In a small bowl, stir together the softened butter, brown sugar, kosher salt, corn syrup, honey, and water until smooth. Line a 9x11 baking pan with parchment and even spread the sticky topping. Cover the goo with the pecans and set it aside.

Make the Master Sweet Roll Dough and allow it to rise. Once the dough has risen, punch it down then turn it out onto a lightly oiled surface. Roll the dough into an 8x16 rectangle.

Mix the sugar, cinnamon, and pinch of salt in a small bowl and set it aside. Spread the softened butter followed by the pumpkin butter over the dough. Finish by sprinkling the cinnamon sugar over the pumpkin butter.

Roll the dough tightly like a log by the smaller width sealing the seam. Cut the log into 9-12 slices of even thickness. Layer slices in a baking dish and bake at 350° for 25-27 minutes. Allow to rolls to cool for 10 minutes before inverting onto a cooling rack.