1. Make the Dough

1. In a large bowl (or stand mixer), combine warm milk, yeast, and a pinch of sugar. Let sit 5–10 minutes until foamy.

2. Add remaining sugar, eggs, melted butter, and salt. Mix until combined.

3. Add flour gradually and mix until a soft dough forms (about 7–10 minutes of kneading).

4. Place dough in a greased bowl, cover, and let rise in a warm spot for 1–1½ hours, until doubled in size.

2. Prepare Maple-Pecan Topping

1. In a saucepan over medium heat, combine butter, brown sugar, maple syrup, and cream.

2. Bring to a gentle simmer, stirring until smooth (2–3 minutes).

3. Pour mixture into a greased 9×13-inch baking dish and sprinkle evenly with pecans.

3. Assemble the Rolls

1. Punch down dough and roll it out on a floured surface into a 12×18-inch rectangle.

2. Spread softened butter over the surface. Sprinkle with brown sugar and cinnamon.

3. Roll tightly from the long side into a log and slice into 12 equal rolls.

4. Arrange rolls cut-side down over the pecan topping in the pan.

4. Second Rise

• Cover and let rise for 30–45 minutes, or until puffy.
  (For overnight option: cover and refrigerate overnight. In the morning, let rise 45–60 min at room temp before baking.)

5. Bake

• Preheat oven to 350°F (175°C).

• Bake for 30–35 minutes, until golden brown and cooked through.

• If the tops brown too quickly, tent with foil halfway through.

6. Invert & Serve

• Cool for 5 minutes, then carefully invert onto a platter (so the sticky pecan topping is on top).

• Spoon any leftover glaze from the pan over the buns.