Ingredients
- FOR THE DOUGH:
- 1¼ cups/310ml milk hot milk (about 110F/ 43C)
- ¼ Cup/60ml warm water
- 1 packet instant dry yeast
- ¼ cup/50g sugar
- 1 large egg at room temperature
- ¼ cup/55g butter, melted
- 3 - 4 cups/470g all-purpose/plain flour
- 1 teaspoon salt
- FOR THE FILLING:
- 4 tablespoons/56g butter, melted (plus more for pan)
- ¼ cup/50g light brown sugar
- ¼//50g cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ cup pumpkin puree
- ½ cup condensed milk
- 1 egg
- 1 teaspoon flour
- FOR THE TOPPING:
- ½ cup/110g butter
- 1 cup/220g packed light brown sugar
- ½ cup/120ml golden syrup
- 2 tablespoons whipping cream
Recipe Description
This indulgent recipe for Pumpkin Pie Sticky Buns is autumn on a plate! These, soft, gooey buns are filled with a pumpkin pie filling and coated with a buttery sweet sauce that’s to die for!
It’s that time of year – the time of year that brings Pumpkin recipes all over Pinterest and the blogosphere. I’ll be honest, I never understood the craze. Growing up, I hated the smell of pumpkin pie and refused to even try it. I assumed I didn’t like it. I was wrong. Last year, my English mother-in-law asked me to make pumpkin pie for Christmas dinner. I was a little worried. I didn’t know where to start. I went with a recipe I found on The Food Network as my first try and with one bite, I was won over. Since then, I’ve played around with different flavors and came up with my own Pumpkin Pie Filling. I’ll post that recipe nearer to Thanksgiving, but I used it as a base for the filling for these amazing sticky buns.
