Pumpkin Sticky Buns

By Sarah's Vegan Kitchen · 150 min

Ingredients

Instructions

1. Stir 1 teaspoon of the sugar into the warm water in the stand mixer bowl. Sprinkle the yeast on top and let it proof for 10 minutes until foamy.
2. Whisk together the bread flour, the remaining sugar, the salt and 2 teaspoons pumpkin pie spice. Set aside.
3. Add 1 cup pumpkin puree and 6 tablespoons softened vegan butter to the yeast mixture and combine.
4. Add the dry mixture in three portions with the paddle, mixing well after each. Mix at medium speed until the dough clings to the paddle and forms a ball.
5. Switch to the dough hook and knead at medium speed for 6-8 minutes, until smooth and elastic. The dough should still feel slightly tacky but pull away from the bowl sides.
6. Put the dough in a lightly oiled bowl, cover and let rise for 1 hour, until roughly doubled.
7. Melt 1/2 cup vegan butter with 1/2 cup brown sugar in a saucepan over medium heat. Pour into a lightly greased 9x13 inch pan (or divide between two 9 inch round cake pans) and scatter the chopped pecans over it.
8. Punch the dough down, fold it into a rectangle on a lightly floured surface, then roll it into a large rectangle roughly 15x20 inches.
9. Mix the reserved 2 tablespoons softened butter with 1/4 cup pumpkin puree, spread over the dough almost to the edges, then sprinkle with 1/2 cup brown sugar and 1 teaspoon pumpkin pie spice.
10. Roll the dough into a log, pinch the seam shut, and cut into 12 buns. Place the buns in the pan over the caramel-nut mixture.
11. Cover and let rise for 30 more minutes. Preheat the oven to 400°F during the last 10 minutes of this rise.
12. Bake for 15-18 minutes, until golden brown.
13. Cool for about 5 minutes, then carefully invert the buns onto a serving platter.

Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.

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