Ingredients
1/4 cup butter, cubed1 cup chopped pecans3/4 cup packed brown sugar1/2 cup heavy whipping cream1/4 cup honeyDOUGH:1 package (1/4 ounce) active dry yeast1/4 cup warm water (110° to 115°)2-1/4 to 2-1/2 cups all-purpose flour1/4 cup sugar1 teaspoon pumpkin pie spice3/4 teaspoon salt1/2 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon ground cinnamon1/4 cup cold butter, cubed1/2 cup solid-pack pumpkin1/2 cup buttermilk1 teaspoon vanilla extract
Preparation
In a small saucepan, melt butter over medium heat. Add pecans; cook and stir 2-3 minutes or until pecans are fragrant. Stir in brown sugar, cream and honey; cook and stir until sugar is dissolved and mixture begins to darken. Pour into a greased 9-in. square baking pan.
In a small bowl, dissolve yeast in warm water. In a large bowl, whisk 2-1/4 cups flour, sugar, pie spice, salt, baking soda, baking powder and cinnamon. Cut in butter until crumbly. Add pumpkin, buttermilk, vanilla and yeast mixture; mix well.
Turn dough onto a floured surface; knead gently 8-10 times, adding additional flour if needed. Roll dough into a 9-in. square. Cut into 16 squares; arrange over pecan mixture. Cover and refrigerate overnight.
Remove pan from refrigerator 30 minutes before baking. Preheat oven to 400°. Uncover; bake 24-28 minutes or until golden brown. Carefully invert onto a platter; serve warm.
