Deep gold caramelized pumpkin sticky buns offer a seasonal variation on a time honored classic! This easy variation is a quick-bun and is ready in under 30 minutes.
The recipe is divided in 3 easy parts, the sticky honey caramel topping, the easy pumpkin biscuit and the luscious cinnamon center. We sometimes make these without the sticky honey-caramel topping and just have a cinnamon swirl pumpkin roll, which is delicious and less sugar!
2 Tbsp. butter
1/4 cup packed brown sugar
1 Tbsp. honey, maple syrup or corn syrup
2 cups flour
2 Tbsp. packed brown sugar
1 Tbsp. baking powder
1/2 tsp salt
1/8 tsp pumpkin pie spice
1/2 cup pumpkin puree
1/2 cup milk
1/4 cup canola oil
Filling: (OR Alternate Filling Idea)
1/4 c. melted butter
1/2 cup sugar
1 tsp. cinnamon
**Alternate Filling Idea:
1/2 c. Packed Brown Sugar
1/3 c. finely chopped pecans
1 tsp Cinnamon
1/4 c. Melted butter
Preheat oven to 375F
Put the butter, brown sugar and honey in a dish and microwave for about 20 seconds, until melted and smooth.
Pour into a 9×9 baking dish that has been sprayed with olive oil or non-stick spray.
In a mixing bowl, combine flour, baking powder, sugar, salt and pumpkin pie spice. Add the pumpkin, milk and canola oil and mix gently, just enough to form a soft dough.
As you can see, the dough is quite sticky. Flour a countertop or silpat, over turn the dough onto the floured surface, then pat or roll the dough into a 9” x 14” rectangle.
Spread the melted butter over the top of the dough and Sprinkle liberally with cinnamon/sugar mix.
Starting from a short side, roll tightly jelly-roll style into a log. (You’ll have a Short-Fat Log)
Cut into 9 rolls using dental floss or a serrated knife, and place cut side down in the pan.
Bake for 20-24 minutes, until golden and bubbly. Invert onto a platter while still warm.
Makes 9 sticky biscuits.