October
2013
4

Pumpkin Butter Sticky Buns

pumpkin butter sticky buns

For the dough
2/3 cup whole milk
1 packet instant dried yeast (1/4 ounce)
6 Tablespoons sugar, divided
2 large eggs
2¾ cups all purpose flour
1 teaspoon kosher salt
½ cup (1 stick) unsalted butter, at room temperature and cut into 1 inch cubes
1 jar American Spoon Pumpkin Butter Add to Cart

For the topping
½ cup unsalted butter
¾ cup heavy cream
1/3 cup brown sugar
¼ teaspoon kosher salt
½ cup American Spoon Milk Caramel Add to Cart
1 cup chopped pecans

Heat milk over medium heat to 110°F. Whisk in yeast and one tablespoon of sugar. Let stand 5 minutes, then whisk in eggs. Combine remaining dry ingredients in the bowl of a stand mixer with the dough hook attachment. Mix in yeast mixture on medium until the dough comes together, about 5  minutes. Add butter one cube at a time and continue kneading on medium for  5 more minutes.

Oil a medium bowl add dough. Cover and let rise until double in size, about 1½ hours.

While the dough rises, prepare topping. Melt butter in a small saucepan. Stir in cream, brown sugar, Milk Caramel, and salt. Bring to a boil, then reduce heat and simmer until thickened, 3-5 minutes. Pour 1 cup of the glaze into an 8”x8” baking pan, then sprinkle half the pecans in the pan and let cool.

Punch down dough; on a lightly floured surface, roll out to a 12×16” rectangle. Spread Pumpkin Butter over the dough, leaving a 1” border around the edges. Sprinkle remaining pecans over the Pumpkin Butter. Beginning with a long edge, roll the dough into a log. Pinch the seam to seal, then place seam-side-down on your work surface.

Cut the log crosswise into 9 equal pieces. Place rolls in pan, cover and let rise until doubled in size, 45-60 minutes. Preheat oven to 350°F. Bake for 50 minutes, rotating the pan halfway through, until buns are golden brown and bubbly. Let cool for 5 minutes, then spoon remaining glaze over top.

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