The combination of pumpkin, spices and toasted pecans creates a delicious autumn treat. To serve the sticky rolls in the morning, bake them the night before; when ready to serve, reheat them slightly in the oven just until warm.

ROLLS
5 1/2 to 6 cups all-purpose flour, divided
2 teaspoons salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 cup warm water (110ºF. to 115ºF.)
1 teaspoon plus 1/2 cup sugar, divided
1(1/4-oz.) pkg. active dry yeast
2 eggs
1 (15-oz.) can pure pumpkin
1/3 cup unsalted butter, melted

FILLING
1/2 cup unsalted butter, softened
1/2 cup sugar
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 cups coarsely chopped pecans, toasted*

GLAZE
1 cup packed light brown sugar
1/4 cup unsalted butter
1/2 cup pure maple syrup

1. Whisk 4 cups of the flour, salt, 2 teaspoons cinnamon, 1 teaspoon ginger and 1/2 teaspoon cloves in large bowl.

2. Combine warm water and 1 teaspoon of the sugar in another large bowl. Sprinkle with yeast; let stand 5 minutes or until foamy.

3. Beat remaining 1/2 cup sugar into yeast mixture at medium speed until combined. Beat in eggs until blended. Beat in pumpkin and melted butter until combined. At low speed, beat in flour mixture until well-blended.

4. With dough hook attachment if available, beat in remaining flour 1/2 cup at a time until dough forms. Increase speed to medium; beat 5 minutes or until dough is smooth but slightly sticky.

5. On lightly floured surface, knead dough by hand 2 to 3 minutes or until smooth and elastic. Place in large buttered bowl; cover. Let rise in a warm place 1 1/2 hours or until doubled in size.

6. Meanwhile, spray 13x9-inch baking pan with cooking spray. Beat all filling ingredients except pecans in large bowl at medium speed until combined.

7. Bring all glaze ingredients to a boil in medium saucepan over medium heat. Boil 2 to 3 minutes or until slightly thickened. Pour into pan.

8. Gently punch down dough. On lightly floured surface, roll dough into 20x14-inch rectangle. Spread filling over dough; sprinkle with pecans. Starting with short end, tightly roll into log; press edges to seal. With sharp knife, cut into 12 rolls; place, cut-side up, in pan. Cover; let rise in warm place 1 1/2 hours or until doubled in size.

9. Meanwhile, heat oven to 350ºF. Bake 30 to 40 minutes or until golden brown. Cool in pan on wire rack 10 minutes. Run small knife around edges to loosen. Place parchment paper-lined large rimmed baking sheet over rolls; invert onto baking sheet. Cool on wire rack 15 minutes to serve warm, or cool completely.

12 rolls

PER ROLL: 680 calories, 31.5 g total fat (12 g saturated fat), 9.5 g protein, 94.5 g carbohydrate, 80 mg cholesterol, 415 mg sodium, 5.5 g fiber

TIP *To toast pecans, place on baking sheet; bake at 350°F. for 6 to 8 minutes or until slightly darker in color. Cool.