SRC: Caramel-Nut Pumpkin Sticky Buns


Eek! It's November! I can't believe how quickly this year is going by. I am rather proud to admit though, that over the weekend I bought three Christmas presents. Okay, not really. I ordered a gift card, took out cash and bought money holder Christmas cards. That counts for something right?

For this month's Secret Recipe Club, I wanted to make something that fit in well with the current season. Pumpkin, caramel, apples and cinnamon were the first things that ran though my mind. I was assigned to Daily Dish Recipes which is written by Nicole. She has quite the crazy life going on there, being a mom to a handful of teenagers and a variety of pets, including a hedgehog. (Personally, I'm impressed they named the hedgehog something other than Sonic, because doesn't anyone who was alive in the 90's want to own a hedgehog named Sonic?) The hedgehog's name is Pico, by the way. In addition to blogging Nicole is also interested in scrapbooking and photography. You know, in all that free time she has. :)

For once I didn't debate too much between recipes. I quickly chose these Caramel Nut Pumpkin Sticky Rolls because I had all of the ingredients in the pantry except for the Hawaiian rolls but I had a coupon for $0.75 off those. It was made to be, right?

If you're already pumpkin'd out, I would strongly suggest some of Nicole's other recipes that caught my eye; like Buffalo Chicken Egg Rolls with Bleu Cheese Sauce or Two Ingredient Ice Cream Bread (yes, you read that right and yes, I am totally making that soon!)

Caramel-Nut Pumpkin Sticky Rolls
Source: Daily Dish Recipes
Servings: 12
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    • 12 King's Hawaiian Dinner Rolls
    • 1/2 cup pumpkin puree
    • 2 tbsp. pumpkin pie spice, divided
    • 1 tbsp. milk
    • 4 tbsp. melted butter
    • 1/4 cup sugar
    • 1/2 cup caramel sauce (homemade or store bought)
    • 1/4 cup chopped walnuts (or pecans)
1. Preheat the oven to 350.
2. Slice open each Hawaiian roll and place in a 9x13 baking dish sprayed with non-stick spray.
3. In a small bowl, mix together the pumpkin puree, 1 tbsp. of pumpkin pie spice and the milk. Divide the mixture evenly among the open rolls. Replace the tops of the rolls to create a sandwich.
4. Brush each roll with the melted butter, then sprinkle with sugar and the remaining 1 tbsp. of pumpkin pie spice.
5. Drizzle the caramel on top, letting it run down the rolls, then sprinkle with the chopped walnuts.
6. Bake for 8-10 minutes. Serve warm.

If you need a quick recipe to bring to a holiday gathering, I more than suggest this one. The rolls are the perfect individual-sized serving once you pull them away from all that melty caramel goodness.


  1. Wow, what a neat little recipe! :D Nice choice for the SRC! I also wanted to say hello, as I got you and LOVED reading your blog and actually had a really hard time choosing a recipe to make, only because I just wanted to make EVERYthing! Ha! Really had fun! :D Nice to meet you! :)

  2. Great recipe for this time of year, Nichole!

  3. Caramel, nuts, pumpkin - yes, please! I see why you chose this recipe.

  4. What a fantastic choice Nichole - these look fantastic! I love the idea of combining pumpkin with caramel. I'm drooling, hand me a napkin, LOL

  5. Don't you love it when you have just about every ingredient already in your cupboards! Great pick :)

  6. sticky buns made with hawaiian rolls? what a fabulous idea!


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