Espresso Pumpkin Butter Sweet Rolls and Sticky Buns

INGREDIENTS

egg yolks

whole egg

2 tsp

dried yeast ((see note))

1 1/4 tsp

salt

2 oz

. sugar

3 oz

. melted butter

6 oz

. ((or more, if necessary) buttermilk (old is fine. Very old is better))

20 oz

. AP flour

Follow the link to Espresso Pumpkin Butter above

about 1/4 cup sugar (, divided)

2 oz

butter (, softened (1/2 stick))

1/3 cup

dark brown sugar (, packed)

salt

1 tsp

espresso powder ((I used King Arthur))

few dribbles of dark corn syrup

about 1/2-2/3 cup lovely pecan halves

3 oz

. softened butter

3 oz

. softened cream cheese

8 oz

. powdered sugar

salt

wee splash of vanilla

half and half (, enough to make an icing consistency (or glaze consistency--it's up to you))