(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Ooey Gooey Pumpkin Caramel Sticky Buns
These gently spiced pumpkin cinnamon sticky buns are bursting with a caramel cinnamon filling and glazed with fondant. The easy sweet bread dough is a beautiful mellow hue (thanks to the pumpkin) and the combination of brown sugar, spice, caramel, in a sticky bun is worth writing a song about. Canned pumpkin works best or roast your own pumpkin until soften and mash well. These are a collision of pumpkin pie and cinnamon buns. Diet busters or a direct route to the goodness of Vitamin A? Heck – these are health food!
Pumpkin Spice Dough
1 1/3 cup warm water
2 tablespoons instant yeast
1 cup pumpkin puree
¾ cup sugar
2 teaspoons salt
¾ cup unsalted butter, softened
1 tablespoon pure vanilla extract
2 ½ teaspoons cinnamon
½ teaspoon allspice
½ teaspoon cloves
¼ teaspoon pumpkin pie spice
5-7 cups, bread flour, or more
Ooey Gooey Caramel Filling
1 cup light brown sugar, packed
1 teaspoon cinnamon
½ teaspoon pumpkin pie spice
1/3 cup caramel or butterscotch chips
¾ cup unsalted butter
¾ cup walnuts or pecans, or 12 graham cookies, chopped
1 cup minced caramels (Kraft type)
1/3 cup unsalted butter, melted
½ cup brown sugar
2 cups confectioners’ sugar
1 teaspoon pure vanilla extract
½ teaspoon maple or butterscotch extract, optional
In a mixer bowl, whisk the water and yeast together. Then briskly add in the pumpkin, eggs, butter, vanilla, spices, salt, sugar, and most of the flour. Begin kneading, adding in more flour as required to make a soft dough. (This might end up being a lot of flour; that is fine). Knead until soft and elastic, about 8-12 minutes. Remove the dough hook, spray the dough with non-stick cooking spray and cover the entire bowl, and mixer with a large plastic bag. Let rise until almost doubled in size, 45-60 minutes.
Meanwhile, in a food processor, prepare the Ooey Gooey Filling. Add in all the ingredients except the caramels. Pulse to make a clumpy, mixture that almost, but doesn’t quite, hold together. Set aside.
For the pan bottom, in a 9 y 13 inch pan, mix the brown sugar and butter together over the bottom of the pan. Place the pan on a large, parchment paper lined baking sheet.
Gently deflate the dough. Roll out to a rectangle, about 24 by 18 inches. Disperse the filling over the dough and then sprinkle on the caramel bits and dollops of pumpkin puree. The puree here, is optional. It offers a bit more pumpkin goodness and nice orange colour. Roll dough up into a large, snug log. Cut into 12 big or 18 smaller slices. Arrange in baking pan. Cover and let rise 30-45 minutes until quite puffy – almost doubled. Preheat oven to 350 F.
Bake until rolls are lightly browned, about 40-45 minutes. Turn out onto a large parchment paper sheet on a work surface.
For the Fondant, whisk the confectioners’ sugar and cream, and extracts together until soft and spreadable. Smear, spread or drizzle on finished buns. Let set.
Makes 12 large or 18 medium
© This is a Marcy Goldman/BetterBaking.com original recipe
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