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Pumpkin Spice Sourdough Sticky Buns
These pumpkin spice sourdough sticky buns are a breath of crisp fall air and a perfect way to kickoff your day. And bonus, they're so pretty on your table.
Tired of pumpkin spice and sourdough? Me neither. This recipe is a spin on my lemon sourdough sticky bun recipe, and is the flavor of fall rolled into a sticky bun. These will definitely spice up your brunches this season.
These simple buns have a delicate, subtle flavor without being overly sweet, and if you’ve ever made a cinnamon roll, you’ll find these easy to make! For a deeper pumpkin flavor, you can double the pumpkin puree. Top with cream cheese and you’ll never want fall to end!
Pumpkin Spice Sourdough Sticky Buns
Servings
Prep Time
Cook Time
Ingredients
Total Time
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Equipment
- 1 small bowl,
- 1 medium sized bowl
- 9 X 13 in baking dish
- Electric mixer with paddle and kneading hook attachments
Ingredients
DOUGH
- 1 /2 cup sourdough starter
- 2 teaspoons yeast
- 1/4 cup sugar
- 1 cup heavy whipping cream (or milk)
- 1 Tablespoon lemon zest
- 3 eggs
- 4 1/2 cups flour
- 1 stick (1/2 cup) butter, softened
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/4 cup pumpkin puree
FILLING
- 1 cup sugar
- 1 stick (8 Tablespoons) butter
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
Note: You can also add the streusel from my snickerdoodle cupcake recipe on top or add a layer of pumpkin butter or pumpkin spice cream cheese into the center
ICING
- 8 ounces cream cheese
- 1 cup powdered sugar
- 1/4 cup heaving whipping cream
- 2 teaspoons pumpkin pie spice
Instructions
DOUGH
- In a small bowl, mix the heavy whipping cream, 1 Tablespoon, and yeast and set aside.
- In the bowl of the mixer, combine butter, remaining 3 Tablespoons of sugar, lemon zest, lemon extract and salt on low.
- Add the cream mixture and eggs gradually, with the mixer on low until fully incorporated
- Change the attachment on the mixer from the paddle to the kneading hook.
- Slowly add in flour and starter with the mixer on low. and knead the dough for ~5 minutes.
- Place the dough in an oiled medium-sized bowl , cover with a damp tea towel (or oiled plastic wrap) and let rise ~1 1/2 hours.
- Punch down the dough, and pat down into a rectangular shape about 1/4 inch thick to cover with the filling.
FILLING
- Line a 9 x 13 baking dish with parchment paper.
- Preheat the over to 350 degrees F.
- Spread the stick of softened butter on your patted down dough covering nearly to the edges, leaving a rim of ~1/4 inch.
- Note: You can also add fresh blueberries, raspberries, strawberries, jam or lemon curd on top of the butter layer.
- Sprinkle the sugar on the butter, then sprinkle a layer of lemon zest on top.
- Roll the dough into a log and cut into ~12-14 rolls.
- Place the rolls in the prepared pan, cover with oiled plastic wrap, and allow to rise for ~1 hour.
- Bake for ~30-35 minutes.
- Allow to cool before icing.
ICING
- Cream together icing ingredients until smooth.
This may become your new addiction!! And if you love brunch as much as I do, check out Brunch at Bobby’s by Bobby Flay, Brunch Life, or my recipe for Lemon Sourdough Sticky Buns and Croissant French Toast! What are some of your favorite brunch recipes?
XOXO,
