Brown butter by melting in a pan on medium-low heat. Once melted, keep cooking while stirring occasionally until golden brown. Set aside.
Add warm milk and yeast to a bowl then set aside. It should be foamy after a few months.
Combine flour, sugars, salt and spices. Stir in ¼ cup browned butter. Add in yeast mixture, pumpkin and egg. Mix until incorporated. Attach a dough hook and mix for 5 minutes at low speed.
Add mixture to a greased bowl. Cover with plastic wrap. Place in a draft free place (I use an unheated oven) and let rise for about an hour or until the dough has doubled.
In a medium bowl mix together sugars, salt, and spices for the filling. Set aside.
Line a 9-inch cake pan with parchment paper and butter.
Transfer dough to a well-floured work surface and roll out to a rectangular shape.
Brush on butter. Sprinkle filling over dough, then add the pecans.
Carefully roll into a log.
Cut off 2-inch rolls and place in a buttered baking pan lined with parchment.
Cover with plastic. Let the dough rise for about 45 minutes.
Heat oven to 350 degrees.
Bake buns for 25 minutes or until golden. Let cool on wire racks. Drizzle on glaze.