall baking needs!
Here are more recipes that put Karo Syrup to delicious use:
Quesitos (Puerto Rican Cream Cheese Filled Pastries)
Mallorcas (Puerto Rican Breakfast Sweet Roll)
Pumpkin Caramel Sticky Buns
at Sense & EdibilityEquipment
- rolling pin
- electric mixer
- stand mixer
Ingredients
Pumpkin Sweet Dough
- 1 cup (250ml) whole milk warmed to 110°F
- 1 tablespoon (8g) active dry yeast
- 6-6 1/2 cups (750-815g) all-purpose flour plus more for rolling out the dough
- 1 tablespoon (6g) Pumpkin Pie Spice Blend see note for making your own Pumpkin Pie Spice
- 1 teaspoon (7g) kosher salt
- 1/2 cup (100g) granulated sugar separated
- 4 tablespoons (57g) unsalted butter melted
- 1 large egg at room temperature
- 1 cup (230g) pumpkin puree
Spiced Sugar Filling
- 1 1/2 cups (170g or 1 1/2 sticks) unsalted butter at room temperature
- 1/2 cup, packed (100g) brown sugar
- 2 tablespoons (12g) Pumpkin Pie Spice Blend see note for making your own Pumpkin Pie Spice
Caramel-Pecan Syrup Glaze
- 1 cup (315g) Karo Syrup
- 2/3 cup, packed (145g) brown sugar
- 4 tablespoons (57g) unsalted butter
- 1 tablespoon water
- 2 cups (220g) pecans chopped
Instructions
Prepare the Pumpkin Sweet Dough
- In a small mixing bowl, stir together the yeast, a pinch of the sugar, and the warm milk. Allow the yeast to bloom for five minutes. The mixture should begin foaming and smell like bread. If it doesn't foam after 5 minutes, your yeast is dead and you'll need to restart with new yeast.
- In a separate bowl, whisk together the all-purpose flour, the pumpkin pie spice blend, and the salt. Set this bowl aside.
- In the bowl of a stand mixer, and using the paddle attachment (or in a large mixing bowl and using an electric hand mixer), beat the granulated sugar, butter, and the egg on medium-high speed until light and fluffy, or for 4 minutes. Scrape down the bowl and paddle midway during the mixing.
- Once the mixture appears light in color, add the pumpkin puree. After the pumpkin has been added, mix the butter-pumpkin mixture on medium speed for another minute. The mixture may look slightly curdled at this point.
- Add 1 cup of the spiced flour and all of the warm milk-yeast mixture to the bowl. Mix until a thick paste forms, then, with the mixer on low speed, continue adding the remaining flour mixture.Once the dough becomes too stiff to mix with the paddle, switch to the dough hook attachment (or turn it out onto a lightly floured surface). Knead the dough on second speed for 5-6 minutes (or knead with your hands for a full 10 minutes), or until the dough climbs up the hook, is slightly elastic, and feels tacky to the touch.The dough should not stick to your fingers, instead it should feel clammy and supple. If it does stick to your fingers or to the bottom of the bowl, knead in more of the flour- a tablespoon at a time. The amount of flour you use will depend on how humid the environment is.
- After the dough has reached the proper consistency, remove it from the bowl. Lightly grease the mixing bowl with butter or non-stick spray before returning the dough to the bowl. Turn the dough over so the oiled part is on top. This step lubricates the surface of the dough, which keeps it from drying out and cracking.Cover the bowl with plastic wrap or a clean kitchen towel and place it in the warmest area of your kitchen- a microwave or cool oven works best. Allow the dough to rise for an hour or until it has doubled in bulk.
Prepare the Pumpkin Pie Spice Schmear
- In a mixing bowl, combine the butter, light brown sugar, and pumpkin pie spice. Beat on medium-high for 3-4 minutes, or until the mixture goes from a dark to a very light-brown in appearance. Scrape down the bowl and beaters a couple of times while mixing.
- After mixing, the schmear will be light and fluffy. Set this aside while you prepare the caramel pan glaze.Don't put the schmear in the fridge, you're going to use it and you don't want the butter to get hard.
Prepare the Caramel Pan Glaze
- In a saucepan, combine the unsalted butter, brown sugar, Karo Syrup, and the water. Bring the mixture up to a gentle boil over medium heat, stirring constantly to dissolve the sugar. Once the mixture boils, allow it to cook it for 30 seconds.
- Remove the pot from the stove and allow the caramel to cool for 1-2 minutes to allow it to thicken slightly. While the caramel cools, sprinkle the chopped pecans onto the bottom of a 9"x13" baking pan in an even layer. After scattering the nuts, pour the caramel syrup over them. Make sure the caramel coats the pecans and pan evenly.Set the pan aside while you roll the pumpkin dough.
Roll, Fill, and Cut the Pumpkin Sticky Buns Dough
- After the pumpkin dough has finished rising, punch it down to expel the gases which have built up. Allow the dough to rest on the counter for 15 minutes (flip the bowl upside down over the dough to keep it from drying out) while you gather what you'll need to roll it out.
- Lightly flour your work surface and use a rolling pin to roll the dough into a 17"x 14" rectangle. The dough should be an 1/8" thick. Use an off-set spatula to spread the pumpkin pie spice schmear over the surface of the dough. Leave a 1" margin on one of the long (17") sides for sealing the roll.
- Roll over a 1/4" of dough on the schmear-covered long side. Continue rolling the dough tightly towards the un-schmeared end, pinching the seam against the roll to seal it once you've reached the end. Roll the dough so the pinched seam is on the bottom.
- Use a very sharp knife to cut the pumpkin dough log into 12 equal portions. Nestle the rolls in the caramel-pecan syrup in the bottom of the pan. Be sure to place the rolls where you want them the first time. The caramel is sticky and the rolls will be difficult to move once they touch the caramel.
- Cover the pan with a piece of plastic wrap or a clean kitchen towel, then put the pan in a warm area to rise for 30 minutes. The dough will rise slightly, but won't double in size.
Bake, Cool Slightly, and Unveil the Pumpkin Caramel Sticky Buns
- While the rolled dough is rising for a second time, preheat your oven to 350°F. After the buns have risen for 30 minutes, pop the pan into the pre-heated oven and bake for 25-30 minutes or until the sticky buns are golden brown and have risen.
- Because the caramel will be hot when you remove the pan from the oven, allow the sticky buns to cool for at least 10 minutes before serving them (I recommend 20 minutes for little ones or the elderly). Alternatively, you can flip the sticky buns onto a large platter 10 minutes after they come out of the oven. Serve the Pumpkin Caramel Sticky Buns while they are warm.
Notes
- In lieu of the second rise, arrange the sliced dough in the caramel-filled baking dish, then cover it tightly with plastic wrap. Refrigerate the unbaked dough overnight.
- In the morning, put the unwrapped pan in your cold oven for 10 minutes before heating the oven to 350°F.
- Once the oven reaches temperature, set your timer for 20 minutes. Check the buns after 20 minutes. If they're brown, remove them from the oven; if not, allow them to bake for an additional 5-10 minutes.
- Cool, then serve as instructed.
Storage Instructions:
- Any leftover buns should be stored in an air-tight container at room temperature for 2 days.
- Storing the buns in the refrigerator is not recommended because it causes the buns to go stale faster.
- The rolls are best enjoyed within 48 hours of baking, but leftover buns can get a quick zap in the microwave, which restore them to their "freshly baked" glory.
Freezer Storage (only recommend after baking):
- If you plan the freeze any leftovers, cool the buns completely.
- Once cool, transfer the buns to a freezer-safe storage bag and freeze for 2 months.
- To thaw the buns, place them on the countertop. Once thawed completely, pop them into the microwave to warm them.
- Bake the cinnamon rolls as instructed. Cool the rolls to room temperature.
- Transfer the rolls to a freezer bag and freeze for 2 months.
- Thaw the rolls at room temperature before icing as instructed.
Nutrition
As a proud member of #TeamPumpkin these are excellent! Soft, chewy and full of flavor!
LOL! I’m so glad you’ve found a good fit!
These sticky buns are simply gorgeous and so tempting..loving the idea of adding pumpkin puree. So glad to see nut free option too as I am allergic to pecan nuts! Fabulous share
Oh, yes, I always try to make it all-inclusive.
Sticky buns are my favorite! Adding pumpkin flavor to it sounds amazing! Going to make it next Saturday to surprise my hubby!
I’m sure he’ll love the gesture and the sticky buns. Thanks for stopping by!
These sticky buns were awesome. I loved the fall flavor and will be making them again. The directions were spot on and the ingredients were easy to find at my local market. This was a winning recipe at the house and I will be making these again soon. Have a wonderful day.
Heidy
OMG! These pumpkins sticky buns are absolutely stunning, looks so delicious. I love the idea of adding pumpkin here, I have to try this for sure, thank you for sharing this wonderful recipe Marta! 🙂
Thanks Farrukh. I’m glad you’ve found a new recipe to try. Let me know what you think.
These pumpkin sticky buns sound amazing! I love using Karo Syrup.