I do love me a good cinnamon sticky bun, but I don’t often have the time (or gumption) to make yeasted dough from scratch. Fortunately I have this fab recipe for sticky buns made with a quickly stirred-together biscuit dough, and when I mixed up a batch this morning, I impulsively added some leftover pumpkin puree. Sublime. Like pumpkin pie in cinnamon sticky biscuit form.
Make sure you remove the buns from the pan while they’re still quite warm – if they cool in the pan, the goo will make them stick to the bottom.
Quick Pumpkin Sticky Buns
2 Tbsp. butter
1/4 cup packed brown sugar
1 Tbsp. honey, maple syrup or corn syrup
2 cups flour
2 Tbsp. packed brown sugar
1 Tbsp. baking powder
1/4 tsp. salt
1/2 cup pumpkin puree
1/2 cup milk
1/4 cup canola oil
1/2 cup packed brown sugar
1 tsp. cinnamon
Put the butter, brown sugar and honey into an 8″x8″ or 9″ round pan that has been sprayed with non-stick spray, put it in the oven and turn it on to 350°F.
In a large bowl, combine flour, baking powder, sugar and salt. In a small bowl, stir together the pumpkin, milk and canola oil; add to the dry ingredients and stir by hand just until you have a soft dough.
On a well floured surface, pat or roll the dough into a 9″ x 14″ rectangle. Sprinkle with brown sugar and cinnamon. Starting from a long side, roll tightly jelly-roll style into a log. Cut into 7-9 biscuits using dental floss or a serrated knife, and place cut side down in the pan.
Bake for 20 minutes, until golden and bubbly. Invert onto a platter while still warm.
Makes 9 sticky biscuits.