INGREDIENTS
Dough
- 6 1/2 cups all-purpose flour
- 2 tsp salt
- 1 tsp cinnamon
- 1+ 1/3 cup warm milk
- 5 tsp yeast
- 8 tbsp honey
- 2 eggs, beaten
- 1 cup melted butter
- 1/2 cup pumpkin purée
Spread
- 1/2 cup butter, softened
- 1 cup brown sugar
- 2 + 1/2 tsp cinnamon
Topping
- 1/2 cup butter
- 1 cup brown sugar
- 1/4 cup maple syrup
- 1 1/2 cups chopped pecans
- ¼ cup milk

DIRECTIONS
- Preheat oven to 375 degrees.
- In a medium mixing bowl, add flour, cinnamon, and salt. Set aside.
- Measure milk into a glass measuring cup and microwave for 40 seconds. Next, melt the butter in a glass bowl for 30 seconds.
- Add milk, yeast and honey to the bowl of melted butter. Mix to dissolve yeast and let stand for 5 minutes.
- Add 2 beaten eggs to the bowl and mix until combined.
- Add the flour mixture to the bowl and mix. If the mixture looks too wet after the flour is all combined, add a tablespoon more flour. Continue until the dough is pulling away from the sides of the mixing bowl.
- Wrap completely and let rise for 2 hours or until it doubles in size.
- Once it has doubled, transfer it to a lightly floured surface and roll it into a large rectangle about 1 cm thick.
- Spread filling over the whole layer before rolling it into a tight log.
- Cut your log into 12 pieces by cutting it in half, half again, and then each quadrant into 3 pieces.
- Divide and place the buns inside 2, 9×12 baking dishes lined with parchment paper. Let rise for 30 min or until buns have doubled in size. Stagger the buns in the pan so they have room to rise.
- Place in the oven at 375 degrees for 30-35 minutes, rotating them halfway through.
- Once they have finished and cooled. Make the pecan topping by combining all of the topping ingredients in a small saucepan and cooking until it boils.
- Once finished, spoon over the cooled cinnamon buns.