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 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.
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.
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.
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!
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.
- 1 3/4 teaspoons active dry yeast
- 3/4 cup full fat coconut milk, room temperature
- 1 1/4 cups pumpkin puree
- 1/2 cup non-dairy margarine, melted
- 1/4 cup granulated sugar
- 1 tablespoon vanilla
- 4 to 4-1/2 cups bread or unbleached all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground allspice
- 1/2 cup pumpkin puree
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground allspice
- 1/4 cup pecans, chopped
- 3/4 cup non-dairy margarine
- 1 1/2 cups brown sugar
- 1/3 cup full fat coconut milk
- 1 cup pecans, coarsely chopped
- 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.
- To make the filling, in a small bowl, stir together the pumpkin purée, sugars, cinnamon, ginger, nutmeg and allspice; set aside.
- 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.
- 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.
- 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.