Warm 1 cup of milk in a saucepan until it’s about 110°F. In a bowl, combine warm milk, 2 tablespoons sugar, and 2 ¼ teaspoons yeast. Let sit for 5-10 minutes until bubbly. Then add ¼ cup melted butter, 1 egg, and 3-4 cups flour to form a soft dough.

Transfer dough to a floured surface and knead for 8-10 minutes until smooth. Place in a greased bowl, cover with cloth, and let rise for 1 hour until doubled.

Melt ¼ cup butter in a saucepan. Stir in 1 cup brown sugar and ½ cup heavy cream, whisking until dissolved and slightly thickened (3-5 minutes). Remove from heat, stir in 1 cup chopped pecans, and pour into a greased 9x13 inch baking pan.

Once dough has risen, punch it down and roll into a 12x18 inch rectangle. Sprinkle with a mixture of ½ cup brown sugar and 2 teaspoons cinnamon. Roll tightly from one long side and slice into 12 pieces.

Place cut buns in the prepared pan over caramel. Cover and let rise for another 30-45 minutes until nearly doubled.

Preheat oven to 350°F. Bake buns for 25-30 minutes until golden brown and bubbly.

Let cool for 5 minutes, then invert onto a serving platter, allowing caramel and pecans to drizzle over buns.