Autumn sticky buns

Pumpkin Sticky Buns

Jane Mason
With Harvest Festival and Canadian Thanksgiving swiftly followed by Hallowe'en and American Thanksgiving you can be forgiven for wondering what on earth to do with ALL THAT PUMPKIN. Well, here's an idea!
In addition to pie and soup, muffins and loaves, here is a wonderful recipe for autumnal sticky buns that will use some of it up.
This recipe first appeared in my second book, The Book of Buns, published by Ryland Peters.
This is a simple, delicious, seasonal recipe that gives you a great excuse to buy more pumpkin!
Prep Time 4 hours
Cook Time 45 minutes
Servings 16 buns


  • Bowls, scrapers, scale, deep baking dish/roasting pan, rolling pin


For the dough

  • 600 g plain (all purpose) white flour
  • 3 g instant yeast OR 6 g dry yeast OR 12 g fresh yeast
  • 12 g salt
  • 50 g white sugar
  • 100 g milk Heated up to boiling point and allowed to cool right down to room temperature.
  • 1 egg
  • 350 g pumpkin puree cooked from fresh or tinned

For the filling

  • 50 g pumpkin puree cooked from fresh or tinned
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp grated nutmeg
  • 1 tsp ground allspice
  • 50 g brown sugar
  • 50 g butter at room temperature

For the goo

  • 100 g butter melted
  • 100 g brown sugar
  • 75 g full fat milk or single cream
  • 100 g pecans chopped up


  • Measure the flour into a big bowl and make a well in it. Add the yeast and the sugar into the well and pour in the milk. Flick flour on top of the milk to close the well. Cover and let sit for one hour.
  • Add the salt, egg, and pumpkin puree and knead well for 10 minutes by hand or by machine on the lowest setting. Cover and let rest for 2 hours.
  • Beat together the ingredients for the filling and set aside.
  • Melt together the ingredients for the goo and pour them into a deep roasting pan about 30 x 20 cm (12 x 8 inches). Spread it evenly over the bottom of the pan and set it aside.
  • Pull the dough out of the bowl on to a lightly floured surface. Using a rolling pin, gently roll it out into a rectangle about 40 x 20 cm (16 x 8 inches). Spread the filling evenly over the dough. Roll the dough up into a tight sausage, starting from one of the long ends. This is tricky if the dough is room temperature. If you are finding the dough difficult to manage, pop it in the fridge for 30 minutes to firm up a bit.
  • Using a sharp knife or scraper, cut the dough into 16 pieces and snuggle them into the roasting pan on top of the goo. Then, turn them all over so they are coated top and bottom with goo. Cover and let rest for 45 minutes if your dough is warm.
  • Pre heat the oven to 200 degrees C (400 degrees F). Pop the buns in the oven and bake them for 45 minutes. Check them after 20 minutes. If they are as brown as you would like them, cover them with a large sheet of non stick parchment and continue to bake them. If they are still a bit pale, bake them for a further 10-15 minutes and then cover them and continue to bake them.
  • When they are done, carefully invert them onto a large plate. Don't spill the hot goo! It's delicious and you don't want to burn yourself. Allow them to cool slightly if you can before eating them.
Tried this recipe?Let us know how it was!
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