Easy recipe for autumnal sticky buns with a pumpkin filling

With Harvest Festival and Canadian Thanksgiving swiftly followed by Hallowe’en and American Thanksgiving you can be forgiving for wondering what on earth to do with ALL THAT PUMPKIN. In addition to pie and soup, muffins and loaves, here is a wonderful recipe for autumnal sticky buns that will use up some of that pumpkin. This recipe first appeared in my second book, The Book of Buns, published by Ryland Peters.

Easy recipe for autumnal sticky buns with a pumpkin filling 3

Autumnal sticky buns with pumpkin

Jane Mason
This is a super recipe for using up leftover pumpkin – and a great excuse to buy more!
Prep Time 4 hrs
Cook Time 45 mins
Course Breakfast, coffee, Snack, tea
Cuisine Canadian
Servings 16 buns

Ingredients
  

For the dough

  • 600 g plain (all purpose) white flour
  • 3 g instant yeast OR 6 g dry yeast OR 12 g fresh yeast
  • 12 g salt
  • 50 g white sugar
  • 75 g milk Heated up to boiling point and allowed to cool right down. I always heat up 100 g because it has a habit of disappearing whilst it is being heated
  • 1 egg
  • 350 g pumpkin puree cooked from fresh or tinned
  • 50 g butter at room temperature

For the filling

  • 50 g pumpkin puree cooked from fresh or tinned
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp grated nutmeg
  • 1 tsp ground allspice
  • 50 g brown sugar
  • 50 g butter at room temperature

For the goo

  • 100 g butter melted
  • 100 g brown sugar
  • 75 g full fat milk or single cream
  • 100 g pecans chopped up

Instructions
 

  • Measure the flour into a big bowl and make a well in it. Add the yeast and the sugar into the well and pour in the milk. Flick flour on top of the milk to close the well. Cover and let sit for one hour.
  • Add the salt, egg, butter, and pumpkin puree and knead well for 10 minutes by hand or by machine on the lowest setting. Cover and let rest for 2 hours or overnight in the fridge. This dough is easier to work with if it's cold so you may want to leave it overnight in the fridge.
  • Beat together the ingredients for the filling and set aside.
  • Beat together the ingredients for the goo and pour them into a deep roasting pan about 30 x 20 cm (12 x 8 inches). Set it aside.
  • Pull the dough out of the bowl on to a lightly floured surface. Using a rolling pin, roll it out into a rectangle about 40 x 20 cm (16 x 8 inches). Spread the filling evenly over the dough. Roll the dough up into a tight sausage, starting from one of the long ends.
  • Using a sharp knife or scraper, cut the dough into 16 pieces and snuggle them into the roasting pan on top of the goo. Cover and let rest for 45 minutes if your dough is warm. Let rest for 2 hours if your dough is cold.
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  • Pre heat the oven to 200 degrees C (400 degrees F). Pop the buns in the oven and bake them for 45 minutes. Check them after 20 minutes. If they are as brown as you would like them, cover them with a large sheet of non stick parchment and continue to bake them. If they are still a bit pale, bake them for a further 10-15 minutes and then cover them and continue to bake them.
  • When they are done, carefully invert them onto a large plate. Don't spill the hot goo! It's delicious and you don't want to burn yourself. Allow them to cool slightly if you can before eating them.
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Keyword Bread, Buns, Holiday baking, rolls and buns, Sweet bread