Prepare the dough: In a microwave-safe measuring cup, warm the milk until warm but not hot. Add the yeast and let it dissolve.
In the bowl of a stand mixer, add the softened butter, sugar, salt, eggs, pumpkin purée, pumpkin pie spice, and 4½ cups flour. Using the dough hook, mix until combined. Add the milk and yeast mixture and continue mixing until a dough forms.
The dough should be soft and workable. Pumpkin purée and eggs can vary in moisture, so if the dough feels too wet or sticky, gradually add more flour, a little at a time, until you reach the right consistency. You may need up to 5 cups total.
Form the dough into a ball and place it in a lightly greased bowl. Cover and let rise for about 1 hour, or until doubled in size.
Prepare the filling: In a small bowl, combine the brown sugar and cinnamon. Set aside
Make the frosting: Using the whisk attachment, beat the softened cream cheese and butter until smooth. Add the powdered sugar, vanilla, and salt. Mix until fluffy and creamy. Set aside.
Roll the dough: Lightly flour your work surface. Roll the dough into a rectangle approximately 16–18 inches long, 12 inches wide.
Spread the softened butter evenly over the entire surface of the dough. Sprinkle the cinnamon-sugar mixture evenly over the butter.
Start rolling from the middle, working your way toward the sides, slowly roll the dough into a tight log.
Cut the rolls: Trim the ends if desired. Use flavorless dental floss to cut the log into approximately ½-inch slices. The exact size isn't important, just try to keep the rolls relatively uniform.
Place the rolls into a buttered baking dish. Cover with a damp paper towel and let them rise for about 30 minutes, until they look puffy.
Preheat oven to 350°F. Bake for 20–25 minutes, or until the rolls are lightly golden and cooked through.
Make the candied pecans: While the rolls bake, melt the butter in a nonstick skillet. Add the pecans and sugar and stir until coated. If the mixture seems dry, add a small amount of water to help coat the pecans evenly.
As soon as the rolls come out of the oven, spread the cream cheese frosting over the warm rolls so it melts into all those delicious layers. Top with the candied pecans.
Serve warm and enjoy!
