Pumpkin Pecan Sticky Buns

Ingredients

For the dough:
• 1 1/2 cups whole milk
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1 package (2 1/4 teaspoons) active dry yeast
• 1 cup pumpkin puree
• 4 1/2 cups all-purpose flour, plus more for sprinkling and rolling
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
For the filling:
• 1/2 cup butter, room temperature
• 1/2 cup brown sugar
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon kosher salt
For the topping:
• 2 cups chopped pecans
• 1/2 cup butter
• 3/4 cup brown sugar
• 3/4 cup heavy cream
• 1/3 cup honey
• 1/4 teaspoon kosher salt

Instructions

For the topping:
1. Toast the pecans by placing in an ungreased skillet over medium-low heat and stir frequently until nuts are fragrant and slightly darkened, then set aside.
2. Melt butter in small saucepan over medium heat.
3. Stir in brown sugar, cream, honey and salt and bring to a boil.
4. Reduce heat to medium and simmer until golden brown and glossy, about 3-4 minutes. Set aside.
For the dough: In a large saucepan, heat the milk, oil and sugar until hot but not boiling (just starts to bubble around the edges) then remove from heat and allow to cool until warm to the touch.
5. Sprinkle yeast over the warm (but not hot!) milk mixture and allow to sit for 5 minutes.
6. Stir in the pumpkin puree until combined.
7. Combine 4 cups of the flour with the cinnamon, ginger and nutmeg. Sprinkle this into the saucepan and then stir until it just comes together.
8. Cover with a dish towel and set in a warm spot for 1 hour.
9. The mixture should be very puffy and doubled in size. Stir in the baking powder, baking soda, salt and remaining 1/2 cup flour until well combined.
10. Preheat oven to 375 degrees. Using about 1 cup of the topping, pour enough to the bottom of 3 pie pans to just cover the bottom (tilting the pans to cover) and sprinkle each with some of the nuts (leave about 1 1/4 cup nuts for the top).
11. Turn out the dough onto a floured surface and press into a rectangular shape, using more flour, even generously, if needed to make it easier to handle and not too sticky.
12. Carefully roll into a large rectangle about 18 by 24 inches.
For the filling: Combine the ingredients until well mixed and spread carefully over the prepared dough. Sprinkle with about 1/2 of the rest of the nuts.*
13. Starting at the top of the dough, roll dough into a large log, rolling tightly as you go so it stays neat as possible.
14. Pinch the seam closed and slice into 1/2-3/4 inch slices and place in the prepared pans. They might seem very messy and like they will not turn out, but believe me they will!
15. Bake 15-18 minutes, or until they are golden brown around the edges.
16. Drizzle with the rest of the topping and sprinkle with rest of nuts.*

Notes