Ingredients
For the Sticky Topping
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup packed brown sugar
- 1/4 cup honey
- 1/2 cup chopped pecans
For the Dough
- 1 package (2 1/4 teaspoons) active dry yeast
- 1/4 cup warm water (100-110°F)
- 1/2 cup warm milk (100-110°F)
- 1/3 cup granulated sugar
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 large egg
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon salt
- 3 1/2 – 4 cups all-purpose flour
For the Filling
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1/2 cup packed brown sugar
- 1 tablespoon pumpkin pie spice
For the Glaze
- 4 ounces cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 3/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
Instructions
Make the Sticky Topping: In a 9×13 inch baking dish, combine melted butter, brown sugar, and honey. Sprinkle the chopped pecans evenly over the mixture. Set aside.
Make the Dough
- In a small bowl, dissolve yeast in the warm water and let sit for 5 minutes until foamy.
- In a large mixing bowl, combine warm milk, sugar, melted butter, egg, pumpkin puree, pumpkin pie spice, and salt. Whisk well.
- Add the yeast mixture to the pumpkin mixture and stir.
- Gradually add flour, one cup at a time, mixing until a soft dough forms.
- Knead on a lightly floured surface for 5-8 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours or until doubled in size.
Make the Filling: In a small bowl, combine the softened butter, brown sugar, and pumpkin pie spice until well mixed.
Assemble
- Punch down dough and roll on a lightly floured surface into a 12×18 inch rectangle.
- Spread the filling evenly over the dough, leaving a 1/2-inch border at the top.
- Carefully roll up the dough lengthwise, starting from the long side filled with filling. Pinch the seam to seal.
- Cut the roll into 12 even slices (dental floss works well for clean cuts).
- Place each slice, cut side down, in a prepared mini muffin tin, on top of the sticky topping mixture.
- Cover loosely with plastic wrap and let rise for 30-45 minutes or until doubled in size.
Bake
- Preheat oven to 375°F (190°C).
- Bake the mini sticky buns for 18-22 minutes, or until golden brown on top.
- Let cool in the muffin tin for 5 minutes.
- Invert the pan onto a serving plate or baking sheet to allow the sticky topping to drizzle over the buns.
Make the Glaze: While the buns cool slightly, beat together cream cheese, softened butter, powdered sugar, and vanilla until smooth.
Finish: Drizzle glaze over the warm sticky buns and serve immediately.
Tips
- Make-ahead: Prepare the dough and assemble the sticky buns the night before. Cover tightly and refrigerate. In the morning, let them rise at room temperature before baking.
- No mini muffin tin? Use a regular muffin tin for larger buns, or cut the rolls a bit thicker and bake in the prepared 9×13 dish.
- Storage: Leftover sticky buns can be stored at room temperature for a day or two, or in the refrigerator for up to a week.
