In a large mixing bowl, combine warm milk (about 110°F) with active dry yeast and a teaspoon of granulated sugar. Let it sit for 5–10 minutes until frothy—this means your yeast is alive and kicking!

Add the softened butter, salt, brown sugar, and flour gradually. Mix until a soft dough forms. If you have a stand mixer, use the dough hook attachment for 5–7 minutes until smooth and elastic.

Cover the bowl with a clean towel and let the dough rise in a warm spot for about 1 to 1.5 hours, or until it doubles in size.

While the dough is rising, melt butter in a saucepan over medium heat. Stir in brown sugar and heavy cream until the mixture is smooth and bubbly.

Pour this caramel sauce evenly into your greased baking dish and sprinkle the chopped pecans evenly on top. This will create that signature sticky, nutty bottom layer.

Once the dough has risen, punch it down gently to release the air.

On a lightly floured surface, roll the dough out into a large rectangle about 12x18 inches.

Brush the dough generously with melted butter and sprinkle ground cinnamon and brown sugar evenly over the surface. This sweet filling is what makes these buns so irresistibly delicious!

Starting from the long edge, carefully roll the dough into a tight log. Pinch the seam to seal it well.

Using a sharp knife, cut the log into 12 equal slices.

Arrange the slices cut-side down on top of the caramel pecan base in your baking dish. Leave a little space between each so they can expand.

Cover loosely with plastic wrap or a towel and let the buns rise for another 30–45 minutes until puffy.

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

Remove from the oven and let cool for 5 minutes. Then carefully invert the pan onto a serving plate so the sticky pecan caramel topping is on top.

Serve warm for the best experience!