First, make the dough. Combine yeast and lukewarm water in the bowl of your stand mixer fitted with the dough hook. Let sit for about 5 minutes. Add butter, sugars, salt, nutmeg, cinnamon, eggs and pumpkin and stir (using the dough hook) to combine. Gradually begin adding in the flour, one cup at a time, stirring well after each addition, but not over-stirring (you just barely want all the flour incorporated in the dough before adding more.)

Keep adding the flour until the dough can be removed from the mixer without sticking too much. It will be a little sticky, but feel free to put more flour on your hands to help you get it out of the mixer and onto a lightly floured surface. Knead the dough lightly on the floured surface, adding light dustings of flour as needed, until you feel you can roll the dough out into a large rectangle.

Using a rolling pin (or pizza roller), roll the dough into a rectangle that’s large enough for the dough to be about ¾ of an inch to an inch thick. You’ll want one of the long sides of the rectangle closest to where you are standing.

Once you have the dough rolled out, make the praline filling. In a small saucepan, combine the butter and brown sugar over medium heat. Stir until the two are coming together smoothly, then add in the corn syrup. Stir again, keeping the pan over medium heat, until all ingredients combine to a smooth mixture. Stir in the pecans.

Spread the praline mixture evenly over the dough. Working from the edge of the rectangle that’s closest to you, start rolling the dough into a log. Do this slowly and carefully, using a rubber spatula and more flour to guide the dough as needed. Pinch the ends into the dough to prevent the log from falling apart.

Using a sharp knife, slice the log of dough into 1 ½ - 2-inch pieces. Spray a 9x13-inch baking dish with nonstick cooking spray, and place each roll snugly side-by-side. If you have extra rolls that you can’t fit in the pan, place them in another, smaller baking dish coated with cooking spray, such as a loaf pan.

Cover rolls with plastic wrap and place in refrigerator overnight.

Preheat oven to 350 degrees Fahrenheit. Remove plastic wrap from baking pans and bake at 350 degrees for 35-40 minutes. Keep an eye on the rolls towards the end, as you want to make sure the praline filling doesn’t burn.

While the rolls are baking, make the frosting. Combine the cream cheese and butter in a small microwavable dish and melt for about 25 seconds, or until you can easily stir the two together. Add bourbon and milk (you can double up on the milk if you want to keep the frosting “virgin”,) stir to combine and microwave for another 10 seconds or so, until the ingredients are easily combined. Stir in the powdered sugar and microwave for 15 more seconds. Set aside.

Once rolls are done baking, remove from oven and let cool for 10 minutes or so before drizzling on the cream cheese frosting. I added the frosting while the rolls were still in the pan, but you could also remove them and then individually frost them.

Serve immediately for best results, although these do reheat well for a couple of days.