1-First, prepare the ingredients by blooming the yeast. Combine the active dry yeast with 1 teaspoon of granulated sugar and the warmed milk, letting it sit for 5 minutes until it’s foamy. In another bowl, mix 5 cups of all-purpose flour with the pumpkin pie spice blend to build a solid base.

2-Next, blend the unsalted butter, remaining granulated sugar, large egg, and kosher salt at low speed for 1 minute, then increase to medium speed for 4 minutes while scraping the bowl. Add 1 cup of pumpkin puree and the bloomed yeast mixture, mixing at low speed until combined.

3-Gradually incorporate the flour and spice mixture, kneading on low speed and then medium for 10 minutes, adding extra flour if needed.

4-Once the dough forms, place it in a greased bowl, cover, and let it rise for 1 hour. While it rises, make the Maple Caramel Pan Spread by heating the pure maple syrup, packed brown sugar, unsalted butter, and kosher salt until bubbling, then stir in the chopped pecans and spread in a baking dish.

5-For the Pumpkin Sugar Filling, beat the unsalted butter, packed brown sugar, and kosher salt, then add the remaining pumpkin puree, flour, and spice blend, beating until it holds shape. Refrigerate it while the dough rises. After the first rise, punch down the dough, roll it out, spread the filling, and form the rolls before the second rise and baking.

6-After arranging the rolls, let them rise for 45 minutes, then bake at 350°F for 35-40 minutes until golden. Cool for 10 minutes before inverting. This step ensures the glaze coats evenly, making each bite perfect.