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Caramel-Pecan Pumpkin Pull-Aparts

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. —Carolyn Kumpe, El Dorado, California
  • Total Time
    Prep: 40 min. + chilling Bake: 25 min.
  • Makes
    16 servings

Ingredients

  • 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

Directions

  • 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.
  • 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.
  • Turn dough onto a floured surface; knead gently 8-10 times, adding additional flour if needed. Roll dough into a 9-in. square. Cut into 16 squares; arrange over pecan mixture. Cover with plastic wrap; refrigerate overnight.
  • Remove pan from refrigerator 30 minutes before baking. Preheat oven to 400°. Uncover; bake 24-28 minutes or until golden brown. Carefully invert onto a platter; serve warm.

Test Kitchen Tips
  • Yeast is very sensitive to high temperatures. Be sure your water is not too hot when making yeast-based recipes or you risk killing the yeast before it makes the dough light and fluffy.
  • Chocolate lover? Take this over the top by drizzling with chocolate sauce or hot fudge.
  • Nutrition Facts
    1 piece: 266 calories, 14g fat (6g saturated fat), 26mg cholesterol, 219mg sodium, 33g carbohydrate (19g sugars, 2g fiber), 3g protein.

    Reviews

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    Average Rating:
    • wantabepastrychef
      Nov 4, 2017

      These were wonderful and fun to make. I have been fortunate to take classes taught by Carolyn and everything I learned from her has been a "big hit". Had to try these and was rewarded! Thank you, Carolyn. From: Tim

    • wantabepastrychef
      Nov 4, 2017

      These were wonderful and fun to make. I have been fortunate to take classes taught by Carolyn and everything I learned from her has been a "big hit". Had to try these and was rewarded! Thank you, Carolyn.

    • jshearer
      Jan 6, 2017

      These were very good. The biscuits were a tad dry because 24 min was a little too long. Next time I'll check them after 20 minutes. I used 1 teaspoon cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon ground cloves for the spices instead of cinnamon plus pumpkin pie spice.

    • KellyR007
      Oct 22, 2016

      So delicious! I love that this is a "make ahead" recipe!

    • erinshea1982
      Oct 13, 2016

      These are wonderful, and so soft! Make sure to cook the topping long enough to caramelize , or the cream will curdle when you bake it. Doesn't affect the flavor just doesn't look as nice!

    • bigval1214
      Oct 11, 2016

      I tried these over this past weekend and they were a huge hit ! I agree with the other review that the dough is sticky, no more than usual compared to other home made sweet doughs I use in cinnamon rolls, just a heads up for those finding they need to add more flour when kneading to get the proper consistency. Thank you for sharing, it's a recipe going into my permanent collection !

    • Corwin44
      Oct 9, 2016

      These are fantastic. There are a couple people in my household that cannot have pecans, so I used flaked coconut instead. The results were yummy. I would have to say that the biscuit is the star of the show. The Carmel sauce is good, but the biscuits would be great with or without. The dough is very sticky to handle at first. I used wax paper and plenty of flour to knead which worked really well. I also made in the morning and baked 5 hours later instead of refrigerating overnight. I will be making this again. Thanks for sharing this recipe!