1. Make the Dough

1. In a large bowl, combine flour, yeast, sugar, and salt.
2. Add warm milk and eggs, mixing until a dough forms.
3. Knead in the softened butter and continue kneading for 8–10 minutes until smooth and elastic.
4. Place in a greased bowl, cover, and let rise for 1–1½ hours, or until doubled in size.

2. Prepare the Topping

1. Melt the butter in a saucepan over medium heat.
2. Continue cooking until it turns golden brown and develops a nutty aroma.
3. Stir in brown sugar, cream, vanilla, and salt until smooth.
4. Pour the mixture into a greased 9 x 13-inch baking dish.
5. Scatter the pecans evenly over the caramel mixture.

3. Make the Filling

• Mix the chopped dates, brown sugar, and cinnamon in a bowl.

4. Shape the Buns

1. Roll the dough into a 12 x 16-inch rectangle.
2. Spread with softened butter.
3. Sprinkle the date mixture evenly over the dough.
4. Roll tightly into a log and cut into 12 equal pieces.
5. Arrange the rolls over the pecan topping.

5. Second Rise

• Cover and let rise for 30–45 minutes until puffy.

6. Bake

• Bake at 350°F (175°C) for 25–30 minutes, or until golden brown.

7. Serve

1. Let cool for 5–10 minutes.
2. Carefully invert onto a serving platter so the pecan caramel topping is on top.
3. Serve warm.