Saturday, 22 August 2015

Pumpkin Sticky Buns

These gooey sticky buns are a nice change from the traditional cinnamon bun. These may sound or look like they are over the top sweet, but the pumpkin balances all that brown sugar goodness. Yummy anytime but a great Fall or Christmas treat. I got this recipe from a Canadian Living magazine many years ago, it is definitely "Tried and True". I used walnuts but pecans can be used as well. I of course made my dough in my bread machine using the "Dough cycle", but if you don't have a bread machine your hands work very well.

Pumpkin Sticky Buns

1-3/4 tsp (9 mL) active dry yeast

1 egg

1 cup (250 mL) pumpkin puree

3/4 cup (175 mL) unsalted butter, melted

1 tbsp (15 mL) granulated sugar

1 tbsp (15 mL) vanilla

3-1/2 cups (875 mL) all-purpose flour

1 tsp (5 mL) cinnamon

1/2 tsp (2 mL) salt

1/2 tsp (2 mL) ground ginger

1/4 tsp (1 mL) nutmeg

1/4 tsp (1 mL) ground allspice

Pumpkin Filling:

1/2 cup (125 mL) pumpkin puree

2 tbsp (30 mL) packed brown sugar

2 tbsp (30 mL) granulated sugar

1 tsp (5 mL) cinnamon

1/2 tsp (2 mL) ground ginger

1 pinch nutmeg

1 pinch ground allspice

1/4 cup (60 mL) chopped pecans or walnuts

Gooey Nut Topping:

3/4 cup (175 mL) unsalted butter

1-1/2 cups (375 mL) packed brown sugar

1/3 cup (75 mL) whipping cream, (35%)

1/4 tsp (1 mL) salt

1 cup (250 mL) coarsely chopped pecans or walnuts


In large bowl, stir yeast with 3 tbsp warm water; let stand until frothy, 10 minutes. Whisk in egg, pumpkin purée, butter, sugar and vanilla. Whisk together 3 cups of the flour, cinnamon, salt, ginger, nutmeg and allspice. Using wooden spoon, gradually stir into yeast mixture to make soft dough.

Turn out onto floured surface; knead until smooth, adding as much of the remaining flour as necessary to prevent sticking, 5 minutes. Place in greased bowl; turn to grease all over. Cover and let rise in warm draft-free place until doubled in bulk, 2 hours.

Pumpkin Filling:
Stir together pumpkin purée, brown and granulated sugars, cinnamon, ginger, nutmeg and allspice; set aside.

Gooey Pecan Topping: 
In saucepan, melt butter with sugar. Add cream and salt; simmer, whisking occasionally, until slightly thickened, about 5 minutes. Pour into 13- x 9-inch (3 L) baking dish; sprinkle with pecans. Set aside.

On floured surface, roll out dough to 16- x 12-inch (40 x 30 cm) rectangle. Spread with filling; sprinkle with pecans. Starting at 1 long edge, tightly roll up; cut into 12 rounds. Arrange, cut side down, on topping in dish. Cover and let rise until nearly doubled in bulk, about 2 hours.

Bake in 350°F (180°C) oven until golden and tops sound almost hollow when tapped, about 30-40 minutes. Let cool in pan on rack for 5 minutes. Invert onto platter; scrape remaining topping in dish over buns.
Print Recipe:Pumpkin Sticky Buns

Combine ingredients into the bucket if using a bread machine. Always put the wet ingredients first followed by the dry and then the bread machine yeast. If you don't have a bread machine, get one! It will make your life so much easier. I never bake bread in a bread machine but I make my dough in it all the time.

While dough is rising make the pumpkin filling by combining pumpkin, spices and brown sugar. Set aside.

Make the gooey nut topping. In a saucepan over medium heat combine butter and sugar. Melt. Add cream and salt. Whisk occasionally until thickened, about 5 minutes. 

Pour topping into a 9x13 baking dish.

Sprinkle in 1 cup of nuts. Set aside.

Roll dough out to a 16x20 inch rectangle. I know mine is not a rectangle but it really doesn't have to be perfect.

Spread pumpkin filling over all the dough.

Sprinkle with nuts.

Roll dough up starting at one long edge.

Cut the log into 12 equal pieces.

Place in the 9x13 dish on top of the gooey sauce.

Cover with a tea towel for about 2 hours or until doubled in size. Bake in a 350 degree oven until the tops are golden and sound hollow when tapped, about 30 minutes.

Line a baking sheet with foil. Allow buns to cool for 5 minutes and then invert onto the pan. 


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