In a small bowl, combine the warm milk with the active dry yeast. Allow it to sit for about 5–10 minutes until frothy.

In a large mixing bowl, whisk together the flour, granulated sugar, ground cinnamon, and salt.

In the same bowl as your yeast mixture, add the pumpkin puree, melted butter, and egg. Stir to combine until smooth.

Gradually add the dry ingredients to the wet mixture. Stir until a soft dough forms. If the dough is too sticky, add a little more flour, one tablespoon at a time.

Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic.

Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it’s doubled in size.

After the dough has risen, punch it down gently. Roll it out on a floured surface into a rectangle about 1/4 inch thick.

Spread a mixture of chopped pecans and a sprinkle of additional cinnamon over the dough. Drizzle caramel sauce on top.

Starting from the long side, tightly roll the dough into a log. Pinch the seams to seal.

Cut the log into 12 equal pieces. Place the rolls in a greased baking dish, cover, and let them rise for another 30 minutes.

Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown.

Once baked, drizzle more caramel sauce over the warm rolls and serve!