Ruth_
Tasty Apprentice
Ready to add a touch of fall magic to your breakfast? These Kabocha Squash Sticky Buns are the perfect blend of sweet, sticky, and utterly irresistible. With a hint of squash sweetness and warm spices, they're perfect for cozy mornings or any time you need a delicious treat. Let’s get baking! 
Ingredients:
For the Dough:
- 1 cup kabocha squash puree (roasted and mashed)
- 3/4 cup warm milk
- 1/4 cup sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 4 cups all-purpose flour
- 1/4 cup unsalted butter, melted
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup honey
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional)
- Prep the Dough:
- In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
- In a large mixing bowl, combine the flour, salt, ground cinnamon, and ground nutmeg. Add the kabocha squash puree, melted butter, and the yeast mixture. Mix until a dough forms.
- Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
- Prepare the Filling:
- In a small bowl, mix together the softened butter, brown sugar, ground cinnamon, ground ginger, and ground cloves until well combined.
- Roll Out the Dough:
- Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle (about 16x12 inches).
- Spread the Filling:
- Spread the filling mixture evenly over the rolled-out dough. Starting from one of the long edges, tightly roll the dough into a log. Cut the log into 12 even slices.
- Make the Sticky Glaze:
- In a small saucepan, melt the butter over medium heat. Stir in the brown sugar, honey, and heavy cream. Bring to a simmer and cook for 2-3 minutes, until smooth and slightly thickened. Remove from heat and stir in the vanilla extract.
- Assemble the Buns:
- Pour half of the sticky glaze into the bottom of a greased 9x13-inch baking dish. Sprinkle with chopped pecans if using. Arrange the sliced buns on top of the glaze in the baking dish. Pour the remaining glaze over the buns.
- Final Rise:
- Cover the baking dish with a damp cloth and let the buns rise in a warm place for another 30-45 minutes, or until they have puffed up.
- Bake the Buns:
- Preheat your oven to 350°F (175°C). Bake the buns for 25-30 minutes, or until golden brown and cooked through.
- Serve:
- Let the buns cool in the baking dish for 5 minutes, then carefully invert the dish onto a serving platter so the sticky glaze is on top. Serve warm and enjoy!
Indulge in these delightful buns filled with sweet kabocha squash puree and topped with a gooey caramel glaze - a unique twist on a classic treat that's perfect for autumn baking!
