Thaw the frozen dough balls in the refrigerator for a few hours or overnight (but no longer or they may start to expand).

Prepare a cookie sheet with non stick cooking spray. Preheat the oven to 350 degrees.

Press each ball of dough into a flat ball.

Cut 5 or 6 slits around the outside of each circle with kitchen shears or a sharp knife. Lay the cut dough balls onto the prepared baking sheet leaving 2-3 inches between (you may need a second sheet pan).

Poke a deep hole with the handle of a wooden spoon into the center of each roll.

Spray pieces of plastic wrap with nonstick spray. Cover the rolls with the sprayed side down.

Let the dough sit at room temperature until it doubles in size. The time will vary between 1 and 5 hours, depending how warm the room is.

Carefully remove the plastic wrap, and re-poke the hole into the middle of each roll.

Bake the pumpkin rolls for 15-20 minutes until golden brown.

Remove from the oven and brush with melted butter.

Insert a pecan piece into the hole to make a pumpkin stem.