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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4374.33 Kcal (18314 kJ)
Calories from fat	2128.68 Kcal
		% Daily Value*
Total Fat	236.52g	364%
Cholesterol	154.35mg	51%
Sodium	3073.77mg	128%
Potassium	5616.88mg	120%
Total Carbs	533.24g	178%
Sugars	294.61g	1178%
Dietary Fiber	16.56g	66%
Protein	52.05g	104%
Vitamin C	1.3mg	2%
Vitamin A	0.7mg	24%
Iron	6.5mg	36%
Calcium	487.3mg	49%

Amount Per 100 g
Calories	440.27 Kcal (1843 kJ)
Calories from fat	214.25 Kcal
		% Daily Value*
Total Fat	23.81g	364%
Cholesterol	15.54mg	51%
Sodium	309.37mg	128%
Potassium	565.33mg	120%
Total Carbs	53.67g	178%
Sugars	29.65g	1178%
Dietary Fiber	1.67g	66%
Protein	5.24g	104%
Vitamin C	0.1mg	2%
Vitamin A	0.1mg	24%
Iron	0.7mg	36%
Calcium	49mg	49%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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