1. Bloom yeast & start dough: In a stand mixer bowl, whisk warm milk and sugar. Sprinkle yeast on top and let sit 5 minutes until foamy. Add eggs, softened butter, and salt. Mix in 3 1/2 cups flour, then knead with a dough hook 5–7 minutes, adding up to 1/2 cup more flour only if the dough is overly sticky. Dough should be soft, slightly tacky, and smooth.

2. First rise: Transfer dough to a lightly oiled bowl, cover, and let rise in a warm spot until doubled, 60–90 minutes.

3. Make the caramel topping: In a saucepan over medium heat, melt butter with brown sugar and salt, stirring until dissolved and glossy, 2–3 minutes. Off heat, whisk in cream and corn syrup (or maple), then vanilla. Pour into a buttered 9×13-inch (23×33 cm) metal baking pan. Sprinkle toasted pecans evenly over the caramel.

4. Make the filling: Stir brown sugar, cinnamon, and a pinch of salt in a small bowl. Keep softened butter ready for spreading.

5. Roll the dough: Punch down risen dough and roll into a 12×16-inch rectangle on a lightly floured surface. Spread with 5 tbsp softened butter, then sprinkle cinnamon sugar evenly, leaving a 1/2-inch border. Roll tightly from the long side into a log.

6. Cut the rolls: Trim ends if needed, then use unflavored dental floss or a sharp knife to cut the log into 12 even rolls. Arrange rolls cut-side down over the caramel pecans in the pan.

7. Second rise: Cover and let rise until puffy and almost touching, 35–45 minutes. Meanwhile, preheat oven to 350°F (175°C).

8. Bake: Bake 28–32 minutes until tops are deep golden brown and centers read about 195°F/90°C or feel set when gently pressed.

9. Invert & serve: Cool 5 minutes, then carefully invert onto a rimmed platter or parchment-lined sheet. Spoon any caramel left in the pan over the buns. Serve warm.

10. Overnight option: After arranging rolls in the pan, cover and refrigerate up to 16 hours. Bring to room temp and let puffy (45–60 minutes) before baking as directed.