In a large mixing bowl, combine 4 cups of all-purpose flour, 2 teaspoons of ground cinnamon, and one packet of active dry yeast. Whisk together until well combined.

In a separate bowl, warm the buttermilk until it’s lukewarm. Combine it with the melted butter and 1 cup of pumpkin puree. Gently stir these wet ingredients together.

Gradually add the wet mixture to the dry ingredients. Mix until a rough dough begins to form.

Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes, until it’s elastic and smooth. Place the dough in a greased bowl, cover, and let it rise in a warm area for about 1 hour, or until doubled in size.

In a medium bowl, mix together the chopped toasted pecans, ½ cup of brown sugar, an additional dash of cinnamon, and a bit of softened butter until well combined.

Once the dough has risen, punch it down and roll it out into a large rectangle. Spread the filling evenly over the dough, then roll it tightly from one end to the other. Cut the rolled dough into individual slices.

Place the sliced buns into a greased baking dish and cover them. Let them rise for another 30 minutes while preheating your oven to 350°F (175°C). Bake for 25-30 minutes or until they are golden brown.

While the buns are baking, mix the sifted powdered sugar with the milk or cream in a small bowl until smooth and drizzle-able.

Once the buns are out of the oven, allow them to cool slightly. Drizzle the sweet glaze over the warm buns and enjoy!