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Pumpkin Sticky Buns

These Pumpkin Sticky Buns have a scrumptious sweet and sticky caramel topping. Add some pecans and it is transformed into a pecan cluster on a pumpkin pecan cinnamon roll.
Prep Time15 mins
Cook Time40 mins
rising time is 80 minutes1 hr 20 mins
Total Time2 hrs 15 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: cinnamon bun - sticky bun
Servings: 18
Calories: 350kcal


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  • baking pans size 9 x 13 and 9 x 9


Sticky Bun Dough

Pumpkin Cream Cheese Filling

  • 4 ounces cream cheese (113g) softened
  • ½ cup pumpkin puree concentrate (120g)
  • cup brown sugar(71g)
  • 1 tsp pumpkin pie spice
  • 1 tbsp all-purpose flour

Bottom of the Pan

  • 4 Tbsp butter (56g)
  • 1 cup brown sugar (213g) packed, divided into ⅔ cup, ⅓ cup, and
  • 1 Tbsp cinnamon Vietnamese
  • ¾ cup heavy cream (165g) divided into 1/2 cup and 1/4 cup
  • 1 ½ cup pecans(170g) optional I use halves**


Pumpkin Sticky Bun Dough

  • Mix all the dry ingredients together.
  • Mix wet ingredients together and add to dry.
  • Use a stand mixer with the dough hook attachment to mix the dough. Mix on medium for 2 minutes. The dough will start sticky and become smooth and not sticky but still soft. You may need to add additional 1-2 ounces of water. If you add extra water, mix on low for 1-2 minutes until the water is incorporated, then increase the speed to medium and mix another minute.
  • Put the dough in a lightly greased bowl large enough for the dough to double in size. Cover the bowl with plastic wrap to prevent skin from forming on the dough. It will take about an hour for the dough to double in size.

Bottom of the Pan Goodness

  • Prepare the 9 x 13-inch pan by adding ½ cup heavy cream and ⅔ cup brown sugar to the bottom of the pan. In the 9 x 9-inch pan, add ¼ cup heavy cream and ⅓ cup brown sugar. Thoroughly mix the cream and brown sugar with a spoon or whisk.
  • Sprinkle the optional 1 cup of pecans on top of the cream and brown sugar mixture in the larger pan and 1/2 cup in the smaller pan. May add less or more as desired.

Pumpkin Cream Cheese Filling

  • Cream together the cream cheese, and brown sugar
  • Add all of the rest of the ingredients and mix together with a hand mixer.
    For how to make the pumpkin puree concentrate see my blog on how to:
  • Chill for 1 hour while the dough is rising.

Assemble the Sticky Buns

  • Once the dough has doubled in size, lightly flour your work surface and put the dough on the work surface - No need to deflate before rolling out.
  • Roll the dough into a rectangle roughly 16 x 21 inches.
  • Spread the Pumpkin Cream Cheese filling on the dough.
  • Roll into a cigar-shaped roll.
  • Cut the log into approximately 18 or 19 one-inch thick cinnamon rolls.
  • Place 12 rolls in the large pan on top of the heavy cream mixture. Place the rest of the rolls in the smaller pan.
  • Preheat oven to 375 degrees.
  • Cover pans with plastic wrap and let the rolls rise until almost doubled in size. Rolls will be barely just touching each other. This takes 20 to 30 minutes.
  • Bake for 10 minutes at 375°, then reduce the heat to 350° and bake another 30 minutes or until the rolls are browned on top, and the cream on the bottom has a caramel color.
  • Delicious warm or room temperature. Once cool enough to handle, remove from the baking dish and turn upside down. Scrape out any extra topping left in the pan onto the rolls.
  • Rolls can be stored at room temperature for 24 hours, refrigerated for five days, or frozen for two months.
  • Reheat refrigerated rolls in an oven or toaster oven at 400 degrees for 5 - 7 minutes.



Serving: 1roll | Calories: 350kcal | Carbohydrates: 46g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 325mg | Potassium: 161mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1424IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg