Ok you guys, I waited as long as possible to post a pumpkin recipe, as I know you’ve been bombarded with them on the internets for the past  2+ months. The time has officially arrived though and I’m oh-so-glad because Mini Pumpkin Sticky Buns might be one of my favorite pumpkin recipes to date.
These babies are LUSCIOUS.
Mini Pumpkin Sticky Buns are so easy and inspired by one of the most popular recipes on IGE to date, Mini Cinnamon Rolls. Crescent roll dough is slathered with fall-spiced pumpkin butter then rolled, sliced, and set on top of a sticky topping made with butter, brown sugar, and chopped pecans. After baking for just 8 minutes, they’re inverted onto a serving tray and devoured.
I won’t even tell you how many of these 2-bite delights I ate warm out of the oven. It’s too shameful. They’re absolutely irresistible…and so dang cute!
Make these mini sticky buns anytime you need a sweet, fall treat. Which basically translates to any day ending in a -y. Amiright?
As if the flavor wasn’t reason enough to make these mini buns, the recipe only calls for 5 ingredients.
Start by making the sticky bun glaze. Roughly chop 1/4 cup pecan halves then place them into a bowl. I used my Pampered Chef Quick Chop to quickly give the pecans a rough chop. Love that thing for grinding out everything from nuts to garlic, plus it’s dishwasher safe. Holll-arrrr.
Combine the nuts with 6 Tablespoons each butter and brown sugar, then mix into a paste.
Scoop a heaping teaspoon of the mixture into 16 mini muffin tin cups that have been sprayed very well with nonstick spray. Let’s not even discuss the shape my mini muffin tin is in, mmkay?
Next roll out the dough for the sticky buns. Crescent Seamless Dough Sheets work perfect for this, but if you can’t find them just pinch together the seams of a regular tube of crescent rolls.
Lightly roll the dough out until it’s even, then spread 5 Tablespoons Pumpkin Butter over the entire thing, leaving 1/2″ clear around the top and bottom edges. I got this pumpkin butter at Trader Joe’s.
Roll the dough up…
Then slice into 16 slices. I find a serrated knife works great, but you could use dental floss, too!
Pop a slice into each mini muffin tin cup over the butter/sugar/pecan mixture, then bake for 8-9 minutes at 375 degrees.
Edited to add:Â some people have had issues with the butter/sugar overflowing (I’ve made several batches and have not had a problem) but to be safe, place the mini muffin tin on top of a foil-lined baking sheet before baking!
Let the Mini Pumpkin Sticky Buns cool for 2 minutes then place a platter on top and invert. The sticky topping will cascade all over the top, and you will squeal with delight!
Mini Pumpkin Sticky Buns
Ingredients
- 6 Tablespoons butter softened to room temperature
- 6 Tablespoons brown sugar
- 1/4 cup pecan halves chopped
- 8 oz Pillsbury Crescent Seamless Dough Sheet
- 5 Tablespoons pumpkin butter I like Trader Joe's brand
Instructions
- Preheat oven to 375 degrees then spray a mini muffin tin well with nonstick spray. Add butter, brown sugar, and pecans to a small bowl then stir to combine. Scoop a heaping teaspoon of the mixture into 16 mini muffin tin cups.
- Unroll seamless dough sheet on a clean surface then lightly roll into a 1/4" thick rectangle (shouldn't have to roll very much.) Spread pumpkin butter over entire sheet, leaving a small amount of dough clear at the top and bottom edges. Roll the dough from the long side down then slice into 16 slices with a serrated knife. Place each slice into a mini muffin tin cup on top of the butter/sugar/pecan mixture.
- Place mini muffin tin on top of a foil-lined baking sheet then bake for 8-9 minutes or until golden brown on top. Let cool for 2 minutes then place a serving platter on top of the muffin tin and invert. Serve immediately.
Nutrition
Have a friend or family member nearby when you pull these sticky buns out of the oven. They are incredible easy to just pop, pop, pop (I speak from experience!) Enjoy!
Ashley 10.13.2013
Seriously! YUM!
Lizzie 10.13.2013
I did these with apple butter and walnuts instead of pumpkin and pecans. Yum!! :-)
Okay, Kaye? 10.13.2013
[…] Mini Pumpkin Sticky Buns […]
Angie 10.12.2013
I made these this morning-so yummy! I couldn’t find pumpkin butter so I used HyVee brand pumpkin spice cream cheese instead. Love your blog!!
Sarah Johns 10.12.2013
I made these last night and they were wonderful!!!! Word of caution though…I used my Pampered Chef mini cupcake pan and it made a HUGE mess in my oven. I even had two small fires due to the butter overflowing. I would suggest using a regular muffin tin like I will next time!
Kelly 10.12.2013
I just made them and used a regular muffin tin. Worked great, I can definitely see how the mini might make a mess!
Iowa Girl Eats 10.14.2013
Hmm I wonder if the PC mini muffin tin is smaller than others? I have made these multiple times with no problem!
Kendra 10.11.2013
I am going to make these very soon too.
However… I am from Canada and have been following your blog for several years now, and once in a while come across a foreign sounding ingredient..
‘Pumpkin butter’ being one of them. perhaps I panicked a little at the raised eyebrows I kept getting from store clerks. But alas, I found a recipe for it, and am making it myself as we speak! :)
Kelly 10.10.2013
Can I use a regular muffin tin?
Marie 10.11.2013
Good question – I was wondering the same thing!
Iowa Girl Eats 10.11.2013
It might work – I’d just watch baking times to make sure they don’t burn!
Kelly 10.12.2013
The regular muffin tin worked great! I had to make my own crescent roll dough because our area was flooded and couldn’t make it to the store! Easier than I thought it would be!
Noelle 10.10.2013
I live in the mountains, so Trader Joe’s is a special trip, but I may just have to go this weekend so I can make these! They look wonderful :)
Bekah 10.10.2013
I’ve got company coming in a couple weeks and these look easy! I tried making cinnamon rolls with yeast about a month ago and totally botched them.
Tami Black 10.10.2013
I found your blog through Pinterest and am absolutely hooked! Love your writing style and you take fab pictures — I’d eat the screen if I could.
I’m a fan and a follower!
Spatoola - Thursday Things 10.10.2013
[…] worthy recipe of the week comes from Iowa Girl Eat’s! Aren’t these absolutely sinful looking? Sticky buns are definitely my favorite in the roll […]
Andrea 10.10.2013
These look so good and so easy! I’m all for using the packaged dough to save some time.
Thursday Tidbits | 10.10.2013
[…] Mini Pumpkin Sticky Buns: I love pumpkin…and I love easy pumpkin recipes even more. Can’t wait to try these. […]
Norma | Allspice and Nutmeg 10.10.2013
They look scrumptious! I love the ease and simplicity too.
Jan @ Sprouts n Squats 10.10.2013
These look so delicious!! Glad you finally shared them, it is food porn at its finest ;)
What I Read Today + Guess What Happened Last Night! | Regular Healthy CompetitionRegular Healthy Competition 10.09.2013
[…] me. She tells her story, gives her recipes and has amazing photography. The recipe for Mini Pumpkin Stick Buns is as simple as they get. While I have not tried this one yet all indications point to […]
Leesa 10.09.2013
I dont believe you can ever have to much pumpkin in your life… however my husband would disagree. :) These look delish!
Sydney 10.09.2013
I absolutely adore these! My little sister is coming over to visit this weekend and these would be so fun to bake with her! Thanks for the great idea :)
Stephanie @ PlainChicken 10.09.2013
I just bought some pumpkin butter at Trader Joe’s – now I know what I am making with it! These look delicious!
Alex 10.09.2013
These look amazing! I’m so sad that we don’t have pumpkin butter or crescent dough in a tube in New Zealand. We miss out on so much good stuff!