Add 3/4 cup milk to a measuring cup. Heat in microwave for about 45 seconds. Add the yeast and allow it to bloom for about 5 minutes.

In a large bowl, add the bubbling milk & yeast mixture, egg, sugar, and salt. Set aside.

Using a grater, grate the cold butter onto a cutting board or plate. Add the butter to the bowl, then add the flour.

Using your hands, combine the ingredients until just incorporated. You can either continue kneading by hand or now add the ingredients to the bowl of your stand mixer fitted with the dough hook attachment.

When the dough comes together to form a ball, cover the bowl and set aside for one hour.

After an hour, remove the dough and place on a clean, solid surface (such as a countertop) that has been sprinkled with flour.

With a rolling pin, roll out the dough into a 1/2 thickness. It should be roughly in a rectangle.

Sprinkle the brown sugar mixture over the pumpkin filling.

Starting with the longer side, roll the dough into a log and then pinch to seal the seam. Roll the log over so that the seam side is down.

Using a sharp knife, cut in half lengthwise, stopping about 1 inch from the end.

Starting near the top that is not cut, gently lift one of the cut halves over top of the other cut halve. (a twist) Continue to twist 2-3 more times.

Hold one end and then start twisting the dough around it, creating a circle of dough. Try to get the cut, exposed layers of the dough, facing upwards.

Place the dough ring in an 8-inch or 9-inch prepared skillet (I used butter) and let rise for one hour, covered.

Can be served immediately (warm) or at room temperature.