Pumpkin Sticky Buns
  • Alaina Hinkle

Pumpkin Sticky Buns

Updated: Feb 5, 2019

I do not have the biggest sweet tooth, but I know my readers do! So I want to bring you sweet treats that are made with unrefined sugars and real ingredients, but do not taste like that :)

I therefore have sweet tooth experts (my family of course) try out these recipes to let me know if they are good enough to put on my blog and this one hands down is one of their all time favorites!

I am using the homemade pumpkin butter in my previous post to make these. Let me tell you it makes it that much better.


-1 8oz 365 crescent roll container

- 6 tbl of my homemade pumpkin butter OR store bought, I recommend trying to make your own!


-1/2 cup toasted (Look below for instructions) walnuts

-3 tbl butter softened to room temperature

-2 tbl coconut oil

-6 tbl coconut sugar

-1/2 tsp cinnamon

-1/4 tsp pumpkin spice

-1/4 tsp Pink Himalayan salt

Toasting Walnuts: REALLY recommend doing this easy step, adds a lot of flavor

-Place 1/2 cup chopped walnuts in a pan on stove top and turn on to medium heat

- Toss the walnuts every couple minutes-- make sure you are keeping an eye on them so they do not burn

-You will know they are done when you really start smelling them and they have a nice browning to them


Pre-heat oven to 375 degrees

1: Place all the filling ingredients into a medium sized bowl and mix thoroughly

2: Put the filling into the refrigerator until you are ready to put them together

3: Roll out all the dough in crescent roll container, where it makes a large rectangle, pinching together the perforated parts to make a solid rectangle

4: Spread the pumpkin butter on the large rectangle evenly

5: Roll the crescent roll long ways tightly

6: Once it is rolled and looks like a long tube, get a serrated knife and cut the tube into 12 even slices

7: Grease a muffin tin that holds 12 (I like to take a paper towel with coconut oil on it and use that to grease the pan)

8: Take out the filling from the refrigerator and make 12 balls ( it will use up all the filling) They will be a little bit bigger than a quarter

9: Place each one in the middle of each muffin tin

10: Next place the 12 slices of crescent roll pumpkin butter goodness, on top of each of the fillings

11: Place in the oven for 10-12 minutes, watch the tops, when they are golden brown they are ready to come out

12: Let them stand for 4 minutes when you take them out, then you will invert them out of pan one at a time. The filling will have melted all over the crescent roll as seen above!! It is magical :)

ENJOY! I know I will be making these for holiday parties this year!

ENJOY!! Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!!

  • Facebook - Black Circle
  • Pinterest - Black Circle
  • Instagram - Black Circle

©2018 by Honest Grub, Honest Foodie. Proudly created with Wix.com