Pumpkin Sticky Buns

Directions

1. Coat a medium bowl with cooking spray. In a small bowl or liquid measuring cup, sprinkle the yeast over the milk and let sit until frothy, about 10 minutes.
2. In the bowl of a stand mixer fitted with the dough hook, combine flour, 1/2 cup brown sugar, 2 teaspoons salt, and 1 teaspoon pumpkin pie spice. Add the egg, pumpkin puree, and yeast mixture. Beat on medium speed until a dough begins to form and only a few dry streaks remain. Increase speed to medium-high and add 4 tablespoons softened butter, 1 tablespoon at a time, beating well after each addition, until a smooth dough forms, about 5 minutes. The dough will still be slightly sticky but should slap the sides of the bowl and not stick.
3. Transfer the dough to the prepared bowl, cover, and let rise in a warm spot until doubled in size, 1 to 1 1/2 hours. (At this point, you can refrigerate the dough; bring to room temperature and let it double before proceeding.)
4. In a medium bowl, mix 3/4 cup brown sugar, 1/2 cup finely chopped pecans, 2 teaspoons pumpkin pie spice, and 1/2 teaspoon salt.
5. Turn the dough out onto a lightly floured surface and dust with more flour. Roll into an 18x14-inch rectangle. Brush with 3 tablespoons melted butter, then sprinkle with the brown sugar mixture, pressing lightly to adhere.
6. Starting from a long end, tightly roll the dough into a log. Cut into 12 pieces, each about 1 1/2 inches wide. If the dough feels too warm or is hard to work with, refrigerate for about 15 minutes before cutting.
7. In a medium saucepan over medium heat, cook 3/4 cup (1 1/2 sticks) butter, 1/2 cup brown sugar, 1/4 cup honey, and 1 teaspoon vanilla, stirring occasionally, until smooth and the butter is melted, about 3 minutes. Pour into a 13x9-inch baking pan. Top with 1 cup coarsely chopped pecans.
8. Arrange the rolls in the pan, spacing them about 1/2 inch apart. Cover and let rise again until doubled in size, about 30 minutes.
9. Meanwhile, preheat the oven to 400°F.
10. Bake the buns until golden brown, 20 to 25 minutes. Let cool for 10 minutes, then turn out onto a cutting board. Let cool for 10 minutes more before serving.