Pumpkin Walnut Sticky Buns Recipe
I am embracing Pumpkin this fall. Prepare for Pumpkin recipes for the next few weeks! I just love how versatile this ingredient is. You can make savory, sweet and even breakfast dishes like this one and it’s so easy to make!. You won’t believe how quickly you can whip up this Pumpkin Walnut Sticky Buns Recipe.
Sticky buns are a guilty pleasure, they are crunchy, sweet, creamy in the middle and leave a nice lingering taste after each bite.
The trick to making them is using store bought puff pastry and baking them upside down in muffin tins. No mixer or heavy kneading required. When using puff pastry sheets, let it thaw overnight in the fridge inside the package, to prevent from drying up.
You can make the recipe in advance the night before and bake off in the morning, for guests attending a breakfast or brunch.
If you make the night before, simply cover the muffin tin up with some foil and place in the fridge. The next morning, let it come to room temperature by placing it on your kitchen counter 30 minutes before baking.
The smell of your entire house, while these are baking, is amazing. You would think you’re in a Patisserie in Paris. I love the ooey gooey tops and the soft centers.
The walnuts add excellent taste and crunch without overpowering the pumpkin flavors. They just go together. Make this on a Sunday morning and your whole family will come running down the stairs as soon as the fragrance hits their noses.
I will post the full directions on the bottom but here’s a short video on how to make them:
These delicious Pumpkin Walnut Sticky Buns are super easy to make and ready in 45 minutes or less. The perfect brunch recipe for fall.
- 2 sheets Puff Pastry thawed
- 1 1/2 sticks Unsalted Butter room temperature
- 1/3 cup Brown Sugar
- 1 1/2 cans Pumpkin Puree
- 2 tablespoons Pumpkin Spice
- 1/2 cup Walnuts chopped
- Flour for sprinkling
Preheat oven to 400 degrees Fahrenheit
In a bowl mix, the butter and the brown sugar set aside
On a floured surface, place the thawed Puff Pastry and spread using a rolling pin
Spread the pumpkin puree all over the puff pastry leaving a 1-inch border on all sides. Sprinkle in 1 tablespoon of Pumpkin spice seasoning
Using a serrated knife cut carefully into 6 equal pieces
Grab a muffin tin and place it on a cookie sheet (sticky buns will boil over inside the oven)
Inside each muffin crevice, add a little of the butter-sugar mixture and sprinkle with the walnuts
Add the rolls cut side up inside each crevice and press them lightly
Repeat with second Puff Pastry sheet
Bake for 30 minutes or until the tops are browned
When they are ready, carefully invert them on a cookie sheet lined with parchment paper. Beware, contents will be hot
Spoon the walnuts on top of each bun