1-Before you start (mise en place): *Warm the milk to 110°F so the yeast foams properly.*Bring butter and egg to room temperature for smoother mixing.*Grease a 9x13x3 inch baking dish for even caramel coverage.

2-Bloom yeast: Mix 2 1/4 teaspoons active dry yeast, 1 teaspoon sugar, and 1 cup warmed milk until foamy (about 5 minutes).

3-Mix the dry-spice flour: In a separate bowl, mix 5 cups flour with 1 tablespoon pumpkin spice blend.

4-Cream dough base: Cream 4 tablespoons butter, remaining 1/2 cup minus 1 teaspoon sugar, 1 egg, and 1 teaspoon salt at low speed for 1 minute, then medium speed for 4 minutes. Scrape the bowl once.

5-Combine pumpkin + yeast: Add 1 cup pumpkin puree and the bloomed yeast mixture. Mix at low speed until combined. A slightly curdled appearance is normal.

6-Knead the dough: Attach the dough hook, add the flour and spice mix, and knead at low speed until absorbed, then medium speed for 10 minutes. Add extra flour if needed until the dough pulls away from the bowl and clings to the dough hook.

7-First rise: Transfer dough to a greased bowl, spray the dough surface, cover, and let rise in a warm place for 1 hour.

8-Make the maple caramel pan spread: Heat 1 cup maple syrup, 2/3 cup brown sugar, 4 tablespoons butter, and 1/4 teaspoon salt over medium heat, stirring until steaming and bubbling. Stir in 2 cups chopped pecans, then spread evenly in the greased 9x13x3 inch dish.

9-Make pumpkin sugar filling: Beat 1/2 cup butter, 3/4 cup brown sugar, and 1/2 teaspoon salt for 1 minute. Add 3/4 cup pumpkin puree, 1/4 cup flour, and 1 1/2 tablespoons pumpkin pie spice blend. Mix at low speed for 1 minute, then medium speed for 2 minutes until slightly curdled but holds shape. Refrigerate until ready.

10-Rest the dough: Punch down and let rest for 15 minutes under an inverted bowl.

11-Roll the dough: Roll dough on a floured surface into a 24×18 inch rectangle, about 1/8 inch thick.

12-Spread filling: Spread the pumpkin filling over the dough, leaving a 1 inch margin on one long edge.

13-Roll into a log: Roll dough tightly into a log starting from the long edge without margin. Pinch the seam to seal, then place seam down.

14-Slice and pan: Cut into 12 equal slices and arrange in the maple caramel-lined baking dish.

15-Second rise: Cover and allow to rise for 45 minutes.

16-Bake: Preheat oven to 350°F (170°C). Bake for 35 to 40 minutes until golden brown.

17-Cool and serve: Cool in pan for at least 10 minutes. Optionally invert the pan so glaze drips over the buns.