1 envelope active dry yeast

1/2 cup whole milk, scaled and cooled to 110

1 tsp. granulated sugar

1/3 cup brown sugar

4 tbsp. butter, softened

1 1/2 tsp. kosher salt

2 tsp. pumpkin pie spice

2 eggs

1 cup pumpkin puree

4 cups all-purpose flour

8 oz. cream cheese

20 pecan halves, sliced in half

1/3 cup butter, melted

1 roll kitchen/butcher’s twine

Scald the milk, heating it up slowly, consistently stirring until frothy. Allow to cool to 110 degrees

Add milk, yeast and granulated sugar to small bowl and allow yeast to bloom for 10 minutes

Note for blooming, don’t skimp on cooling. At least <= 110 degrees. 85-95 is ideal and yeast blooms best at this temp (I’ve seen it!). See this article

In stand mixer bowl, add yeast, brown sugar, butter, salt spices, eggs and pumpkin puree. Mix with paddle attachment

Slowly incorporate flour and continue to mix with paddle until well combined

Switch to dough hook (spiral one NOT hook one) and knead dough for 8-10 minutes, until smooth and soft

After this, I like to hand knead a bit by hand and if dough is still sticky, take a pinch of flour here and pat/work around it around the dough ball

Place dough in greased bowl, cover with linen allow to proof for 1 hour

Divide dough into 16 pieces. Fill each dough ball with cube of cream cheese

Wrap each filled dough ball in twine 3 times each, creating 6 divisions around dough ball

Proof dough balls for 1 - 1/2 hours

Preheat oven to 350 degrees F. Bake rolls for 20 - 25 minutes

When baked and golden brown, remove and brush with melted butter

Allow rolls to cool for a few minutes, then remove twine and place pecan stem on top of each. Server warm.