Activate the yeast

• In a large bowl, combine the lukewarm milk, sugar and yeast.
• Let sit until foamy.

Make the dough

• Add the eggs, pumpkin purée and vanilla extract and mix until combined.
• Add the flour, cinnamon, pumpkin pie spice and salt, then knead until a dough forms.
• Add the softened butter and keep kneading until the dough is smooth, soft and elastic, adding a little extra flour only if needed.

First rise

• Place the dough in a greased bowl, cover and let rise in a warm spot until doubled in size.

Shape the buns

• Punch down the dough and divide into about 6 pieces.
• Roll each piece into an oval and cut small slits down one side.
• Spread Nutella on the opposite side, fold the slit side over the Nutella, seal the edges and gently roll into a bun shape.

Second rise

• Place the buns on a lined baking sheet, cover and let rise again.

Bake

• Brush the buns with the egg wash.
• Bake at 180 °C until golden brown.
• Brush with melted butter while warm.