Pumpkin Pie Whiskey Sticky Buns

Pumpkin Pie Whiskey Sticky Buns

Let’s admit it…when company comes (especially the In-laws) you like to make recipes with a little wow factor. These Pumpkin Pie Whiskey Sticky Buns will do just that…wow…and make everyone’s tummies happy.

The whiskey cooks out so if you are worried about the littles getting tipsy off them, no need to worry. Unless,of course, you want them a little tipsy. I’ve made cinnamon rolls and sticky buns a ton of different ways, but my favorite will always be with brioche. It’s definitely an extra step but when you are trying to impress it’s the way to go.

This is a pumpkin brioche which I have featured a few times in various forms on the blog. But this is the first time it’s become sticky buns and I must say holy yum! If you aren’t into pumpkin pie flavor you can just add more cinnamon (the pumpkin brioche really doesn’t taste like pumpkin it just makes it really soft and wonderful). You can also omit the whiskey if so desired.

And because you are trying to impress the family you need to make sure you are using my favorite butter…Plugra European Style Butter! In fact, all holiday baking should probably involve Plugra butter. If you are making baked goods for friends as a gift you want to be using the best…and Plugra is the best. I think we all know my feelings about it at this point…but I won’t stop singing its praises just in case someone doesn’t know yet how awesome it is!

So when the relatives are over make these! Not only because they are delicious but for when your Mother-In-Law says why is the whiskey out you can say for the buns! And if she questions why your breath smells like whiskey…quality control!

*This post was sponsored by Plugra European Style Butter but the opinions, bad grammar, and overuse of smiley faces are all mine. Follow them on Twitter and on FB.

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Pumpkin Pie Whiskey Sticky Buns

Pumpkin Brioche

For the Sponge:


  • ¼ cup whole milk, at room temperature
  • 2 ½ tsp active dry yeast
  • 1 cup pumpkin puree
  • 1/3 cup sugar
  • 1 cup bread flour
  • 5 cups bread flour
  • 2 tsp salt
  • 6 large eggs, lightly beaten
  • 8oz (2 sticks) unsalted butter; at room temperature (I used Plugra)
  • 1 cup packed light brown sugar
  • 4 oz. (1 stick) unsalted butter, cut into 4 pieces (I used Plugra)
  • 1/3 cup whiskey
  • 1/4 cup honey
  • 1 1/2 cup pecans
  • 1/3 cup sugar brown sugar
  • 1 tsp. pumpkin pie spice
  • 1 tsp. ground cinnamon
  • 3 TBSP unsalted butter, at room temperature (I used Plugra)
  • 1/2 recipe dough for Pumpkin Brioche
Read the whole recipe on Culinary Concoctions by PeaBody