Make the dough:

1. Combine the milk and butter in a microwave-safe bowl and heat in the microwave until the butter is just barely melted. Set aside to cool off a bit, you want this mixture warm, not scorching hot.
2. In the bowl of a stand mixer, fitted with the paddle attachment, combine the pumpkin puree, sour cream, brown sugar, and cinnamon, and beat on medium speed. Slowly stream in the milk mixture, then add the egg and yeast.
3. Turn your mixer on low and begin slowly adding the flour, one cup at a time. Scrape down the sides of the bowl whenever needed. Once you get to ¾ cup remaining, really start looking at your dough. It will be soft but not wet, and should pull away from the sides. When everything looks combined, mix for another 30 seconds or so. Remember, overmixing will lead to a more glutenous, and therefore tougher dough.
4. Oil a large bowl and plop your dough in, turning it around to lightly coat it. Cover your bowl with a kitchen towel and let it sit in a warm place for about an hour and a half, or until the dough doubles in size.
5. Lightly flour your work surface and rolling pin. Turn the dough out and roll it to 18x10in. Spread the softened butter over the dough.

Make the filling:

1. In a bowl, combine the brown sugar, cinnamon, and nutmeg, and sprinkle the mixture evenly over the dough.

Finish them rolls!:

1. Start the roll from the long side closest to you. Try and keep the roll as tight as possible. Slice your orange log in 12 equally(ish) proportioned rounds.
2. Grease your 19×13 pan and place the rounds in. Cover the pan tightly with plastic wrap and shove ‘em in the fridge overnight.
3. The next morning, take the rolls out and let them come to room temperature. Once it does, proof your rolls in a warm environment until doubled in size (about an hour to an hour and a half.)
4. While your dough proofs, make the whiskey pecans. Make the pecans: Preheat the oven to 350 degrees. Combine the pecans, whiskey, and brown sugar in a bowl and spread them out evenly on a sheet pan fitted with a silicone baking sheet. Bake for 15 – 20 min. (Keep your oven on.) Once you pull the pecans out of the oven, sprinkle with salt, toss, and let cool. Chop them up into smaller pieces once they’re cool enough to handle.
5. Once your rolls are proofed, pop them in the preheated, 350F degree oven for about 25 minutes. Check them at 15 minutes to make sure they aren’t browning too much. If they are, throw some aluminum foil over the top as they finish baking.

Make the frosting:

1. In the bowl of a clean stand mixer, fitted with a paddle attachment, beat the softened cream cheese until smooth on medium-high speed.
2. Turn the mixer on low, and ½ a cup at a time, add the powdered sugar, scraping down the sides as needed. At 1 ½ cups, check the sweetness level and texture. (I lean toward less sweet, so I’m happy with the 1 ½ C.) Add the last ¼ C if desired.
3. Add the vanilla and heavy cream. Scrape down the sides again and beat on medium-high for 30 seconds until everything is incorporated. (If you’ve made the frosting the night before, you’ll just need to loosen it back up in the stand mixer.)
4. ASSEMBLE! Drizzle the cream cheese frosting over the top of the rolls, sprinkle with pecans, and enjoy with coffee.