I recently reviewed a fun Holiday Baking Cookbook, The Christmas Baking Cookbook: ’Tis the Season for 100+ Festive Treats, and found a recipe for Pumpkin Sticky Buns. The recipe was quite involved, but since I had some pumpkin puree in my fridge that needed to be used up, I adapted the recipe to make the dough in my automatic bread machine, and made a few changes to the recipe. The following Bread Machine Pumpkin Sticky Buns are the delicious result. The bread machine makes wonderful dough without much effort, so you’ll find that these are quite easy to make.



24 Sticky Buns

Dough:
1 cup water
1/3 cup dry milk
1 egg
1 egg yolk
1 cup pumpkin puree, (not pumpkin pie mix)
3 1/2 to 4 cups flour
1/4 cup packed brown sugar
1 1/2 teaspoons salt
1/4 cup softened butter
1 tablespoon dry yeast

Filling
1 cup butter
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla
1 tablespoon ground cinnamon
1 tablespoon freshly grated nutmeg
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/4 teaspoon ground cloves

butter, for the baking pan
1 cup whole pecans, (or coarsely chopped if you prefer)

1. Dough: Place the dough ingredients in the pan of an automatic bread machine in the order given. Set the machine to the dough setting. Let the machine run 5-10 minutes and add extra flour, if necessary, to make a soft ball of dough that isn't sticky. If the dough is too stiff, add a little more water.
2. When the cycle is finished, transfer the dough to a lightly floured surface (I love my Silicone Baking Mat). Roll the dough out to a rectangle approximately 18" long and 10" wide.
3. Filling:Meanwhile, make the filling. Beat the butter, sugars, vanilla, and spices until light and fluffy.
4. Set aside 1 cup of the filling, and spread the remaining filling over the surface of the dough rectangle. Starting at the long end, roll up tightly and seal at the seam. Use your hands to roll the dough to an even log and cut it evenly into 24 rolls.
5. Spread a generous amount of butter over either a 1/4 sheet pan or 9" x 13" baking pan. Spread the reserved filling over the bottom of the buttered pan and sprinkle with the pecans. Arrange the rolls over the filling (they will fit fairly tightly and will pop up nicely as they rise). Cover with a dish towel and let rise until doubled in bulk.
6. Heat the oven to 350°. Bake the risen rolls 30-45 minutes or until they are golden and the center rolls are baked through.
7. Remove from the oven, run a knife around the outside of the pan to loosen any rolls that have stuck to the outside of the pan, and invert the pan onto a cooling rack. Scrape any of the sauce that is left in the pan over the rolls. Let cool before pulling them apart.

Amount Per Serving
Calories 265 Calories from Fat 125
Percent Total Calories From: Fat 47% Protein 5% Carb. 47%

Nutrient Amount per Serving
Total Fat 14 g
Saturated Fat 7 g
Cholesterol 45 mg
Sodium 263 mg
Total Carbohydrate 31 g
Dietary Fiber 1 g
Sugars 0 g
Protein 3 g

Vitamin A 54% Vitamin C 1% Calcium 0% Iron 5%