Ingredients:

  • 120ml whole milk
  • 7g active dry yeast
  • 50g granulated sugar
  • 180g canned pumpkin puree
  • 235g unsalted butter, divided
  • 1 large egg, room temperature
  • 500g bread flour
  • 1.33 tbsp pumpkin pie spice, divided
  • 1 tsp fine sea salt
  • 300g light brown sugar, divided
  • 30ml heavy cream
  • 30ml maple syrup
  • 150g pecan halves
  • 1 tsp vanilla bean paste

Instructions:

  1. Whisk the warm milk, 1 tablespoon of granulated sugar, and yeast in a stand mixer bowl. Let sit for 10 minutes until frothy.
  2. Add the pumpkin puree, the remaining granulated sugar, 75g of melted butter, and the egg to the yeast mixture. Mix until combined.
  3. Add the bread flour, 2 teaspoons of pumpkin pie spice, and salt. Use the dough hook to knead on medium-low speed for 8 minutes until the dough is smooth and tacky.
  4. Place dough in a greased bowl, cover, and let rise in a warm spot for 90 minutes or until doubled in size.
  5. Prepare the topping by whisking 115g of softened butter, 200g of light brown sugar, heavy cream, and maple syrup into a paste. Spread into a 9x13-inch baking pan and scatter pecans evenly over the top.
  6. Punch down the dough and roll into a 12x18-inch rectangle. Spread with 45g of very soft butter and sprinkle with 100g of light brown sugar mixed with 1 tablespoon of pumpkin pie spice and vanilla paste.
  7. Roll the dough tightly into a log and cut into 12 even slices using dental floss. Place slices in the prepared pan.
  8. Cover and let rise for a second time for 45 minutes.
  9. Bake at 350°F (175°C) for 30 minutes until the tops are golden brown. Let cool for 5 minutes before inverting onto a serving platter.