Mini Pumpkin Sticky Buns Recipe


For the Sticky Topping

  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup packed brown sugar
  • 1/4 cup honey
  • 1/2 cup chopped pecans

For the Dough

  • 1 package (2 1/4 teaspoons) active dry yeast
  • 1/4 cup warm water (100-110°F)
  • 1/2 cup warm milk (100-110°F)
  • 1/3 cup granulated sugar
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1 large egg
  • 1 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 3 1/2 – 4 cups all-purpose flour

For the Filling

  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1 tablespoon pumpkin pie spice

For the Glaze

  • 4 ounces cream cheese, softened
  • 3 tablespoons unsalted butter, softened
  • 3/4 cup powdered sugar
  • 1/4 teaspoon vanilla extract


Make the Sticky Topping: In a 9×13 inch baking dish, combine melted butter, brown sugar, and honey. Sprinkle the chopped pecans evenly over the mixture. Set aside.

Make the Dough

  • In a small bowl, dissolve yeast in the warm water and let sit for 5 minutes until foamy.
  • In a large mixing bowl, combine warm milk, sugar, melted butter, egg, pumpkin puree, pumpkin pie spice, and salt. Whisk well.
  • Add the yeast mixture to the pumpkin mixture and stir.
  • Gradually add flour, one cup at a time, mixing until a soft dough forms.
  • Knead on a lightly floured surface for 5-8 minutes until smooth and elastic.
  • Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours or until doubled in size.

Make the Filling: In a small bowl, combine the softened butter, brown sugar, and pumpkin pie spice until well mixed.


  • Punch down dough and roll on a lightly floured surface into a 12×18 inch rectangle.
  • Spread the filling evenly over the dough, leaving a 1/2-inch border at the top.
  • Carefully roll up the dough lengthwise, starting from the long side filled with filling. Pinch the seam to seal.
  • Cut the roll into 12 even slices (dental floss works well for clean cuts).
  • Place each slice, cut side down, in a prepared mini muffin tin, on top of the sticky topping mixture.
  • Cover loosely with plastic wrap and let rise for 30-45 minutes or until doubled in size.


  • Preheat oven to 375°F (190°C).
  • Bake the mini sticky buns for 18-22 minutes, or until golden brown on top.
  • Let cool in the muffin tin for 5 minutes.
  • Invert the pan onto a serving plate or baking sheet to allow the sticky topping to drizzle over the buns.

Make the Glaze: While the buns cool slightly, beat together cream cheese, softened butter, powdered sugar, and vanilla until smooth.

Finish: Drizzle glaze over the warm sticky buns and serve immediately.


  • Make-ahead: Prepare the dough and assemble the sticky buns the night before. Cover tightly and refrigerate. In the morning, let them rise at room temperature before baking.
  • No mini muffin tin? Use a regular muffin tin for larger buns, or cut the rolls a bit thicker and bake in the prepared 9×13 dish.
  • Storage: Leftover sticky buns can be stored at room temperature for a day or two, or in the refrigerator for up to a week.


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *