Add sugar, butter, salt, eggs, and flour to the bowl of a mixer with dough hook and mix well. Pour the milk/yeast mixture in the bowl and mix well until thoroughly incorporated and elastic.
Place dough into an oiled bowl, cover and let rise in a warm place for 1 hour it should be doubled in size.
Roll the dough out on a lightly floured surface into a rectangle of 16 inches long by 12 inches wide.
Preheat oven to 350°F. Grease a 9x13” baking pan.
Spread the pumpkin butter, brown sugar, chopped pecans and cinnamon evenly over the surface of the dough. Working carefully from the long edge, roll the dough to the other edge. Using dental floss or a serrated knife, cut the roll into 1 1/2 inch slices.
Place the cut rolls in greased pan. Cover them with a damp towel and allow to rise for another 30 minutes, or when doubled in size.
Bake for 22 minutes or until light golden brown.
While the rolls are baking make the icing by mixing all ingredients and beat well with an electric mixer until fluffy. When the rolls are done, spread evenly with icing and sprinkle with cinnamon.
<p>This recipe for Pumpkin Butter Pecan Cinnamon Rolls was created by and is the propery of Kevin O'Leary, owner of Kevin is Cooking LLC. https://keviniscooking.com/pumpkin-butter-pecan-cinnamon-rolls/ </p>