Gooey Pumpkin Sticky Buns

For the dough:
1 cup warm milk
2 1/4 teaspoons active dry yeast
1/4 cup granulated sugar
4 cups all-purpose flour
1 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
For the filling:
1/2 cup unsalted butter, softened
3/4 cup canned pumpkin puree
1/2 cup brown sugar
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
For the sticky topping:
1 cup brown sugar
1/2 cup unsalted butter
1/4 cup heavy cream
1/2 teaspoon salt
1 teaspoon vanilla extract

1. In a large bowl, combine the warm milk, yeast, and sugar. Let it sit for about 5 minutes until it becomes frothy.

2. Add the flour, salt, melted butter, and eggs to the bowl. Mix until the dough comes together.

3. Knead the dough on a lightly floured surface for about 5-7 minutes until it is smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

4. While the dough is rising, prepare the filling. In a small bowl, mix together the softened butter, pumpkin puree, brown sugar, cinnamon, nutmeg, and cloves until well combined.

5. To make the sticky topping, combine the brown sugar, butter, heavy cream, salt, and vanilla extract in a saucepan. Cook over medium heat until the mixture is smooth and bubbly. Pour the mixture into a greased 9×13 inch baking dish and set aside.

6. Once the dough has doubled in size, roll it out on a floured surface into a large rectangle, about 1/4 inch thick. Spread the pumpkin filling evenly over the dough.

7. Starting from one of the long sides, roll the dough up tightly into a log. Cut the log into 12 equal slices and place them in the prepared baking dish, on top of the sticky topping.

8. Cover the baking dish with a clean kitchen towel and let the buns rise for another 30 minutes.

9. Preheat your oven to 350°F (175°C). Bake the buns for 25-30 minutes, or until they are golden brown and cooked through.

10. Allow the buns to cool in the baking dish for about 5 minutes, then carefully invert the entire dish onto a serving platter to let the sticky topping cover the buns. Serve warm.