Weekend Brunch Round 39: Pumpkin Cinnamon Sticky Buns

Sorry for the random weeklong disappearance but my mom came for a visit and unlike some bloggers, I’m not so swift with the multitasking, so instead I decided to take a break and devote my time to visiting. My parents still live in Newfoundland, so it’s not like I get to see them very often but for the past two years my mom has flown out during the Fall/Winter to visit my sister and I, it may just be a coincidence that she just so happens to visit when all the stores are getting into the holiday sales, but ulterior Christmas shopping motives may have been at hand ;) 

I took the day off from work and we spent ‘merican Thanksgiving at the mall near my house. Usually with all the loud noise and pushy people, malls make the introvert in my want to run and hide behind the nearest fake plant but since it was a Thursday the crowds were sparse and I managed to survive. I even managed to find myself a snazzy dress for my upcoming work party (score!), gotta love how when you’re on a mission to shop for other people, you only seem to find things for yourself :P As we walked through the food court my mom slowed her pace as we passed by one of the cinnamon roll joints, it seems she has a weakness for those fluffy buttery buns. I can’t say I blame her, there’s just something about the aroma of those places that lures you in like some sweet cinnamon filled siren. She decided to pass on getting one, so when we got home, I did what any good baking obsessed daughter would do, I made cinnamon buns.  

pumpkin sticky buns

I just stuck with making my standard cinnamon rolls but forgot to take pictures before we dug in, so you’ll have to wait until next time for that recipe! They most definitely past the mom taste test and I even sent some enroute back to Newfoundland for my dad….here’s hoping cinnamon buns travel well.

pumpkin sticky buns

With cinnamon buns on the brain, I decided to try out a recipe I’ve been meaning to make since last year, and yes, this is the final pumpkin recipe I’m going to post this year, scouts honor….seriously, I’m not even crossing my fingers. It’s pretty bad when Philip tells me I need to stop with all the pumpkin, but I couldn’t help it, I just had to use up the last of the bottomless can I opened! No matter the reason, I think this is a pretty rad way to wrap up my crazy pumpkin obsessed ways.

pumpkin sticky buns The pumpkin in these buns is subtle, adding a hint of pumpkin flavor along with moisture to make these buns soft and fluffy and totally nom worthy. Unlike cinnamon buns which wait to be topped with fluffy icing only after they’re baked, sticky buns come pre-coated in a thick sticky pecan filled glaze. They bake in their own topping people! How awesome is that? Yup, pretty darn awesome. Plus the longer they sit, the sticker they get. Hellz to the yeah!

pumpkin sticky buns

So I know that sticky buns aren’t exactly the quickest breakfast to make with all the rising and and waiting and what not, but don’t think you have to get up at 3am just to enjoy a roll with your morning coffee. They can be prepared a day or two before and kept in the fridge until needed. Just let them come to room temperature before baking and your golden. These would make for a great brunch if you’re feeding guests or a pretty delicious way to kick off present opening come the 25th, just saying.

pumpkin sticky buns

PUMPKIN CINNAMON STICKY BUNS
Yields 12
Fluffy pumpkin filled rolls coated in gooey sticky brown sugar goodness. Decadent and delicious, these pecan studded sticky buns are perfect on a cold morning along with a hot cup of coffee. These would make a great addition to your holiday brunch table.
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DOUGH
  1. 1 3/4 teaspoons active dry yeast
  2. 3/4 cup full fat coconut milk, room temperature
  3. 1 1/4 cups pumpkin puree
  4. 1/2 cup non-dairy margarine, melted
  5. 1/4 cup granulated sugar
  6. 1 tablespoon vanilla
  7. 4 to 4-1/2 cups bread or unbleached all-purpose flour
  8. 1 1/2 teaspoons cinnamon
  9. 1/2 teaspoon salt
  10. 1/2 teaspoon ground ginger
  11. 1/4 teaspoon nutmeg
  12. 1/4 teaspoon ground allspice
FILLING
  1. 1/2 cup pumpkin puree
  2. 2 tablespoons brown sugar
  3. 2 tablespoons granulated sugar
  4. 1 teaspoons cinnamon
  5. 1/2 teaspoon ground ginger
  6. 1/8 teaspoon nutmeg
  7. 1/8 teaspoon ground allspice
  8. 1/4 cup pecans, chopped
PECAN TOPPING
  1. 3/4 cup non-dairy margarine
  2. 1 1/2 cups brown sugar
  3. 1/3 cup full fat coconut milk
  4. 1 cup pecans, coarsely chopped
Instructions
  1. In large bowl or the bowl of a stand mixer, combine the yeast with the coconut milk; let stand until frothy, about 10 minutes. Mix in the pumpkin purée, margarine, sugar and vanilla. Add 4 cups of the flour, cinnamon, salt, ginger, nutmeg and allspice. Using a wooden spoon or dough hook, gradually mix the flour into the yeast mixture to form a soft dough. Turn out onto floured surface or using the mixer; knead until smooth, adding as much of the remaining flour as necessary to prevent sticking, about 5 minutes. The dough should be soft and slightly tacky. Place in a lightly oiled bowl; turn the dough to coat all over. Cover with plastic wrap or a damp tea towel and let rise in warm draft-free place until doubled in bulk, 2 hours. If your house is cool, place in the oven with the oven light on.
  2. To make the filling, in a small bowl, stir together the pumpkin purée, sugars, cinnamon, ginger, nutmeg and allspice; set aside.
  3. In saucepan, melt together the remaining butter and brown sugar. Add the coconut milk; simmer, whisking occasionally, until slightly thickened, about 5 minutes. Pour into a 13- x 9-inch baking dish; sprinkle with 1 cup of pecans. Set aside to let cool slightly.
  4. On a lightly floured surface, roll out the dough into a 16- x 12-inch (40 x 30 cm) rectangle. Spread with pumpkin filling and sprinkle with 1/4 cup pecans. Starting at the long edge, tightly roll up; sealing when you get to the end, cut into 12 even pieces. Arrange, cut side down, over the pecan topping in dish. Cover and let rise until nearly doubled in bulk, about 1 to 2 hours.
  5. Preheat oven to 350°F. Once risen, bake for 40 to 50 minutes or until golden and tops sound almost hollow when tapped. Let cool in pan on a cooling rack for 5 minutes, then invert onto a platter; scraping any remaining topping in dish over buns.
Adapted from Canadian Living
Adapted from Canadian Living
The Vegan Cookbook Aficionado http://www.cookbookaficionado.com/
pumpkin sticky buns

23 thoughts on “Weekend Brunch Round 39: Pumpkin Cinnamon Sticky Buns

  1. Pingback: Pumpkin Cinnamon Sticky Buns – The Vegan Cookbook Aficionado | Vegan,Vegan

  2. I saw these on instagram earlier this morning and they looked so good that Eden and I went to a local vegan bakery to get a cinnamon roll – which only temporarily suppressed my desire to make these asap. Glad you got to visit with you mom last week!

  3. What a nice daughter you are whipping those up for your mama! They looks so damn good. I really could eat like ten of them right now.

    And I agree about the finding stuff for oneself when shopping for others. That happens to me too.

  4. Those rolls look divine, i have a few questions, Do you use the coconut milk in the can? If so do you just use the white creamy part of the canned milk or do you use the watery liquid part as well? And what flour did you use, i know it says bread or AP but whats the difference in taste or which one did you use when you made them? Thanks so much

    • Hi Kris! Yes, the canned coconut milk, I just shake it all together before using, no separating the cream from the water. You could use either type of flour, I usually stick with bread flour when making bread products since the gluten content is hire but it won’t change the flavour at all. Let me know if you have any other questions. Thanks!

  5. Did you use stick margarine or tub? I’m assuming stick, as it contains less water, but just want to check before I attempt these.

  6. Those look amazing! I made pumpkin cinnamon buns today, crazy! Yours look better than mine did; I haven’t made too much progress in making my food look appetizing. (It tastes good though!) Glad you had a nice time with your mom.

  7. I really dislike anything coconut, so I’m wondering if “regular” milk would work just as well. If so, should I use whole milk or a low-fat version?

    Looking forward to making these – they look scrumptious!

    • You really can’t taste any coconut flavour since it’s overpowered by the pumpkin/cinnamon combo, but if you choose not to use it, don’t use anything low fat, I use the canned coconut milk for the fat content and richness. I really can’t vouch for using “regular” milk since I’ve never tried it but you could give it a shot. Thanks so much, I hope you like them!

  8. Pingback: Vegan Pumpkin Cinnamon Buns - Vegan Kitchen Newcastle upon Tyne

  9. I have one more question, if you make these ahead of time do you put them into the fridge after they have risen? do you just make them like roll them out and cut them and put them in the pan, let them rise and then put them into the fridge? thanks so much

    • You let them rise in the fridge, so once you place them in the pan, just cover with plastic wrap and pop them in the fridge. They’ll slowly rise overnight, then just bring them to room temp and bake. Thanks!

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