OhEmGee. These sticky buns. THESE STICKY BUNS. Pumpkin sticky buns with pecans and brown sugar glaze.
Another life-changing food event. These buns took no less than 3 hours and 3 sticks of butter. Well worth the effort and cellulite.
Since this recipe took SO much time and brain power, I’m going to walk you through it step by step.
Step 1. The Dough
1/4 cup water
1 scant tablespoon yeast (1 package)
1 cup milk
1/2 cup butter
1/2 cup sugar
1 15-ounce can pumpkin puree
1 1/2 teaspoons kosher salt
5 1/2 cups all-purpose flour
Sprinkle the yeast over the water and let it sit a few minutes until the yeast is dissolved.
Meanwhile, warm the milk and butter in a small saucepan on the stove top until the butter is melted. Combine this with the sugar in a large heat-proof mixing bowl and stir until the sugar is completely dissolved.
Let the milk mixture cool until it is just warm to the touch – NOT HOT. Then stir in the yeast and the pumpkin. Add the salt and five cups of the flour all at once, stirring until all the flour has been absorbed. Squish it between your hands if you’re having trouble incorporating the last of the flour. The dough will be sticky, but should come together in a shaggy ball. If it’s still more the consistency of cookie batter, work in an additional 1/2 cup of flower.
Cover the dough and let it rise for 1-3 hours. During this time, it should double in bulk. At this point, you can punch the dough down and refrigerate it overnight or continue shaping the rolls.
To shape the rolls (either immediately or with the refrigerated dough), sprinkle your work surface with a little flour and dump the dough on top. Pat it down into a rough rectangle and then use a floured rolling pin to roll it into a rectangular shape about a half an inch thick, longer than it is wide. If the dough gets sticky, sprinkle a little more flour on the dough’s surface and on your hands.
Step 2. The Filling
1/2 cup butter
1 cup packed brown sugar
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 cups pecans – toasted, chopped, and divided in half (optional)
Melt the butter in the microwave and stir in the brown sugar and the spices. Spread this over the rectangle of dough, leaving an inch of bare dough at the top. Sprinkle one cup of the toasted pecans over the dough, if using. Starting at the edge closest to you, roll the dough into a cylinder and pinch it closed at the top.
Step 3. The Cutting
Cut the cylinder of dough into 1 1/2 inch rounds. Place them in two 9×13 pans or two round cake pans.
Step 4. The Rise
Allow the dough to rise for 20-30 minutes, or until the dough is “fat and puffy”. I couldn’t wait until the fat and puffy stage so I put them in the oven after 20ish minutes.
Step 5. The Bake
Bake for 20-25 minutes at 375 degrees, until the tops are golden brown.
Step 6. The Glaze
1/4 cup butter
1/2 cup milk
1 cup brown sugar
2 1/2 cups powdered sugar
In a small saucepan over medium heat, combine the milk and butter. When the butter has melted, add the brown sugar and salt. Stir until the brown sugar has melted. Remove from heat and strain into a mixing bowl to remove any sugar clumps. Stir in the powdered sugar. This should form a thick but pourable glaze.
Let the baked rolls cool for about five minutes and then pour the glaze on top.
Step 7: The Eating
Recipe found here.