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5

Pumpkin Pie Sticky Buns

Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 12
Author Lauren Keating

Ingredients

  • 1 cup milk or unsweetened nondairy milk of your choice
  • 3 Tablespoons butter
  • 1 packet 0.75 ounces instant yeast
  • 2 Tablespoons sugar
  • ½ teaspoon salt
  • 3 cups all purpose flour

For the filling:

  • 1 cup pumpkin puree
  • 1 Tablespoon milk or nondairy milk of your choice
  • 1 Tablespoon cinnamon
  • 1 Tablespoon sugar

For the topping:

  • 12 pumps Amoretti® Crema di Pumpkin Pie syrup
  • 2 tablespoon butters cut into 12 pats
  • 1 cup hazelnuts roughly chopped

Instructions

  • Add the milk and butter to a medium saucepan set over low heat. Cook until the butter is melted and the milk is very warm, but not hot (about 120ºF.)
  • Transfer to a large mixing bowl. Sprinkle the yeast into the warm milk; let sit 10 minutes. Stir in the sugar and salt. Add the flour little by little, stirring to form a thick dough. When the dough gets too thick to stir, turn it out onto the counter and knead it a few times to work in the lats of the flour. Shape the dough into a ball.
  • Lightly grease your mixing bowl, then add the dough. Cover loosely and let rest in a warm place until doubled in size – about 40 minutes.
  • Heat your oven to 350ºF.
  • While the dough rests, prepare the filling by mixing together the pumpkin, milk, cinnamon, and sugar. Prepare two 6-cup cupcake tins by adding 1 pump of syrup and 1 pat of butter to each cup. Divide the hazelnuts among each cup.
  • Roll the dough into a large rectangle (about 9x13 inches). Spread the dough with a thin, even layer of the pumpkin filling. Working from a long side, tightly roll the dough.
  • Use a serrated knife to cut the dough into 12 rolls. Place 1 roll into each prepared cup.
  • Bake 20-25 minutes, until the buns are puffed and golden brown. Remove from the oven and let rest 5 minutes, then run a knife along the edge of each roll to help loosen it and invert onto a baking sheet. If any topping remains in the pan, spoon it back onto the sticky buns.

Notes

I've made these sticky buns with unsweetened coconut milk, since that's usually what I have in my fridge, and they're delicious. Please note, however, that the syrup itself does contain dairy so the recipe in it's entirety isn't dairy free.