4 h 0 min

Step 1

Starting with the dough- in a stand mixer's bowl add the milk, sugar, yeast, egg, pumpkin puree, butter, flour, pumpkin spice and salt. Set the mixer on the second lowest speed and knead for 10-12 minutes, until the dough is smooth and elastic.

Step 2

Remove the dough from the mixer's bowl, round into a tight ball and let it rest in an oiled bowl, covered with a plastic wrap, until doubled in size.

Step 3

In the meantime, work on the filling and topping.

Step 4

Filling- chop the pecans finely and add to a bowl together with brown sugar, pumpkin spice and salt. Mix and set aside.

Step 5

Topping- in a small pot, combine the butter, brown sugar, honey and vanilla. Cook until the butter has fully melted, then remove from the heat. Chop pecans finely.

Step 6

Line a 9X9 squared cake pan with a parchment paper and pour the topping sauce in the pan. Sprinkle the chopped pecans on top of the sauce.

Step 7

Back to the dough, once it's doubled in size, transfer the dough to a floured working surface and roll into 1/2 inch thickness rectangular sheet.

Step 8

Spread soft butter on top of the rolled dough and sprinkle the filling on top, make sure it's evenly spread.

Step 9

Roll the dough into a long cylinder shape and place in the fridge for an hour. It helps to get perfect rolls once we will cut the rolled dough.

Step 10

After an hour, using a dental floss, cut the rolled dough into 9 equal thickness rolls. Arrange the rolls in the pan on top of the sauce and the pecans.

Step 11

Cover the pan and let the rolls to proof for additional 30 min while you preheat the oven to 400F or 200C.

Step 12

Bake for 20 min.

Step 13

Remove the pan from the oven, let it sit for 10-15 min, then flip the pan upside down and eat immediately. If you want to eat it later and want the sugar sauce to be melted and gooey, just place the pan in a baking tray and fill up boiling water (in the tray around the cake pan).

Step 14

YASSS!