In a small bowl, dissolve yeast in warm water and set aside.
In a large bowl mix milk, sugar, melted butter, salt and egg.
Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle.
Knead dough on a lightly floured surface for 5 to 10 minutes. Place in an oiled bowl, cover and let rise until doubled in size, usually 2 - 3 hours.
To prepare the filling:
in a medium saucepan, whisk together the brown sugar, sugar, cinnamon, nutmeg, ground cloves, pumpkin, condensed milk, melted butter and egg, and flour.
Turn the heat to med-high heat and whisk until the mixture starts to bubble.
Turn the heat all the way down and continue mixing until it thickens to a spreadable consistency. Remove from heat and allow to cool completely.
To prepare the topping:
Add the butter, brown sugar and golden syrup in a saucepan over medium heat, stirring until melted and the mixture is bubbling.
Remove from heat, add the cream, mix well to combine.
Pour the topping into a greased 9-x-13-inch pan the prepared pan and set aside.
Assembling the buns:
Punch down dough.
Roll out on a floured surface into a 15 by 9-inch rectangle.
Spread the cooled pumpkin mixture over the dough leaving a 1/2 all around.
Beginning at the 15-inch side, roll up the dough and pinch edge together to seal.
Cut into 10 - 12 slices.
Place the buns on into the pan with the topping and let rise until dough is doubled (about 45 minutes to an hour).
TIP: If you want to serve your sticky buns in the morning, at this stage you can cover them and place them in the fridge overnight. The next morning you can take the buns from the fridge and place in a cold oven. Set the oven temperature and bake for 40 – 45 minutes. By the time the oven gets to baking temperature, the buns will have raised the right amount.
If baking right away, Bake on 350f/175c for 20 - 30 minutes or until golden brown.
Allow the sticky buns to cool for 15 minutes in the pan.