To make the dough, start by warming the milk and vegan butter together until warm and the butter has melted. You want the mixture lukewarm, not hot. You should be able to put your finger in the mixture without it feeling too hot. Set this mixture aside.

In a large mixing bowl, whisk together the pumpkin puree, brown sugar, salt and cinnamon until smooth. Add in the warm milk and butter mixture. Then whisk in the aquafaba and yeast. Next, using a wooden spoon, stir in 1 cup of flour. Lastly add in another 1 ¼ cup of flour until a soft dough forms. Place the dough into a greased bowl, cover it and allow it to rise in a warm place for 1-1 ½ hours until doubled in size.

After the dough has risen, punch it down to deflate it. Pour it out onto a lightly floured surface and knead it a few times, adding more flour as needed until it's smooth and not sticky.

Roll the dough out into a large rectangle, about 18x10 inches. Spread 3 tablespoons of softened butter across the surface of the rectangle. Combine the brown sugar and spices in a small bowl and then sprinkle it evenly over the top of the butter. Roll the rectangle up tightly, sealing the edges. Using a sharp knife, cut the log into 12 even sections.

Bake the rolls for 22-28 minutes, covering them with aluminum foil after 15 minutes to keep the tops from getting too brown. Remove them from the oven to cool.

While the rolls are baking, prepare the glaze and candied pecans. For the glaze, whisk 1 cup of powdered sugar with 1 tablespoon of milk. Add more milk as needed until a thick, but pourable glaze forms.

For the candied pecans, melt 2 teaspoons of butter in a skillet over medium heat. Once melted, add the sugar and pecans and stir everything together. Cook the pecans, stirring constantly, until the sugar melts and the pecans start to toast. Pour the pecans out onto a place and allow the sugar to harden.

Pour the glaze over the warm cinnamon rolls and top with the pecans. Serve and enjoy!