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1
Sprinkle the yeast over the water and let it sit a few minutes until the yeast is dissolved.
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2
Meanwhile, melt the butter in the microwave.
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3
Once the butter is melted, remove it from the microwave, add the milk, and stir to combine them.
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4
Combine this with the sugar in a large heat-proof mixing bowl and stir until the sugar is completely dissolved.
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5
Let the mixture cool until it is just warm to the touch - NOT HOT.
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6
Add the water (with the yeast in it) and the pumpkin.
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7
Add the salt and five cups of the flour all at once, stirring until all the flour has been absorbed.
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8
Squish it between your hands if you're having trouble incorporating the last of the flour.
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9
The dough will be sticky, but should come together in a shaggy ball.
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10
If it's still more the consistency of cookie batter, work in an additional 1/2 cup of flour.
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11
Cover the dough and let it rise for 1-3 hours.
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12
During this time, it should double in bulk.
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13
At this point, you can punch the dough down and refrigerate it overnight or continue shaping the rolls.
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14
To shape the rolls (either immediately or with the refrigerated dough), sprinkle your work surface with a little flour and dump the dough on top.
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15
Pat it down into a rough rectangle and then use a floured rolling pin to roll it into a rectangular shape about a half an inch thick, longer than it is wide.
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16
If the dough gets sticky, sprinkle a little more flour on the dough's surface and on your hands.
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17
Make the filling: Melt the butter in the microwave and stir in the brown sugar and the spices.
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18
Spread this over the rectangle of dough, leaving an inch of bare dough at the top.
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19
Sprinkle one cup of the toasted pecans over the dough, if using.
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20
Starting at the edge closest to you, roll the dough into a cylinder and pinch it closed at the top.
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21
Rub a tablespoon of soft butter into the bottom of two 9x13 baking dishes, two 9-inch cake pans, or a combination.
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22
Using a bench cutter or a sharp knife, cut the cylinder into individual rolls 1 - 1 1/2 inches thick.
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23
Place them into your baking dishes so they have a little wiggle room on all sides to rise.
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24
Cover them with a clean kitchen towel and let them rise until they fill the pan and look puffy, 30 minutes for already-warm dough and 1 hour for dough that's been refrigerated.
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25
About 20 minutes before baking, begin heating the oven to 375.
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26
When the rolls are ready, bake them for 20-25 minutes, until the tops are golden and starting to look toasted around the edges.
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27
Rotate the pans halfway through cooking.
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28
While they are baking, prepare the glaze.
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29
In a small saucepan over medium heat, combine the milk and butter.
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30
When the butter has melted, add the brown sugar and salt.
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31
Stir until the brown sugar has melted.
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32
Remove from heat and strain into a mixing bowl to remove any sugar clumps.
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33
Stir in the powdered sugar.
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34
This should form a thick but pourable glaze.
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35
Let the baked rolls cool for about five minutes and then pour the glaze on top.
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36
Sprinkle the remaining cup of pecans over the top, if more nuttiness is desired.
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37
Eat them immediately.
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38
Leftovers will keep for several days and are best reheated for a minute in the microwave.
