Sorry I didn't get a chance to get on here and post it yesterday! But here it is! It took me and my friend about 4 1/2 hrs (2 1/2 hrs of that is waiting for dough to rise or baking) to make...so clear your schedule! lol
3 1/4 c flour
1/2 tsp salt
1 tsp pumpkin pie spice
2 tbsp melted butter
1/2 c warm milk
1/4 warm water
2/3 c pureed pumpkin
1/4 c sugar
2 1/4 tsp active dry yeast
1 c sugar
2 tsp cinnamon
1 stick butter, melted
1 block cream cheese (NOT softened)
12 oz pecan pieces
Whisk together the flour, salt and pumpkin pie spice. In a separate bowl, whisk together milk, water, pumpkin, melted butter, sugar and yeast. Add wet ingredients to dry. After mixing, knead the dough. Knead by hand for 8-10 mins or we used my stand mixer to knead the dough...took about 10 mins and we had to add just a little bit of flour.
Once the dough is elastic, coat a stainless steel bowl with cooking spray and set dough ball in. Cover with towel and allow the dough to rise for about 1 hour. The ball will double in size. While the dough is rising, cut the cream cheese into blocks. You'll need about 45-50 cubes so cut small. Put back in the refridgerator to keep them cold.
After the dough has risen, you need to roll out 1 1/2" balls. I peeled a piece off the ball and flattened it, then put a block of cream cheese in the center, covered it and then rolled it into a ball. It's much easier to do it this way than to make a ball and try to add the cream cheese.
Melt the butter in a bowl and in a separate bowl mix together sugar and cinnamon. Dip each ball in the melted butter then the sugar/cinnamon. Place loosely in a bundt pan. Once you have a layer of dough balls, add a layer of pecans. Continue with this method until all dough balls are in pan. **NOTE: I did not use the pecans and it was still amazing...so to me, the pecans are optional.**
After layering is done, sprinkle and leftover butter, sugar/cinnamon over bread. Cover with a towel and allow to rise for another hour. Once dough has risen again, bake in oven at 350 degrees for 30-35 mins. Let cool for 10 mins and turn out onto platter. Serve warm.