Ingredients

Instructions

1. Set up the Proofer: Set the Folding Proofer to 80°F (27°C). Place the water tray in the center of the warming plate and add ¼ cup (60ml) of water. Position the rack above the tray.
2. Mix the dough: In the bowl of a stand mixer, combine the warmed milk, pumpkin purée, yeast, egg, and sugar. Add the flour, salt, spices, and softened butter. Using the dough hook, mix on low speed for 3 minutes, then increase to medium-low (speed 2) and knead for 5 minutes, or until the dough is smooth and elastic.
3. Bulk fermentation: Transfer the dough to a greased container and place it in the Proofer. Let rise for about 1½ hours, or until doubled in size. While the dough rises, prepare the filling and topping.
4. Make the filling: In bowl, cream together the butter and brown sugar until smooth. Add the spices, salt, and flour, mixing until well combined. Set aside.
5. Make the topping: Grease a 9x13-inch pan. Spread the chopped pecans evenly in the bottom. In a small saucepan, combine the butter, maple syrup, brown sugar, and salt. Bring to a simmer over medium heat and cook for 1 minute. Remove from heat and pour over the pecans. Set aside.
6. Shape the buns: When the dough is done rising, turn the risen dough out onto a lightly floured surface. Roll into a 14x18-inch rectangle. Spread the filling evenly over the dough, then roll up tightly from the long side. Cut into 12 equal pieces (about 1½ inches each) and arrange them cut-side down in the prepared pan.
7. Final proof: Keep the Proofer at 80°F (27°C), making sure there’s still water in the tray. Place the pan of buns inside and proof for about 60 minutes, or until puffy and the buns are touching Near the end of the proofing time, preheat the oven to 350°F (177°C).
8. Bake: Bake at 350°F (177°C) for 30 minutes, or until golden brown and the internal temperature reaches 190°F (88°C).
9. Cool: Place the pan on a rack to cool for about 10 minutes. Carefully invert the pan onto a large platter or tray to release the sticky buns.