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2. Add the flour, salt, melted butter, and eggs to the bowl. Mix until the dough comes together.
3. Knead the dough on a lightly floured surface for about 5-7 minutes until it is smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
4. While the dough is rising, prepare the filling. In a small bowl, mix together the softened butter, pumpkin puree, brown sugar, cinnamon, nutmeg, and cloves until well combined.
5. To make the sticky topping, combine the brown sugar, butter, heavy cream, salt, and vanilla extract in a saucepan. Cook over medium heat until the mixture is smooth and bubbly. Pour the mixture into a greased 9×13 inch baking dish and set aside.
6. Once the dough has doubled in size, roll it out on a floured surface into a large rectangle, about 1/4 inch thick. Spread the pumpkin filling evenly over the dough.
7. Starting from one of the long sides, roll the dough up tightly into a log. Cut the log into 12 equal slices and place them in the prepared baking dish, on top of the sticky topping.
8. Cover the baking dish with a clean kitchen towel and let the buns rise for another 30 minutes.
9. Preheat your oven to 350°F (175°C). Bake the buns for 25-30 minutes, or until they are golden brown and cooked through.
10. Allow the buns to cool in the baking dish for about 5 minutes, then carefully invert the entire dish onto a serving platter to let the sticky topping cover the buns. Serve warm.
Variations & Tips
For a nutty twist, sprinkle chopped pecans or walnuts over the sticky topping before placing the buns in the baking dish. If you’re a fan of maple, try adding a tablespoon of maple syrup to the sticky topping mixture for an extra layer of flavor. Lastly, if you want to make these ahead of time, you can prepare the buns up to the point of the second rise, then cover and refrigerate them overnight. In the morning, let them come to room temperature and bake as directed.
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