Pumpkin Cinnamon Rolls

• vegetable oil, to grease

Dough

• 115 g pumpkin pie filling, canned
• 115 g sour cream, any type
• 70 g butter, unsalted, room temperature, diced (½ in.)
• 70 g sugar
• 60 g whole milk
• 2 egg, large (65-70 g)
• 19 ounce bread flour, plus extra to dust
• 1 tablespoon instant yeast
• 1 teaspoon pumpkin spice mix, homemade
  or 1 teaspoon pumpkin pie spice
• 1 teaspoon salt
• 340 g pumpkin spread, type American pumpkin butter, homemade
  or 340 g pumpkin spread, type American pumpkin butter, preserved
• 100 g pecan nuts, chopped

Glaze

• 140 g brown sugar
• 115 g cream cheese, room temperature
• ½ tsp pumpkin spice mix, homemade
  or ½ tsp pumpkin pie spice
• ½ tsp vanilla extract, natural
• 30 g whole milk