Pumpkin Spice Sticky Buns

Sticky buns are one of my favorite breakfast treats. I don’t make them that often because, well I eat them all when I do. That’s not a very good thing. Tasty but not good. I usually just make them with cinnamon but this time around I experimented a bit and used pumpkin spice seasoning – classically a mix of cinnamon, cloves, ginger and cardamom. It’s actually a spice mix I use quite often ’cause it’s damn tasty. So I give you my adaptation of a classic recipe from my favorite cookbook, Secrets of a Jewish Baker. Pumpkin Spice Sticky Buns.

Table of Contents

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Makes 24

For the dough

1 1/4 cups warm water
1 pkg active dry yeast
1/2 cup sugar
4 TBS unsalted butter, softened
2 large eggs, lightly beaten
1/3 cup powdered milk
4 to 4 1/2 cups all purpose flour
1 tsp salt
melted butter for brushing
pumpkin spice for sprinkling
brown sugar for sprinkling

For the topping

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3/4 cup firmly packed brown sugar
2 TBS melted unsalted butter
pinch of salt
3/4 cup KARO light syrup

Make the dough:

In a large bowl, sprinkle the yeast over the warm water. Let it sit until the yeast gets foamy.
Add the sugar, eggs, butter, milk powder, 4 cups of flour and the salt.
Mix with the paddle until the dough comes away from the bowl. Add the remaining flour if needed but this is a soft, somewhat sticky dough.
Either turn out onto a lightly floured surface and knead for 10 minutes or knead for 10 minutes on speed 1 of your mixer.

Place the dough in an oiled bowl, turn and let rise until doubled in size about 45 minutes to an hour.
Punch down and shape into a rectangle. Let rest for 15 minutes.

shape, sprinkle and roll — I received a free jar of Pereg

Roll out to about 24″ x 15″
Brush with melted butter, sprinkle with pumpkin spice – how much is up to you. Just remember that cloves and ginger provide heat. Then sprinkle with brown sugar. Again how much is up to you.

Carefully roll up from the long end. Trim and cut into 24, one inch pieces.

Make the topping

In a small bowl mix together the brown sugar, 2 TBS of melted butter, salt and KARO. Pour into a 13 x 9″ pan and spread evenly.

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Carefully place the pieces of dough on top on the caramel topping. Cover and let rise until doubled in size about 40 minutes.
While the dough is rising preheat oven to 375

Bake in the preheated oven for 25 – 30 minutes until nicely browned and evenly cooked. Cool on a wire rack for 5 minutes then carefully flip. The topping will be hot. Place a piece of wax paper or foil underneath the rack to catch any runoff.

How Were the Pumpkin Spice Sticky Buns?

Really?

Do you have to ask? Look at them.

They didn’t last three days and there are only two of us here.

They are really delicious. Of course if you are so inclined add nuts and/or raisins. I’m a bit of a purist with my sticky buns – I just like the sticky part.