1-First Step: Bloom the Yeast and Prepare Dry Mix Bloom yeast with 1 teaspoon of the granulated sugar in the warmed whole milk (110°F) until foamy, about 5 minutes. While the yeast blooms, mix 5 cups of the all-purpose flour with 1 tablespoon pumpkin spice blend in a bowl. Set this flour-spice mix aside for the dough.

2-Second Step: Make the Pumpkin Sweet Dough In a stand mixer fitted with the paddle attachment (or in a large bowl if mixing by hand), beat 4 tablespoons unsalted butter, the remaining granulated sugar, 1 large room-temperature egg, and 1 teaspoon kosher salt at low speed until combined, then increase to medium speed until smooth and slightly fluffy.

Add 1 cup pumpkin puree and the foamy yeast-milk mixture at low speed so they incorporate evenly. Switch to the dough hook, add the flour-spice mixture gradually, and knead at low then medium speed for 10 minutes until the dough pulls away from the sides of the bowl and becomes smooth and elastic.

Oil a large bowl, place the dough inside, cover, and let it rise in a warm spot for 1 hour or until doubled.

3-Third Step: Prepare the Maple Caramel Pan Spread While the dough rises, make the caramel pan spread. In a medium saucepan, heat 1 cup pure maple syrup, 2/3 cup packed brown sugar, 4 tablespoons unsalted butter, and 1/4 teaspoon kosher salt just until steaming and bubbling at the edges. Remove from heat and stir in 2 cups chopped pecans. Pour the caramel evenly into a greased 9x13x3-inch baking dish and spread to coat the bottom. Set aside to cool slightly so it stays thick rather than running.

4-Fourth Step: Make the Pumpkin Sugar Filling In the mixer bowl (paddle attachment), beat 1/2 cup room-temperature unsalted butter, 3/4 cup packed brown sugar, and 1/2 teaspoon kosher salt at low speed until combined. Add 3/4 cup pumpkin puree, 1/4 cup all-purpose flour, and 1 1/2 tablespoons pumpkin spice blend. Beat at low then medium speed until the mixture looks slightly curdled but holds shape when spread. Chill the filling while the dough rises so it firms up and is easy to spread.

5-Fifth Step: Shape the Buns After the first rise, punch down the dough and cover it for 15 minutes to relax the gluten. On a lightly floured surface, roll the dough to a 24×18-inch rectangle about 1/8-inch thick. Spread the chilled pumpkin filling evenly over the dough, leaving a 1-inch border along one long side. Roll tightly from the unbordered long end into a cylinder and pinch the seam closed to seal.

Cut the cylinder into 12 equal slices using a sharp knife or dental floss for clean cuts. Place each slice cut-side up over the caramel in the prepared pan. Cover and let them rise for 45 minutes at room temperature.

6-Final Step: Bake and Finish Preheat the oven to 350°F. Bake the risen rolls for 35 to 40 minutes until golden brown and cooked through. Cool in the pan for at least 10 minutes to let the caramel set slightly; then carefully invert onto a platter so the maple-pecan caramel is on top. Optionally drizzle any remaining pan juices over the buns before serving.