Pumpkin Sticky Buns

Pumpkin Sticky Buns MKA2

Pumpkin Sticky Buns

 Yields:  12 pcs


For the dough:

4 cups bread flour, divided

1 packet (2 1/4 teaspoons) PLATINUM yeast

1/4 cup lightly packed dark brown sugar

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cardamom

1 cup pumpkin puree (either canned or homemade)

1/4 cup (1/2 stick) unsalted butter, cut into chunks

2 tablespoons milk

2 eggs

For the sticky topping:

1 stick salted butter

1 cup lightly packed dark brown sugar

1/4 cup maple syrup

1/3 cup half and half
(or heavy cream, if you prefer)

For the filling:

1/2 cup lightly packed dark brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cardamom

1 1/2 cups walnuts, toasted and chopped, divided

Pumpkin Sticky Buns MKA


Begin by preparing the dough.  Combine 2 cups of the bread flour, yeast, brown sugar, salt, cinnamon, nutmeg, and cardamom in a large mixing bowl.  Whisk to combine the ingredients.

In a separate microwave safe bowl (or measuring cup), combine the pumpkin puree, butter, and milk.  Microwave for about 1 – 1 1/2 minutes, until the mixture is warm (120°-130°F) and the butter is melted.  Whisk until the mixture is smooth.

Add the pumpkin mixture to the dry ingredients and beat on medium speed for about 2 minutes.  Add the eggs, and beat for an additional 3 minutes.

Gradually, stir in the remaining bread flour, using just enough to form a soft dough.  As the dough starts to pull away from the sides of the bowl, transfer the dough to a lightly floured surface, and knead by hand for about 5 – 7 minutes, until the dough is smooth and elastic.  Use only enough flour to keep the dough from sticking to your hands.

Shape the dough into a ball and transfer to a lightly greased bowl.  Cover with plastic wrap, and allow the dough to rise until it has doubled in size and the imprint of two fingers remains.

As the dough is rising, prepare the sticky topping. Combine the butter, brown sugar, and maple syrup in a saucepan over medium-low heat. Bring to a bubble and whisk well to make sure that the brown sugar has dissolved into the butter and syrup. Remove from the heat and whisk in the half and half.  Set aside to cool.

Before shaping the rolls, combine the brown sugar, cinnamon, nutmeg, and cardamom for the filling in a small bowl.  Stir to combine.

Pour the cooled topping into a large baking dish (9 by 13-inches).  Sprinkle with 1/2 cup of walnuts.

To shape the rolls, punch down the dough and divide it into two halves.  Roll out each half into a large rectangle (about 10 by 14-inches). Sprinkle with half of the prepared filling and about 1/2 cup of the walnuts.  Roll the dough lengthwise and pinch the edges together to seal.  Cut crosswise into 6 rolls.  Repeat with the second half of the dough.  Place the rolls cut side down in the baking dish, nestling the rolls into the topping.

Cover the rolls with plastic wrap and allow them to rise until puffy and an indent remains when lightly touched

As the rolls rise, preheat the oven to 375°F.  Bake the rolls for 23 – 25 minutes, until golden on top and hollow sounding when tapped. Cool the rolls on a wire rack until ready to serve.  Invert the rolls (either individually or the whole pan) when ready to serve.  Serve warm.

source:  mykitchenaddiction



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