3 1/2cupall-purpose flourplus extra for rolling out
For the Filling
For the Glaze
Heat the milk and butter. This first step is the only picky one in the recipe because the temperature of the milk and melted butter needs to be heated to around 110°F, in order to properly activate the yeast. It should feel warm but not hot to the touch.
Add warm milk and yeast to a bowl then set aside.
Combine flour, sugars, salt, and spices. Add in yeast mixture, pumpkin, and egg. Mix until incorporated. Attach a dough hook and mix for 5 minutes at low speed.
Add mixture to a greased bowl. Cover with plastic wrap. Place in a draft free place (I use an unheated oven) and let rise for about an hour or until the dough has doubled.
In a medium bowl mix together sugars, salt, and spices for the filling. Set aside.
Line a 9-inch cake pan with parchment paper and butter. Transfer dough to a well-floured work surface and roll out to a rectangular shape.
Brush on butter. Sprinkle filling over the dough, then add the pecans. Carefully roll into a log.
Cut off 2-inch rolls and place in a buttered baking pan lined with parchment. Cover with plastic. Let the dough rise for about 45 minutes.
Heat oven to 350 degrees. Bake buns for 25 minutes or until golden. Let cool on wire racks. Drizzle on the glaze.
Beat room temperature cream cheese until fluffy. Combine powdered sugar and vanilla. Add milk until desired glaze consistency is reached.