Make the dough:

1. Sprinkle the yeast on the warm water in a small bowl with a pinch of the sugar. Set aside for about 5 minutes until the yeast is foamy.
2.  Melt the butter in a small pan, placing the tea bag in the butter as it melts.  Turn down the heat to low once the butter is melted completely, then simmer the butter and tea for about 5 minutes to infuse the butter with chai flavor. 
3. Remove the tea bag, squeezing out as much butter as you can.
4.  Crack the eggs and use a fork to whip them into the butter, then add in the pumpkin, sugar, vanilla sugar and salt.   Stir to combine.
5.  Put the flour into a large bowl or your stand mixer bowl. Make a well in the center with your hands, then pour in the milk mixture then the yeast mixture. Stir with a wooden spoon or the dough hook to make a rough dough.
6. After that, with a dough hook on your stand mixer, beat the dough for about 7 minutes on low speed (2 on a Kitchen Aid) until you get an elastic sticky dough that forms into a ball around the hook.
7. Cover the dough with plastic wrap and set in the fridge to rise overnight or 4 hours minimum.

Make the rolls:

1. Smoosh the butter together with the the sugars and chai spice blend together in a small bowl to make a smooth paste.
2. Sprinkle some flour on a work surface, then scrape out the cold dough on top of the flour. Sprinkle flour over the top of the dough.
3. Quickly roll the dough into a rectangle about 12″X16″.
4. Spray a 9×13 pan with cooking spray or grease it with a little butter.
5. Use an offset spatula to spread the sugar paste filling in a thin layer covering all of the dough.
6. Roll up the dough over itself along the long edge into a tight log.
7. Eyeball or use a measuring tape to mark the dough for cutting the rolls into 15 pieces.  Cut with a serrated knife.
8. Set the cut rolls in the prepared pan.
9. Cover the rolls with a clean tea towel and let them rise at room temperature for 45 minutes.
10. Towards the end of the rising time, preheat the oven to 350F (180 C).
11. Bake the rolls for 20-25 minutes until golden brown and set.
12. Set the pan on a wire rack to cool while you make the icing.

Make the icing:

1. Beat all the ingredients together into a smooth thick icing.
2. Spread the rolls with a generous amount of icing with a spoon, then sprinkle with cinnamon and a sprinkling of the candied pecans.
3. Rolls are best eaten the same day that they’re made, but you can freeze them without the icing in an airtight bag for up to 1 month. To reheat, warm them in a pan in a 300F degree oven for 15 minutes. From there you can ice them.