Pumpkin sticky rolls

I always get the crazy craving to start some complicated baking project just before bedtime. This is last night's project.

Pumpkin Sticky Rolls (adapted from a recipe in East West Cooking: Innovative Mennonite Cooking from around the Globe)
2/3 cup milk
1/4 cup oil
1 cup pumpkin
1/4 cup white sugar
1 tsp salt
2 eggs
2 packets yeast
4 cups flour
1/2 cup brown sugar
2 tsp. cinnamon
more vegetable oil

Pecan topping:
1/4 cup oil
1 Tbs water
1/2 cup brown sugar
3/4 cup chopped pecans

Warm milk and oil, then add pumpkin, sugar, and salt. Beat in eggs and yeast, then the flour and mix well. Cover and set in a warm place until dough doubles.

Tur out dough onto floured surface and knead until smooth. Then roll out into a large rectangle. Brush with vegetable, then spread brown sugar and cinnamon. Roll the whole thing up like a jelly roll.

In a 9 x 13 metal baking pan (not a 10 x 10 square like I used) pour the oil, water, sugar and pecans mixture and spread evenly.

Slice rolls, then place them on top of the pecan mixture. Let them rise again as you preheat the oven... or longer if you're not impatient. Bake at 350 degrees for 20 minutes. Immediately invert onto a serving dish so the pecans are a topping, not a bottoming (and so the sugar doesn't cement itself to the bottom of your pan).

Serve warm.