When the air gets crisp and the leaves start to crunch underfoot, I start craving those nostalgic fall flavors that wrap you up like a cozy blanket. One of my all-time favorite bakes this season? Pumpkin caramel sticky buns. They’re soft, gooey, and bursting with warm spice, and that caramel pecan topping is downright addictive. In this article, I’ll walk you through exactly how to make these irresistible buns from scratch, including my best tips for dough, filling, baking, storing, and serving. Whether you’re baking for Sunday brunch or Thanksgiving morning, this recipe delivers every single time.
Table of Contents
Why These Buns Are a Must-Try
Pumpkin caramel sticky buns combine the best parts of a cinnamon roll with the cozy richness of fall flavors. The dough is soft and pillowy, thanks to the pumpkin purée, while the filling bursts with cinnamon and brown sugar. But it’s the sticky topping that seals the deal, pecans swimming in a buttery caramel sauce that soaks right into the rolls as they bake.
These buns aren’t just a treat—they’re an experience. Each bite is warm, slightly spiced, and just sweet enough to feel indulgent without going overboard. They taste like the season itself.
And don’t worry, you don’t need to be a pro to get bakery-level results. I’ll walk you through the process step-by-step with plenty of tips to help you nail the dough, the filling, and that signature caramel flip. Bonus: you can even prep them the night before for a fuss-free breakfast bake.
Once you make these, they’ll be right up there with your go-to fall recipes like this pumpkin chocolate chip baked oatmeal or maple brown sugar cookies. Only stickier. And gooier. And maybe even better.
Pumpkin Caramel Sticky Buns
Equipment
- Large mixing bowl
- Stand mixer with dough hook (optional)
- Rolling Pin
- 9×13-inch baking dish
- Saucepan
- Spatula
- Serrated knife or dental floss
- Measuring cups and spoons
- Kitchen towel or plastic wrap
Ingredients
- ¾ cup warm whole milk about 110°F
- 2 ¼ teaspoons active dry yeast 1 packet
- ¾ cup canned pumpkin purée not pumpkin pie filling
- ¼ cup packed brown sugar
- 2 large eggs
- 4 tablespoons melted unsalted butter
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 ½ cups all-purpose flour plus more for dusting
- 4 tablespoons softened butter
- ½ cup packed brown sugar
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 6 tablespoons unsalted butter
- ½ cup packed brown sugar
- 3 tablespoons heavy cream
- ½ cup chopped pecans
Instructions
- In a large bowl, mix warm milk and yeast. Let sit for 5–10 minutes until foamy.
- Add pumpkin purée, brown sugar, eggs, melted butter, salt, and cinnamon. Mix well. Gradually add flour until dough forms. Knead 8–10 minutes until smooth and slightly tacky.
- Cover the bowl with a towel. Let rise in a warm place for 1 hour or until doubled in size.
- In a small bowl, mix brown sugar, cinnamon, cloves, and nutmeg. Set aside.
- In a saucepan, melt butter. Stir in brown sugar and cream. Simmer until slightly thickened (2–3 min). Pour into a greased 9×13-inch dish. Sprinkle pecans over caramel.
- Roll out dough into a 12×16-inch rectangle. Spread with softened butter, then sprinkle filling evenly. Roll into a log, seam-side down.
- Cut into 12 slices using a serrated knife or dental floss. Place rolls over caramel layer in baking dish.
- Cover and let rise 30 minutes or until puffy. Preheat oven to 350°F (175°C).
- Bake for 25–30 minutes or until golden. Let sit 5 minutes before inverting onto a serving tray.
- Spoon any extra caramel over the top and enjoy immediately.
Notes
What you will need & Dough Prep
What You Need for the Dough
Getting the base dough right is key to making pumpkin caramel sticky buns that are soft, fluffy, and full of fall flavor. Here’s what you’ll need to bring the magic together:
- Pumpkin Purée: Go with canned pumpkin for consistency. It adds moisture, color, and a subtle sweetness that deepens the overall flavor.
- Whole Milk: Warm milk activates the yeast and helps enrich the dough.
- Active Dry Yeast: Reliable and easy to find, active yeast gives your buns the rise they need. Just make sure your milk isn’t too hot—it should feel like bath water.
- Brown Sugar: Adds that warm molasses note that makes sticky buns irresistible.
- Butter & Eggs: These two provide richness and tenderness.
- All-Purpose Flour: Strong enough to hold the structure but soft enough to create that pillowy texture.
For those of you who love baking from scratch but don’t want anything overly fussy, this dough is a dream. It’s easy to knead, forgiving if slightly sticky, and makes the perfect base for soaking up all that caramel goodness.
If you’re in the mood for something else pumpkin-y after this bake, try my pumpkin pie spice recipe to stock your pantry or these cozy pumpkin snickerdoodle cookies, both are amazing fall treats.
Making the Dough Just Right
Once your yeast is bubbly and activated, it’s time to bring the dough together. Start by mixing the milk, yeast, pumpkin purée, eggs, and melted butter in a large bowl. Slowly add your flour and salt until a soft dough forms.
From here, knead it by hand or with a dough hook for about 8–10 minutes. Don’t rush it—this step builds gluten, which gives your buns structure and chew. The dough should be smooth and slightly tacky, but not sticky. If it clings too much, dust in a tablespoon of flour at a time.
Now let it rise in a warm place until doubled in size, usually about 1 to 1½ hours. You’ll know it’s ready when a finger poked into the dough leaves a dent that doesn’t bounce back immediately.
Pro tip: If your kitchen runs cool in the fall, preheat your oven for a few minutes, turn it off, and place the covered bowl inside. This creates a warm proofing box and speeds up the rise without drying the dough.
Once risen, you’re ready for the next stage: spreading that decadent brown sugar filling and layering the caramel. This is where pumpkin caramel sticky buns start looking downright irresistible.
Filling, Rolling & Baking
The Caramel-Pumpkin Filling Magic
Once your dough has risen beautifully, it’s time to take things up a notch. The filling is where pumpkin caramel sticky buns really shine. You’re going for that perfect balance of warm spice, brown sugar richness, and buttery decadence.
Here’s what you’ll need for the filling:
- Softened butter (unsalted is best)
- Brown sugar – for that signature gooey texture
- Ground cinnamon, cloves, nutmeg – the fall spice trio
- Optional: a small spoonful of pumpkin purée for extra moisture
In a small bowl, mix together the brown sugar and spices. Roll your dough out into a rectangle—about ¼ inch thick. Spread softened butter over the surface, leaving a ½-inch border. Then sprinkle your spiced sugar mixture evenly.
Now for the fun part: rolling it up. Start at the long edge and roll tightly into a log. Use a serrated knife or unflavored dental floss to cut clean 1.5-inch slices. You’ll get about 10–12 rolls.
If you enjoyed the layering process here, you’ll also love the swirl in these chocolate pumpkin cheesecake bars—they’re fall in dessert form.
Caramel Magic (The Upside-Down Bake)
This is what takes pumpkin caramel sticky buns from good to unforgettable. The sticky caramel layer starts at the bottom of your pan but ends up gloriously dripping over the top when flipped after baking.
Here’s how to make the topping:
- Butter
- Brown sugar
- Heavy cream or whole milk
- Chopped pecans (or walnuts if you prefer)
Melt butter and brown sugar together in a saucepan over medium heat. Once bubbly and combined, stir in cream and cook for 2–3 minutes until slightly thickened. Pour this luscious mixture into a greased baking dish and sprinkle with pecans.
Place your sliced rolls on top of the caramel in the dish, spaced about ½ inch apart. They’ll expand beautifully as they bake.
Bake at 350°F (175°C) for 25–30 minutes, or until golden on top and firm to the touch. Don’t overbake—they’ll continue to cook slightly in the pan.
Once they’re out of the oven, let them rest for 5 minutes. Then comes the flip: place a serving tray or large plate over the dish and confidently invert. The sticky buns should release cleanly, revealing that golden caramel and glossy pecans on top.
For another sticky, satisfying treat, check out these pumpkin cheesecake cookies—soft, rich, and full of fall charm.
Serving & Storing Tips
How to Serve These Buns Warm and Gooey
Pumpkin caramel sticky buns are best enjoyed fresh from the oven, still warm, when the caramel is gooey and the pumpkin spice aroma fills the air. They’re perfect for slow weekend mornings, holiday brunches, or even dessert, yes, they’re that indulgent.
Serve them straight on a platter, or get a little rustic by placing them on a wooden cutting board. If you’re looking to impress guests, sprinkle extra chopped pecans on top or add a light dusting of cinnamon. A scoop of vanilla ice cream or a dollop of whipped cream turns these into a stunning fall dessert.
Pair with hot coffee or a spiced chai latte for the ultimate cozy bite. If you love hosting during the holidays, try adding these to a festive brunch spread alongside easy pumpkin no-bake cookies or Festive Halloween Shortbread Cookies. They bring a wonderful contrast in texture and temperature.
And let’s not forget the aroma, few things beat the scent of freshly baked sticky buns wafting through the kitchen. That smell alone is enough to gather a crowd before you’ve even called them to the table.
Storing Leftovers & Make-Ahead Tips
These buns are best eaten fresh, but don’t worry—leftovers can still be magical. If you’ve got extras (rare, but possible), store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. Just know the texture becomes slightly denser when chilled.
To reheat, pop them in the microwave for about 20 seconds or warm them in a 300°F oven for 5–7 minutes. This softens the dough and reactivates the sticky topping. Cover loosely with foil to prevent over-browning if using the oven.
Want to prep ahead? Here’s the move: make the buns and assemble them in the pan (with caramel at the bottom), then cover tightly and refrigerate overnight. In the morning, take them out 30 minutes before baking to take the chill off, then pop them in the oven. It’s a game changer during busy mornings or holidays like Thanksgiving.
You can also freeze the unbaked, sliced rolls (without caramel) and bake them fresh later. Just thaw overnight in the fridge before using.
Craving a variation? Swap out pecans for walnuts or almonds. Add dried cranberries for a tart twist. Or try a maple glaze instead of caramel if you’re going for more breakfast and less dessert. Inspired by that idea? You’ll also love these pumpkin chocolate chip oatmeal bars—they’re simple, hearty, and super customizable too.
FAQs
What makes sticky buns different from cinnamon rolls?
Sticky buns are baked with a caramel-pecan mixture at the bottom of the pan, which becomes the gooey topping once inverted. Cinnamon rolls typically use a frosting or glaze on top instead of caramel. Pumpkin caramel sticky buns are essentially the sticky bun’s fall-inspired cousin—with warm spices and cozy pumpkin added in.
Can I make pumpkin caramel sticky buns ahead of time?
Absolutely. Prepare the buns the night before, including the caramel and the roll assembly. Cover and refrigerate. Let them sit at room temperature for about 30 minutes the next morning, then bake as directed. You can also freeze the unbaked rolls and thaw overnight before baking.
How do I store leftover sticky buns?
Store them in an airtight container at room temperature for up to 2 days or refrigerate for up to 4. Reheat gently in the microwave or oven to reactivate the caramel topping and soften the buns.
What type of yeast is best for sticky buns?
Active dry yeast is ideal for this recipe. It offers a consistent rise and works beautifully in enriched doughs like this one. Just be sure your liquid temperature is warm (not hot) to properly activate it.
Pumpkin caramel sticky buns aren’t just another seasonal bake—they’re a full-sensory fall experience. From the scent of cinnamon wafting through your kitchen to that glorious sticky flip after baking, these buns offer everything you love about autumn in every bite.
They’re warm, tender, sweet, and just the right amount of sticky. Whether you’re serving them for a cozy brunch or an indulgent dessert, they never fail to impress. So grab that can of pumpkin and your trusty skillet—it’s time to bake something special.
If you loved this, don’t forget to check out more cozy bakes like Crispy Pumpkin Cheesecake Egg Rolls and Pumpkin Chocolate Chip Muffins. Happy baking!
