Yes, I know I sound like a hypocrite right now. The other day I said that I needed a break from pumpkin and here I am, posting yet another pumpkin recipe.
What are we at now, 3 or 4 pumpkin recipes in the last month or so? Let’s see, pumpkin sticky toffee pudding, vegan pumpkin chocolate chip cookies and vegan peanut butter pumpkin bites. But those don’t really count because they just have pumpkin seeds, no puree. Fine, we’ll count it. So 4 recipes including this one, that’s pretty reasonable. It is fall after all. Look at me rhyming it up.
I would say that this is going to be the last pumpkin recipe but I won’t lie to you, there will probably be at least 1 more. I still have a container full of pumpkin puree in the fridge and I am not one for letting things go to waste. Pumpkin muffins were still on my to-do list but I feel as though I should make something more creative. I guess I’ve got some brainstorming to do. Post-It Notes can be handy for when I come up with more ideas on what I should make next.
In the meantime, let’s talk about pumpkin sticky buns. See how I strategically planned this post for Friday so that you have a breakfast idea for the weekend? I look out for you guys.
The dough itself is just your basic white bread dough with the addition of pumpkin puree. It doesn’t add pumpkin flavour as much as providing moisture to cut back the fat content and lends to a beautiful, rusty colour. I know, I know, fat content is the first thing we all think about when eating sticky buns. And frankly, I don’t think it really matters when you still go ahead and smear them with butter and soak them in cream-filled caramel sauce. But you can’t say I didn’t try.
A breakfast like this is perfect for feeding a crowd. Get everything prepped the night before and man do you look like you have it together. I used to think that all cinnamon/sticky buns needed cream cheese icing but now I would choose caramel any day. You could do both, in which case I would highly recommend cutting back on the sweetness of the cream cheese, unless you want to go into diabetic shock. But I mean, if you are going to eat a breakfast like this anyways, why not go all out? I won’t judge.
Pumpkin Sticky Buns
2 tbsp. instant yeast
¾ cup warm water
¼ cup brown sugar
¼ cup vegetable oil
½ cup pumpkin puree
1 tsp. cinnamon
½ tsp. salt
4 cups all purpose flour
1 ½ cups white sugar
¾ cup whipping cream
1/3 – ½ cup butter, softened
1 ½ – 2 cups brown sugar
2 tbsp. cinnamon
1. To make the dough, whisk together the yeast, water, sugar, eggs, oil, pumpkin, cinnamon and salt.
2. Add the flour all at once and knead until the dough becomes smooth and elastic, 5 to 7 minutes.
3. Place the dough in a well oiled bowl and allow it to rise for about 30 minutes or until double in bulk.
4. While the dough is rising, you can make the caramel sauce for the bottom of the pans (hence the “sticky” part of sticky buns). Put the 1 ½ cups sugar in a pot with a splash of water. Cook on high until the sugar dissolves and caramelizes. Do not stir. Once it reaches a light, golden brown color add the whipping cream (don’t let it get to dark as it will continue to cook when you bake the buns). Do this off the heat so it does not boil over and watch yourself as the steam will be hot! Stir until it forms a cohesive sauce and divide the caramel equally between 2 9×13 pans (or whatever pans you have on hand that will hold a total of 12 buns). Set aside.
5. Once the dough has risen, flip it out onto your counter. Stretch it out to form a rectangle about 10×15 inches, or until the dough is approximately ¼ inch thick.
6. Smear the dough liberally with softened butter. Use closer to ½ cup if you want them extra rich. Then douse on the brown sugar, again the sweeter you want it, the more sugar you should add (I definitely used at least 2 cups). Finally, sprinkle on the cinnamon.
7. Time to roll up the sticky buns! Start at one end and roll gradually, keeping it as tight as possible. Slice into 12 buns.
8. Arrange the buns in the caramel-lined pans. Allow some room for them to rise and expand. In other words, make sure they aren’t directly touching.
9. Cover the buns with Seran wrap and allow them to rise again, 30-45 minutes. Or you can make them the night before and refrigerate them to bake off for breakfast.
10.Either way, shortly before the buns are ready to bake off, heat the oven to 350F. Bake for 25-30 minutes. Cool slightly before flipping them out onto a sheet tray so that the caramel soaks into the dough. Serve immediately, warm pumpkin sticky buns are where it’s at!