Select SEAR/ SAUTE and set the time to 10 minutes. Press START.
Add 1 tbsp butter, 1/2 cup sugar and 1 cup chopped pecans into the cooking vessel. You don’t need to wait for preheating to finish.
Stirring constantly, cook until the sugar caramelizes and starts to smoke a bit.
Remove the cooking vessel, transfer the pecans and spread evenly on a parchment-lined tray to cool.
When it is cooled, break apart into small bits.
For the Cream Cheese Icing :
In a large bowl use an electric beater or in the bowl of a stand mixer fitted with the whisk attachment, beat the 1/8 cup unsalted butter, 1/4 cup and 4 tbsp cream for about 30 seconds until fluffy and smooth.
Add 1 tsp lemon juice, 1 tsp vanilla and salt all together. Beat again, start on low speed gradually add icing sugar about 1/2 cup (at a time) three times, until it is smooth and fluffy.
Make the pumpkin spice mix first. Add the 3 tsp ground cinnamon, 3/4 tsp ground nutmeg, 3/4 tsp ground ginger and 3/4 tspground cloves in a small bowl. Mix it well and put aside.
In a large bowl, stir together 1/2 cup milk, 1/2 tsp sugar and 1/2 tbsp yeast. Let it sit for about 5 minutes it is foamy.
In another large bowl or stand mixer, add 2 cups flour, 1/4 tsp salt and the pumpkin spice mix together. Stir to combine.
In a medium bowl, whisk in 1 egg, 1 tbsp of softened butter, 1/8 cup plain cream cheese and 1/4 cup pumpkin puree into the bowl. Stir to combine.
Add the yeast mixture into the flour bowl and lightly stir to combine.
Add the pumpkin puree mixture into the flour bowl and mix until a shaggy dough forms (no dry flour remains) for about 2 minutes.
Scrape down the sides of the bowl as needed to ensure the dough is fully incorporated.
Knead for 10 minutes until dough is smooth, elastic and comes away from the sides of the bowl.
Transfer the dough to a lightly floured counter and knead by hand (about 30 seconds) to form a smooth and round ball.
Cut the parchment paper (13-inch length) and place it into the cooking vessel. Lightly drizzle oil or spray onto the parchment paper.
Place the dough seam side down onto the parchment paper inside the cooking vessel. Close the lid.
Select Manual/Mode 1– set the temperature to 85°F and set the time to 1 hour.
While waiting for the dough to be proof mix the 1/2 cup dark brown sugar, 1/2 tbsp cinnamon and 1/2 tbsp pumpkin spice in a bowl. Set aside.
When the proofing is complete, remove the dough from the cooking vessel.
Transfer over to a flour-dusted counter. Don’t discard the parchment paper; place it back into the cooking vessel.
Roll out the dough into a large rectangle about 1/4” thick. Spread the 1/8 cup softened butter evenly over the surface. Then spread the pumpkin spice mixture evenly over the butter.
Roll into a tight log from the long side. Divide into 7 pieces and cut using a bread knife.
Spray the cooking oil on the parchment paper that was previously used. Transfer the rolls carefully into the cooking vessel and place one roll in the center. Place the other six rolls around the edge of the cooking vessel. This is for a second proof.
Close the lid and Select Manual/Mode 1– set the temperature to 85°F and set the time to 1 hour.
Preheat your household oven to 350°F while you are waiting for the dough to proof.
When the second proof is complete, place the cooking vessel into the preheated oven and bake (uncovered) for 20-25 minutes until the rolls are golden brown.
Remove the Cooking vessel using the handle grips and place it on the countertop protector. Lift the parchment paper out from the cooking vessel and place the rolls on a rack to cool.
Once the cinnamon rolls have cooled, spread icing over the top and sprinkle with candied pecans.