1-First Step: Bloom the yeast Start by adding 1 teaspoon of the granulated sugar and the warm milk to a mixing bowl, then sprinkle in the active dry yeast. Let it sit for about 5 minutes until foamy. You should see a bubbly top and smell a light beer-like aroma. If nothing happens, the yeast may be dead, and it is better to start again before moving forward.

2-Second Step: Mix the dry ingredients In a separate bowl, stir together 5 cups of the all-purpose flour with the pumpkin pie spice blend. Keep the remaining flour nearby for later. This gives you a little flexibility if the dough feels too sticky after mixing.

3-Third Step: Build the dough base In a stand mixer, beat the butter, remaining sugar, egg, and kosher salt on low speed for 1 minute. Scrape down the bowl, then beat on medium speed for 4 minutes, scraping once more if needed. This step helps the dough become smooth and gives the buns a soft texture after baking.

4-Fourth Step: Add pumpkin and yeast Mix in the pumpkin puree and the bloomed yeast mixture on low speed for about 1 minute until combined. The dough will look a little rich and sticky at this stage, which is exactly what you want for fluffy pumpkin rolls.

5-Fifth Step: Knead the dough Switch to the dough hook, add the flour mixture, and knead on low speed until the flour is absorbed. Then move to medium speed and knead for about 10 minutes, or until the dough pulls away from the bowl and clings to the hook. Add some of the reserved flour only if needed. Medium-speed kneading helps build good gluten, which gives the buns structure without making them tough.

6-Sixth Step: Let the dough rise Remove the dough, spray a clean bowl with non-stick spray, and place the dough inside. Spray the top lightly, cover the bowl, and let it rise in a warm place for 1 hour. Keep it covered so it does not dry out. If your kitchen is cool, try a turned-off oven with the light on.

7-Seventh Step: Make the maple caramel pan spread While the dough rises, combine the maple syrup, brown sugar, butter, and salt in a heavy pot. Heat while stirring until the syrup steams and bubbles appear along the edges, about 4 minutes. Remove it from the heat, stir in the chopped pecans, and pour everything into a greased 9x13x3 inch baking dish. This becomes the sticky base for the buns.

8-Eighth Step: Make the pumpkin sugar filling Beat the butter, brown sugar, and salt on low speed for 1 minute. Add the remaining pumpkin puree, flour, and pumpkin pie spice blend, then mix on low speed for 1 minute. Scrape the bowl and beat on medium speed for 2 minutes until the mixture is slightly curdled but still holds its shape. Refrigerate the filling while the dough finishes rising. The flour helps keep the pumpkin filling from turning too loose because pumpkin adds a lot of moisture.

9-Ninth Step: Shape the pumpkin rolls After the first rise, punch down the dough, invert the bowl over it, and let it rest for 15 minutes. Roll it on a floured surface into a 24×18 inch rectangle, about 1/8 inch thick. Spread the pumpkin sugar filling over the dough, leaving a 1 inch margin on one long side. Roll tightly from the long side without the margin, pinch the seam closed, and place it seam side down. Slice the log into 12 equal pieces and arrange them in the caramel pecan layer in the baking dish.

10-Tenth Step: Second rise and bake Cover the rolls with a kitchen towel and let them rise for 45 minutes. This shorter rise keeps the buns from overproofing and turning dense. Preheat the oven to 350°F. Bake for 35 to 40 minutes, or until golden brown. The buns should feel set and look deeply colored on top.

11-Final Step: Cool and flip Let the pan cool for 10 minutes before serving or flipping out. Invert the pan for about 5 minutes so the glaze drips over the tops of the buns. This final flip gives you the signature sticky finish that makes pumpkin sticky buns so loved.