1. In the bowl of a stand mixer fitted with a dough hook, add the warm milk (105-110 degrees), sugar, and yeast. Let sit for 5-10 minutes until there is a foamy layer on top which indicates it has properly proofed. Once proofed add the eggs and whisk until smooth.
2. Add the flour and salt and mix at low speed until just combined. Continue mixing while adding the butter one tablespoon at a time followed by the pumpkin puree 1/4 cup at a time. Once all the butter and pumpkin puree has been incorporated, increase speed to medium, and mix for eight minutes. The dough should be smooth and elastic, but still somewhat sticky.
3. Place the dough in a large greased bowl, cover with a damp towel or plastic wrap, allow to rise in a warm location for one hour or until doubled in size.
4. Liberally grease a 9x13 baking dish then spread the chopped pecans in a single layer across the bottom of the dish. 5. Add the remaining ingredients for the maple pecan topping to a small saucepan over medium heat. Cook for two minutes whisking to combine thoroughly. Pour the sauce into the baking dish with the pecans..
6. Combine the brown sugar and filling spices in a medium bowl. Brush dough with the butter covering the entire surface area and then sprinkle with the sugar and spice mixture.
7. Once the dough has doubled in size punch it down, spread some flour onto a flat surface, and knead it a few times. Flatten dough into a rectangle using your hands, then using a rolling pin flatten the rectangle to approximately 14x18 inches. Try to keep edges even and thickness as uniform as possible. 8. Brush the dough with the butter covering the entire surface area and then sprinkle with the sugar and spice mixture.
9. Roll the long end (18") of the dough as evenly and tightly as possible and pinch the ends shut. With a sharp knife or un-waxed dental floss slice dough into 12 pieces and place them in the baking dish atop the maple pecan topping in four rows of three. Cover with a damp towel or plastic wrap and allow to rise in a warm location until doubled in size, about one hour..
10. Preheat oven to 350 degrees. 11. Uncover cinnamon rolls and place them on the middle rack of the oven; bake for 30-35 minutes or until the top of the rolls are a slight golden brown. ***To avoid excessive browning you may loosely cover the dish with tin foil after 15 minutes.
12. Remove from oven, rest for five minutes, then invert baking dish onto a serving platter to release the sticky buns. Serve warm.