1/4 cup butter, cubed
1 cup chopped pecans
3/4 cup packed brown sugar
1/2 cup heavy whipping cream
1/4 cup honey
DOUGH:
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
2-1/4 to 2-1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon pumpkin pie spice
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed
1/2 cup solid-pack pumpkin
1/2 cup buttermilk
1 teaspoon vanilla extract
1. In a small saucepan, melt butter over medium heat. Add pecans; cook and stir 2-3 minutes or until pecans are fragrant. Stir in brown sugar, cream and honey; cook and stir until sugar is dissolved and mixture begins to darken. Pour into a greased 9-in. square baking pan.
2. In a small bowl, dissolve yeast in warm water. In a large bowl, whisk 2-1/4 cups flour, sugar, pie spice, salt, baking soda, baking powder and cinnamon. Cut in butter until crumbly. Add pumpkin, buttermilk, vanilla and yeast mixture; mix well.
3. Turn dough onto a floured surface; knead gently 8 to 10 times, adding additional flour if needed. Roll dough into a 9-in. square. Cut into 16 squares; arrange over pecan mixture. Cover and refrigerate overnight.
4. Remove pan from refrigerator 30 minutes before baking. Preheat oven to 400°. Uncover; bake 24 to 28 minutes or until golden brown. Carefully invert onto a platter; serve warm.
TOTAL TIME: Prep: 40 min. + chilling Bake: 25 min.
YIELD: 16 servings.
We love sticky buns made with my husband's angel biscuit dough, caramel and pecans. For a twist, try apple butter or applesauce instead of the pumpkin.
Nutrition Facts
1 piece: 266 calories, 14g fat (6g saturated fat), 26mg cholesterol, 219mg sodium, 33g carbohydrate (19g sugars, 2g fiber), 3g protein.